If you’re looking for a dish that’s quick to make but still feels like something you’d order at a restaurant, creamy Tuscan chicken is a winner. This recipe brings together tender chicken, a velvety cream sauce, fresh spinach, sweet-tangy sun-dried tomatoes, and aromatic basil. You can have it ready in under half an hour, making it perfect for busy weeknights or last-minute dinner plans. The flavors are rich and comforting but still light enough that you won’t feel weighed down.
Why We Love This Creamy Tuscan Chicken Recipe
There’s something special about creamy Tuscan chicken. You get that perfect balance of savory, tangy, and herby flavors in every bite. The chicken stays juicy because it’s quickly seared, locking in the moisture. The sauce is smooth and coats every piece perfectly. Fresh spinach adds a pop of green color and nutrition, while sun-dried tomatoes give a burst of sweetness with a slightly tart edge. Basil ties it all together with its fresh aroma. Best of all, you don’t need hours in the kitchen to pull it off—everything cooks in one pan, so cleanup is easy too.
Ingredients about Creamy Tuscan Chicken
To make creamy Tuscan chicken, you’ll need a handful of fresh and pantry staples that come together beautifully. The combination of lean chicken, fragrant herbs, and a creamy sauce makes this recipe both satisfying and comforting. Here’s everything you need to get started:
- 2 large chicken breasts, sliced lengthwise
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup chicken broth
- 1 heaping teaspoon Dijon mustard
- 1 cup heavy cream
- 2 cups fresh baby spinach (loosely packed)
- 1/4 cup sun-dried tomatoes, drained if oil-packed
- 1 tablespoon fresh basil, chopped
How to Make Creamy Tuscan Chicken Directions
Making creamy Tuscan chicken is simple, but following the steps carefully will help you get the best results. You’ll start by preparing the chicken so it stays tender, then create a flavorful sauce that ties the whole dish together.
- Prepare the chicken
Take the chicken breasts and slice them lengthwise to create thinner cutlets. This helps them cook faster and more evenly. Sprinkle both sides with salt, pepper, and garlic powder for seasoning. Lightly dredge each piece in flour. This coating will help the chicken develop a nice golden crust and will also thicken the sauce later. - Sear the chicken
Heat olive oil and butter together in a large skillet over medium-high heat. When the pan is hot, place the chicken pieces inside without crowding them. Let them cook for 4 to 5 minutes per side, or until they’re golden brown. Remove the chicken from the skillet and set it aside on a plate. - Deglaze the pan
Pour in the chicken broth and add the Dijon mustard to the skillet. Use a wooden spoon or spatula to scrape up any browned bits from the bottom. These little bits are packed with flavor and will enrich your sauce. Let the mixture simmer for about 1 to 2 minutes. - Make the sauce
Stir in the heavy cream, fresh spinach, and sun-dried tomatoes. The spinach will wilt down as it cooks, and the sun-dried tomatoes will release their flavor into the sauce. - Finish cooking the chicken
Return the seared chicken to the skillet. Spoon some of the sauce over the top of the chicken so it’s well-coated. Let everything cook together for another 5 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly. - Add the fresh basil
Just before serving, stir in the chopped basil for a burst of fresh flavor. Taste the sauce and adjust with more salt or pepper if needed.
How to Serve Creamy Tuscan Chicken
Creamy Tuscan chicken is incredibly versatile when it comes to serving. You can pair it with pasta, rice, or crusty bread to soak up all that delicious sauce. If you prefer a lighter option, serve it alongside roasted vegetables or a fresh salad. The creamy sauce is rich enough that it complements almost any side, so you can choose based on your mood or what you have in your kitchen. For a special dinner, plate the chicken on top of a bed of creamy mashed potatoes, letting the sauce drip down the sides. The colors of the spinach, tomatoes, and basil make the dish visually appealing, so it looks as good as it tastes.
Expert Tips: Creamy Tuscan Chicken
- Slice the chicken evenly so it cooks at the same rate and stays juicy.
- Don’t skip the flour coating—it gives the chicken a nice crust and helps the sauce thicken naturally.
- Use fresh basil if possible for the best flavor; dried basil won’t have the same fresh aroma.
- Drain oil-packed sun-dried tomatoes before adding them so your sauce doesn’t become overly greasy.
- Taste as you go and adjust the seasoning at the end to balance the flavors perfectly.
How to Store Creamy Tuscan Chicken
If you have leftovers, let the chicken cool to room temperature before storing it. Place it in an airtight container and refrigerate for up to 3 days. The sauce may thicken in the fridge, so when you reheat it, add a splash of broth or cream to loosen it up. For best results, reheat gently on the stove over low heat rather than in the microwave, as this helps keep the chicken tender.
Variation of Creamy Tuscan Chicken
- Add mushrooms for extra earthiness and texture.
- Swap spinach for kale if you want a heartier green.
- Use chicken thighs instead of breasts for a richer flavor.
- Make it spicy by adding a pinch of crushed red pepper flakes to the sauce.
- Serve over gnocchi for an indulgent twist that pairs beautifully with the creamy sauce.
FAQ – Creamy Tuscan Chicken
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly less rich and may be a bit thinner.
What pasta goes best with creamy Tuscan chicken?
Fettuccine, penne, or spaghetti all work well because they hold the sauce nicely.
Can I make creamy Tuscan chicken ahead of time?
You can cook the chicken and make the sauce separately, then combine them just before serving for the freshest flavor.
How do I know when the chicken is cooked?
The internal temperature should reach 165°F. Use a meat thermometer for accuracy.
Can I freeze creamy Tuscan chicken?
It’s possible, but the cream sauce may separate slightly when thawed. For best results, enjoy it fresh or refrigerate instead.
Creamy Tuscan Chicken
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 2 large chicken breasts sliced lengthwise
- Salt to taste
- Pepper to taste
- 1/2 tsp. garlic powder
- Flour for dredging
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1/4 cup chicken broth
- 1 heaping tsp. Dijon mustard
- 1 cup heavy cream
- 2 cups fresh baby spinach (loosely packed)
- 1/4 cup sun-dried tomatoes drained if oil-packed
- 1 Tbsp. fresh basil chopped
Instructions
- Slice the chicken breasts lengthwise and season with salt, pepper, and garlic powder. Dredge in flour.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Deglaze the pan with chicken broth and stir in Dijon mustard. Scrape up browned bits and simmer for 1-2 minutes.
- Add heavy cream, spinach, and sun-dried tomatoes to the skillet. Stir until spinach wilts.
- Return the chicken to the skillet, spoon sauce over it, and cook for another 5 minutes until fully cooked and sauce thickens.
- Stir in chopped basil just before serving. Adjust seasoning if needed.
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