This creamy Tuscan chicken is a one-pan wonder that's packed with flavor from sun-dried tomatoes, spinach, and a crave-worthy garlic cream sauce. It comes together quickly and is perfect served over pasta, rice, or veggies for a comforting meal the whole family will love.
This Tuscan chicken ranks high on my family's list of favorite weeknight meals and even my pickiest kid gave it two thumbs up during recipe testing. It's a true one-pan dinner: you'll sear the chicken, then build the creamy, flavorful sauce with veggies in the very same skillet. The versatility is what makes it such a winner. You can spoon it over pasta, rice, or mashed potatoes, or keep it light with a side of veggies (we especially love it over orzo). I like to add a touch of minced pepperoncini for a gentle kick of heat, but feel free to leave it out if you prefer a milder dish. However you serve it, this recipe is bound to become a go-to on your weeknight dinner rotation.
Jump to:
More delicious dinners your family will love.
Equipment
- Large skillet or braiser - For this recipe I typically use my Le Creuset 3.5 qt Braiser and it works great. But any large heavy bottomed skillet will do the trick.
- Cutting board and sharp knife
- Measuring cups and spoons
- Large plate - To rest the chicken on.
- Kitchen thermometer (optional) - While you don't need a thermometer for this recipe I also like having one on hand just in case. I really this Oxo thermometer, and remember that the safe temperature for chicken is 165 F.
Ingredients & Substitutions
- Chicken breasts - This recipe calls for about 1.5 lb of chicken breasts. Ideally you can get that in 4 breasts. But if not I usually just cut 2 large chicken breasts in half.
- Salt & pepper
- All-purpose flour (optional) - I like coating the chicken in flour before searing. It seals in the moisture and helps thicken the sauce. However, it is completely optional to this dish. And if you'd prefer a gluten-free version simply omit.
- Italian seasoning
- Olive oil - You can substitute with another cooking oil such as avocado or grape seed if preferred.
- Onion & Garlic
- Red pepper flakes (optional) - Omit to for a milder dish.
- Baby spinach - You could substitute with baby kale if preferred.
- Sun-dried tomatoes - I typically use sundried tomatoes packed in oil and just drain them well before adding.
- Pepperoncini (optional) - I love the slight tang and kick that minced pepperoncini give to this dish. But feel free to omit for a milder recipe.
- Heavy cream
- Parmesan, grated
- Lemon (optional) - I recommend squeezing some fresh lemon juice over the top before serving. Or serving with a wedge of lemon. It adds a lovely freshness to the dish.
Step-by-Step Photos
Recipe FAQs
Yes! Boneless, skinless chicken thighs work great in this recipe. They may need a few extra minutes of cooking time but stay very juicy.
It's delicious over pasta, rice, or mashed potatoes to soak up the creamy sauce. For a lighter option, serve it with roasted vegetables, cauliflower rice, or a simple green salad.
As written, it does have a kick from the Pepperoncini and red pepper flakes, but nothing that will blow your head off. My 9 and 7 year old had no problem with the heat level. However, if you prefer a totally mild dish simply omit both of those ingredients. If you want more heat, add extra red pepper flakes or even more minced Pepperoncini.
The most reliable way is to use a meat thermometer. Chicken is fully cooked when it reaches 165°F at the thickest part. If you don't have a thermometer, cut into the thickest piece; the juices should run clear and the meat should be opaque all the way through.
More Italian inspired meals for you to enjoy.
Sheet Pan Roasted Tomato Gnocchi
Made this Tuscan Chicken recipe? Let me know what you think in the comments!
Recipe
Tuscan Chicken
Equipment
- Large skillet or brasier
- Cutting board and knife
- Measuring cups and spoons
- Plate to rest the chicken on
Ingredients
- 1.5 lb chicken breasts
- ⅓ cup flour
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
For the cream sauce
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 teaspoon Italian seasoning
- pinch of red pepper flakes optional
- ½ cup sliced sun-dried tomatoes
- 5 oz bag of baby spinach, chopped About 5 cups loosely packed.
- 2 tablespoon Pepperoncini, minced Omit for reduce to 1 tablespoon for a milder dish.
- 1.5 cups heavy cream
- ½ cup Parmesan, grated
- ½ lemon, or lemon wedges to serve
- 1 tablespoon fresh basil, julienned Optional, for garnish
Instructions
- Place 1.5 lbs of chicken breasts on a cutting board. If you have 3–4 smaller breasts, gently pound them with a meat mallet until they’re an even thickness. If you have 2 large breasts, use a sharp knife to carefully slice them in half lengthwise to create 4 thinner cutlets.
- In a shallow dish, combine ⅓ cup flour, 1 tablespoon Italian seasoning, and 1 teaspoon each of salt and black pepper. Dredge each chicken cutlet in the mixture, coating both sides, then tap off any excess. Set aside.
- Heat a large skillet or braiser over medium-high heat. Then add 2-3 tablespoon olive oil. Once the oil is hot (it should sizzle if you drop in a bit of flour), place the chicken in the pan in a single layer. Cook 3-4 minutes per side, until golden brown. Then transfer the chicken to a plate and set aside.*Note* If your pan is small you will need to do this in two batches. You do not want to crowd the pan.*
- Reduce the heat to medium. In the same pan, add the diced onion and season with a little salt and pepper. Cook for 4-5 minutes, until softened. Add in the garlic, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes. Cook for 1 minute until fragrant.Then add the sun-dried tomatoes and baby spinach. Stir and cook until the spinach starts to wilt, about 1-2 minutes.
- Pour in the heavy cream and stir in the parmesan cheese. Bring to a gentle simmer, stirring occasionally.Return the chicken to the pan, nestling it into the sauce. Simmer for 5-6 minutes, until the chicken is cooked through (165°F internal temperature) and the sauce has slightly thickened.
- Remove from heat and squeeze some fresh lemon juice over the top. Taste and adjust seasoning as needed.Then garnish with fresh basil (if desired) and serve hot with pasta, rice or veggies. Enjoy!
Brenda
This Tuscan chicken came out creamy, cosy, and really easy to make—one of those dinners that feels special without much effort.
Swathi
This Tuscan Chicken looks delicious, easy to put together and, perfect dinner idea. My kids asked me to make it again.
Morgan
This Tuscan chicken is so good. It is creamy, savory, and full of cozy Italian-inspired flavor that’s perfect for an easy dinner.
jamjarkitchen
So glad you enjoyed it!
Casey
This chicken dish was amazing! I had some spinach that started to go bad and I used it in this recipe. It was super satisfying! We served it with pasta.
jamjarkitchen
So glad you liked it!
Elaine
This Tuscan chicken has become a family favorite. It's so very tasty and easy to make!