This creamy Tuscan Chicken pairs chicken breasts with mushrooms, sun-dried tomatoes, and fresh spinach, all in an irresistible cream sauce. Watch the video tutorial and see how easy it is.
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If you love one-pan chicken recipes like Chicken Madeira or Chicken Marsala, this Tuscan Chicken Recipe is sure to become a new favorite. We loved it so much that we now have a Tuscan Shrimp Recipe!
Tuscan Chicken Video Tutorial
Watch Natasha make Tuscan Chicken, then grab the ingredients below and give it a try for yourself. P.S. Here’s the Splatter Guard for sauteeing that I showed you in the video.
Easy Tuscan Chicken Recipe
Tuscan Chicken is a chicken dish that originated in the Tuscany region of Italy. It pairs a creamy Parmesan sauce with chicken breasts, spinach, mushrooms, and sun-dried tomatoes. It’s a restaurant-worthy dish you can make at home for a fraction of the cost. Here’s why you will love this recipe
- Simple – it’s an easy recipe for busy weeknights.
- Mouthwatering – The chicken is juicy and tender.
- Irresistible Sauce – It has a creamy, cheesy sauce that you’ll want to eat with a spoon.
- Versatile – You can pair it with so many different sides and salads.
We love easy chicken recipes from Creamy Cajun Chicken Pasta to Chicken Lasagna. If you feel the same, then this Tuscan Chicken is a must-try.
Ingredients for Tuscan Chicken
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken breasts – You’ll need two large boneless skinless chicken breasts; about 1 1/2 pounds total. Look for chicken breasts that are pale pink in color, with very little visible fat. To ensure they cook evenly, choose two chicken breasts that are similar in size.
- Garlic powder – dried garlic is perfect to season chicken so it doesn’t burn on the skillet
- Olive oil and Butter – this combination prevents the butter from burning
- Mushrooms – Use brown or white mushrooms. If you aren’t a fan of mushrooms, you can substitute drained and quartered artichoke hearts (not marinated) or fresh asparagus. Sauteed red peppers are also delicious here.
- Sun-dried tomatoes – buy them packed in oil for more flavor
- Green onion – chop the light and dark green parts. You can also use chives
- Garlic – fresh minced garlic will give your sauce the best flavor
- Heavy cream – or sub with regular whipping cream
- Parmesan cheese – Freshly shredded off the block is best, as it will melt into the sauce more smoothly
- Baby spinach – Baby spinach is preferable to “regular” or mature spinach, as it wilts in the sauce quickly. It also has a milder flavor, making it perfect for picky kids. You can substitute baby arugula if you prefer.
Pro Tip:
When cooking with acidic ingredients like sun-dried tomatoes, it’s important to use a non-reactive skillet. Avoid cast iron, aluminum, or copper, which reacts with acidic ingredients and can curdle the sauce. A ceramic, enamel-coated, or stainless steel skillet is a good option for this recipe.
How to Make Tuscan Chicken
- Cook the Chicken – Melt a tablespoon of butter and a tablespoon of olive oil in a non-reactive skillet set over medium heat. Season the chicken with 1/2 teaspoon each of salt and garlic powder and 1/4 teaspoon of black pepper; cook the chicken for 3 to 5 minutes on each side, or until it reaches an internal temperature of 165ºF on an instant-read thermometer. Transfer the chicken to a cutting board.
- Cook the Vegetables – Return the pan to medium heat and add another tablespoon of oil, along with the mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, or until the mushrooms are golden and the liquid has evaporated. Stir in the sun-dried tomatoes, green onions, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and cook for another minute or until fragrant.
- Make the Cream Sauce – Stir the cream into the mushroom mixture, then sprinkle 1/2 cup of the Parmesan cheese over the top. Bring to a light boil, stirring frequently, then reduce to a simmer. Let the sauce simmer for about 2 minutes, or until it thickens slightly. Season to taste with salt and pepper.
- Finish the Dish – Stir in the spinach until it wilts, then add the chicken back to the pan. Spoon the sauce over the chicken, then remove the pan from the heat and garnish with chives, if desired.
