Creamy Tuscan Chicken

by Diana Rattray

Tuscan chicken is a popular dish that is a snap to fix any weeknight, and it’s elegant enough for a dinner party or special occasion. Perfectly portioned chicken breasts are pan-seared and finished in a simple cream sauce flavored with sun-dried tomatoes, Parmesan cheese, and garlic. Spinach is added for extra flavor and a pop of color.

Preparation Notes

• I like to use chicken breasts that are about 1/2-inch thick to ensure quick and even cooking. You can buy chicken cutlets or slice thicker chicken breasts in half horizontally. Or, if you’re using smaller chicken breasts, gently pound them under a sheet of plastic wrap to a uniform thickness. If you prefer thick chicken breasts, plan to cook them a bit longer. Make sure to sprinkle them lightly with some salt and pepper.
• To begin, heat the olive oil over medium heat until it is hot enough to shimmer. Carefully add the chicken breasts and cook them for about 4 minutes on each side. Look for an internal temperature of 165 F. Remove the chicken to a plate and set aside.
• Add the butter to the pan along with the minced garlic and the white parts of the green onions. Lower the heat to medium-low and cook 2 minutes, stirring often.
• Add the sun-dried tomatoes to the skillet along with the cream and Parmesan cheese; stir and bring the sauce mixture to a simmer.

• Add the chicken back to the skillet along with a few handfuls of fresh baby spinach or chopped spinach. Heat until the chicken is hot and the spinach is wilted, about 1 to 2 minutes.
• Tuscan chicken is great with hot cooked pasta, or rice, and it also goes exceptionally well with roasted potatoes. Sprinkle servings with the green parts of the green onions and add a loaf of toasted garlic bread for a crave-worthy meal everyone will love!

Variation Ideas

• You can replace the fresh spinach with about 1 cup of frozen spinach. Thaw it in a colander under cool running water and squeeze as much moisture out of it as possible.
• I use sun-dried tomatoes in oil, but if you prefer dried, you can easily reconstitute them. Put about 1 cup of dry sun-dried tomatoes in a cup or bowl and cover them with boiling water. Let them stand for approximately 10 minutes, then chop them.
• Instead of green onions, you may omit them or add 1/4 cup of chopped shallots to the skillet with the garlic. Garnish the final dish with chopped fresh basil or Italian flat-leaf parsley.

How to Store Tuscan Chicken

• Refrigerate leftover Tuscan chicken and sauce in a shallow airtight container within 2 hours and eat within 3 days.
• Reheat leftovers in a skillet over medium-low heat. Add a small amount of chicken broth or water, as needed.

This “marry me” chicken is a similar recipe, or you might like our apple brandy chicken or our best chicken marsala.

Creamy Tuscan Chicken

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Tuscan chicken 🐓 is a fantastic dish with tons of flavor from the chicken breasts, sun-dried tomatoes, spinach, cream, and Parmesan cheese. It’s fast and easy enough for a weeknight and elegant enough for a special occasion.

• Author: Diana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Chicken Breasts
• Cuisine: Italian

Ingredients

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• 1 1/2 pounds chicken breasts
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 3 green onions, thinly sliced, white and green separated
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 1/2 cups heavy cream
• 1/2 cup (about 1 1/2 ounces) grated Parmesan cheese
• A few handfuls of fresh baby spinach or 1 cup of frozen spinach, thawed and drained

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Instructions

1. Slice the chicken breasts horizontally, if large, or slice them into thin strips. Pat dry with paper towels and sprinkle lightly with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken breasts or pieces and cook for 8 to 12 minutes, turning halfway through to brown all sides. The time depends on the thickness of the chicken breasts. The chicken should be at least 165 F on an instant-read thermometer inserted into the center. Remove the chicken to a plate and set aside.
3. Add the butter to the skillet. When the butter is sizzling, add the garlic and white parts of the green onions; cook, stirring, for 2 minutes. Add the sun-dried tomatoes, heavy cream, and Parmesan cheese to the skillet and cook, stirring, until simmering. Add the chicken back to the skillet along with the spinach and cook through. If too thick, thin it with some chicken stock or extra cream.
4. Garnish with the green parts of the sliced green onions and serve immediately.