There are some dinners that just feel like a warm hug in a bowl, and for me, this Creamy Tuscan Chicken is the absolute pinnacle of that feeling. It’s one of those dishes that transports you. This recipe was inspired by a dish I had at a little trattoria tucked away on a side street in Florence, where the flavours were so pure and memorable I knew I had to recreate them at home. The magic here is in the synergy of simple, high-quality ingredients coming together in one pan to create something truly special.

Imagine tender, golden-brown chicken breasts, perfectly seared to lock in all their juices, nestled in a velvety, garlic-infused cream sauce. This isn’t just any sauce; it’s a vibrant mixture punctuated by the sharp, tangy sweetness of sun-dried tomatoes and the earthy notes of fresh spinach wilted right into the pan. A generous helping of Parmesan cheese melts into the sauce, giving it a savoury depth that is utterly irresistible. This is the kind of Italian dinner that works beautifully for a quiet night in when you want to treat yourself, but it’s also impressive enough to serve when you have guests.

Recipe Overview

This Creamy Tuscan Chicken recipe is all about building layers of flavour in a single pan. We start by creating a beautiful crust on the chicken, then use the same pan to build a luxurious sauce from aromatics, cream, and Parmesan. The sun-dried tomatoes provide a chewy, intense burst of flavour, while the spinach adds colour and nutrition. I’ve found that using single cream creates a sauce that’s rich and satisfying without feeling excessively heavy, which lets the other ingredients shine through.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Tuscan Chicken Recipe

• Genuinely Delicious Flavour: The sauce is a wonderful balance of tangy sun-dried tomatoes, earthy spinach, and savoury Parmesan cheese, all brought together with aromatic garlic and a hint of oregano. It’s a sophisticated taste that’s surprisingly straightforward to achieve.
• Ready in Under 40 Minutes: From the moment you start prepping to the final dish hitting the table, this entire meal comes together in about 35 minutes, making it ideal for a weeknight dinner that feels a bit more indulgent.
• A Truly Flexible Recipe: The sauce is incredibly adaptable. Don’t have chicken? It works wonderfully with pork medallions or even king prawns. You can also add sliced mushrooms or artichoke hearts for extra texture and flavour.
• Ideal for Dinner Parties: This is one of those dishes that looks and tastes like it took hours to prepare. Friends always ask me for this recipe after trying it at dinner parties, and they’re shocked when I tell them how quickly it’s made. If you enjoy hosting with impressive yet manageable mains, you might also like this recipe for Grilled Lamb Chops.
• Family Tested and Approved: This spinach chicken dish is a huge hit in my house. Even my pickiest eaters can’t resist the creamy sauce, and it’s a great way to get some greens onto the plate without any complaints.

Creamy Tuscan Chicken Recipe

⏱️ 10 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of this Tuscan chicken is that it uses relatively few ingredients, so quality really matters. I always recommend using sun-dried tomatoes packed in oil, as the oil itself is infused with so much flavour and is perfect for sautéing the aromatics. I often use the ones from Belazu as they have a lovely soft texture.

• 4 large chicken breasts (about 200g each), pounded to an even thickness
• 30g plain flour
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 80g sun-dried tomatoes in oil, drained and roughly chopped
• 120ml dry white wine (like Pinot Grigio) or chicken stock
• 300ml single cream
• 50g Parmesan cheese, freshly grated
• 150g fresh spinach
• Fresh basil or parsley, for garnish (optional)

Ashley’s Tip: Taking a moment to pound the chicken breasts to an even thickness (about 2cm) is a game-changer. It ensures the chicken cooks evenly and quickly, preventing any part from becoming dry while another is still undercooked.

How to Make This Creamy Tuscan Chicken Recipe

The entire process unfolds in one pan, which not only develops incredible flavour but also means less washing up later on. We’ll start by searing the chicken, then remove it to build that glorious creamy sauce before bringing it all back together.

