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
Filed Under
Replaced mushrooms with chopped artichoke hearts and asparagus.
That sounds healthy and delicous! Thank you so much for sharing that with me!
Great recipe! Cute putting Sharky on the edge of the skillet. He was ready to “dive” in!
Sharky is pretty adventeous! Thank you so much for watching, Beverly!
Delicious 😋 it taste similar to chicken tetrazzini! Definitely will make again!
That’s just awesome! Thank you for sharing your wonderful review, Lindsey!
My husband’s review – Magical! And I agree – a great dish! I can’t figure out how to attach a picture but it was great!
Love the feedback! Thanks a lot for sharing that with us, Deb.
This recipe was easy to make and absolutely delicious!! I baked the chicken breasts in the oven, made the sauce separately, and added the chicken after simmering the sauce. Served over pasta which was yummy and next time will try with mashed potatoes. My husband raved over this recipe which is always a sign it’s a winner!
Love it! Thanks for sharing that with us, Shelley. I hope your family will love all the recipes that you will try for them.
I really want to try this!! Sounds amazing and I have all the ingredients at hand except I have regular white mushrooms. Do you think the brown mushrooms are critical to the flavor??
Hi Jean, white or brown mushrooms would be perfect in this recipe. I hope you totally love it! Be sure to use a non-reactive skillet. Enjoy!
Sharks was eating the chicken when you took it out of the pan. 🦈
Ha ha, good eye! I’m glad you spotted him. We sure have fun hiding Sharky in our videos. Thank you for watching and I hope you love the Tuscan Chicken recipe!
Easy to make and absolutely delicious! Followed the recipe exactly! Thanks, Natasha!
Served with a Farfalle, fresh spinach salad with a homemade Italian vinegarette. Never too much spinach!
You’re welcome! I’m so happy you enjoyed it, Crystal!
After you put the chicken on the plate, Sharky wanted to try it. I have made this tuscan chicken and it is one of my favorites now.
So glad to hear that, Melinda!
I had this Tuscan chicken at a restaurant and have been wanting to replicate it. Thank you for sharing it. I can’t wait to make it.
You’re welcome! Come back and let us know what you think. 🙂
This recipe is absolutely delicious, as are ALL of your dishes! I served it over zucchini noodles….yummy!!
I’m so happy to hear that Catherine! Thank you for your lovely comment and compliment!
It is “excuse me while I lick my plate” delish! Thanks hon. Another Natasha win!
So glad you enjoyed this recipe! Thanks for sharing. 🙂
Sharkey was chomping on the chicken! 😂. Planning to make this dish for dinner tonight. Excited!
Sharkey was hungry for sure! I hope you all love this recipe, Michelle!
What can I put instead of mushrooms.
My grandkids don’t like them.
Thanks
Hi Barb! The mushrooms make this a great recipe but some of my other readers have left this out or substituted them with artichokes or asparagus.
Oh my, this was so delicious! I make a lot of your recipes, and this one was so quick, easy and tasty. I got rave reviews from the whole family! Great weeknight winner!
That’s so great! It sounds like you have a new family favorite!
This recipe was amazing and even better the 2nd day! I served it with some Fusilli Bucati pasta and my family couldn’t get enough. The sauce was creamy and full of flavor from the sundried tomato, garlic and the mushrooms. It will definitely be our new family favorite.
Tank you Natasha for sharing!
Yum! Thank you so much for sharing that with me!
My husband usually likes everything I cook, but this he raved about. Delicious and easy to make. My grocery store had a special on chicken tenders so I used those and they worked great.
That’s just awesome! Thank you for sharing your wonderful review, Sue!
The picture made my mouth water so I made this last night for dinner. OMG !!! My husband literally could not stop eating it! He even sopped up all the gravy with a piece of bread. It was not very difficult to make but the results were excellent! Thanks Natasha
That’s so great! It sounds like you have a new favorite, Midge! That’s just awesome!
I made this the other night and it was easy and absolutely delicious! I would definitely make it again.
Thank you.
That’s wonderful, Susan. So glad you enjoy this recipe.
Made this tonight and my family loved it. Super easy, super delicious and more than restaurant quality. Doesn’t get better than that!! Will be making this one again and again. Thanks Natasha. You never disappoint.
So glad to hear that, Kathy. Thank you for the excellent review.
Thank you for this easy peasy recipe. I just substituted the cream with evapourated milk and it tasted amazing … I’m sure the cream would have taken it to another level of amazingness.😍
You’re welcome and I’m glad that you liked the result!