Creamy Tuscan Chicken is an incredibly flavorful, rich meal that you will absolutely love. Seasoned, pan-seared chicken swims in a cream-based sauce with tangy sun-dried tomatoes and savory spinach. It’s an easy recipe for any occasion.
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This Creamy Tuscan Chicken is a simplified version of my recipe for Tuscan Chicken and Spaghetti Squash.
It has the same amazing flavor combination of chicken, sun-dried tomatoes and spinach in an equally as tasty cream sauce, but leaves the door wide open for you to be able to pair it with any traditional pasta, rice, or side that you prefer.
Why This Recipe Works
It’s a quick and easy recipe that only requires 11 ingredients including salt, pepper and butter. It takes less than 30 minutes to prepare.
This recipe is comfort food at its best. It’s just as perfect for a busy weeknight as it is for entertaining friends and family.
It’s naturally gluten free. You can serve it with traditional or gluten free pasta, rice, spaghetti squash, or any other sides you like.
Step-By-Step Instructions
Ingredients
- 1 pound thin cut chicken breasts: you can also pound chicken breasts thin with a meat mallet, if needed.
- salt
- pepper
- 1 tablespoon Italian Seasoning: for added flavor, you could also use Tuscan Seasoning.
- 2 tablespoons butter (divided)
- 4 cloves garlic (minced)
- 1 shallot (finely diced)
- 8 ounce jar sun-dried tomatoes (packed in oil, drained, julienne cut)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 6 ounces baby spinach
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the sun-dried tomatoes into thin strips, if needed. Mince the garlic and finely dice the shallot. Grate the cheese, if needed.
Create!
Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat.
Season the chicken with salt, pepper and Italian seasoning and add to the pan. You may need to work in batches.
Cook until golden brown, about 3-4 minutes. Flip and cook until done through and no longer pink in the center. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion, but this can be somewhat difficult with thin cut pieces.
Remove to a plate and tent with foil.
Wipe out the pan and return to the stove. Lower the heat to medium.
Add the remaining tablespoon of butter. Once melted add the garlic and shallot and cook, stirring, for about 1 minute.
Stir in the sun-dried tomatoes and cook a minute longer to warm.
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes more.
Remove the pan from the heat and stir in the Parmesan cheese and spinach until the cheese is melted and the spinach is wilted.
Nestle the chicken back into the pan and spoon sauce over it.
Present!
Serve as desired.
Tips and Techniques
- Use thin cut chicken, or pound small chicken breasts thinner, for the best results. Thin cuts of chicken will easily fully cook in a skillet on the stove top.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days. This recipe won’t freeze well. The cream will likely separate when thawed and reheated.
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Creamy Tuscan Chicken
Ingredients
- 2 tablespoons butter (divided)
- 1 pound thin cut chicken breasts (or chicken breasts pounded thin)
- salt
- pepper
- 1 tablespoon Italian Seasoning (or Tuscan Seasoning)
- 4 cloves garlic (minced)
- 1 shallot (finely diced)
- 8 ounce jar sun-dried tomatoes (packed in oil, drained, julienne cut)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 6 ounces baby spinach
Instructions
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat.2 tablespoons butter
- Season the chicken with salt, pepper and Italian seasoning and add to the pan. You may need to work in batches.1 pound thin cut chicken breasts, salt, pepper, 1 tablespoon Italian Seasoning
- Cook until golden brown, about 3-4 minutes. Flip and cook until done through and no longer pink in the center. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion, but this can be somewhat difficult with thin cut pieces.
- Remove to a plate and tent with foil. Wipe out the pan and return to the stove. Lower the heat to medium.
- Add the remaining tablespoon of butter. Once melted add the garlic and shallot and cook, stirring, for about 1 minute.2 tablespoons butter, 4 cloves garlic, 1 shallot
- Stir in the sun-dried tomatoes and cook a minute longer to warm.8 ounce jar sun-dried tomatoes
- Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes more.1 cup heavy cream
- Remove the pan from the heat and stir in the Parmesan cheese and spinach until the cheese is melted and the spinach is wilted.1/3 cup Parmesan cheese, 6 ounces baby spinach
- Nestle the chicken back into the pan and spoon sauce over it.
- Serve as desired.
Notes
Tips and Techniques
- Use thin cut chicken, or pound small chicken breasts thinner, for the best results. Thin cuts of chicken will easily fully cook in a skillet on the stove top.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days. This recipe won't freeze well. The cream will likely separate when thawed and reheated.
