Creamy Tuscan Chicken

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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

4.99 from 313 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

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!

Video

Equipment

Ingredients 
 

  • 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

Instructions 

  • 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.
  • For those who asked about my black-rimmed dinner plates, they don’t make the exact one anymore, but these dinner plates are very similar!

Nutrition

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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.99 from 313 votes (39 ratings without comment)

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Recipe Rating




657 Comments

  1. What would you suggest as a side to go with this recipe. I see from the comments that most used pasta but I was curious about something other than pasta5 stars

    1. Hi RJ – I’ll often serve this recipe over rice or lentils. And I love how either of those really soaks up all the extra sauce! Enjoy!

  2. This is quite the gourmet dish – perfect for company – or for just me. I substituted the cream with full-fat kefir and added arrowroot flour to thicken it (about one to two tablespoons but make sure you mix it with a little water before adding to the skillet) then used one pound of chicken as it is only me. I plan on adding mushrooms next time. It really is delish.5 stars

    1. That’s an interesting swap with the kefir. I’ll have to keep that in mind for the future – thanks for sharing!

  3. Tried this last week for a few guests and it turned out so delicious, and tender ! An absolute keeper – as is the ‘best baked chicken breasts’-recipe, which I do often when in a hurry… Loving the new book !5 stars

    1. Thanks so much, Gerda! I’m happy you loved this Tuscan Chicken and my Best Baked Chicken Breasts recipe. Both are staples in my kitchen as well!

  4. My family loves this recipe! I add mushrooms but sauté them separately so they don’t water down the sauce.
    I have this recipe memorized and make it once a month!5 stars

  5. I really don’t know why I haven’t made this sooner. It’s delicious and going to be made more often and I’m going to try pork chops as a substitute5 stars

    1. Hi Bridgette – I’m so glad you finally got around to making this recipe! Let us know how it turns out with pork chops.

  6. Made without the cheese and skipped the spinach. Piled atop smashed new potatoes & corn. Served with salad. DELICIOUS!!5 stars

  7. Hi,
    I love this recipe and very keen to try it out! Would you have a substitute for the parmesan if my partner doesn’t like cheese?

    1. Hi Maria – You can also use cashew cream or coconut cream, though, the coconut cream will impart a mild coconut flavor.

  8. This is so good! Can you come up with a (pasta) soup recipe with the same ingredients-asking for a friend ;)
    Love your cookbook!!5 stars

  9. I have to say not only was this recipe extremely easy to make, it was also delicious! Prepping the ingredients is key but so is using some of that sun dried tomato oil. I love spinach in a recipe and used a bit more than the 2 cups but I will add a little more than 2 cups for sure. because I had heavy whipping cream that was going to expire on 11/01/24 I also made fettuccine alfredo. yes it was 2 creamy dishes, it was still good.5 stars

    1. I have used probably thousands of online recipes and never leave a review. Love it or hate it I just move on. But this was so delicious I had to come back and leave a review! I did add red pepper flakes for a little kick, used fresh cherry tomatoes and I also cut my chicken into smaller pieces. Absolutely going to become a regular menu item in my house!5 stars

      1. Oh wow, thanks so much, Shania! I’m thrilled you loved this recipe. And thank you for taking the time to write a review! :)

  10. Best version of the “Marry Me Chicken” by far! This recipe is an absolute favorite on the Fall/Winter weeknight dinner rotation. Makes great leftovers.5 stars

    1. Hi Maria – Happy to hear you’re loving this Marry Me Chicken recipe! The leftovers are even better in my opinion.

  11. I made this for dinner tonight paired with Pappardelle pasta and some oven roasted veggies for a side. It was delicious! I will definitely be making it again.