1. Prepare the Chicken: Pat the chicken breasts completely dry with a paper towel. In a shallow dish, mix together the plain flour, salt, and pepper. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
2. Sear the Chicken: Heat the olive oil and butter in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 5-6 minutes on each side, until golden brown and cooked through (internal temperature should reach 74°C). Remove the chicken from the pan and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the finely diced onion to the same pan and cook for 3-4 minutes until softened. Add the minced garlic and dried oregano and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
4. Build the Sauce Base: Pour in the white wine or chicken stock to deglaze the pan. Use a wooden spoon to scrape up any delicious browned bits from the bottom. Let the liquid simmer and reduce by about half, which should take about 2-3 minutes. Stir in the chopped sun-dried tomatoes.
5. Make it Creamy: Lower the heat to low-medium and slowly pour in the single cream, stirring to combine. Bring it to a gentle simmer (do not let it boil). Stir in the freshly grated Parmesan cheese until it has melted and the sauce is smooth.
6. Wilt the Spinach: Add the fresh spinach to the pan in large handfuls. What works best for me is to add a batch, stir until it begins to wilt, and then add the next. Continue until all the spinach is incorporated and wilted into the sauce. Season the sauce with a little more salt and pepper to taste.
7. Combine and Serve: Return the seared chicken breasts (and any juices from the plate) to the pan, nestling them into the sauce. Spoon some of the creamy sauce, spinach, and tomatoes over the top of the chicken. Let it all warm through together for 1-2 minutes.
8. Garnish and Enjoy: Serve immediately, garnished with fresh basil or parsley if you wish.

Tips From My Kitchen

• Crucial Temperature Control: After you add the cream and Parmesan, keep the heat low. A rapid boil can cause a cream sauce to split or curdle. A gentle, confident simmer is all you need to melt the cheese and thicken the sauce beautifully.
• The Secret to Flavour: I learned that the most important step for a flavourful pan sauce is deglazing. Those little brown bits (the ‘fond’) left after searing the chicken are concentrated flavour. Scraping them up with the wine or stock incorporates them into the sauce, giving it a fantastic depth you can’t get otherwise.
• Making it Ahead: While the dish is best served fresh, you can get a head start by prepping your ingredients. The onion, garlic, and sun-dried tomatoes can be chopped and stored in airtight containers in the fridge for a day.
• Storing and Reheating: Leftovers are a treat! Store any remaining Tuscan chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat, adding a splash of milk or stock if the sauce has thickened too much.

Equipment You’ll Need

• Large, heavy-bottomed frying pan or skillet (cast iron or stainless steel works best)
• Sharp knife and cutting board
• Tongs for flipping the chicken
• Wooden spoon or spatula
• Shallow dish for flouring the chicken

Common Mistakes to Avoid

• Overcrowding the Pan: Placing too many chicken breasts in the pan at once lowers the temperature, causing them to steam rather than sear. This prevents that lovely golden crust from forming. If your pan isn’t large enough, cook the chicken in two batches.
• Boiling the Cream Sauce: As mentioned in the tips, a high heat can cause the dairy to separate. Once the cream is in, think ‘warm and gentle’ rather than ‘hot and fast’.
• Skipping the Rest: The few minutes the chicken rests on the plate while you make the sauce are vital. This short rest allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. The sauce is a fantastic canvas for other flavours and ingredients.

• Add a Little Heat: For a spicy kick, add ½ teaspoon of red pepper flakes into the pan along with the garlic.
• Make it Vegetarian: This sauce is divine with pan-fried halloumi, crispy tofu, or even gnocchi. Simply swap the chicken for your preferred vegetarian protein and use vegetable stock instead of chicken stock.

– **Try a Different Protein:** Boneless, skinless chicken thighs are a great alternative for extra flavour. This sauce is also excellent with pan-seared salmon fillets or juicy king prawns (add the prawns right at the end and cook just until pink).

What to Serve With Creamy Tuscan Chicken

This dish is rich and flavourful, so the accompaniments should complement it without overwhelming it. The sauce is practically begging to be soaked up!

• Pasta: Serve over a bed of fresh tagliatelle, pappardelle, or penne. The pasta is a perfect vehicle for the creamy sauce.
• Crusty Bread: A warm, crusty baguette or ciabatta is non-negotiable in my house for mopping up every last bit of sauce from the plate.
• Potatoes: Creamy mashed potatoes, crispy roasted new potatoes, or even orzo work wonderfully as a base.
• Simple Greens: A simple side salad with a lemon vinaigrette or some steamed asparagus provides a fresh, bright contrast to the richness of the main dish. For another fantastic and flavourful side, these Stuffed Peppers with Rice are always a great option.
• Wine Pairing: A crisp, dry Italian white wine like a Pinot Grigio or Sauvignon Blanc cuts through the creaminess beautifully.

