If you’re craving a dish that feels indulgent yet comes together with surprising ease, this Creamy Tuscan Chicken Recipe is a total winner. Imagine tender, juicy chicken breasts bathed in a rich, garlicky sauce bursting with sun-dried tomatoes, fragrant Italian herbs, fresh spinach, and melty parmesan cheese. Every bite offers a vibrant mix of creamy textures and bold Mediterranean flavors that make this dish feel special enough for guests but easy enough for a weeknight treat. Trust me, once you try this Creamy Tuscan Chicken Recipe, it’ll quickly become one of your go-to comfort meals.
Ingredients You’ll Need
The magic of this Creamy Tuscan Chicken Recipe lies in its simple, thoughtful ingredients. Each element plays a crucial role—from the tender chicken for hearty protein to the sun-dried tomatoes that add a gorgeous tangy pop of color and flavor, and the Parmesan that brings exquisite depth and creaminess.
- Chicken breasts (4 large): The juicy foundation ensuring every bite is tender and filling.
- Garlic powder (½ teaspoon): Adds savory depth without overpowering the other flavors.
- Onion powder (½ teaspoon): Provides a subtle sweetness that rounds out the seasoning.
- Salt (½ teaspoon) and ground black pepper (to taste): Essential basics that enhance and balance all ingredients.
- Oil from sun-dried tomatoes (2 tablespoons): Intensifies the tomato flavor while helping to brown the chicken beautifully.
- Butter (2 tablespoons): Adds richness to the sauce’s base for that velvety mouthfeel.
- Flour (1 tablespoon): Thickens the sauce, giving it that luscious consistency perfect for spooning over chicken.
- Low sodium chicken broth (1 ½ cups): Keeps the sauce flavorful and light, complimenting the cream perfectly.
- Heavy cream (½ cup): Creates the signature creaminess that coats every bit of this dish.
- Sun-dried tomatoes (1 jar, drained): Bursting with tang and umami, these bring both flavor and beautiful color.
- Italian seasoning (1 teaspoon): A fragrant blend of herbs that transport you right to Tuscany.
- Dried garlic powder (½ teaspoon): Gives an intensified garlic kick to the sauce.
- Baby spinach (3 cups): Adds freshness and a vibrant green contrast to the creamy sauce.
- Grated parmesan cheese (â…“ cup): Melts into the sauce, adding a nutty, savory finish.
How to Make Creamy Tuscan Chicken Recipe
Step 1: Season Your Chicken
Start by mixing the garlic powder, onion powder, salt, and black pepper in a small bowl. Rub this flavorful blend all over the chicken breasts so every bite starts with a punch of seasoning. This simple step builds a solid foundation that ensures your chicken isn’t just plain—it’s packed with savory notes from the get-go.
Step 2: Brown the Chicken
Heat the oil reserved from the sun-dried tomatoes in a large skillet over medium-high heat. Carefully add the chicken breasts and brown them for about 2 minutes on each side. The goal is a gorgeous golden color—not cooking the chicken fully yet. Browning the chicken traps juices inside and adds irresistible flavor and aroma to the dish.
Step 3: Create the Roux Base
Reduce the heat to medium-low and add butter to the same skillet—no need to clean it out, because those browned bits add character to your sauce. Melt the butter, then remove the skillet from heat and whisk the flour in until smooth. Put the pan back on medium-low and cook for 1-2 minutes until the mixture becomes frothy. This roux will thicken the sauce perfectly without lumps.
Step 4: Build the Creamy Sauce
Slowly whisk in the chicken broth, making sure to stir constantly to avoid lumps. Once smooth, add the heavy cream, sun-dried tomatoes, Italian seasoning, dried garlic powder, and a sprinkle of black pepper. This combination creates a sauce that’s both rich and vibrant, transporting your taste buds straight to the heart of Tuscany.
Step 5: Simmer the Chicken in Sauce
Return the browned chicken breasts to the skillet, turning them gently to coat in the luscious sauce. Bring everything to a simmer over medium heat, then reduce the heat to low, cover, and let it gently cook for 5-10 minutes. This slow simmer allows the chicken to finish cooking perfectly while soaking up all those incredible flavors. Make sure the chicken reaches an internal temperature of 165°F for safety.
Step 6: Final Touches
Remove the cooked chicken and keep it warm on a plate. Stir the fresh baby spinach and grated Parmesan cheese into the sauce, simmering just until the spinach wilts and the cheese melts. This final step adds freshness and that signature creamy finish every Creamy Tuscan Chicken Recipe needs before serving.
How to Serve Creamy Tuscan Chicken Recipe
Garnishes
While the sauce is already stunning, you can elevate your plate with a sprinkle of freshly chopped basil or parsley for a burst of herbal freshness and a pop of green. A dusting of extra Parmesan on top also adds a lovely salty contrast that guests will appreciate.
