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This creamy Tuscan chicken recipe is an easy, one-pan dinner. The sauce is loaded with cream, sun-dried tomatoes, spinach, and garlic. It’s full of Italian flavors 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 (also deliciously creamy)!
MORE ITALIAN RECIPES
Italian Chicken Sheet Pan Dinner | Easy Lasagna Casserole
Tuscan Chicken Ingredients
You will need:
- 4 chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1 tsp garlic salt
- 2 tbsp olive oil
- 3 tsp minced garlic
- ½ yellow onion
- ½ cup sun dried tomatoes
- 1 ½ cups fresh spinach
- 2 cups shredded parmesan cheese
- 2 cups heavy cream
- 1 cup water
- 1 chicken bouillon cube
- 2 tbsp butter
Ingredient Substitutions & 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 recipe with Parmesan cheese in the sauce! It adds an extra layer of creaminess that is so good. Add ½ cup of shredded Parmesan cheese to your sauce after you add the spinach (the last step of the recipe) and stir until melted.
How to make this creamy Tuscan chicken recipe:
STEP 1: In a small bowl, mix salt, pepper, italian seasonings, garlic powder, and garlic salt. Season both sides of the chicken breasts with seasoning mixture. Set the rest of the seasonings aside.
Then, combine water + bouillon cube and put it in the microwave for 4 mins. When it is done, stir it well and set aside.
STEP 2: 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 3: Cover the skillet and turn the heat to medium low. Allow the chicken breasts to cook until the internal temperature reaches 165 degrees and they are no longer pink in the middle. Depending on how thick your chicken breasts are, this may take 3-5 additional minutes.
STEP 4: Remove the chicken from the skillet and set it aside. Drain any excess water. Add butter, onions, sun dried tomatoes and garlic to the skillet. Mix well and cook for 1-2 minutes over medium heat.
STEP 5: Add water 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.
STEP 6: Add the seasoning mixture and stir well. Allow the pan to simmer for 2-3 minutes.
STEP 7: Add the heavy cream and parmesan cheese and stir well to combine. When the pan starts to gently bubble add the spinach and stir.
STEP 8: Turn the heat to low and add the chicken breasts back into the skillet. Cover and let simmer for 2-3 minutes.
STEP 9: Spoon sauce over the top of chicken and serve.
Storing this recipe
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 it in the freezer and thaw it before cooking. The chicken and sauce should be fully heated through in a pan on your stove (or in your oven) before eating.
Serve this with:
Tuscan chicken can be served as a stand-alone main dish or over pasta (our favorites are fettuccine or penne pasta).
Popular side dishes for creamy Tuscan chicken are usually light and fresh to balance out the cream in the dish. To round out the meal, just add Simple Caesar Salad, Easy Dinner Rolls, and Italian Pasta Salad.
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 chicken breasts cooked in a creamy sauce with sundried tomatoes and spinach.
More Chicken Recipes you’ll love
- Crockpot Orange Chicken
- Instant Pot Chicken Alfredo
- Chicken Pot Pie Casserole
- Beer Marinated Grilled Chicken
Tuscan Chicken
Ingredients
- 4 chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp garlic salt
- 2 tbsp olive oil
- 3 tsp minced garlic
- 1/2 yellow onion
- 1/2 cup sun dried tomatoes
- 1.5 cups fresh spinach
- 2 cups shredded Parmesan cheese
- 2 cups heavy cream
- 1 cup water
- 1 chicken bouillon cube
- 2 tbsp butter
Instructions
- In a small bowl, mix salt, pepper, Italian seasonings, garlic powder, and garlic salt. Season both sides of the chicken breasts with seasoning mixture. Set the rest of the seasonings 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 the internal temperature reaches 165 degrees and they are no longer pink in the middle. Depending on how thick your chicken breasts are, this may take 3-5 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 1-2 minutes over medium heat.
- Add water and the chicken bouillon cube 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 seasoning mixture and stir well. Allow the pan to simmer for 2-3 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 2-3 minutes.
- Spoon sauce over the top of chicken and serve.
Is your nutrition information correct because it has heavy cream in it among other stuff
Whoops, it wasn’t calculated correctly – I just fixed it 🙂 Enjoy!