Okay, so this creamy Tuscan chicken?
It’s basically saved my weeknight dinners more times than I can count.
I’m talking rich, garlicky sauce. Sun-dried tomatoes. Spinach. And it all comes together in 25 minutes.
The Parmesan melts into the sauce and creates this restaurant-quality creaminess that honestly makes me feel like a professional chef. (Even though I’m definitely not.)
Why I Can’t Stop Making This
I’ve made this dish at least 30 times now.
Maybe more.
It never disappoints. The tender chicken paired with that luxurious sauce? Chef’s kiss. What really gets me is how well the flavors balance out. The tangy sun-dried tomatoes cut right through all that creamy richness. The spinach adds a fresh bite.
And here’s the kicker…
It’s a one-pan meal.
So when my sister came over last month and I whipped this up in less than 30 minutes, she thought I’d been cooking all day. Nope. Just one skillet and some smart ingredients.
The best part?
You probably have most of this stuff already. I always keep sun-dried tomatoes and Italian seasoning in my pantry. They’re like my secret weapons for busy nights when I need to throw together something impressive.
What You’ll Need
Let me break down what makes this dish so darn good.
Each ingredient has a job to do. They all work together to build those deep, layered flavors.
For the Chicken:
Boneless, Skinless Chicken Breast (1 pound, 2 large pieces):
I always pound my chicken to the same thickness.
Why?
Because nobody wants dry edges and raw centers. That’s just sad chicken. If you like darker meat, go ahead and use chicken thighs instead.
Olive Oil (1 tablespoon):
Regular olive oil works fine. But here’s a little trick I learned… save that oil from your sun-dried tomato jar.
Game changer.
That flavored oil brings so much depth to the dish.
Italian Seasoning (1 teaspoon):
This herb blend is basically magic in a bottle. Oregano, basil, thyme… all the good stuff. Fresh herbs? Sure, if you’ve got them sitting around.
Kosher Salt and Fresh Cracked Pepper:
Season like you mean it. The chicken needs to stand up to that bold sauce we’re about to make.
For the Sauce:
Olive Oil (1 tablespoon):
Again with the sun-dried tomato oil. Seriously, use it. It flavors the entire sauce.
Garlic (5 cloves, minced):
Don’t be scared of the garlic.
Five cloves sounds like a lot, right? But they mellow out beautifully in the cream. Trust me on this.
Italian Seasoning (2 teaspoons):
More herbs in the sauce. This is what gives it that authentic Tuscan vibe.
White Wine (2 tablespoons):
This deglazes the pan and adds brightness. No wine? Chicken broth works. But honestly, the wine makes it taste better.
Half and Half (1.5 cups):
The sweet spot between heavy cream and regular milk. You get a luscious sauce without feeling like you just ate a brick.
Shredded Parmesan Cheese (1 cup):
Fresh is best here.
Why?
Pre-shredded cheese has this anti-caking stuff that makes it clumpy. Grate your own. Your sauce will thank you.
Baby Spinach (2 cups):
It wilts down like crazy, so don’t worry about the amount. Adds color and makes you feel like you’re eating vegetables. Kale or arugula work too.
Sun-Dried Tomatoes (1/4 cup, julienne cut, oil-packed):
These little guys are the star of the show. Tangy, concentrated, chewy. Oil-packed ones taste way better than the dry ones.
White Balsamic Vinegar (1 teaspoon):
This brightens everything up. Regular balsamic? Sure, but it’ll make your sauce darker.
Kosher Salt and Fresh Cracked Pepper:
Taste as you go. The sauce needs balance.
Your Ingredient Cheat Sheet
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breast | 1 pound (2 large pieces) | Pound to even thickness |
| Olive oil (chicken) | 1 tablespoon | Or sun-dried tomato oil |
| Italian seasoning (chicken) | 1 teaspoon | Dried herb blend |
| Kosher salt | To taste | For chicken and sauce |
| Fresh cracked pepper | To taste | For chicken and sauce |
| Olive oil (sauce) | 1 tablespoon | Or sun-dried tomato oil |
| Garlic, minced | 5 cloves | Fresh is best |
| Italian seasoning (sauce) | 2 teaspoons | Dried herb blend |
| White wine | 2 tablespoons | Or chicken broth |
| Half and half | 1.5 cups | Can substitute heavy cream |
| Shredded Parmesan cheese | 1 cup | Freshly shredded preferred |
| Baby spinach | 2 cups | Packed measurement |
| Sun-dried tomatoes, julienne | 1/4 cup | Oil-packed variety |
| White balsamic vinegar | 1 teaspoon | Brightens the sauce |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Cooking Instructions & Tips
Alright, let me walk you through how I make this.
The process is pretty straightforward. But there are a few tricks that separate good Tuscan chicken from incredible Tuscan chicken.
How to Make It (Step-by-Step)
Step 1: Get That Chicken Ready and Seared
First things first.
Pat your chicken completely dry with paper towels. This is non-negotiable if you want that golden-brown crust. Season both sides really well with Italian seasoning, salt, and pepper.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Wait for it to shimmer.
