This Tuscan chicken is golden brown chicken breasts coated in a creamy parmesan, mushroom, sun dried tomato and spinach sauce. An easy dinner option that’s quick enough to put together on a busy weeknight, yet elegant enough to serve to company.
I’m always looking for new ways to jazz up plain old chicken breasts. Some of my favorites include rosemary chicken, honey chicken and this delicious Tuscan chicken.
When I want a taste of Italy in the comfort of my own home, I turn to this Tuscan chicken. The combination of sauteed veggies in a rich and creamy sauce makes me feel like I’m eating at a five star restaurant!
How do you make tuscan chicken?
Start by cooking your chicken breasts in a little olive oil until they’re golden brown. Remove the chicken from the pan, then add butter and sliced mushrooms. Cook the mushroom until they’re tender, then add garlic. Stir in flour as a thickener, then pour in a blend of chicken broth and cream. Next, add grated parmesan cheese, along with sun dried tomatoes and fresh spinach leaves. After the spinach has wilted, return the chicken to the pan and spoon the sauce over the top. Sprinkle with fresh parsley, then serve and enjoy.
Tips for the perfect dish
- I prefer to use thin cut chicken breasts for this recipe as they cook quickly and evenly. If your chicken breasts are on the larger side, you can always cut them in half lengthwise.
- No fresh spinach on hand? Feel free to use thawed from frozen spinach, just be sure to wring out any excess water before you add it to the pan.
- I like to use freshly grated parmesan cheese as it has more flavor and melts smoothly.
- You can use your favorite variety of mushrooms. I typically use button, cremini or portobello mushrooms.
- Tuscan chicken will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing this recipe as the sauce may separate when thawed. Reheat your chicken covered in the oven, or heat it up in the microwave for 1-2 minutes.
- This recipe is great when served over pasta such as penne or spaghetti. Other side dish options include mashed potatoes, cheese tortellini, roasted potatoes, quinoa or rice pilaf.
Tuscan chicken flavor variations
While this dish is fabulous as-is, you can absolutely add other ingredients to customize the flavors to your tastes.
- Protein: Swap out the chicken breasts for chicken thighs, turkey cutlets or pork chops for a different flavor.
- Vegetables: Feel free to use other types of veggies such as kale, zucchini, artichokes or roasted bell peppers.
- Flavorings: Add another layer of savory goodness with olives, crushed red pepper flakes, cooked pancetta or white beans.
- Herbs: Try fresh basil or oregano instead of parsley.
- Cheese: Instead of parmesan, try using mozzarella, fontina, asiago or romano cheeses.
Once you try this Tuscan chicken, you’ll find yourself making it on a regular basis. It’s just that good!
More chicken recipes to try
Tuscan Chicken Video
Tuscan Chicken
Ingredients
- 1 1/4 lbs thin boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 tablespoons butter
- 8 ounces button mushrooms sliced
- 1 tablespoon flour
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 cup baby spinach leaves
- 1/3 cup oil packed sun dried tomatoes coarsely chopped
- 1 tablespoon chopped parsley
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
- Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the pan. Place the chicken on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.
- Melt the butter in the pan. Add the mushrooms and cook for 5-6 minutes or until tender and golden brown.
- Add the garlic and cook for 30 seconds. Add the flour and whisk until well combined.
- Pour the chicken broth and heavy cream to the pan. Whisk until well combined. Bring to a simmer. Season the sauce with salt and pepper to taste.
- Stir in the parmesan cheese. Add the spinach and sun dried tomatoes. Cook until the spinach has wilted.
- Turn off the heat. Add the chicken back to the pan and spoon the sauce over the top. Sprinkle with parsley and serve immediately.
Notes
- I buy thin cut chicken breasts for this recipe. If your chicken breasts are thick, either increase the cook time or use a knife to cut them in half lengthwise.
Betsy says
This was really easy to make. My husband and i enjoyed it! Unfortunately my kids weren’t a fan. But I just left some of the cooked chicken plain along with plain noodles. So this will be a repeat dinner for us. Thanks for the recipe 😊
Laney says
Loved this. I used 6 chicken thighs and 1 cup of chicken broth. It was delicious served over penne pasta.
Pat Plett says
This recipe is super good! Thanks for sharing it!
Jessica Formicola says
Oh my goodness, this chicken was delicious! My family loved it and we will be making it again soon!
Claudia Lamascolo says
I love how creamy this is with the heavy cream addition. What unique and excellent flavors on this I just love new recipes like this very creative
Kim Guzman says
That was perfect. I never thought to add mushrooms to it. The colors were gorgeous, making the presentation beautiful. Will make again!
Chris Collins says
This is so perfect for a midweek meal! So creamy and delicious!
Adrianne says
I love the taste of Italy at home and this chicken looks delicious! Simple combination but all packed with flavour. Great for dinner and yum!
Marie-Charlotte Chatelain says
This looks amazing! Love a creamy chicken dinner! This looks amazing.
Tawnie Kroll says
Seriously the best and so easy to make too!! Will be making again!
Jo says
This Tuscan Chicken is amazing! Will definitely be my go to dinner!
Andrea Metlika says
Absolutely amazing looking tuscan chicken! It’s a perfect meal for my family.
Beth says
Yummy! My family is going to love this! I can’t wait to give this a try!