Creamy Tuscan Chicken

Win over dinner guests with this simple Tuscan chicken recipe! Juicy chicken breasts are seasoned with Italian spices and seared until golden, then simmered in the most luxurious cream sauce filled with parmesan cheese, sun-dried tomatoes, onions and plenty of spinach.

A skillet of tuscan chicken

What is Tuscan Chicken?

I’ll admit, I had to do a bit of research on where “Tuscan chicken” actually originated from. But it seems like there’s no one strict answer. My two cents is that it’s a spin on a classic Italian Florentine sauce, which is made from white wine, cream, and spinach. Then it was given a Tuscan twist by adding garlic and sun-dried tomatoes to the warm cream and spinach base.

But what really popularized this dish (at least in America) was Olive Garden’s Tuscan Garlic Chicken, a dish with a similar flavor profile, served over fettuccine.

Either way, I’m glad this Tuscan chicken became a trend because it’s literally the best thing ever. Especially when you’re craving something rich and cheesy, with an Italian flair.

Ingredients for tuscan chicken on a table

Tuscan Chicken Ingredients

There’s a few ways you can go about making the Tuscan sauce – with fresh cherry tomatoes or sun-dried tomatoes and with dairy or dairy-free. For this version, I’m using sun-dried tomatoes since it has a deeper, bolder flavor that just makes this dish pop. And going classic using dairy. But you tweak to your liking! Here’s the ingredients, plus a few substitution ideas:

  • Chicken: This dish is typically made with boneless, skinless chicken breasts. But you could also use chicken thighs as well if that’s more your thing.
  • Italian Seasoning: You can usually find Italian seasoning at the market. If not, just use a mix of mix of individual spices such as oregano, thyme, basil, and rosemary.
  • Garlic and Onion: Lots of garlic is always welcome. And for onions, you can use white, yellow, or even shallots.
  • Sun Dried Tomatoes: After trying several jars from different brands, I came across this jar of sun-dried tomatoes that tasted so fresh and delicious. Plus, it’s the perfect amount for this recipe!
  • Spinach: Feel free to go heavy on the baby spinach (I really pack it in the measuring cup) since it wilts down to teeny bits as it cooks!
  • Heavy Cream: While dairy-based heavy cream is traditionally used, you have dairy free options as well. You can use a can of coconut cream (not to be confused with coconut milk) or you can make cashew cream at home.
  • Cheese: Freshly grated parmesan is the way to go here. For a dairy-free option, nutritional yeast mimics a similar cheesy, nutty flavor.

Find the printable recipe with measurements below.

A close of up a skillet with creamy tuscan chicken

How to Make The Best Tuscan Chicken Recipe

Season and cook the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper. Then warm up a large skillet with some olive oil. Add the chicken, sear for 3 to 4 minutes on each side, and transfer the chicken to a plate. If your chicken breasts are on the thicker side, you might need an additional minute.

Cooking chicken breasts in a skillet for tuscan chicken

Helpful tip: You can swap olive oil with the sun-dried tomato oil from the jar to give your chicken extra flavor!

Start the tuscan sauce. In the same skillet, add another tablespoon of oil with the onion, and saute for 2 to 3 minutes. Then add the sun-dried tomatoes and garlic, and saute for another minute, or until it smells incredibly delicious and fragrant.

Sauteing onions and tomatoes for tuscan chicken

Helpful tip: If you want to deglaze the pan a bit more, feel free to pour in a bit of white wine as you’re cooking the onions.

Add the spinach. Pile the spinach in the pan and saute for another minute, until it just starts to wilt down.

Cooking spinach and tomatoes in a skillet for tuscan chicken

Finish the Tuscan sauce. Add the heavy cream and cheese, and stir everything together. Go ahead and let this simmer so all the flavors can meld together.

Adding cream into a pan for tuscan chicken

Tuck the chicken back into the skillet. Using tongs, add the chicken breasts back to the pan. Let the chicken cook for about 5 minutes on the stovetop, or until warmed through, then remove from heat. Just be aware that the sauce will also thicken as it cools!

A white skillet filled with creamy tuscan chicken

Ways to Serve Creamy Tuscan Chicken

Make this a full, hearty meal by adding the chicken (and of course large spoonfuls of sauce) on top of rice, lentils, polenta, mashed potatoes, or mashed cauliflower. Any of these options will soak up the sauce beautifully!

