Serve this Tuscan chicken with a blood orange Aperol spritz, a balsamic apple and caramelized onion salad and Italian Mascarpone cheesecake for dessert.
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★ Why You'll Love this Recipe ★
Love rich flavors but crave a dish that's easy to make? This Tuscan chicken recipe will hit on all the right notes.
A Less-than-30-Minute Meal
Ready in just 25 minutes, this creamy, saucy chicken can be served over pasta, mashed potatoes or rice.
Sides Optional
Pair this chicken with a side salad, roasted veggie, and/or garlic bread for a full spread; however, since this Tuscan chicken included spinach cooked right into the sauce, you don't really need extra veggies.
Great for Meal Prep
This chicken and sauce reheats well making it a great choice for meal prep lunches or taking leftovers to work for lunch.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to create this delicious dish!
- Olive oil. Avocado oil or vegetable oil are great substitutions.
- Salt and pepper.
- Italian seasoning.
- Crushed red pepper. Add this for a kick of heat or omit this completely for no spice.
- Boneless skinless chicken breast. Thighs and tenders work great for this recipe too. To save time, try pre-packaged diced chicken. No cutting required.
- Yellow onion. Use any onion that you have on hand. White, sweet, and red onions are great or use a shallot for a more mild garlicky onion flavor.
- Garlic. Use fresh, minced, or paste. Or substitute 1 teaspoon of garlic powder for fresh.
- Salted butter. You can substitute more olive oil or use unsalted butter instead. Just make sure to taste at the end before serving and salt to taste if necessary.
- All-purpose flour. This thickens the sauce.
- Chicken broth. Vegetable broth would also work well.
- Whole milk. You can use heavy cream or half and half for a richer sauce. One (14-ounce) can of coconut, soy, or almond milk would also be great if you’re limiting dairy.
- Sun-dried tomatoes. You could also use 1 cup of fresh cherry or grape tomatoes cut in half.
- Baby spinach. ⅓ cup of chopped basil would also be delicious in addition to the spinach or in place of some.
★ How to Make this Recipe ★
This Tuscan chicken in cream sauce comes together quickly in just a few steps.
Here's a look:
- Season and cook chicken. Set aside.
- Sauté aromatics (onion and garlic).
- Add flour and butter to create a roux.
- Add broth, milk, sun-dried tomatoes, and spinach.
- Stir and cook to thicken.
- Add chicken to sauce then serve.
Super easy!
★ Tips & FAQs ★
If you have leftover creamy Tuscan chicken you can store it in the refrigerator in an airtight container for 3-4 days. If you won’t be able to eat your leftovers in time, move them to the freezer. To reheat, add the chicken and sauce to a pan over medium heat and cook covered for 5-10 minutes until the chicken has reached 165°F.
Creamy Tuscan chicken can be frozen so that you have an easy meal on a busy day. Make your chicken as directed and allow it to cool. Transfer to a freezer-safe container and store frozen for up to 3 months. When you’re ready to eat, thaw your chicken completely and heat in a pan over medium heat, covered for about 10 minutes. Your chicken should reach an internal temperature of 165°F.
Creamy Tuscan chicken is rich and indulgent so a salad with a light vinaigrette or steamed veggies with just a little butter and a squeeze of lemon make a great side dish. This dish is also lovely over rice, pasta, or (my favorite) garlic mashed potatoes. Transport yourself to Tuscany with a goblet of wine and your meal is complete.
★ More Recipes You'll Love ★
Want more chicken dinner ideas?
Browse all my easy chicken recipes and Pin your favorites for later!
Tuscan Chicken
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- ½ teaspoon crushed red peppers
- 4 boneless skinless chicken breasts (about 2 pounds)
- ½ cup yellow onion diced (about 1 small onion)
- 3 teaspoon garlic paste
- ¼ cup butter (4 tablespoon or ½ stick)
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half and half or milk
- ¾ cup sun-dried tomatoes
- 2 cups baby spinach packed
Serve with
- 4 cups cooked pasta, mashed potatoes, or rice
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Instructions
- Prep pan. In a large skillet or dutch oven, over medium heat, add olive oil.
- Season chicken. Pat dry and sprinkle both sides of the chicken with salt, pepper, Italian seasoning, and crushed red pepper (optional).
- Cook chicken. Place chicken in the pan and cook for 5-7 minutes on each side until golden and reaching an internal temperature of 165°F. Remove chicken and set aside on a plate.
- Sauté aromatics. Add onions to the pan and sauté, stirring occasionally, for 3-4 minutes or until onions look translucent. Add garlic and stir for about 1 minute until the garlic becomes fragrant.
- Make sauce. Add butter and flour to the onion and garlic. Whisk to combine and let bubble for 1 minute. Add chicken broth, milk, sun-dried tomatoes, and spinach scraping the brown bits from the bottom of the pan. Stir until spinach starts to wilt and sauce thickens. Add chicken back to the sauce and serve over cooked pasta, rice, or mashed potatoes.
Notes
- Cook time for chicken will vary depending on the thickness and type of chicken you use. Go by internal temperature, testing the thickest piece for a temp of 165ºF.
- To thin your sauce, add a little more broth and/or more milk.
- Feel free to double the amount of sauce to coat your pasta as well.
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