This creamy Tuscan chicken recipe features juicy chicken simmered in a creamy sauce. The addition of sun dried tomatoes and spinach takes it to another level!
Chicken dinners can sometimes be redundant, but when done correctly, you can enjoy it almost every night of the week.
We have a slew of chicken recipes on here, and some highlights include chicken parmesan and a chicken casserole. When we are feeling a little fancy, we love to make creamy Tuscan chicken.
Why this recipe works
One-pot meal. You get a delicious dinner without having to do a lot of cleanup afterward.
Simple but flavorful. This dish looks and tastes fancy, but really, it doesn’t call for any special ingredients.
Low carb. This recipe is naturally keto friendly and makes a fabulous keto dinner idea.
What we love about this recipe is how easy and delicious it is. Serve it over some rice (Jasmine or brown rice), pasta, or some fresh bread to soak up the sauces.
If you love Italian-style cooking, you probably already have all the needed ingredients to make this recipe. And if you don’t, write a shopping list and head to the nearby store to get the following ingredients.
For the chicken:
- Chicken breasts. Skinless and boneless. Try to get chicken breasts of the same size to ensure even cooking.
- Olive oil. To pan-fry the chicken.
- Salt and pepper. To taste.
- Flour. Optional, but helps the sauce stick to it once cooked.
For the sauce:
- Heavy cream. For the creamy and rich texture of the sauce.
- Chicken broth. Homemade or store-bought.
- Half and half. For extra creaminess.
- Italian seasonings. An aromatic seasoning blend typically comprising dried oregano, rosemary, thyme, basil, and marjoram.
- Parmesan cheese. Grated parmesan to thicken the sauce.
- Spinach. I use baby spinach for this recipe. You can use regular spinach if you don’t have baby spinach.
- Dried tomatoes. Sun-dried tomatoes packed in oil for potent tomato flavor.
How to make Tuscan chicken
Step 1- Prep the chicken
Remove the skin from chicken breasts and debone them. Season with salt and pepper.
Step 2- Cook the chicken
Add olive oil to a non-stick pan and heat it on medium heat. When the pan gets hot, add the chicken breasts and cook for 2 minutes per side. Remove the chicken from the pan.
Step 3- Add the broth and heavy cream
Add the chicken broth into the same pan. When it simmers, add the heavy cream and half-and-half, and bring to a boil.
Step 4- Season and add the remaining ingredients
When the creamy liquid comes to a boil, add the Italian seasonings, sun dried tomatoes and grated parmesan cheese.
Reduce the heat to low, bring back the chicken breasts, and add baby spinach. Simmer everything on low heat for 5 to 6 minutes.
Remove from heat when the sauce thickens. Serve with your favorite side dish.
Tips to make the best recipe
- Dredge the chicken breasts in flour. Dredging chicken breasts in flour before pan-frying them gives them a beautiful golden color. It also helps deepen the flavor of the chicken.
- Deglaze the pan. Deglazing the pan allows you to use the flavorful fond stuck to the bottom of the pan to build flavor. To do this, simply pour some broth into the pan after you have seared the chicken. Scrape the bottom of the pan to lift all those delicious bits stuck to it. Let the broth boil for a couple of minutes and only then add the rest of the broth.
- Don’t use pre-shredded cheese. Pre-shredded parmesan cheese may be coated with starch and other powders that prevent it from melting smoothly.
As mentioned earlier, this dish is incredible on its own. However, with a few changes, you can completely transform the flavors. Here are some suggestions:
- Add garlic. If you enjoy garlic in your food, add a few cloves to the sauce for a bold garlicky flavor.
- Use mushrooms. Mushrooms will enrich this dish with umami flavors. They pair exceptionally well with creamy chicken, sun-dried tomatoes, and basil.
- Use chicken thighs. If you are aiming for a richer chicken flavor, use chicken thighs. They can be bone-in or boneless, with or without the skin. The choice is yours.
- Swap chicken with fish. Use salmon instead of chicken to make the most delicious and creamy Tuscan salmon.
Wondering what is the best way to store leftovers? Here are best practices for storage:
To store. Leftovers can be stored in the refrigerator, covered, for up to one week.
To freeze. Freeze the chicken only after it has cooled completely. It will keep well for up to 6 months.
To reheat. For the best results, reheat this dish on the stovetop on low heat. Add a small amount of water, broth, or cream if the sauce is too thick.
More chicken breast dinner recipes to try
Frequently asked questions
As this dish is super flavorful, simple carbs like pasta, rice, and bread are the best. They also pair well with vegetables, including baked potatoes, sweet potatoes, broccoli, and asparagus.
Well-made Tuscan chicken features flavorful and juicy chicken meat covered in a creamy sauce that is full of tomato flavor. Depending on the ingredients you use, it may also have garlicky and earthy notes.
Celtic chicken has many variations. A traditional Celtic chicken recipe features a chicken breast casserole with broccoli and leeks. Other vegetables can be used too, including potatoes, onions, and cabbage. You may or may not use whiskey when making it.
- 4 small chicken breasts skinless and boneless
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup half and half
- 1 tablespoon Italian seasonings
- 1/2 cup parmesan cheese freshly grated
- 2 cups baby spinach loosely packed
- 1/2 cup sun dried tomatoes packed in oil
Season the chicken breasts with salt, pepper, and dust with flour.
Add oil to a non-stick skillet and place over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes, flipping halfway through. Remove the chicken.
Add the chicken broth and bring it to a simmer. Once simmering, add the half and half and heavy cream and bring to a boil. Once boiling, stir through the Italian seasonings, parmesan cheese and baby spinach until wilted.
Reduce the heat to low, add the chicken and the sun dried tomatoes and let everything simmer for 5-6 minutes, until it has thickened.
Serving: 1serving | Calories: 289kcal | Carbohydrates: 14g | Protein: 28g | Fat: 14g | Sodium: 631mg | Potassium: 1045mg | Fiber: 3g | Vitamin A: 1691IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 3mg | NET CARBS: 11g