Easy Creamy Tuscan Chicken Recipe (2024)

Posted on Published: January 25, 2024

This creamy Tuscan chicken is an easy one-pot recipe packed with juicy seared chicken, sundried tomatoes, spinach, and grated parmesan, all in a thick creamy sauce.

Creamy Tuscan Chicken Overview

It would be safe to call this a comfort food that passes as a gourmet dish. First, chicken breasts are seasoned and seared in a skillet, then removed. Next, onions are cooked with Dijon mustard and broth. After that, heavy cream and parmesan cream are added to create the sauce. Finally, baby spinach, sun-dried tomatoes, and cooked chicken are all added to the creamy sauce and heated through.

For a similar recipe try mycreamy ranch chicken with bacon.

Recipe Ingredients

4chicken breasts–6 oz each
salt and pepper–to season chicken
½tspItalian seasoning
1Tbspall-purpose flour–to coat chicken
1Tbspolive oil–divided
1Tbspbutter–divided
¼cupchicken broth
1tspDijon mustard
½cupchopped yellow onions
1 ½cupsheavy cream
½cupgrated parmesan cheese
2cupsbaby spinach
½cupsun-dried tomatoes–sliced thin
1Tbspfresh basil–optional

How To Make Tuscan Chicken

Full ingredients and instructions are also in therecipe card at the bottom of this blog post.

STEP 1: Slice 4 chicken breasts into thin strips.

STEP 2: Season the chicken breasts with salt and pepper and ½ tsp Italian seasoning. Sprinkle 1 Tbsp flour over top and toss with the chicken.

STEP 3: Add 1 Tbsp olive oil and 1 Tbsp butter to a large skillet. Heat over medium-high heat. Once the pan is hot, sear the chicken breasts for 3-4 minutes on each side.

STEP 4: Transfer them to a plate and set aside.

STEP 5: Add ¼ cup chicken broth and 1 tsp Dijon mustard to the pan. Use a silicone or wood spatula to scrape the bottom of the pan for cooked chicken pieces. Add ½ cup chopped onion. Let this liquid simmer for 1 minute.

STEP 6: Stir in 1 ½ cups heavy cream and ½ cup grated parmesan, stir and let sit until parmesan is melted.

STEP 7: Add 2 cups baby spinach, and ½ cup sliced sun-dried tomatoes.

Recipe Tips

Boneless skinless chicken breasts or cutlets cut to the same size work best for this recipe.
Freshly grated parmesan is essential in most cream sauces. I don’t recommend using store-bought jar parmesan.
I recommend using full-fat cream for best taste and consistency.
Add Chile flakes for some spice that will compliment this creamy sauce.
Add more flavor by replacing olive oil with the infused oil from the sundried tomatoes.

How To Store Leftovers

Refrigerate– Leftovers of this recipe can be stored in a sealed airtight container in the fridge for 3-4 days.
To Freeze– Because of the cream and cheese, I don’t recommend freezing. The sauce will produce a grainy texture after being frozen.
To Reheat – For best results, transfer leftovers to a pan and re-heat on your stovetop. Add a splash of fresh cream to bring that sauce back to life.

Tools For This Recipe

(Amazon affiliate links) – Check out all of mykitchen essentials here.

Cheese Grater–This grater has a detachable storage container to collect your cheese, eliminating any mess! It’s dishwasher safe.
Nonstick Granite Frying Pan – With a safe PFOA coating this frying pan/skillet works perfectly for this recipe. Choose the size that works best for you, I recommend the 11 or 12-inch for this recipe.
Measuring Spoons–Quality measuring spoons are an underrated kitchen tool. These spoons are magnetic, stainless steel, and very strong, they sit flat on the table without spilling and are labeled in metric and imperial.
Kitchen Tongs–This is a set of 9 and 10-inch stainless steel kitchen tongs, great for flipping chicken while it’s cooking.

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Creamy Tuscan Chicken

An easy one-pot recipe packed with juicy seared chicken, sundried tomatoes, spinach, and grated parmesan, all in a thick creamy sauce.

4.13 from 8 votes

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Ingredients

4 chicken breasts - 6 oz each
salt and pepper - to season chicken
½ tsp Italian seasoning
1 Tbsp all purpose flour - to coat chicken
1 Tbsp olive oil - divided
1 Tbsp butter - divided
¼ cup chicken broth
1 tsp dijon mustard
½ cup chopped yellow onions
1 ½ cups heavy cream
½ cup grated parmesan cheese
2 cups baby spinach
½ cup sun dried tomatoes - sliced thin
1 Tbsp fresh basil - optional

Instructions

Slice 4 chicken breasts in thin strips.
Season the chicken breasts with salt and pepper and ½ tsp Italian seasoning. Sprinkle the 1 Tbsp flour over top and toss with the chicken.
Add 1 Tbsp olive oil and 1 Tbsp butter to a large skillet. Heat over medium-high heat. Once the pan is hot, sear the chicken breasts for 3-4 minutes on each side.
Transfer them to a plate and set aside.
Add the ¼ cup chicken broth and 1 tsp dijon mustard to the pan. Use a silicone or wood spatula to scrape the bottom of the pan for cooked chicken pieces.
Add the ½ cup chopped onion. Let this liquid simmer for 1 minute.
Stir in the 1 ½ cups heavy cream and ½ cup grated parmesan.
Add the 2 cups baby spinach, and ½ cup sliced sun dried tomatoes.
Add back in the chicken slices and cook for another 1-2 minutes or until chicken is fully cooked and sauce as thickened.
Remove from heat then stir in the basil. Season with salt and pepper and serve.

Recipe Notes:

This dish is best served right after it has been prepared. But will keep in the refrigerator and when reheated properly, can be enjoyed again.

REFRIGERATE– Leftovers of this recipe can be stored in an airtight container in the fridge for up to 4 days.
FREEZE– Because of the cream and cheese, I don’t recommend freezing. The sauce will get a grainy texture after being frozen and it isn’t that good.
TO REHEAT– For best results, transfer leftovers to a pan and re-heat on your stove top. Add a splash of fresh cream to bring that sauce back to life!

Nutrition

The nutritional information provided is an estimate and is per serving.

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