February 28, 2023
Review RecipeTuscan Chicken
This Tuscan chicken recipe is an Italian restaurant-style dinner with a creamy parmesan sauce that’s full of tons of flavor and is an easy one-pot meal to make at home.
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This creamy Tuscan chicken recipe is an easy, one-pan dinner that’s full of Italian flavors. The sauce is loaded with cream, tangy sun-dried tomatoes, spinach, and garlic in a way that will make you feel like you’ve been transported to Tuscany.
Italian-inspired meals are always crowd pleasers in our family, and this one tops our list of favorites along with stuffed shells and chicken alfredo bake which is also deliciously creamy!
Tuscan Chicken Ingredients
You’ll need:
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 cup water
- 1 chicken bouillon cube
- 2 tablespoons olive oil
- 3 teaspoons minced garlic
- ½ yellow onion
- ½ cup sun dried tomatoes
- 1½ cups fresh spinach
- 2 cups shredded parmesan cheese
- 2 cups heavy cream
- 2 tablespoons butter
SUBSTITUTIONS AND ADDITIONS
PASTA: A popular way to serve this dish is over pasta, which also goes well with the creamy Tuscan sauce on top. Our favorite types of pasta to eat this with are fettuccine or penne but you can easily substitute your own favorite.
PARMESAN CHEESE: If you like parmesan cheese, then you will love this great recipe with parmesan cheese in the amazing sauce! It adds an extra layer of creaminess that is so good. Add another ½ cup of shredded parmesan cheese to your sauce after you add the spinach (the last step of the recipe) for even more cheese and stir until melted.
CHICKEN: If your family prefers dark meat, you can substitute chicken thighs for the chicken breasts in this recipe.
How To Make This Tuscan Chicken Recipe
STEP ONE: In a small bowl, mix salt, pepper, Italian seasoning, garlic powder, and garlic salt. Using half of the seasoning mixture, season both sides of the chicken breasts. Set the rest of the seasonings aside.
Then, combine the water and bouillon cube and put it in the microwave for 4 minutes. When it is done, stir it well and set it aside.
STEP TWO: In a large skillet over medium-high heat, add the olive oil and chicken breasts. Let the chicken breasts cook for 5 minutes per side, or until browned. Drain any water from the chicken so it can properly brown.
STEP THREE: Cover the skillet and turn the heat to medium-low heat. Cook chicken breasts until they are no longer pink in the middle. Depending on how thick your chicken breasts are, this may take 3 to 5 additional minutes.
OUR RECIPE DEVELOPER SAYS
Make sure the internal temperature of your chicken reaches 165°F on a meat thermometer.
STEP FOUR: Remove the chicken from the skillet and set it aside. Drain any excess water. Add the butter, onions, sun-dried tomatoes, and garlic to the skillet. Mix well and cook for 1 to 2 minutes over medium heat.
STEP FIVE: Add the water and chicken bouillon cube mixture and stir well. Deglaze the bottom of the pan by using your spatula to gently scrape the bottom of the pan to get all browned bits up and into the sauce.
STEP SIX: Add the remaining seasoning mixture and stir well. Allow the pan to simmer for 2 to 3 minutes.
STEP SEVEN: Add the heavy cream and parmesan cheese and stir well to combine. When the pan starts to gently bubble, add the spinach and stir.
PRO TIP:
Add ½ cup of shredded parmesan cheese to your sauce after you add the spinach for an extra layer of creaminess.
STEP EIGHT: Turn the heat to low and add the chicken breasts back into the skillet. Cover and let simmer for 2 to 3 minutes.
STEP NINE: Spoon parmesan cream sauce over the top of the chicken and serve.
How To Serve
Tuscan chicken can be served as a stand-alone main dish or over your favorite pasta (our favorites are fettuccine or penne pasta) for a quick weeknight dinner.
Popular side dishes for this creamy garlic chicken are usually light and fresh to balance out the cream in the dish. To round out this delicious meal, just add simple Caesar salad, easy dinner rolls or garlic bread.
MORE CHICKEN RECIPES
Storage
IN THE FRIDGE: Store leftover Tuscan chicken in an airtight container in the fridge for up to three days.
IN THE FREEZER: To freeze, follow the instructions for the recipe, and then let your chicken and sauce cool before adding it to an airtight Ziploc bag.
REHEATING: Store this creamy Tuscan garlic chicken in the freezer and thaw it before cooking. The chicken and creamy garlic sauce should be fully heated in a pan on your stove before eating.
This creamy Tuscan chicken recipe is a restaurant-style dinner that’s easy to make as a one-pot meal at home. It’s full of Italian flavors and features juicy chicken breasts cooked in a creamy sauce with sun-dried tomatoes and spinach.
