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.

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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

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.

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.

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

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Chicken Parmesan

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Chicken Marsala

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.

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Tuscan Chicken

5 from 2 votes

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

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Ingredients

  

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• 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

Sodium: 1999mg | Calcium: 657mg | Vitamin C: 5mg | Vitamin A: 2427IU | Sugar: 1g | Fiber: 1g | Potassium: 1017mg | Cholesterol: 367mg | Calories: 1009kcal | Saturated Fat: 42g | Fat: 77g | Protein: 70g | Carbohydrates: 8g | Iron: 1mg

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