Add the chicken. Now here’s where most people mess up… they keep moving the chicken around. Don’t do that. Let it sit there for 3-4 minutes without touching it.
Flip it. Cook another 3-4 minutes until it’s golden and almost done. You’re looking for about 155°F internal temp since it’ll finish cooking in the sauce later.
Move the chicken to a plate.
Here’s the thing: Don’t crowd your pan. I made this mistake early on. If your skillet is small, cook the chicken in batches. Crowding = steaming instead of searing. And nobody wants steamed chicken.
Step 2: Build Your Flavor Foundation
Turn the heat down to medium.
Add another tablespoon of olive oil to that same skillet. Toss in your minced garlic and Italian seasoning.
Sauté for about one minute. Keep stirring.
You want the garlic to smell amazing but not turn brown. Burnt garlic is bitter and will ruin everything.
See those browned bits stuck to the pan? That’s called fond. And it’s about to become your best friend. All that flavor is going straight into the sauce.
Step 3: Deglaze and Build the Sauce
Pour in the white wine.
Use your wooden spoon to scrape up all those delicious browned bits from the bottom. Let the wine bubble for about 30 seconds. This cooks off the alcohol.
Now add the half and half. Stir everything together.
Bring it to a gentle simmer. Not a crazy boil. Just a gentle bubble.
Let it cook for 10-12 minutes. Stir it often. The sauce will reduce a bit and get thicker naturally.
Quick tip: Sauce too thin? Let it simmer longer. Too thick? Add a splash of cream or chicken broth. Easy fix.
Step 4: Cheese Time
Reduce your heat to low.
Stir in the shredded Parmesan cheese. Keep stirring until it melts completely. The sauce should look smooth and creamy.
This takes about 2-3 minutes.
Don’t rush it. Adding cheese to sauce that’s too hot makes it grainy and weird. Nobody wants grainy sauce.
Step 5: Add the Good Stuff
Fold in the baby spinach, sun-dried tomatoes, and white balsamic vinegar.
The spinach wilts down in like a minute. It’s actually pretty cool to watch.
Stir everything together. Taste the sauce. Need more salt? More pepper? Adjust it now.
Step 6: Bring Back the Chicken
Nestle your seared chicken back into that beautiful sauce.
Spoon some sauce over the top of each piece. Let it simmer gently for 2-4 minutes. The chicken should hit 165°F internal temp.
The chicken soaks up all that incredible sauce flavor during this step.
My Secret Tips for Success
Make your chicken even:
If your chicken breasts are super thick, butterfly them or pound them to about 3/4-inch. Even thickness = even cooking. It’s just science.
Freshly shredded Parmesan is worth it:
I know it’s more work. But pre-shredded cheese has cellulose in it. That stuff prevents smooth melting. Grate your own for the silkiest sauce you’ve ever made.
Keep things gentle:
Once that cream goes in? Medium-low heat from that point on. High heat makes dairy separate and nobody wants broken sauce.
Save your pasta water:
If you’re serving this over pasta, keep some of that starchy pasta water. It’s perfect for thinning the sauce. Plus it helps the sauce stick to the pasta better.
Let it rest:
Give the finished dish a couple minutes to just sit there after you turn off the heat. The flavors come together even more. Patience pays off.
What Goes With This?
I usually serve this over pasta.
Fettuccine, penne, rigatoni… they all work great. The sauce coats the pasta like a dream. Sometimes I switch it up with creamy mashed potatoes. Or if I’m trying to be healthy, cauliflower rice works too.
But here’s what’s non-negotiable at my table…
Crusty bread.
You need something to soak up every last drop of that sauce. It would be a crime to let it go to waste. I also like serving a simple side salad with lemon vinaigrette. It balances out all that richness.
Storage, Make-Ahead Tips & FAQs
Make It Ahead (Because Life Gets Busy)
You can definitely prep parts of this ahead of time.
I do it all the time.
Sear the chicken. Make the sauce base (everything up to adding the cheese). Do this the day before. Store them in separate containers in the fridge.
When dinner time rolls around?
Reheat the sauce gently over low heat. Add the cheese, veggies, and chicken like normal.
Boom.
You just cut your cooking time in half. This trick saved me last week when I had back-to-back meetings and still needed to get dinner on the table.
Keeping Leftovers Fresh
Store leftover creamy Tuscan chicken in an airtight container in the fridge.
It’ll last up to four days.
The sauce gets thicker as it cools. That’s totally normal. It loosens right back up when you reheat it.
Honestly?
I think this tastes even better the next day. The flavors have time to really develop and come together. My husband actually prefers the leftovers.
Can You Freeze It?
Creamy sauces can be tricky with freezing.
Dairy sometimes separates. But this dish actually freezes pretty well if you do it right.
Let everything cool down completely first. Transfer to freezer-safe containers. Leave about half an inch of space at the top because it’ll expand.
Freeze for up to two months.
Thaw it overnight in the fridge before reheating. The texture might be a tiny bit different, but the flavor stays excellent.
How to Reheat Without Ruining It
Reheat gently on the stovetop over low heat.
