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Elegant yet easy, this Tuscan Chicken Recipe is so delicious! Tender chicken breasts simmer in a creamy sun-dried sauce, topped with wilted spinach. Classic Italian flavor, perfect for weeknights or special occasions.
This Creamy Tuscan Chicken is just dreamy! It features tender seared chicken breasts cooked in a rich, creamy wine sauce studded with sun-dried tomatoes, garlic, shallots, and fresh herbs. Full of rich Italian flavor, we add wilted baby spinach for vibrant color and nutrients.
This easy dinner is made in one pan; the ultimate quick, cozy weeknight dinner. Yet, it’s elevated enough for special gatherings and easy to make when entertaining. The creamy sun-dried tomato sauce has wonderful complexity; Italian comfort food at its best!
Serve the Tuscan chicken over pasta, jasmine rice, cauliflower rice (for a low-carb option), or creamy polenta for a satisfying dinner. For more chicken breast recipes, check out our 40+ Easy Healthy Chicken Breast Recipes.
Why you’ll love this family favorite recipe!
Easy, one-pot meal! Sear the chicken, then set it aside and prepare the sauce. This one-pot recipe is perfect for stress-free weeknights or entertaining.
Cozy, rich flavor. Tuscan chicken is full of complex, bold flavor from the creamy wine sauce, sun-dried tomatoes, shallots, garlic, and fresh herbs.
Versatile. Serve over polenta, pasta, mashed potatoes, rice, or cauliflower rice for a satisfying, wholesome meal.
Tuscan Chicken Recipe Ingredients
- Chicken: Use boneless, skinless chicken breasts or chicken thighs.
- Shallot and garlic cloves: For deep, aromatic flavor. Substitute the shallot with half of a yellow onion if desired.
- Fresh herbs: Use fresh rosemary, oregano, or thyme, or substitute with a teaspoon of dried Italian seasoning.
- Dry white wine: Choose a white wine like sauvignon blanc or pinot grigio.
- Chicken broth: Adds a savory depth to the sauce.
- Heavy cream: To give the sauce its creamy texture and rich flavor.
- Pecorino cheese: Or Parmesan cheese. For umami and depth.
- Sun-dried tomatoes: Add a sweet, savory, and tangy flavor that really elevates! Use dried, or packed in oil (drained).
- Baby spinach: Added at the end to gently wilt, imparting vibrant color and a burst of nutrients.
- Flour: For dredging the chicken. Use gluten-free flour if needed.
- Olive oil and butter: A mixture of oil and butter is used to sear the chicken and sauté the aromatics in the sauce.
How to Make Tuscan Chicken
1. Prep the chicken. Add flour, salt, and black pepper to a bowl (or a large zip-lock bag) and mix. Cut the chicken in half widthwise (or pound it using a mallet to an even thickness). Each half should be no thicker than a 1/2 inch.
2. Sear the chicken. Place each piece of chicken in the bowl (or bag) to dredge and shake off excess flour. Heat half of the oil and butter in a large skillet over medium-high heat. Place the chicken in the hot skillet, searing each side for about 5 minutes, or until golden brown. Aim for a nice, golden crust-don’t worry about cooking through completely. Set aside.
3. Make the cream sauce. Reduce the pan to medium heat and add the remaining olive oil and butter. Add shallots, garlic, rosemary, and thyme. Stir and sauté for 3 minutes. Add the wine and let it cook off for 2 minutes. Then add the broth, cream, and sun-dried tomatoes.
Add the chicken back in and simmer for 5 minutes, or until the internal temperature reaches 165°F.
4. Add spinach and cheese. Nestle the spinach into the sauce to gently wilt. Sprinkle pecorino cheese over top and season with salt and pepper to taste.
Chef’s Tips
- Prep the sun-dried tomatoes! If using oil-packed tomatoes, drain them and pat dry to prevent an overly greasy sauce. If using dry-packed tomatoes, pre-hydrate them by soaking them in hot water for about 10 minutes. This will give them a tender, plump texture.
- If using chicken thighs, allow them to simmer for a few extra minutes in the sauce, as they’re more forgiving and benefit from the longer cook time.
- Don’t overcrowd the pan when searing. Give the chicken space to brown properly. If needed, sear in batches to avoid steaming and ensure a golden crust.
- Let the wine reduce fully. Allow the wine to simmer for a couple of minutes to cook off the alcohol and concentrate the flavor.
- Use freshly grated cheese. Avoid pre-grated cheese. Pecorino (or Parmesan) grated fresh melts more smoothly into the sauce and adds deeper umami.