Side Dishes
This dish loves company, so pair it with fluffy mashed potatoes, creamy polenta, or even a bed of al dente pasta to soak up that heavenly sauce. Roasted vegetables or a crisp arugula salad also make gorgeous sides that add texture and balance.
Creative Ways to Present
For a fun twist, serve the creamy sauce over buttery garlic bread or puff pastry shells for individual servings. You could even slice the chicken and layer it into a sandwich using crusty Italian bread and fresh greens for an elevated lunch idea. The possibilities with this Creamy Tuscan Chicken Recipe are deliciously endless.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tuscan Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen over time, making your next meal even better.
Freezing
If you want to save some for later, allow the chicken and sauce to cool completely before freezing. Place portions into freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm leftovers gently on the stovetop over low heat, stirring occasionally to keep the sauce creamy and smooth. Avoid overheating, which can cause the cream to separate. A splash of chicken broth can help loosen up the sauce if it thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring a bit more richness and remain tender even if slightly overcooked. Just adjust cooking times to ensure the thighs reach a safe internal temperature.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream cheese for a lighter option, but the sauce won’t be quite as thick and rich as with heavy cream.
Are sun-dried tomatoes necessary?
They’re key to achieving the authentic tangy-sweet flavor and lovely texture in this recipe. If you can’t find them, diced roasted red peppers can work, but the flavor will be different.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Just whisk it in carefully to avoid lumps.
How spicy is the Creamy Tuscan Chicken Recipe?
This dish is mild, focusing on herbs and creamy textures rather than heat. You can add crushed red pepper flakes if you like a little kick.
Final Thoughts
This Creamy Tuscan Chicken Recipe truly impresses with its perfectly balanced blend of creamy sauce, tender chicken, and vibrant veggies. Whether you’re cooking for family, friends, or just treating yourself, it’s a dish that feels both comforting and gourmet. Give it a try and watch it become a beloved classic in your recipe collection!
Print
Creamy Tuscan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Tuscan Chicken is a rich and flavorful skillet dish featuring tender chicken breasts cooked in a luscious sauce made from sun-dried tomatoes, spinach, parmesan, and a creamy broth. This quick and easy recipe combines Italian-inspired flavors to create a comforting, restaurant-quality meal perfect for weeknights.
Ingredients
Chicken Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Ground black pepper (to taste)
Chicken and Cooking
- 4 large chicken breasts
- 2 tablespoons oil (reserved from sun-dried tomatoes)
- 2 tablespoons butter
- 1 tablespoon flour
Sauce
- 1 ½ cups low sodium chicken broth
- ½ cup heavy cream
- 1 (8.5-oz) jar sun-dried tomatoes (drained, 2 tablespoons oil reserved for chicken)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried garlic powder
- Ground black pepper (to taste)
Finishing Touches
- 3 cups baby spinach
- â…“ cup grated parmesan cheese
Instructions
- Season the Chicken: Combine garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the mixture all over the chicken breasts evenly to season thoroughly.
- Brown the Chicken: Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Carefully add the chicken breasts and brown them for about 2 minutes per side until they develop a nice golden color. The chicken will not be fully cooked at this point. Remove the chicken and set aside on a plate.
- Prepare the Sauce Base: Lower the heat to medium-low, keeping the skillet with the cooking juices (do not clean it). Add butter and let it melt. Remove the skillet briefly from heat; stir flour into the melted butter until smooth. Return the skillet to medium-low heat and cook the roux mixture for 1 to 2 minutes until it becomes frothy, ensuring the flour cooks through.
- Add Liquids and Seasonings: Slowly whisk in the low sodium chicken broth to the roux, avoiding lumps. Stir in the heavy cream, drained sun-dried tomatoes, Italian seasoning, dried garlic powder, and freshly ground black pepper. Mix everything evenly to combine the creamy sauce.
- Simmer the Chicken in Sauce: Return the browned chicken breasts to the skillet, turning them a few times to coat with the sauce. Bring the skillet to a medium heat simmer, then reduce the heat to low to maintain a gentle simmer. Cover the skillet with a lid and cook for 5 to 10 minutes, stirring the sauce occasionally until the chicken reaches an internal temperature of 165°F, indicating it is fully cooked.
- Finish the Sauce and Serve: Remove the cooked chicken from the skillet and keep it warm. Stir baby spinach and grated parmesan cheese into the sauce. Simmer for 1 to 2 minutes until the spinach wilts and the cheese melts, enriching the sauce. Taste and adjust seasoning if needed. Serve the creamy sauce spooned over the chicken breasts hot.
Notes
- Use a meat thermometer to ensure chicken is cooked to the safe internal temperature of 165°F for food safety.
- Reserve the oil from the sun-dried tomatoes as it imparts great flavor to the dish; do not discard it.
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