Add a splash of half and half, cream, or chicken broth to loosen things up. Stir it often. Heat just until it’s warmed through.
Don’t crank up the heat.
High heat makes the sauce separate or get grainy. Microwave works if you’re in a rush, but stovetop gives way better results. If you do microwave it, use 50% power and stir every 30 seconds.
Questions People Always Ask Me
Can I use chicken thighs instead of breasts?
Yes!
Boneless, skinless chicken thighs are actually more forgiving. They stay juicier. Cook them the same way. They might need an extra minute or two since they’re usually a bit thicker.
What if I don’t have white wine?
No problem.
Use chicken broth. Or mix white wine vinegar with broth. You need two tablespoons of liquid total. The wine adds acidity and depth, but broth still makes a delicious sauce.
Can I make this dairy-free?
You can try coconut cream and nutritional yeast instead of half and half and Parmesan.
Fair warning though.
The flavor will be really different. I haven’t tested this version much myself. But I’ve heard from readers that it can work if you need it to.
How do I keep the sauce from curdling?
Keep your heat at medium-low once the cream goes in. Don’t let it boil like crazy. Add the cheese gradually while stirring.
If your sauce does break? Remove it from heat immediately and whisk like your life depends on it. Sometimes you can save it.
Can I add other vegetables?
Definitely!
Mushrooms would be amazing. Bell peppers. Artichoke hearts. All great choices. Add the heartier veggies with the garlic. Quick-cooking ones go in with the spinach.
My Final Take
This creamy Tuscan chicken has earned a permanent spot in my weekly rotation.
It’s fancy enough when my in-laws come over. But easy enough for a random Tuesday when I’m tired.
The combination of flavors? Garlicky, tangy, creamy, savory… it all just works.
What I really love is how adaptable it is. Serve it over pasta. With crusty bread. Alongside some roasted vegetables. The leftovers taste amazing, which makes it perfect for meal prep.
I recently made a double batch and portioned it out for lunches. Best decision ever.
Give this recipe a try.
That first bite of tender chicken coated in sun-dried tomato cream sauce? It’ll win you over completely. Then you’ll understand why I’ve been making this on repeat for the past year.
Creamy Tuscan Chicken
Ingredients
- For the Chicken:
- 1 pound boneless skinless chicken breast (2 large pieces, pounded to even thickness)
- 1 tablespoon olive oil or sun-dried tomato oil
- 1 teaspoon Italian seasoning
- Kosher salt to taste
- Fresh cracked pepper to taste
- For the Sauce:
- 1 tablespoon olive oil or sun-dried tomato oil
- 5 cloves garlic minced
- 2 teaspoons Italian seasoning
- 2 tablespoons white wine or chicken broth
- 1.5 cups half and half
- 1 cup shredded Parmesan cheese freshly shredded preferred
- 2 cups baby spinach packed
- 1/4 cup sun-dried tomatoes julienne cut (oil-packed variety)
- 1 teaspoon white balsamic vinegar
- Kosher salt to taste
- Fresh cracked pepper to taste
Instructions
- Prepare and Sear the Chicken:
- Pat the chicken breasts completely dry with paper towels. Season both sides generously with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 3-4 minutes per side without moving, until golden brown and internal temperature reaches 155°F. Transfer chicken to a plate and set aside.
- Build the Flavor Base:
- Reduce heat to medium. Add 1 tablespoon olive oil to the same skillet. Add minced garlic and Italian seasoning, sautéing for 1 minute while stirring constantly until fragrant but not browned.
- Deglaze and Create the Sauce:
- Pour in the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let bubble for 30 seconds. Add the half and half and stir to combine. Bring to a gentle simmer and cook for 10-12 minutes, stirring often, until the sauce reduces slightly and thickens.
- Add the Cheese:
- Reduce heat to low. Stir in the shredded Parmesan cheese gradually, stirring constantly until completely melted and smooth, about 2-3 minutes.
- Add Vegetables and Finish the Sauce:
- Fold in the baby spinach, sun-dried tomatoes, and white balsamic vinegar. Stir until the spinach wilts, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.
- Finish the Chicken:
- Return the seared chicken to the skillet, nestling it into the sauce. Spoon sauce over the top of each piece. Simmer gently for 2-4 minutes until chicken reaches an internal temperature of 165°F.
- Serve:
- Remove from heat and let rest for 2 minutes. Serve over pasta, mashed potatoes, or cauliflower rice with crusty bread on the side.
Notes
Cheese Matters: Use freshly shredded Parmesan cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Wine Substitute: If you don’t have white wine, use chicken broth or a mixture of white wine vinegar and chicken broth (2 tablespoons total).
Heat Control: Keep heat at medium-low once cream is added to prevent the sauce from separating or curdling.
Make Ahead: Sear the chicken and prepare the sauce base (up to adding cheese) the day before. Store separately in the fridge. Reheat sauce gently and finish the recipe when ready to serve.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce.
Freezing: Cool completely and freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Vegetable Variations: Add mushrooms, bell peppers, or artichoke hearts. Add heartier vegetables with the garlic; quick-cooking vegetables with the spinach.Claude can make mistakes. Please double-check responses.
