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
- Baked Chicken and Potatoes
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
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup chicken broth low sodium
- 1 small onion finely diced
- 1/4 cup sundried tomato pesto
- 1/4 cup sundried tomato in oil, julienned
- 1 tsp. oregano dry
- 1/2 tsp thyme dry
- 1/2 tsp. salt or more to taste
- 3/4 tsp. black pepper fresh ground
- 3/4 tsp. chili flakes or less to taste
- 1 handful fresh spinach
- 4-6 cloves fresh garlic minced, use less if you like
- 1 tbsp. olive oil
- Fresh chopped parsley or shaved parmesan optional, for garnishing
Chicken
- 2 whole chicken breast sliced in half horizontally
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
Instructions
- Trim the chicken from any excess fats. Slice the each breast in half horizontally. Salt and pepper the chicken.
- Bring a large non-stick skillet to medium high heat. Add in the olive oil and pan sear the chicken on each side for about 5 minutes until golden. Remove and set aside. Cover with foil wrap.
- In the same skillet, add 1 tbsp. of olive oil and sauté the diced onions until tender. Add in the minced garlic and sauté for about 30 seconds until fragrant.
- Add in the sundried tomatoes, sundried tomato pesto, salt and spices. Mix and sauté the mixture for about 1 minute.
- Add in the heavy cream, milk, chicken broth and mix. Simmer for a couple or minutes until the sauce starts to thicken up.
- Throw in a handful of spinach and cook on medium-low heat for a couple of minutes. Taste to adjust salt and pepper.
- Add the cooked chicken pieces back into the sauce and drench the chicken with the sauce mixture. Cover and let them cook together on low heat for 2-3 more minutes.
- Remove from the heat, garnish with some fresh chopped parsley or parmesan cheese and serve.
Notes
- 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.
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