CREAMY TUSCAN CHICKEN EASY RECIPE

I’ll never forget the first time I tasted something even remotely similar to what we now know and love as Creamy Tuscan Chicken; it was at a tiny Italian bistro during a college trip, and the rich, sun-dried tomato infused sauce completely stole my heart. Since then, I’ve been on a mission to recreate that magic in my own kitchen, and let me tell you, this recipe is *it*. Get ready to impress yourself (and anyone else lucky enough to share your table!) because you’re about to make a restaurant-quality dish that’s surprisingly easy to prepare.

What Makes This Creamy Tuscan Chicken Recipe So Special?

Okay, friend, let’s get real. There are a *lot* of Creamy Tuscan Chicken recipes out there. So, what makes this one stand out? It’s simple: it’s all about the balance of flavors and the ease of execution. We’re talking perfectly seared chicken, a luscious creamy sauce bursting with sun-dried tomatoes, garlic, spinach, and Parmesan cheese, all coming together in one skillet. No complicated steps, no fancy ingredients you can’t pronounce – just pure, delicious comfort food.

Here’s a breakdown of what we’re aiming for:

• Juicy, Tender Chicken: No dry, rubbery chicken here! We’ll walk through the best way to sear the chicken to perfection, locking in all those delicious juices.
• A Flavor-Packed Sauce: The sauce is the star! We’re using a combination of sun-dried tomatoes, garlic, chicken broth, heavy cream, and Parmesan cheese to create a rich, savory sauce that will coat every bite.
• Loads of Veggies: Spinach adds a touch of freshness and nutrients, balancing out the richness of the sauce.
• Easy Cleanup: This is a one-pan wonder! Less time cleaning, more time enjoying.

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry, you probably have many of these in your pantry already!

• Chicken Breasts: About 1.5-2 pounds, boneless and skinless. You can also use chicken thighs for a richer flavor.
• Olive Oil: For searing the chicken and sautéing the vegetables.
• Salt and Pepper: To season the chicken and sauce. Don’t be shy!
• Garlic: Minced. The more, the merrier, in my opinion!
• Sun-Dried Tomatoes: Oil-packed, drained. These are the key to that signature Tuscan flavor.
• Chicken Broth: Low-sodium is best, so you can control the saltiness of the sauce.
• Heavy Cream: This is what makes the sauce so creamy and decadent.
• Spinach: Fresh spinach, roughly chopped.
• Parmesan Cheese: Freshly grated is always best for flavor and texture.
• Italian Seasoning: A blend of herbs that adds depth and complexity to the sauce.
• Red Pepper Flakes: (Optional) For a little kick.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, it’s time to put on your apron and get cooking! I’ll guide you through each step to ensure your Creamy Tuscan Chicken is a resounding success.

Step 1: Prepare the Chicken

First, pat the chicken breasts dry with paper towels. This is crucial for getting a good sear. Season generously with salt and pepper. If the chicken breasts are very thick, you can slice them in half horizontally to help them cook evenly and faster.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking!), carefully place the chicken breasts in the skillet, making sure not to overcrowd the pan. Sear for about 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.

Pro Tip: Don’t move the chicken around while it’s searing! Let it sit undisturbed to develop a nice crust. If you overcrowd the pan, the chicken will steam instead of sear, resulting in less flavorful chicken.

Step 3: Sauté the Aromatics

Reduce the heat to medium and add the minced garlic and sun-dried tomatoes to the skillet. Sauté for about 1-2 minutes, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 4: Create the Creamy Sauce

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. This is where a lot of flavor is hiding! Bring the broth to a simmer and let it reduce slightly, about 2-3 minutes.

Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Reduce the heat to low and simmer for another 5-7 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning as needed. You might want to add a little more salt, pepper, or Parmesan cheese to your liking.

Troubleshooting Tip: If your sauce is too thick, add a splash of chicken broth or milk to thin it out. If it’s too thin, simmer for a few more minutes to allow it to reduce further.

Step 5: Add the Spinach

Stir in the chopped spinach and cook until it’s wilted, about 1-2 minutes. The spinach will cook down quickly, so don’t overcook it.

Step 6: Return the Chicken

Return the seared chicken breasts to the skillet and nestle them into the creamy sauce. Spoon the sauce over the chicken to coat it evenly. Simmer for a few more minutes, until the chicken is heated through.

Step 7: Serve and Enjoy!

Serve your Creamy Tuscan Chicken immediately over pasta, rice, mashed potatoes, or zucchini noodles. Garnish with extra Parmesan cheese and fresh parsley, if desired. Trust me, everyone will be asking for seconds!