      1. I made this for dinner with buttered pasta and it was AMAZING, I’ll definitely have to make this again.5 stars

      2. Exceptional. Made it for dinner for my husband and two sons. My older son said he said it was the best of the cream sauce chicken dishes I’ve made recently (madeira and piccata). The sun dried tomatoes were a huge hit and I was asked to please use them going forward. I see comments pairing the dish with pasta. Great idea for the next time I make this. Def on my rotation now. Thanks so much for thoughtfully putting these recipes together!5 stars

      3. Thanks so much for leaving a review Mary and happy to hear this Tuscan chicken was such a hit!

    1. The first time I made this recipe, I tried to suit my picky eaters. Today I decided not to do that. I made it as written. It was delicious. One picky eater asked if he could pick the plate because he liked it so much5 stars

  12. Made the Tuscan Chicken last night. It was a big hit. I made it with chicken thighs because my husband loves dark meat. I also used fresh tomatoes from our garden. The taste was awesome and I will make it again and again.5 stars

  13. Such an amazing and easy dish to make. The flavours melt together is a rich creamy sauce. My husband enjoyed it very much.5 stars

  14. Well the Tuscan chicken is truly amazing, thank you for your wonderful recipes and tips too ! 🥰
    I will be definitely ordering your cook book and so look forward to your emails.
    Thank you so much5 stars

  15. Can I use dry sun-dried tomatoes instead of in the jar?? If so. would you recommend doing anything differently??
    Anxious to try this.
    Thank you for all of your inspiring ideas!

  16. Thank you for a delicious recipe!! I’ve replaced the sun-dried tomatoes with tomato paste. It was less expensive for me today. When I get paid, will definitely add the sun-dried tomatoes. It would be great to see you cooking this in Tuscany. Best wishes and keep up the great work!!5 stars

  17. Soooo delicious and Very easy to prepare.
    Thank you very much for your wonderful recipes and videos.
    I am thoroughly enjoying the recipes in your cook book that I ordered and have recommended it to several friends.
    Ellie

  18. Absolutely delicious and EASY!! Some other recipes call for dredging in flour and then creating a roux to thicken the sauce but this was perfect with the heavy cream and the cheese. Love the fact that this recipe also uses more spinach. I’ve saved this to my recipe file. Thank you!!5 stars

  19. I’d really like to try this recipe. Wondering if this is something I could make ahead of time for a crowd of about 12 people?. Any help with making it ahead of time would be appreciated. Thank you.

  20. I made this last night and followed the recipe to the letter. I would not change a thing. It was absolutely delicious! The chicken was super moist and the sauce was decadent! I will definitely will make again…and again…and again!5 stars

    1. Loved this recipe! My family loved it as well and will be making for my fiances family.

      Served it with the recommended kale salad which paired EXCELLENT with this dish as well as some Italian herb butter basmati rice. Really good! Loved the freshness and acidity of the kale salad paired with this. Will definitely be making this dinner again! Thank you!5 stars

      1. Happy to hear this meal (with the kale and rice) turned out perfectly for the whole family!

  21. I have made this recipe several times and it’s amazing and easy to cook.
    It’s our favorite and we love to serve it with with fettuccine al dente. Yummy!

  22. I cut the chicken in cubes and when it’s all don’t we serve it over egg noodles! This recipe is delicious I make it often!! Enjoy5 stars

    1. Thanks so much, Denise! I’m thrilled you love all of my recipes and thanks so much for buying my cookbook as well. :)

  23. I have made this tuscan chicken recipe multiple times and love it. I use homemade cashew cream as I am mostly non dairy. I also made the sauce and put shrimp in it instead. amazing! it’s not a difficult recipe but looks fancy when having guests and tastes even better left over. always make extra!5 stars

  24. Very tasty. However, your recipe called for grated Parmesan cheese, in the video you said grated, but you use shredded. I bought my ingredients based on the recipe. And I think it would taste better if I had the shredded like you mentioned in the video. Are you able to update the recipe to show shredded?

  25. So delicious and I love how you can make more or less .It’s also good with rice ,egg noodles or mash potatoes. Very easy to make.It tastes like you are a great chef.5 stars

    1. I’m so glad you’re loving this Tuscan chicken, Catherine! It really is such a great dish to be enjoyed with different sides.