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This Creamy Tuscan Chicken recipe serves up juicy, pan seared chicken in a creamy sauce with sun dried tomatoes and spinach. Easy to make and super satisfying!
Creamy Tuscan Chicken is a delicious one pot meal that’s ready in 30 mins. Packed with flavor, this dreamy creamy chicken recipe will be a huge hit around the dinner table! The chicken is succulent and the sauce is rich and delicious – so good!
Looking for more chicken recipes? Why not also try my Spinach Stuffed Chicken Breast and my Spinach Stuffed Chicken Breast!
Why this Creamy Tuscan Chicken is so good
- Pan seared chicken. The chicken breasts are juicy on the inside and crispy edged on the outside.
- A rich and flavorful cream sauce. Made with heavy cream, sun dried tomatoes, pesto and a whole host of seasoning, this sauce is lip smackingly delicious!
- An easy chicken recipe. This one pot meal is a breeze to whip up, only 30 mins from pantry to table!
Ingredients
- Chicken Breast
- Seasoning: Salt, pepper, chili flakes
- Herbs: Oregano, thyme
- Olive Oil
- Chicken Broth
- Heavy Cream
- Milk
- Sundried Tomatoes & Sundried Tomato Paste
- Vegetables: Onion, spinach
- Garlic
- Garnish: Parsley and parmesan
How to make Creamy Tuscan Chicken
- Pan sear the chicken: In a large non stick skillet with oil, pan sear the seasoned chicken until golden brown, set aside.
- Cook the aromatics: In the same skillet, sauté the onions and garlic.
- Make the cream sauce: In the skillet, add the sundried tomatoes, pesto and spices then sauté. Next, add in the cream, milk, broth and simmer until it thickens.
- Combine with chicken: Throw in the spinach to the skillet then add the cooked chicken back, simmer for 2-3 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- Cook your aromatics low and slow. You want to release the flavor of the garlic and onion without burning them.
- If you do not have oregano or thyme in hand, you can used Italian seasoning instead.
- You can omit the onions if you don’t like onions but use 1 tsp. of onion powder instead.
- If you would like to make it with a more cheesy texture, you can add 1/4 cup of grated parmesan cheese along with 1/4 cup extra broth.
- You can swap boneless chicken breast with boneless chicken thighs, just be sure the chicken is cooked through.
- You can check the doneness of the chicken by using a meat thermometer. Stick the thermometer into the thickest past of the chicken, if it reads 160F then it’s ready.
FAQ’s
What to serve with Creamy Tuscan Chicken
This chicken is great with rice or pasta, you can also amp it up further with all kinds of yummy sides, here’s some ideas:
- Garlic Butter Mushrooms
- Oven Roasted Baby Potatoes
- Parmesan Herbed Potatoes
- Easy Mashed Potatoes
- Easy Mashed Sweet Potatoes
Storing leftovers
Store this creamy chicken dish in a sealed airtight container this will last in the fridge for 3 to 4 days. You can also store in a sealed airtight container in the freezer, and it will last up to 4 months, although the consistency made change once reheated. It’s best to reheat on the stovetop.
Can I substitute the cream for something else?
Heavy cream gives you the thickest, creamiest sauce, if you use something lighter there’s a chance the sauce may separate/curdle and it could end up thinner and less flavorful. You can, of course, have a play around with substitutes. If you want to lower the calories you could try coconut milk/cream, it won’t be as thick but it will work!
Other chicken recipes
- Chicken Broccoli and Rice Casserole
- Crispy Buffalo Chicken Salad
- Buffalo Chicken Mac and Cheese
- Creamy Cajun Chicken
- Baked Tuscan Chicken
I hope you enjoy all the recipes I share with you, including this Creamy Tuscan Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Creamy Tuscan Chicken
Ingredients
For the Creamy Tuscan Sauce
- 1 cup heavy cream
- 1 cup milk
- ½ cup low-sodium chicken broth
- 1 small onion, finely diced
- ¼ cup sun-dried tomato pesto
- ¼ cup oil-packed sun-dried tomatoes, julienned
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt, or more to taste
- ¾ tsp freshly ground black pepper
- ¾ tsp chili flakes, or less to taste
- 1 handful fresh spinach
- 4 – 6 cloves fresh garlic, minced (use less if preferred)
- 1 tbsp olive oil
- fresh chopped parsley or shaved Parmesan cheese, optional, for garnish
For the Chicken
- 2 whole chicken breasts, sliced in half horizontally
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
Instructions
- Trim any excess fat from the chicken breasts. Slice each breast in half horizontally, then season with salt and black pepper.
- Heat a large nonstick skillet over medium-high heat. Pour in the olive oil and sear the chicken for about 5 minutes per side, until golden. Remove the chicken from the skillet, set aside, and cover with foil.
- Heat 1 tbsp of olive oil in the same skillet and sauté the diced onion until tender. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Stir the sun-dried tomatoes, sun-dried tomato pesto, salt, and spices into the skillet. Mix well and sauté for about 1 minute.
- Pour the heavy cream, milk, and chicken broth into the skillet. Stir well and simmer for a couple of minutes until the sauce begins to thicken.
- Stir a handful of fresh spinach into the sauce and cook over medium-low heat for a couple of minutes. Taste and adjust the salt and pepper as needed.
- Return the cooked chicken pieces to the sauce and spoon the sauce over them. Cover and cook over low heat for another 2-3 minutes.
- Remove the skillet from the heat. Garnish with fresh chopped parsley or Parmesan cheese and serve.
Notes and Recipe Tips
- Cook the onion and garlic gently to release their flavor without burning them.
- Substitute Italian seasoning for oregano or thyme if needed.
- Replace the onion with 1 tsp of onion powder if preferred.
- For a cheesier sauce, stir in ¼ cup grated Parmesan cheese and an additional ¼ cup chicken broth.
- Substitute boneless chicken thighs for chicken breasts, adjusting the cooking time until fully cooked.