Want a side salad? You can whip up this massaged kale salad really quickly, or continue the Mediterranean theme with my Mediterranean Chickpea salad.

A plate of lentils and tuscan chicken

Storage Tips

Not gonna lie, you’ll be hard-pressed to have leftovers of this recipe. Because if there’s a chicken breast left in the pan someone is going back for seconds! But here’s how you can store leftovers:

  • To store: Store in an airtight container in the fridge for 3 to 4 days.
  • To freeze: Freezing is also a smart idea if you want to enjoy this again in the near future. You can store leftovers (or a second batch) in a freezer-safe container for up to 3 months.

Tuscan Chicken Recipe Video

Trust me, you’re going to want to see a visual of this recipe with how satisfying it looks on screen. I mean, that creamy drizzle is everything! Follow along with the video when you make it yourself! Click below to watch.

More Favorite Easy Chicken Recipes

If a pack of unused chicken is staring at you – here’s some easy dinner ideas I guarantee you’ll love. And if you need more inspiration, check out my roundups of the best chicken breast recipes or chicken thigh recipes.

I can’t wait for you to make this Tuscan chicken. I guarantee you’ll have it on repeat when you need something super delicious and impressive. Once you cook this up, let me know your thoughts in a comment below!

A white skillet of tuscan chicken

Creamy Tuscan Chicken

5 from 15 votes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4 servings
Author: Lisa Bryan
This creamy Tuscan chicken recipe is a dinner winner! Seared Italian chicken simmers in a rich and creamy, spinach and sun-dried tomato sauce. For visual reference – be sure to check out the video above!


  • 4 (6-ounce) boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning, or a mix of individual spices such as oregano, thyme, basil, and rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • ¼ cup finely chopped yellow onion
  • ½ cup sun-dried tomatoes, thinly sliced
  • 2 cups baby spinach
  • 1 ½ cups heavy cream, *see note above for dairy-free options
  • ¼ cup freshly grated parmesan


  • Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
    A plate of seasoned chicken for tuscan chicken
  • Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
    A skillet with seared chicken for tuscan chicken
  • Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
    Cooking onions in a skillet for tuscan chicken
  • Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
    Sun-dried tomatoes in a skillet for tuscan chicken
  • Add the spinach, and saute another minute, until just starting to wilt.
    Cooking spinach in a skillet for tuscan chicken
  • Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
    Creamy tuscan sauce in a skillet
  • Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.
    A skillet of tuscan chicken next to a napkin

Lisa’s Tips

  • If you need some help choosing out a jar of sun-dried tomatoes, I’ve been loving this Alessi brand!
  • For dairy-free folks swapping in nutritional yeast, I’d recommend 1 to 2 tablespoons.
  • If you have extra large or super thick chicken breasts, you may need to sear them longer in step 2. You could also pound them evenly flat or butterfly each chicken breast for a faster cook time.


Calories: 595kcal, Carbohydrates: 9g, Protein: 30g, Fat: 49g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Cholesterol: 179mg, Sodium: 896mg, Potassium: 850mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2994IU, Vitamin C: 22mg, Calcium: 158mg, Iron: 2mg
Course: Dinner
Cuisine: Italian
Keyword: Marry Me Chicken, Tuscan Chicken, Tuscan Chicken Recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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49 comments on “Creamy Tuscan Chicken”

  1. This was really good! I made it with your dairy free instructions and made my cashew cream way too thick (oops!) but I added some chicken broth to the pan after adding the cream and it balanced out. I found that I needed almost double the amount of nutritional yeast to get the flavor I was looking for, but otherwise followed the recipe exactly. My chicken breasts were really thick and cutting them in half worked perfectly to cook them through while keeping them nice and tender. I topped my husband’s with parmesan cheese too, since he’s putting up with the dairy free sauce because of me!

  2. Lisa you have done it again. This was an amazing dish!  All I added was mushrooms per the request of my son!  This is definitely a keeper and will be in my rotation!  Thanks for making such a delicious meal…well simple!  

  3. This is so amazing! Who needs to dine out when you can make food taste this good? I paired this with spaghetti squash and it tastes like a cheat meal. Lisa, thanks so much for these delicious healthy recipes!5 stars

  4. Made Tuscan chicken, it’s was very easy and was happy it was ready before I went to work. My husband and my son loved it. Thank you for this recipe

  5. This was easy to make and it was so delicious. I cut the chicken breasts into cubes because I wanted to mix this recipe with pasta (I used penne). Everything worked out perfectly. I’m definitely going to be making this often!