Pro Tip:
Use an instant-read thermometer to check the internal temperature of the chicken to make sure it’s safe to eat, but not over-cooked either. It should reach 165ºF, but not go much higher than this. Chicken that is cooked too long will be tough.
Common Questions
If you’d like, you can bake the chicken breasts in the oven, but the sauce will still need to be made on the stovetop. Once the chicken is done baking, add it to the skillet with the sauce, then serve.
If you have a skillet large enough to fit 4 large chicken breasts, you can double this recipe. The sauce will take a bit longer to thicken, but other than that, the recipe will be the same.
Yes, chicken thighs work great, and dark-meat chicken has great flavor. Be sure to trim the chicken thighs of extra fat before sauteeing. Cook chicken thighs to an internal temperature of over 175˚F for best results.
If you prefer a thinner sauce, you can add a splash of milk, or chicken broth to the sauce.
If you prefer to add a little spice, try crushed red pepper flakes and add them to taste.
What to Serve with Tuscan Chicken
We love to chop the cooked chicken before returning it to the skillet; this way, it will soak up the tomato Alfredo sauce. Serve this as a main dish paired with:
- Pasta – serve over fettuccini, spaghetti or your favorite noodles. Homemade Pasta is especially delicious. The sauce coats the noodles nicely just like with our Tuscan Shrimp Pasta Recipe.
- White rice or cauliflower rice
- Mashed potatoes (try it with our Garlic Mashed Potatoes or Instant Pot Mashed Potatoes)
- Quinoa is another great gluten-free option
Make-Ahead
While this recipe is best eaten the day it’s made, you’ll also be able to enjoy leftovers.
- To Refrigerate: Store Tuscan Chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Tuscan Chicken can be frozen in an airtight container or freezer bag for up to 3 months.
- To Reheat: If you’ve frozen the chicken, thaw it in the refrigerator overnight. Reheat it in the microwave or in a skillet set over medium heat, until the chicken reaches an internal temperature of 165ºF.
We’re always looking for winning Chicken Breast Recipes and easy dinner ideas, and this recipe for Tuscan Chicken is definitely one of those dishes you’ll find yourself making again and again.
More Chicken Dinner Recipes to Try
If you love this Tuscan Chicken, then you won’t want to miss these chicken recipes:
- Chicken Parmesan
- Pizza Chicken
- Easy Popcorn Chicken Recipe
- Stuffed Chicken Breast
- Creamy Chicken Casserole
- Chicken Pot Pie Recipe
- Chicken Piccata Recipe
Tuscan Chicken Recipe
Ingredients
- 2 large chicken breasts, halved (1 1/2 lbs)
- 1 tsp fine sea salt, divided, plus more to taste
- 1/2 tsp freshly ground black pepper, divided
- 1/2 tsp garlic powder
- 2 Tbsp light olive oil, divided
- 1 Tbsp unsalted butter
- 8 oz brown mushrooms, thickly sliced
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup green onion, green parts, chopped
- 3 garlic cloves, minced
- 1 1/2 cups heavy whipping cream
- 1/2 cup parmesan cheese, finely shredded
- 2 cups fresh baby spinach
Instructions
- In a large non-reactive skillet over medium heat and melt in 1 Tbsp butter and 1 Tbsp olive oil. Season chicken all over with about 1/2 salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Add chicken to the hot skillet and sauté 3-5 minutes per side, or until cooked through to a safe internal temperature of 165 ̊F on an instant-read thermometer.
- Remove chicken from the pan and transfer to a cutting board to cool then slice chicken if desired.
- In the same pan over medium heat, add 1 Tbsp oil and sliced mushrooms, and sauté 5-7 minutes, stirring occasionally until lightly golden and excess liquid has evaporated. Add chopped sun-dried tomatoes, green onion, minced garlic 1/2 tsp salt and 1/4 tsp black pepper. Sauté another 1 minute or until garlic is fragrant.
- Stir in cream and sprinkle 1/2 cup parmesan cheese over the top. Bring to a light boil, stirring frequently then reduce heat and simmer (2 minutes) until sauce is slightly thickened. Season sauce to taste with salt and pepper.
