Creamy Tuscan chicken with chicken breasts, sun-dried tomatoes and spinach in a creamy Parmesan sauce is a delicious and impressive main dish that’s easy to make and ready in 30 minutes!
Y’all know that easy chicken dinners are one of my obsessions and specialties, right?
This 15-minute honey garlic chicken is a long-time go-to and my easy cream cheese chicken and quick chicken curry are other popular favorites.
Or try chicken paprikash or chicken picadillo, both ready in 20 minutes and sure to freshen up your usual chicken dinners.
You can check out all of my other 30-minute chicken recipes for more inspiration.
Today though, we’re featuring this creamy Tuscan chicken.
It’s got seared, juicy thin chicken cutlets swimming in a creamy, rich Parmesan sauce with onions, garlic, sun-dried tomatoes and wilted spinach.
Seriously flavorful! And it’s a gorgeous dish, as well.
It’d make a great date night dinner or dinner to serve to friends or family. Cause it’s that special.
(I recently realized it's a version of the popular marry me chicken recipe.)
And best yet, this dish is really easy to make!
I love that everything is cooked together in just one pan. Simplifies things and there is less to clean up, too!
Plus, this Tuscan chicken recipe is ready in under 30 minutes, start to finish. Perfect for any night of the week!
Also, if you're wondering, what is Tuscan chicken?
The dish originated in the Tuscany region of Italy and features a creamy Parmesan sauce with chicken breasts, spinach and sun-dried tomatoes.
And now we're ready to cook.
I’ve got some notes and tips coming up below on how to make Tuscan chicken. Just tryin’ to be helpful. Feel free to scroll past this to the recipe card if you prefer.
Ingredient Notes:
Chicken: We’re using boneless, skinless chicken breasts and we need them on the thinner side so they cook more quickly and evenly. I simply slice mine across in two to make thinner cutlets. (Kinda like butterflying the chicken breast, just go all the way through to separate the two pieces.)
Heavy cream: Heavy cream - or heavy whipping cream, depending on the brand - is needed for this recipe for both the richness and high fat content. I tried a lower fat substitute to see if I could offer you that as an option and it broke the sauce. Stick with the heavy cream.
Sun-dried tomatoes: These often come in a jar packed in oil. Remove a few and cut into thin slices before adding to this dish.
Mushrooms: These aren’t in the recipe below, but some versions of this recipe call for it. Feel free to add some if you like! Just cook them along with the onion until they are tender and have released their moisture.
Ready to eat? Mmm, me too.
What to serve with Tuscan Chicken:
- Serve the chicken and sauce over some steamed brown or white rice.
- Choose cauliflower rice if you want to keep this dish low-carb.
- It would also be great over some spaghetti or other long, thin noodle.
- Or enjoy this with polenta or quinoa.
- Or serve it as is and have some crusty bread to go along with it.
Very versatile. Gotta love that.
Last thing, let’s talk about what to do with the leftovers.
Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days.
Reheat leftovers in a medium skillet over medium low heat, stirring regularly, until warmed through. It helps to slice the chicken before reheating so it heats more quickly and evenly without drying out. You can also reheat individual servings in the microwave until hot.
There you go! I hope you give this a try for a little taste of Tuscany in your own kitchen.
Enjoy!
XO,
Kathryn
Creamy Tuscan Chicken
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts (halve so thinner; see notes below)
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil, divided
- 1 cup chopped onion
- 4 cloves garlic, minced
- ¼ cup sun dried tomatoes, drained and thinly sliced
- 1 ½ cups heavy cream, (see notes)
- ½ cup grated Parmesan cheese
- 3 cups fresh baby spinach
For serving:
- Chopped fresh parsley (optional)
Instructions
- Heat butter and 1 tablespoon of olive oil in a large skillet over medium high heat. Season chicken breast cutlets with ½ teaspoon salt and ¼ teaspoon pepper. Add to skillet and cook until browned and cooked through, 4-5 minutes per side. Remove and set aside.
- Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the sun-dried tomatoes, heavy cream and the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- Bring to a simmer then stir in the Parmesan and cook for 2-3 minutes, until the sauce is slightly thickened. Add the spinach and stir to mix in and wilt.
- Return the chicken breasts to the pan, turn to coat in the sauce, then cook for 1 minute until everything is warmed through. Serve immediately.
Mary
Absolutely loved it so creamy
We just got back from Italy and felt was back there.
I will make this for dinner get together with friends .
I put over linguine excellent!
Kathryn Doherty
Oh yay, I'm so happy to hear that Mary! Thank you so much for sharing!