Frequently Asked Questions

Creamy Tuscan Chicken Recipe

An indulgent yet surprisingly easy dish featuring tender chicken breasts in a rich, creamy sauce with sun-dried tomatoes, spinach, and Parmesan. This sophisticated meal is ready in under 40 minutes, making it perfect for a special weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 595

Ingredients Method Notes

Ingredients

  

• 4 large chicken breasts about 200g each, pounded to an even thickness
• 30 g plain flour
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion finely diced
• 4 cloves garlic minced
• 1 tsp dried oregano
• 80 g sun-dried tomatoes in oil drained and roughly chopped
• 120 ml dry white wine like Pinot Grigio or chicken stock
• 300 ml single cream
• 50 g Parmesan cheese freshly grated
• 150 g fresh spinach
• Fresh basil or parsley for garnish (optional)
• Genuinely Delicious Flavour: The sauce is a wonderful balance of tangy sun-dried tomatoes earthy spinach, and savoury Parmesan cheese, all brought together with aromatic garlic and a hint of oregano. It’s a sophisticated taste that’s surprisingly straightforward to achieve.
• Ready in Under 40 Minutes: From the moment you start prepping to the final dish hitting the table this entire meal comes together in about 35 minutes, making it ideal for a weeknight dinner that feels a bit more indulgent.
• A Truly Flexible Recipe: The sauce is incredibly adaptable. Don't have chicken? It works wonderfully with pork medallions or even king prawns. You can also add sliced mushrooms or artichoke hearts for extra texture and flavour.
• Ideal for Dinner Parties: This is one of those dishes that looks and tastes like it took hours to prepare. Friends always ask me for this recipe after trying it at dinner parties and they're shocked when I tell them how quickly it's made. If you enjoy hosting with impressive yet manageable mains, you might also like this recipe for Grilled Lamb Chops.
• Family Tested and Approved: This spinach chicken dish is a huge hit in my house. Even my pickiest eaters can't resist the creamy sauce and it's a great way to get some greens onto the plate without any complaints.

Method

 

1. Prepare the Chicken: Pat the chicken breasts completely dry with a paper towel. In a shallow dish, mix together the plain flour, salt, and pepper. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
2. Sear the Chicken: Heat the olive oil and butter in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 5-6 minutes on each side, until golden brown and cooked through (internal temperature should reach 74°C). Remove the chicken from the pan and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the finely diced onion to the same pan and cook for 3-4 minutes until softened. Add the minced garlic and dried oregano and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
4. Build the Sauce Base: Pour in the white wine or chicken stock to deglaze the pan. Use a wooden spoon to scrape up any delicious browned bits from the bottom. Let the liquid simmer and reduce by about half, which should take about 2-3 minutes. Stir in the chopped sun-dried tomatoes.
5. Make it Creamy: Lower the heat to low-medium and slowly pour in the single cream, stirring to combine. Bring it to a gentle simmer (do not let it boil). Stir in the freshly grated Parmesan cheese until it has melted and the sauce is smooth.
6. Wilt the Spinach: Add the fresh spinach to the pan in large handfuls. What works best for me is to add a batch, stir until it begins to wilt, and then add the next. Continue until all the spinach is incorporated and wilted into the sauce. Season the sauce with a little more salt and pepper to taste.
7. Combine and Serve: Return the seared chicken breasts (and any juices from the plate) to the pan, nestling them into the sauce. Spoon some of the creamy sauce, spinach, and tomatoes over the top of the chicken. Let it all warm through together for 1-2 minutes.
8. Garnish and Enjoy: Serve immediately, garnished with fresh basil or parsley if you wish.

Notes

This recipe is very flexible. The sauce works wonderfully with pork medallions or king prawns, and you can add sliced mushrooms or artichoke hearts for extra flavor.

I truly hope this Creamy Tuscan Chicken recipe brings a little taste of Italy to your kitchen table. It’s a dish that relies on simple techniques to create something that feels genuinely luxurious and satisfying. It has become a staple in my cooking repertoire, and I’m so excited to share it with you. If you give it a try, please leave a comment below and let me know how it turned out for you. I love hearing about your experiences!

Happy cooking,
Ashley