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Top down shot of tuscan chicken in a pot.

Creamy Tuscan Chicken

5 from 3 votes
Created by Mariam E.
This Creamy Tuscan Chicken recipe serves up juicy, pan seared chicken in a creamy sauce with sun dried tomatoes and spinach.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine Italian
Servings 4 servings


  • 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


  • 2 whole chicken breast sliced in half horizontally
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tbsp. olive oil


  • 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.


  • 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.


Calories: 408kcal | Carbohydrates: 16g | Protein: 6g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 817mg | Potassium: 510mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2132IU | Vitamin C: 10mg | Calcium: 177mg | Iron: 2mg
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