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
I saw Sharkey gnawing on a piece of chicken that was being taken out of the pan.
Sharkey was VERY hungry! Thanks for watching Sylvia!
I can’t wait to try this tonight.
sharkey helped himself after you browned the chicken.
I hope you love this recipe! 🙂
This was absolutely delicious! My family loved it! Thank You
That is the best when the family loves what we moms make. That’s so great!
Tuscan Chicken is a real winner! Absolutely delicious. I used chicken thighs but, otherwise, followed the recipe as written. My husband said it was one of the best chicken dishes he’d had (his favorite is your pot pie). Thank you for a terrific recipe!
That’s wonderful, Susan! I’m so glad it was enjoyed. Thank you for the review.
This recipe is wonderful! I’m not usually a mushroom fan but this was terrific, they add great flavor to the dish. My 11 year old also enjoyed it. I wouldn’t change a thing about it! Will definitely make this again.
So glad to hear that, Erin. Thank you for sharing.
Will try tonight! Say Sharky trying to bite chicken in the frying pan.
I hope you love it!
Hi Natasha. We are on the boat at Maple Bay Marina on the east coast of Vancouver Island for the next few days. We saw your post before leaving home in Delta BC and brought all the fixings for tonight’s dinner. I just reviewed your post again and now it’s time to start cookin. Can’t wait. This salt air has us hungry.
Wow! That sounds fabulous! Have the best time! I hope you LOVE this recipe, Bruce!
I’m making this recipe for our dinner this evening. It looks scrumptious and I have no doubt it will be. Thank you Natasha!
BTW, I saw sharky in the video! He tried chomping at the chicken when it was set aside on counter after cooking. He popped in at 3:49 on video. 🙂
Hi Claire! You’re very welcome. I hope you love this recipe. 🙂
Hi Natasha! I made this for the first time over the weekend and served it to guests. Everyone really enjoyed it. I added more mushrooms, 2 cups of whipping cream and a little more spinach. I wanted some leftovers which I just had for lunch. Top 10 for sure. Thanks much!
You’re welcome! I’m so happy you enjoyed it, David!
Love your recipes. Have to try this one too and we are not sharing those cutlets with the shark.
Hi Jeanne! I hope you love this recipe. 🙂
This recipe has excellent! Thank you so much for sharing. It really is easy ,. This is the second time I have made it and it is just superb!
Great to hear, thank you! 🙂
Made this tonight and the flavors were amazing. Easy to make, lots of room for creativity, and presents beautifully. Had mashed potatoes and rice for sides, just used the rice as it went with the sauce perfectly!
Thank you for the review, Jim. I’m so glad you enjoyed this recipe.
This recipe is a “keeper”!!! Really great flavor and was so easy to put together. I will serve this at my next dinner party and wait for the accolades!!!!
Hi Judy! I’m so glad you found a keeper. Thank you for sharing.
Yes, I saw the shark. You had him at the skillet biting the chicken
Great eye, Pat! Thanks for watching!
Our whole family loves ALL of your recipes so I can’t wait to try this one! I’m not a big scallion or chive fan. How would leaving it out alter the flavor? Is there a spice I could use as a substitute? Thank you!!
Hi Donna! I think that it will still have great flavor without the green onions/chives. 🙂
I love 💕 cooking with you!! Thank you for your blog!! All your tips are so helpful too.
I’m happy to hear that, Bette! You’re very welcome.
Absolutely a winner! Very good!
I have already sent this recipe to two other people telling then that Natasha is my first go to to find recipes.
That is lovely, Jo Ann. Thank you for sharing this recipe, we appreciate it!
I don’t care for sun dried tomatoes, but this was a fantastic recipe and would make over and over.
That’s wonderful to hear, Jacqueline. Thank you.
Wonderful recipe, Natasha! Lovely, flavorful sauce. We really enjoyed this. Thanks!
That’s really wonderful feedback. Thank you for sharing that with us!
This is by far one of the tastiest dinners I have ever made. All I can say is WOW!! I licked my dinner plate clean and I have never done that before with something I have cooked!! So delicious. Thank you!
So glad to hear that, Michael. Thank you for the wonderful review.
This Tuscan Chicken is fantastic – probably the best recipe I have ever made. We all loved it.
That’s so great! It sounds like you have a new favorite, Elaine!
This recipe was a easy and pure delicious! I find your recipes to be easy, full of flavor and just delightful. I am thrilled I found your website.
That’s just awesome! