This creamy Tuscan chicken is so good, seconds are a must.
When it comes to weeknight dinners, you want a recipe that comes together quickly and doesn’t require any hard-to-find ingredients.This creamy Tuscan chicken will have the whole table raving. It’s a flavorful one-pot meal, made by simmering chicken breasts in a creamy Parmesan sauce—and bonus points, you’ll get to pack in some greens as well!
Creamy Tuscan Chicken Recipe
2 tablespoons olive oil
2 boneless skinless chicken breasts, halved
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour, optional
1 tablespoon butter
1 small onion, halved & sliced
2 cloves garlic, minced
1/4 cup chicken broth
1 cup heavy whipping cream
1 cup grated Parmesan cheese, divided
3/4 teaspoons garlic powder
2 cups fresh baby spinach
1/3 cup julienned soft sun-dried tomatoes (not packed in oil)
Step 1: Season chicken
On a clean cutting board, use a sharp knife to halve your chicken breasts horizontally, so you have 4 thinner chicken breasts.
Sprinkle both sides of chicken with salt and pepper. If desired, dredge chicken in flour, shaking off any excess flour before searing.
Step 2: Sear chicken
Heat oil in a large skillet over medium heat. Sear chicken on one side, resisting the urge to move it around! Once you can move it easily and it’s browned, flip and sear the other side.
For the best sear, make sure your chicken has been out of the fridge for at least 1/2 hour before cooking.
Step 3: Make the creamy sauce
Remove chicken from the pan and set aside. In the same pan, melt butter. Add onion and cook for a few minutes until tender. Then add garlic and cook for one more minute.
Add broth, stirring to loosen browned bits from the pan. Bring to a boil, then stir in cream, 1/2 cup Parmesan cheese and garlic powder. Reduce to a simmer and cook over medium-low heat until the sauce begins to thicken, about 5 minutes.
Step 4: Finish & Serve
Return chicken to the pan. Add spinach, tomatoes and the remaining 1/2 cup Parmesan. Cover pan and cook around 15 minutes, until a thermometer inserted in the chicken reads 165°F. Serve while still warm.
Tips for Creamy Tuscan Chicken
What do you eat with creamy Tuscan chicken?
This goes great with all the delicious carbohydrates. Serve it over rice, any pasta shape or even mashed potatoes. You can also enjoy it with a green salad or slice of crusty bread.
What else can you put in creamy Tuscan chicken?
This dish is delicious as-is, but you can always change things up a bit. It would go great with extra vegetables, like seared mushrooms or fresh tomatoes. And you can always substitute a different leafy green for the spinach, such as kale or chard.
How do you store creamy Tuscan chicken?
Store leftovers in an airtight container in the fridge, and use it within a week. Freezing this dish is possible but it could affect the creamy texture, so eat it before you have to freeze it!
This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! —Carmen Vanosch, Vernon, British Columbia
Go to Recipe
This cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. —Karen Jagger, Columbia City, Indiana
This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana
With a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: “The bread crumbs on top make this one extra special.” —Taste of Home Test Kitchen
Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. —Jennifer Petrino, Newnan, Georgia. Also, learn how to make this cheesy chicken spaghetti recipe.
Broccoli and rice casserole tops my family's comfort food list, but when we need something fast, this is the stuff. Chicken and veggie orzo cooked on the stovetop speeds everything up. —Mary Shivers, Ada, Oklahoma
Here’s my best version of my favorite food—lasagna! The recipe is a winner, so it’s worth the extra prep. You’ll have plenty of time to plan side dishes while the main dish is cooking. —Suzanne Smith, Bluffton, Indiana
Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. —Nikki Barton, Providence, Utah
This heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. —Mary Morgan, Dallas, Texas
I've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I'm pressed for time. —Sarah Gilbert, Aloha, Oregon
Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. —Leo Lo, Norfolk, Virginia
Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. —Angela Spengler, Tampa, Florida
When I take this dish to potlucks, there's never so much as a morsel left! It’s a simple, healthy, hearty supper made with ingredients that are easy to find. Add a salad and a crusty loaf of bread for a quick meal solution. —Anne Taglienti, Kennett Square, Pennsylvania
I love to experiment with new pasta dishes, and these chicken lasagna roll-ups are my favorite. Ingredients I had on hand and frozen sauce led to these tasty lasagna-flavored chicken roll-ups. —Cyndy Gerken, Naples, Florida
When our friend served us this entree, I asked her for the recipe right away. It was so good, I thought I would share it with others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. —Jodee Harding, Mount Vernon, Ohio
As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. —Rochelle Brownlee, Big Timber, Montana
Sure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole can’t be beat. Not fond of blue cheese? Use ranch salad dressing on this buffalo chicken pasta bake instead. —Lindsay Sprunk, Noblesville, Indiana
Here's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. —Sally Sibthorpe, Shelby Township, Michigan
This healthy pasta recipe is so versatile! Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchini—you name it. And if you're a vegetarian, go ahead and leave out the chicken. —Stephanie Loaiza, Layton, Utah
I used to work at a restaurant that served a variation of chicken with penne pasta. I didn't know how easy it would be to make until I gave it a shot at home—now it's always a requested meal around my house. —Rusty Koll, Elmwood, Illinois
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.