This Tuscan Chicken recipe is creamy, dreamy, and delicious. Fresh chicken coated in a rich and creamy sauce surrounded by sun-dried tomatoes and spinach are the makings of a wonderful Italian meal!
Tuscany is one of my favorite regions to grab inspiration for recipes. The flavors and spices all work so harmoniously together. If you are wanting other Tuscan recipes then you must try my 30-Minute Tuscan White Bean Skillet, Easy Tuscan Bean Soup, or Tuscan Bruschetta with Crispy Prosciutto, Tomato, and White Beans!
Looking at this recipe at first glace you may think that it requires a whole process to make and that you will need hours to put it together. This however is not the case. Believe it or not, you can have this dish cooked and on the table in only 30 minutes! It’s as easy as cooking the chicken, throwing the sauce together and voila, a delectable meal right at your fingertips.
How to make Tuscan Chicken
Assemble your ingredients. For exact amounts see the recipe card below.
Season each side of each chicken breast with salt, pepper, and Italian seasoning.
In a bowl, combine the flour and parmesan cheese. Dredge each chicken breast in the flour mixture coating both sides.
In a large skillet over medium-high heat melt the butter.
After melted, cook the prepared chicken for 3-5 minutes per side until it is golden brown on both sides and the internal temperature has reached 165 degrees Fahrenheit. Then remove from the skillet to a plate and cover with foil to keep warm.
Leaving the skillet as is, add in the butter for the sauce and melt over medium-high heat.
Next, add in the garlic, sun dried tomatoes, and cook for 1 minute.
Then add in the flour and cook for 1 minute.
Next, add in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper and stir.
Add in the spinach and reduce heat to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and the spinach wilts.
Add the chicken back into the skillet and cook for another 2-3 minutes until it has been sauced and warmed through.
Finally, serve with fresh parsley and enjoy!
What to serve with Tuscan Chicken
As pictured, I would recommend serving this rich and creamy chicken over a fresh plate of pasta. If pasta isn’t your thing this would also be yummy over a bed of rice or even quinoa to soak up that creamy sauce. If you are trying to stay away from starches, a healthier option is serving this over a salad and have the sauce as your dressing.
In addition, one thing you will see a lot in Tuscan cooking that is not in this particular recipe is White Beans. This is a staple in Tuscany. So if you are wanting a full fledged Tuscan meal then I recommend pairing this recipe with my Tuscan White Bean Salad.
Storage and Reheating
You can STORE this creamy Tuscan chicken recipe in an airtight container in your fridge for 3-5 days.
You can REHEAT this recipe in a pan on the stovetop over medium-high heat until everything has warmed through. For a quicker reheating you can do so in your microwave until everything has warmed through.
Other Chicken Recipes you must try:
- Chicken Paillard
- Chicken Florentine Recipe
- Chicken Yakisoba
- Chicken Souvlaki
- Indian Chicken Korma
- Greek Chicken Gyros with Authentic Tzatziki Sauce
Tuscan Chicken Recipe
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts - pounded to an even thickness, about ½ inch
- 1 tsp Italian seasoning
- 2 Tbsp all purpose flour
- 3 Tbsp parmesan cheese - shredded
- 2 Tbsp butter
- salt and pepper to taste
For the Sauce
- 1/4 cup butter
- 4 cloves garlic - minced
- 8.5 oz sun dried tomatoes - drained and rinsed
- 1 Tbsp all purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup parmesan cheese - shredded
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 cup baby spinach - chopped
- fresh parsley - optional garnish
Instructions
- Season each side of each chicken breast with salt, pepper, and Italian seasoning.
- In a bowl, combine the flour and parmesan cheese. Dredge each chicken breast in the flour mixture coating both sides.
- In a large skillet over medium-high heat melt the butter.
- After melted, cook the prepared chicken for 3-5 minutes per side until it is golden brown on both sides and the internal temperature has reached 165 degrees Fahrenheit. Then remove from the skillet to a plate and cover with foil to keep warm.
- Leaving the skillet as is, add in the butter for the sauce and melt over medium-high heat.
- Next, add in the garlic, sun dried tomatoes, and cook for 1 minute.
- Then add in the flour and cook for 1 minute.
- Next, add in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper and stir.
- Add in the spinach and reduce heat to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and the spinach wilts.
- Add the chicken back into the skillet and cook for another 2-3 minutes until it has been sauced and warmed through.
- Finally, serve with fresh parsley and enjoy!
VIDEO
Nutrition