FREQUENTLY ASKED QUESTIONS
Can I use chicken thighs instead of chicken breasts in this recipe?
This easy recipe would work fine with boneless skinless chicken thighs as well.
Can I freeze leftovers?
This delicious chicken will keep in the freezer for up to three months stored in a Ziploc or airtight container.
Could I use chicken broth or stock instead of the bouillon cube?
If you would prefer to add 1 cup of chicken broth instead of using the bouillon cube, that would also be fine.
More Recipes You’ll Love
- Crockpot Orange Chicken
- Smash Cake
- Chicken Pot Pie Casserole
- Dill Pickle Chex Mix
- Creamy Beef and Shells
- Chili Cheese Dog Bake
- Crockpot Philly Cheesesteak
- Creamy Italian Chicken (with Pasta)
- Chicken Alfredo Stuffed Shells
- Strawberry Spinach Salad
- Sun Dried Tomato Stuffed Chicken
- Chicken Cacciatore
- Olive Garden Chicken Scampi
Tuscan Chicken
This Tuscan chicken recipe is an Italian restaurant-style dinner with a creamy parmesan sauce that’s full of tons of flavor and is an easy one-pot meal to make at home.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 4 chicken breasts, boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 cup water
- 1 chicken bouillon cube
- 2 tablespoons olive oil
- 3 teaspoons minced garlic
- ½ yellow onion
- ½ cup sun dried tomatoes
- 1½ cups fresh spinach
- 2 cups shredded Parmesan cheese
- 2 cups heavy cream
- 2 tablespoons butter
Instructions
- In a small bowl, mix salt, pepper, Italian seasoning, garlic powder, and garlic salt. Using half of the seasoning mixture, season both sides of the chicken breasts with the mixture. Set the rest of the seasonings aside.
- Combine the water and bouillon cube and put it in the microwave for 4 minutes. When it is done, stir it well and set it aside.
- In a large skillet over medium high heat, add the olive oil and chicken breasts. Let the chicken breasts cook for 5 minutes per side, or until browned.
- Cover the skillet and turn the heat to medium-low. Allow the chicken breasts to cook until they are no longer pink in the middle. Depending on how thick your chicken breasts are, this may take 3 to 5 additional minutes.
- Remove the chicken from the skillet and set it aside. Add butter, onions, sun-dried tomatoes and garlic to the skillet. Mix well and cook for 1 to 2 minutes over medium heat.
- Add water and the chicken bouillon cube mixture and stir well. Deglaze the bottom of the pan by using your spatula to gently scrape the bottom of the pan to get all browned bits up and into the sauce.
- Add the remaining seasoning mixture and stir well. Allow the pan to simmer for 2 to 3 minutes.
- Add the heavy cream and parmesan cheese and stir well to combine. When the pan starts to gently bubble, add the spinach and stir.
- Turn the heat to low and add the chicken breasts back into the skillet. Cover and let simmer for 2 to 3 minutes.
- Spoon the sauce over the top of the chicken and serve.
Video
Notes
- Make sure the internal temperature of your chicken reaches 165°F on a meat thermometer.
- Add ½ cup of shredded parmesan cheese to your sauce after you add the spinach for an extra layer of creaminess.
Nutrition
Calories: 1009kcal | Carbohydrates: 8g | Protein: 70g | Fat: 77g | Saturated Fat: 42g | Cholesterol: 367mg | Sodium: 1999mg | Potassium: 1017mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2427IU | Vitamin C: 5mg | Calcium: 657mg | Iron: 1mg
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Comments
Ellen says
Is your nutrition information correct because it has heavy cream in it among other stuff
Layne Kangas says
Whoops, it wasn’t calculated correctly – I just fixed it 🙂 Enjoy!
Cherie says
This was so good, I wanted a spoon for the leftover sauce. There is a slight problem with the seasoning instructions. I mixed the seasonings, pressed in into the chicken & browned. Later in the recipe directions it calls for adding seasonings to the pan. Should the original instruction for seasonings have been divided?
Layne Kangas says
Hi, Cherie – thanks for catching that. We just updated to make it clear to use half on the chicken and half in the pan. Glad you enjoyed! 🙂
TRISHA says
Followed exactly, and it was DELICIOUS!! Family pleaser that will be made again
Gloria says
This is a fantastic meal!
Chief says
Family loved the dish. I used chicken broth, corn starch and added 1/2 cup more parm cheese. I doubled the sauce for leftovers and its was enough for a huge meal plus another. We put it over noodles and it was an instant hit here at the house. I didn’t measure any of the spices as I seasoned to taste.