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Make this easy, irresistible Tuscan chicken in under an hour. You’ll love the creamy sauce and Italian flavors that taste restaurant-quality!
You have to try this Creamy Tuscan Chicken—it’s one of my favorites! The tender chicken, creamy sauce, and sun-dried tomatoes create such a rich and comforting flavor. It’s like bringing a touch of Italian elegance right to your table. This dish can be served on its own with a green salad, mashed potatoes, rice pilaf, or over pasta. However you serve it, trust me, everyone will be impressed with this delicious mix of flavors and textures.
Delicious By Design
We created this Creamy Tuscan Chicken recipe to be both simple and gourmet. Inspired by Tuscan cuisine, we used easy-to-find ingredients with deep flavors. Sun-dried tomatoes add a concentrated burst of flavor that enhances the creamy sauce and pairs perfectly with the tender chicken.
What Is Tuscan Chicken Made Of?
For this Creamy Tuscan Chicken recipe, you’ll need boneless, skinless chicken breast cutlets, eggs, flour, olive oil, garlic, half and half or single cream (we use low fat), chicken stock, sun-dried tomatoes, fresh spinach (we use baby spinach), vinegar (optional for added brightness), parsley, and grated Parmesan cheese. These ingredients come together to create a rich and flavorful dish that’s sure to impress.
Ingredient Spotlight
The key ingredient in this recipe is sun-dried tomatoes, which provide a rich, concentrated flavor that sets this dish apart. We recommend using sun-dried tomatoes packed in oil, as these tomatoes are plumper and more flavorful. Plus, you can swap the olive oil in the recipe for the jarred oil for extra flavor.
You can also find sun-dried tomatoes dry-packed in stores, but they may be less intense and require being soaked before using. If you prefer a milder taste, you can substitute with fresh cherry tomatoes for a sweeter, juicier option.
How To Make Tuscan Chicken
- Prep and Coat the Chicken: Cut the chicken breasts in half horizontally and pound them to ¼-inch thickness. Dredge the chicken in flour seasoned with salt and pepper, then dip it in egg wash and coat it again in the flour mixture [Image 1]
- Cook the chicken: Fry the chicken in a skillet with olive oil for 2 minutes per side or until golden brown. Transfer the cooked chicken to a plate [Image 2]
- Sauté the vegetables: Sauté the garlic in the pan until fragrant. Add the mushrooms and cook them until browned. [Image 3]
- Add the sundried tomatoes and spinach, and cook until wilted. [Image 4]
- Make the sauce: Pour in the half and half, chicken stock, vinegar, Parmesan cheese, pepper, and basil. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes [Image 5]
- Finish the dish: Add the cooked chicken back to the pan and simmer for an additional 5 minutes, or until the chicken is warmed through and the sauce thickens slightly [Image 6]
Make It Your Own
This Creamy Tuscan Chicken is really versatile! If you want it extra creamy, just use heavy cream instead of half and half. Love a bit of spice? Add some crushed red pepper flakes. You can also try different herbs like basil or dried Italian seasoning to see what flavor you like best. If you’re not a fan of mushrooms or spinach, swap them out for your favorite veggies like bell peppers or zucchini.
Recipe Tips
- Prep Your Ingredients: Before you start cooking, make sure you have all your ingredients measured and ready to go. This makes the cooking process smoother and less stressful.
- Season Well: Don’t skip seasoning your chicken with salt and pepper. It enhances the flavor of the dish significantly.
- Even Coating: When dredging the chicken in flour, ensure it’s evenly coated. This helps create a nice crust when you cook the chicken.
- Don’t Overcrowd the Pan: Cook the chicken breasts in batches if necessary. Overcrowding the pan can cause the chicken to steam rather than brown.
- Watch the Heat: Cook the chicken over medium-high heat. If the heat is too high, the outside will brown too quickly while the inside remains undercooked.
- Use a Meat Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F (75°C).
- Deglaze the Pan: After cooking the chicken, deglaze the pan with a bit of chicken stock. This helps lift all the flavorful bits stuck to the pan, adding depth to your sauce.
- Wilt the Spinach: When adding spinach, stir it gently until it wilts. Spinach cooks down quickly, so keep an eye on it to prevent overcooking.
- Thicken the Sauce: Let the sauce simmer until it thickens to your desired consistency. If it’s too thin, let it cook a bit longer. If it’s too thick, you can add a bit more chicken stock or cream.
- Adjust Seasoning: Taste the sauce before serving and adjust the seasoning if needed. Sometimes a little extra salt or pepper can make a big difference.
- Serve Hot: This dish is best served hot. Make sure to serve it immediately after cooking to enjoy the creamy sauce at its best.
Storage & Freezing Instructions ❄
Store leftover Creamy Tuscan Chicken in an airtight container in the refrigerator for up to three days.
For freezing, place the cooled dish in a freezer-safe container and freeze for up to two months. Thaw in the refrigerator overnight and reheat gently to preserve the creamy texture.
Rate This Recipe
Recipe
Creamy Tuscan Chicken
Ingredients
- 1½ lbs chicken breast cutlets ( skinless & boneless pounded to ¼-inch thick)
- 4 tablespoons all-purpose flour (for dredging)
- salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil (plus more as needed)
- 4 garlic cloves (minced)
- 1 lb brown mushrooms (sliced)
- ¾ cup sun-dried tomatoes (drained and chopped)
- 4 oz baby spinach
- 1¼ cups low-fat half and half (AKA single cream)
- 2 eggs
- 3 tablespoons water
- 1 cup chicken stock
- 1 tablespoon white vinegar (optional)
- ¾ cup Parmesan cheese (freshly grated)
- 2 tablespoons basil (or parsley, chopped)
Instructions
- Cut each chicken breast in half horizontally with a sharp knife, then lay plastic wrap over the chicken breasts and pound them with a meat mallet or rolling pin until they are about a quarter-inch thick.
- Combine the flour, salt, and pepper on a shallow platter.
- In a shallow bowl, beat eggs with 3 tablespoons of water.
- Heat the oil over medium-high heat in a large skillet.
- Dip the chicken in the egg wash and shake off the excess before coating both sides with the seasoned flour.
- Fry the coated chicken for 2 minutes on each side, turning once, until golden. Transfer to a large platter in a single layer.
- If there are any burned bits in the pan, remove the oil, wipe clean with a paper towel and add 2 tablespoons of oil. If not, add more oil as needed.
- Place the garlic in the pan and saute until fragrant (about 30 seconds).
- Add The mushrooms and cook until browned and their moisture has evaporated. Then add the sundried tomatoes and mix to combine.
- Add the spinach and cook until wilted. Add the half and half, stock, vinegar, parmesan cheese, pepper, and basil. Season lightly with salt, stir to combine, and bring to a boil.
- reduce the heat to low and simmer for 5 minutes, then taste for seasoning. Add salt as needed, and add the cooked chicken. Raise the heat to medium-high and return to a boil.
- Lower the heat to low, and simmer until the chicken warms through and the sauce thickens slightly (about 5 minutes).
- Serve Hot.
Tips
- Pound chicken breasts to a quarter of an inch thick for a juicy and tender texture.
- Be sure to use equal-sized chicken cutlets, so they cook evenly and don’t become overcooked or undercooked in some parts while others remain raw during the cooking process!
- To use dried sundried tomatoes, soak them in boiling water for 10 minutes to rehydrate and then drain them before using.
- Grate your own fresh parmesan cheese for the best results and flavor – pre-grated cheese can become too salty and overpower the dish, and freshly grated melts into the sauce better than pre-grated.
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