Tips and Variations for the Best Creamy Tuscan Chicken

Now that you’ve mastered the basics, let’s explore some ways to customize your Creamy Tuscan Chicken to suit your tastes and preferences. Remember, cooking is all about experimentation and having fun!

• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
• Add More Veggies: Feel free to add other vegetables to the sauce, such as mushrooms, bell peppers, or broccoli.
• Use Different Cheese: Try using a different type of cheese, such as mozzarella, provolone, or Asiago, for a slightly different flavor profile.
• Make it Lighter: Use half-and-half instead of heavy cream to reduce the fat content. You can also use chicken broth to thin out the sauce instead of heavy cream.
• Add a Splash of Wine: Deglaze the pan with a splash of white wine (like Pinot Grigio or Sauvignon Blanc) after sautéing the garlic and sun-dried tomatoes for an extra layer of flavor.
• Use Different Protein: While chicken is the star of the show here, you can also use shrimp, pork tenderloin, or even tofu for a vegetarian option.
• Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply sear the chicken and add it to the sauce.

Serving Suggestions

Creamy Tuscan Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are a few of my favorites:

• Pasta: Serve it over your favorite pasta shape, such as fettuccine, spaghetti, or linguine. Marry Me Chicken Pasta is a dish in a similar vein, so you know this pairing will be amazing.
• Rice: White rice, brown rice, or even cauliflower rice are all great options.
• Mashed Potatoes: Creamy mashed potatoes are the ultimate comfort food pairing.
• Zucchini Noodles: For a low-carb option, serve it over zucchini noodles or other vegetable noodles.
• Crusty Bread: Serve with crusty bread for soaking up all that delicious sauce.
• Salad: A simple green salad is a refreshing counterpoint to the richness of the dish.

Other Chicken Recipes You Might Enjoy

If you love chicken as much as I do, here are a few other recipes you might want to try:

• White Chicken Chili: A warm and comforting soup that’s perfect for chilly evenings.
• Garlic Butter Mushroom Chicken: Another one-pan wonder with tons of flavor.
• Chicken Mushroom Soup: A classic soup that’s perfect for lunch or dinner.
• Chicken Florentine: A creamy and flavorful dish with spinach and Parmesan cheese.
• Marry Me Chicken Pasta: A creamy, dreamy dish that will have everyone saying “yes!”

How to Store and Reheat Creamy Tuscan Chicken

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm it up in a skillet over medium heat. You may need to add a splash of chicken broth or milk to thin out the sauce if it has thickened up in the refrigerator.

Creamy Tuscan Chicken is best enjoyed fresh, but it can also be frozen for longer storage. To freeze, let the chicken cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

And there you have it! Your very own Creamy Tuscan Chicken, ready to impress. I hope this recipe becomes a new favorite in your kitchen. Remember, cooking is all about having fun and experimenting, so don’t be afraid to put your own spin on it. Happy cooking, my friend!

Creamy Tuscan Chicken

This Creamy Tuscan Chicken recipe delivers restaurant-quality flavor with ease. Perfectly seared chicken breasts are simmered in a luscious, creamy sauce bursting with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. Serve over pasta, rice, or your favorite side for a comforting and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1 cup chicken broth, low-sodium
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 5 ounces fresh spinach, roughly chopped

Equipment

• Large Skillet
• Knife
• Cutting board
• Measuring cups and spoons
• Paper towels
• Spatula
• Plate

Method

 

1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove from skillet and set aside.
3. Reduce heat to medium and add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1-2 minutes, until garlic is fragrant.
4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce slightly, about 2-3 minutes.
5. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning as needed.
6. Stir in chopped spinach and cook until wilted, about 1-2 minutes.
7. Return the seared chicken breasts to the skillet and nestle them into the creamy sauce. Spoon the sauce over the chicken to coat evenly.
8. Simmer for a few more minutes, until the chicken is heated through.
9. Serve immediately over pasta, rice, mashed potatoes, or zucchini noodles. Garnish with extra Parmesan cheese and fresh parsley, if desired.

Notes

Spice it up by adding a pinch of red pepper flakes or a dash of hot sauce. Add other vegetables like mushrooms, bell peppers, or broccoli. Try using different cheeses, such as mozzarella or provolone. Use half-and-half instead of heavy cream to reduce the fat content. Deglaze the pan with a splash of white wine after sautéing the garlic and sun-dried tomatoes for an extra layer of flavor. Prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or in a skillet over medium heat.