- Add spinach and stir just until wilted. Add chicken back to the pan, and spoon warm sauce over it then remove from heat. Garnish with chives if desired.
Notes
- If you aren’t a fan of mushrooms, you can substitute drained and quartered artichoke hearts (not marinated) or fresh asparagus. Sauteed red peppers are also delicious here.
- If you like spicy chicken, add some crushed red pepper flakes – start with a pinch and add to taste.
- Chicken thighs work great here, but trim the extra fat before you sautee them. Chicken thighs are better when cooked to an internal temperature over 175˚F.
Nutrition Per Serving
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Hi Natasha, I’ve been watching your videos and trying your recipes for several years now. This is one of the few videos I’ve seen Sharky in! I was so excited (I NEVER see him). I was wondering if you think baby bella mushrooms would be good in this, or if they’d be too overpowering. My partner doesn’t like mushrooms, but I love them! I was thinking of trying this with baby bellas to see if he might change his mind.
Hi Julia, I bet they could work well here, its still worth a try in my opinion. You can omit the mushrooms it will still be good without them although we love this recipe with mushrooms
I saw Sharky trying to get a nibble of chicken!
Hey Natasha!!
I saw SHARKY at 3 minutes and 50 seconds!
I really enjoy your videos and all your cooking instruction! Thanks for everything you do! I am buying your books and some of the recipes that you produce! May God bless you and keep up the GREAT work!
Your Fan!!!
Thank you for your compliment and for watchng. I hope you’ll love all the recipes that you will try!
Hi Natasha,
Is it possible to make this without mushrooms? I love mushrooms but my husband won’t eat anything that has mushrooms in it. I just wasn’t sure if it’s not worth making without the mushrooms.
Yes, you can omit the mushrooms it will still be good without them although we love this recipe with mushrooms.
This is our all time family favorite. I wish I could upload a photo of what it looks like served on a plate. Absolutely delicious and so tasty. I actually had a few extra green onions in it because I just find that it’s seasons the sauce so well. Sometimes I add a few more tomatoes as well as I just love the flavor of tomatoes. Whenever I make this, my family is excited. I usually serve it with a side of rice so that the sauce can also soak in the rice, and a side of asparagus or broccoli and it’s a hit every time. The creamy sauce with the savory chicken is just a perfect combination. Highly recommend. This dish is so underrated.
Thank you for the wonderful review, Victoria! I’m so glad it’s a favorite for your family.
This dish is sooooo good. My husband commented that he would have been happy getting this at a fancy restaurant is was so delicious! I really enjoy making your recipes 🙂
Don’t you love it when you can have restaurant quality at home? I’m so glad you loved it, Robin!
This dish was SO delicious!! I didn’t have green onions so I just used a regular yellow onion. I also bought thin-sliced chicken breasts and pounded them where they were thicker and used white mushrooms. I’m not usually a big fan of sun-dried tomatoes but they did not overpower this dish at all. They added just the right amount of flavor.
I’m so happy you found it just right, Marie! Thank you for your feedback!
This recipe was a hit with our family! I made a few tweaks that I wanted to share because they may help others 🙂
I used zucchini and squash instead of mushrooms, and boneless skinless chicken. I didn’t use green onions.
I also baked my chicken at 400degrees for 35-40minutes. It all turned out so delicious. My husband said it was the best meal he ever had! At least this year 😉
I’m never disappointed when I try your recipes Natasha! Thank you for another amazing meal!
That sounds delicious! Thank you for sharing that with me, Karolina!
Looks delicious & easy … topping my list of things to make. Budgetary issues & flavour preference means I’ll be using chicken thighs.
Sharkey was going to take a bite of the chicken as you took it out of the skillet!
This is so delicious, having leftovers tonight..thanks for another amazing recipe.
You’re very welcome, Cheryl!
Omgggg this recipe is too good! Made it last night for dinner over some pasta, my husbands plate was cleared in record time. Thank you as always for a delicious dinner.
That’s so great! It sounds like you have a new favorite, Irina!