- Control the sauce thickness. If the sauce gets too thick, add a splash of broth. If it’s too thin, simmer uncovered for a few extra minutes.
Serving Suggestions
Serve Creamy Tuscan Chicken over polenta, pasta, mashed potatoes, rice, cauliflower rice, or lentils, with warm, crusty bread like sourdough or focaccia. A simple green salad is nice on the side, too! Try our Spring Greens or Kale Salad!
Storage
- Refrigerator: Leftover Tuscan chicken can be stored in the refrigerator in an airtight container for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat, as it can cause the sauce to separate.
- Freezing: Cream-based sauces don’t freeze well, but if needed, this dish can be frozen for up to 2 months.
FAQs
Tuscan chicken features seared chicken breast in a rich creamy wine sauce with shallot, garlic, rosemary or oregano, pecorino, sun-dried tomatoes, and spinach.
The key is to build flavor in layers. Properly sear the chicken, reduce the wine, use quality sun-dried tomatoes, and finish with fresh herbs and cheese. Gentle simmering keeps the sauce silky and the chicken tender.
Both are creamy chicken dishes, but Marry Me Chicken usually includes heavier cream, Parmesan, and chili flakes, while Tuscan Chicken leans more herbal and savory, using wine, sun-dried tomatoes, and spinach for more classic Italian flavor.
Enjoy Tuscan chicken on its own or served over polenta, pasta, mashed potatoes, rice, or cauliflower rice.
Pecorino or Parmesan cheese are perfect for grating over Tuscan chicken!
More One-pan Chicken Recipes
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Tuscan Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: chicken recipe, Dinner, holiday main dish, Italian recipe
- Method: Stove top
- Cuisine: Italian
- Diet: Gluten-Free, Low-Carb
Description
Elegant yet easy, this Tuscan Chicken Recipe is so delicious! Tender chicken breasts simmer in a creamy sun-dried sauce, topped with wilted spinach. Classic Italian flavor, perfect for weeknights or special occasions.
Ingredients
Chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup flour (or use gluten-free flour)
- 2 pounds skinless chicken breasts, boneless & skinless (or use chicken thighs)
- 1 tablespoon olive oil, divided
- 1 tablespoon butter, divided
Cream Sauce
- 1 shallot, minced (or 1/2 yellow onion)
- 4 garlic cloves
- 1 tablespoon fresh rosemary, oregano or thyme (or use 1 teaspoon Italian seasoning)
- 1/2 cup dry white wine (like sauvignon blanc or pinot grigio)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup pecorino or parmesan cheese
- 1/4 cup sundried tomatoes (see notes)
- 3 cups baby spinach
Instructions
- Prep the chicken: Mix the flour, salt and pepper in a bowl (or place in a large zip lock bag). Cut the chicken in half widthwise, so each piece is no thicker than 1/2 inch thick. If your chicken is already somewhat thin, pound the chicken with a meat mallet, down to under 1/2 thick.
- Sear the chicken: Dredge each piece of chicken, shaking off excess. Heat 1/2 of the oil and butter in an extra-large skillet over medium-high heat. Carefully place in the hot skillet, searing each side until golden brown about 5 minutes on each side. Don't worry about cooking the chicken completely through; just focus on getting a nice golden crust. Set aside on a plate.
- Make the cream sauce: Lower the heat to medium. Add remaining olive oil and butter to the pan. Add shallots, garlic, rosemary and thyme. Stir, sautéing for about 3 minutes. Add wine and let it cook off for 2 minutes. Add broth, cream, sun dried tomatoes. Add chicken in and simmer for five minutes or until it registers 165°F for breasts.
- Finish with spinach and cheese: Nestle in the spinach, Pushing it into the sauce around the chicken to wilt. Sprinkle with pecorino. Add salt and pepper to taste.
Serve over polenta, pasta, mashed potatoes, rice or cauliflower rice.
Notes
Sun-dried tomatoes- drain and pat dry oil-packed tomatoes to prevent an overly greasy sauce, or pre-hydrate dry-packed tomatoes in hot water for about 10 minutes to ensure a tender, plump texture.
Store leftovers in an airtight container in the fridge for 4 days.
If using chicken thighs instead of breasts, allow them to simmer a few extra minutes in the sauce, as they're more forgiving and benefit from the longer cook time.
Nutrition
- Serving Size: 3/4 of a whole chicken breast
- Calories: 319
- Sugar: 0.7 g
- Sodium: 299.2 mg
- Fat: 13.3 g
- Saturated Fat: 5.5 g
- Carbohydrates: 6.9 g
- Fiber: 0.7 g
- Protein: 37.7 g
- Cholesterol: 130 mg
