Creamy Tuscan Chicken

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

• Ginger Chicken
• Szechuan Chicken
• Baked Chicken Thighs
• BBQ Chicken
• Spatchcock Chicken

Tuscan Chicken Video

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5 from 11 votes

Tuscan Chicken

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.

Course Main Course

Cuisine Italian

Keyword creamy chicken, tuscan chicken

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 429kcal

Author Sara Welch

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

1. 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.

Nutrition

Calories: 429kcal | Carbohydrates: 11g | Protein: 35g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 172mg | Sodium: 474mg | Potassium: 1094mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1750IU | Vitamin C: 11.6mg | Calcium: 128mg | Iron: 2.2mg