  6. New favorite to add to our dinners!! Flavors are absolutely delicious!! We used chicken thighs and it came out amazing 🤤 5 stars

  7. Hi Lisa,

    I enjoyed making this dish. It was easy, delicious and pretty on the plates. Thanks again for your hard work and making the rest of us look good cooking your recipes!

    Christine5 stars

  8. Hi Lisa:

    I made this recipe but my chicken was undercooked. Followed the steps according to your instructions, but I don’t think cooking chicken breast for 4 minutes on each side, then just a few minutes in the pan with the sauce is enough. Unless you are cooking cutlets. The dish is tasty for sure, but any suggestions so the sauce would not dry out next time? I had to place the braiser in the oven to fully cook the chicken, but the sauce dried a bit.


    • If you found that your chicken breasts were undercooked, slice them in half lengthwise next time, or pound them thinner.

  9. This meal was quick, easy and delicious! I will definitely add this into the rotation. 5 stars

  10. This dish was quick and easy and delicious! My husband said it was better than any restaurant! Thank you Lisa for another delicious recipe…keep them coming!5 stars

  11. This recipe was super easy to make and it only had a few ingredients. It was very tasty and was good leftover as well. I served it over basmati rice and it was a hit.5 stars

  12. This was delicious! Simple recipe, packed with flavor.5 stars

  13. Lisa, I am such a fan of so many of your recipes but first time to comment!  I made this dish tonight and it was absolutely outstanding.
    I had boneless ‘thin cut’ chicken breasts cutlets in the fridge so I used those – due to dairy allergies I used 1 can of coconut cream and shredded goat asiago.

    Served this over rice with some vegetables on the side – an absolute make again – thank you so much! 5 stars

    • Thanks so much for leaving your first comment Mary! And I’m thrilled to hear this recipe was a success with the coconut cream :)

  14. Easy and tasty. Reports of picky teens eating this are true! they may pick out all the tomatoes and spinach, but they will eat the sauce and the chicken :) I cut chicken into smaller pieces before returning to pan to soak up the sauce better, had some packaged gnocchi in the fridge and it was wonderful. thank you, Lisa, for another great recipe!5 stars

  15. printed this off but was rather dismayed it took 4 sheets of paper printed on both sides with very large photos on every side. printer ink is EXPENSIVE ! Havent cooked it yet so cant give an opinion but it looks tasty

    • Hi there – there is a toggle button in the recipe card to choose if you want the photos included in the step-by-step instructions when printing!

  16. My husband and I loved this dinner. It’s definitely going to be served to company in the future.5 stars

  17. Just made this tonight.  It was so delicious and really easy to make.  Thank you!5 stars

  18. Simple, delicious, everyone, including teens loved it5 stars

  19. Thank you for listing a measurement for the amount of onion! Would totally appreciate if you could continue doing that for future recipes since onion sizes vary so much. Fantastic recipe! I served along side farro and a spinach side salad :)

  20. Dear Lisa,
    another great great great recipe!!! It’s so easy to make.
    I’ve tried it yesterday evening and it turned out amazing. Such lovely flavors that come together at the end. 
    Highly recommend trying this recipe, if you still haven’t!5 stars

  21. Doing this tonight :)
    Excited to try it. Gonna sub the spinach with arugula and basil…

  22. For the non-dairy(Whole30) option, would your Vegan Alfredo sauce work in this recipe, and if so, what amount for 4 chicken breasts?

    • Using my Alfredo sauce will change the taste completely, but you can if you’d like. Just use the same amount of cream that’s in the original recipe.

  23. You put up some amazing meals!!! Thank you5 stars

  24. Just wondering if you could sub half and half for the heavy cream to cut down on calories or would the sauce be too thin? This recipe looks devine!

  25. Can you add Nutritional values and calories to your dishes? I love your site but it’s difficult to calculate for me.
    Thank you5 stars

  26. Looks delicious.  I’m going to the grocery store now to get the ingredients.  Yes, would love to join a foodie tour with you!

  27. How much nutritional yeast to sub for the parmesan cheese.