This Easy Tuscan Chicken recipe will be your new go-to chicken dinner! With seared chicken breasts, veggies, and a creamy sauce, this easy dinner recipe is great for weeknights and meal prepping.
I've always been a sucker for cream sauce. Give me all the creamy pasta and chicken dishes! This Tuscan Chicken is inspired by popular chicken dishes at Italian restaurants.
This recipe is so easy to make on your own and is a restaurant quality meal. Plus, the creamy parmesan sauce is way lighter than what you would order at a restaurant thanks to some chicken stock added to the recipe.
We love this recipe for a quick weeknight meal, an at home date night, or even an easy meal prep meal. Leftovers for this recipe are delicious!
Why You'll Love this Recipe
Here's why you'll absolutely love this recipe.
Delicious - This recipe is so delicious. Each bite is packed with flavor that your family will truly love!
Approachable - This recipe is approachable and is easy to make. You can easily find the ingredients at the grocery store, and it's done in one pan!
Versatile - You can make this chicken recipe with pasta, roasted vegetables, or serve with crusty bread for an easy weeknight meal! It's also an excellent option for meal prep.
Here are the ingredients you will need for this creamy Tuscan chicken recipe:
- Chicken Breasts - I recommend using boneless skinless chicken breasts in this recipe
- Kosher Salt
- Black pepper
- Unsalted Butter
- Olive Oil
- Shallot - sliced thinly
- Fresh Garlic Cloves - minced
- Chicken Stock - Or chicken broth
- Heavy Cream
- Sun-Dried Tomatoes - chopped
- Fresh Spinach - I love using baby spinach
- Parmesan cheese - for serving
- Fresh basil - Or any other fresh herbs you have on hand
Let's make this recipe together!
Pat chicken dry. Season both sides with salt and pepper, then lightly coat with flour.
Heat a cast iron skillet over medium heat. Melt butter and olive oil to the skillet. Add chicken, and cook 3-5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
Add shallot to the pan. Saute for 2-3 minutes. Add garlic, chicken stock, and heavy cream to the skillet, scraping any brown bits off the bottom of the pan. Stir and bring to a simmer.
Add sun-dried tomatoes to the skillet. Stir, and add cooked chicken. Simmer for 8-10 minutes, until the internal temperature of the chicken reaches 165F and the sauce is thickened. Add spinach and stir until wilted.
Serve with grated parmesan cheese and fresh basil.
Expert Tips and Tricks
Here are some helpful tips and tricks for this easy dinner recipe.
Double the Recipe - Make double and freeze or box up in containers for meal prep throughout the week! This recipe is great for meal prepping and leftovers because it reheats really well and pairs with many side dish options.
Complete the Meal - Serve this with creamy pesto pasta and a salad with balsamic vinaigrette for a complete meal.
Utilize Leftovers - Use leftover chicken in pasta, in salad, or make a chicken sandwich!
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
Braiser - I love making this recipe in a braiser. Here's the one that's in my photos - it's a quality product that will last for years.
Plates - I love serving this creamy Tuscan garlic chicken in a low plate. These are one of my favorites that can double as plates and bowls!
Leftover Storage - I like to store leftover chicken and store in these glass containers.
Here are some common recipe substitutions and variations for this easy recipe.
Tomato Substitution - If you don't have sundried tomatoes on hand, you could use tomato paste or, grape tomatoes cherry tomatoes in this recipe to add tomato flavor.
Seasoning Variations - You can add Italian seasoning, white wine, or cream cheese to this recipe.
Chicken Variation - You can use chicken thighs instead of chicken cutlets. Either way, the juicy chicken will be delicious in the tomato cream sauce.
What To Serve With
Here are some easy recipes to serve this recipe with:
- Broccolini with Whipped Goat Cheese
- Creamy Kale Gnocchi
- Lemon Butter Pasta
- Aglio Olio
- Margherita Pasta
- Tomato Burrata Pasta
- Lemon Ricotta Pasta
- Four Cheese Pasta
Frequently Asked Questions
Tuscan chicken is made of seared chicken breasts, sun-dried tomatoes, spinach, and garlic in a parmesan cream sauce.
Serve creamy Tuscan Chicken with pasta, a simple side salad, or steamed or roasted vegetables for a complete meal.
I recommend a Chardonnay or a light red wine such as a Pinot Noir with this Creamy Tuscan Chicken recipe.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Easy Tuscan Chicken
- 2 Boneless skinless chicken breasts, halved
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup flour
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1 shallot sliced
- 2 garlic cloves minced
- 1 cup Chicken Stock
- 1 cup Heavy Cream
- ¼ cup chopped sun-dried tomatoes
- 2 cups spinach
- Parmesan cheese for serving
- Fresh basil for serving
- Pat chicken dry. Season both sides with salt and pepper, then lightly coat with flour.
- Heat a cast iron skillet over medium heat. Add butter and olive oil to the skillet. Add chicken, and cook 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Add shallot to the pan. Saute for 3 minutes.
- Add garlic, chicken stock, and heavy cream to the skillet. Stir and bring to a simmer.
- Add sun-dried tomatoes to the skillet. Add chicken and simmer for 8-10 minutes, until the internal temperature of the chicken reaches 165F and the sauce is thickened. Add spinach and stir until wilted.
- Serve with grated parmesan cheese and fresh basil.