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!

A wooden spoon adding spinach and sauce to a chicken breast in a dark skillet.

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.

Tuscan chicken with spinach and sun dried tomatoes in a creamy white sauce in a skillet.

It’d make a great date night dinner or dinner to serve to friends or family. Cause it’s that special.

And yet, really easy to make!

I also love that everything is cooked together in just 1 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!

So let’s get cooking!

First things first…

What is Tuscan chicken?

This dish originated in the Tuscany region of Italy and features a creamy Parmesan sauce with chicken breasts, spinach and sun-dried tomatoes.

What’s not to love about that combo?

Now, I’ve got some notes and tips coming up below on how to make Tuscan chicken. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Chicken cutlets seasoned with salt and black pepper on a white rectangular platter.

Seared chicken cutlets in a large dark skillet.

Sautéed onion and garlic in a large dark skillet.

A creamy sauce in a large dark skillet with a wooden spoon resting in it.

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.

This dish comes together really easily, too.

First, you sear the chicken breasts in the skillet. Then remove those, sauté the onion and garlic then stir in the sun-dried tomatoes and heavy cream. Bring it to a boil, add the Parmesan and let the sauce thicken for a few minutes.

Then you wilt in the spinach, return the chicken breasts to the pan to get all coated in the sauce, and you are good to go!

A large dark skillet with creamy Tuscan chicken cutlets in a creamy sauce with spinach and sun dried tomatoes.

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.

Creamy Tuscan chicken with spinach and sun dried tomatoes in a large dark skillet.

Close up of a chicken breast in a creamy sauce with spinach and sun dried tomatoes in a large dark skillet.

Last thing, let’s talk about what to do with the leftovers.

How do I store leftover Tuscan chicken?

Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days.

How do I reheat the leftovers?

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

Yield: 4 servings

Creamy Tuscan Chicken

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!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

1 ½ lbs. boneless, skinless chicken breasts (halve so thinner)
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 chopped
1 ½ cups heavy cream
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.

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 , but some versions of this recipe call for it. Feel free to add some if you like! Just slice and cook them along with the onion until they are tender and have released their moisture.

Serving suggestions: Serve the chicken and sauce over some steamed brown or white rice (or cauliflower rice), or with spaghetti or another long, thin noodle. You could also serve this with polenta or quinoa or just some crusty bread.

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 766Total Fat: 52gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 264mgSodium: 715mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 61g