This creamy Tuscan Chicken pairs chicken breasts with mushrooms, sun-dried tomatoes, and fresh spinach, all in an irresistible savory, cheesy cream sauce. Watch the video tutorial and see how easy it is.

If you love one-pan chicken recipes like Chicken Madeira or Chicken Marsala, this Tuscan Chicken Recipe is sure to become a new favorite.

Tuscan Chicken in skillet with chives

This post may contain affiliate links. Read my disclosure policy.

Easy Tuscan Chicken Recipe

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.

The chicken breasts are tender and juicy, mushrooms add earthy flavor, and sun-dried tomatoes give the dish some Tuscan flair—and it’s all tossed with a creamy Parmesan sauce. 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.

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.

Ingredients

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Chicken breasts – You’ll need two large chicken breasts; about 1 1/2 pounds total. 
  • Salt – we use fine sea salt, but you can substitute and add it to taste
  • Black pepper – Freshly cracked pepper is always best
  • 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
  • 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 whipping 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 – Or, try adding baby arugula if you prefer. It has a peppery flavor that complements the other flavors in this dish.
Overhead view of ingredients for Tuscan Chicken

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 are all good options for this recipe.

How to Make Tuscan Chicken

Once you’ve gathered your ingredients, it’s time to get cooking! Here’s what you’ll need to do.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
5 photos showing the process of making Tuscan Chicken

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

What is Tuscan Chicken?

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.

What should I look for when buying chicken breasts?

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.

Can I substitute the mushrooms?

Yes, if you’re not a fan of mushrooms, you can substitute drained and quartered artichoke hearts (not marinated) or fresh asparagus.

Can I make this in the oven?

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.

What is the best spinach for Tuscan Chicken?

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.

Can I double the recipe?

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.

Creamy Tuscan Chicken in skillet, garnished with chives

Serving Suggestions

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:

How to Store and Reheat

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.
Overhead view of chicken breast in pan of creamy Tuscan sauce

This creamy Tuscan Chicken recipe is sure to become one of your go-to weeknight meals.

More Chicken Recipes to Try

If you love this Tuscan Chicken, then you won’t want to miss these chicken recipes:

Natasha's Kitchen Cookbook

Tuscan Chicken Recipe

5 from 264 votes
Author: Natasha Kravchuk
Creamy Tuscan Chicken in skillet
Pair this Tuscan Chicken with pasta, rice, or mashed potatoes for an easy weeknight dinner the entire family will love!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 servings
  • 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

Important: use a stainless steel skillet or non-reactive skillet. Avoid cast iron or copper which reads with acidic ingredients and can curdle the sauce.

Nutrition Per Serving

520kcal Calories11g Carbs23g Protein45g Fat24g Saturated Fat3g Polyunsaturated Fat15g Monounsaturated Fat1g Trans Fat146mg Cholesterol317mg Sodium827mg Potassium2g Fiber7g Sugar2901IU Vitamin A10mg Vitamin C244mg Calcium2mg Iron
Nutrition Facts
Tuscan Chicken Recipe
Amount per Serving
Calories
520
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
146
mg
49
%
Sodium
 
317
mg
14
%
Potassium
 
827
mg
24
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
23
g
46
%
Vitamin A
 
2901
IU
58
%
Vitamin C
 
10
mg
12
%
Calcium
 
244
mg
24
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: creamy tuscan chicken, tuscan chicken recipe
Skill Level: Easy/Medium
Cost to Make: $
Calories: 520

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Bunny Abraham
    February 18, 2024

    Made this dish for my husband. We both enjoyed it immensely. However, if you can even get the ingredients out of the refrigerator in 10 minutes you must have a prep chef.

    Reply

    • Natasha's Kitchen
      February 19, 2024

      Thank you for your comments and feedback!

      Reply

  • Jackie
    February 1, 2024

    Made last night and served over mini farfalle. 1-1/2’d the sauce because of the pasta, but subbed out some of the heavy cream for milk. Delicious dish and will definitely be making again.

    Reply

    • Natasha's Kitchen
      February 1, 2024

      Hey Jackie, nice to know that you enjoyed our Creamy Tuscan Chicken recipe! Thanks so much for sharing your experience with us.

      Reply

  • Ginny Tucker
    January 5, 2024

    I’ve made this before, & it’s absolutely delicious!! My question today, while shopping for ingredients, is can I use bagged, dried “sun dried tomatoes” instead of the ones packed in oil?

    Reply

    • Natashas Kitchen
      January 5, 2024

      Hi Ginny, that will work, although we prefer the ones in oil since they give more flavor. I hope this helps.

      Reply

  • Linda
    January 4, 2024

    Made this last weekend and it was absolutely delicious. Next time I am going to double the sauce. I served it with Garlic Parmesan Rice and I would have loved to have had more sauce to serve over the rice. Keeping this for regular servings. Your recipes are always my go to!

    Reply

    • Natasha's Kitchen
      January 5, 2024

      Sounds great! Feel free to double the sauce, that’s what others do too. Glad you enjoyed this recipe!

      Reply

  • Patsy Goldsmith
    November 18, 2023

    I made this dish yesterday. Very easy and WOW, how delicious! Permanently add to my recipe favorites.

    Reply

    • Natashas Kitchen
      November 18, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Patsy!

      Reply

  • Mariann
    November 4, 2023

    Can you substitute boneless chicken thighs instead of breasts?

    Reply

    • NatashasKitchen.com
      November 4, 2023

      Hi Mariann! You can, if you’d like. Just cook them through until they reach an internal temperature of 170-175 degrees Fahrenheit.

      Reply

  • Sam A
    October 21, 2023

    Hi!
    I love this recipe, the first time I had it I knew I’d make it again. I couldn’t get any sun dried tomatoes this time and I was wondering if using a little tomato paste or some tomato sauce would be a good substitution.

    Reply

    • NatashasKitchen.com
      October 21, 2023

      Hi Sam! It doesn’t have quite the same taste but some of my readers have used fresh tomatoes.

      Reply

  • Lisa A Bucklin
    October 17, 2023

    This recipe was easy to make and so delicious! I made it as a pick up and go meal for my brother and sis-in-law. I cut the cooked chicken into strips, put it over long grain wild rice, added, the creamy sauce mixture on top and placed it in the oven on warm for 2 hours. They LOVED it.

    Reply

    • NatashasKitchen.com
      October 17, 2023

      Thank you for sharing, Lisa! I’m glad it was a hit!

      Reply

  • Denise
    October 1, 2023

    I made this tonight and it was so very delicious. My son ate seconds. So much flavor and very easy to make.

    Reply

    • Natasha's Kitchen
      October 1, 2023

      Glad that you both enjoyed them!

      Reply

  • Kristina
    September 8, 2023

    I don’t remember the last time I said, “Mmmmm,” so much during a meal! My kids looked at me like I was crazy. I really enjoyed this recipe and can’t wait to cook it again! Also, at first my kids didn’t like the idea of having mushrooms for dinner, but they couldn’t taste them, really. It’s a subtle flavor in the dish and just helps bump up the richness of the sauce. Everything worked so well together! Thanks, Natasha!

    Reply

    • NatashasKitchen.com
      September 8, 2023

      I’m so glad this recipe was enjoyed. Thank you for the wonderful feedback.

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.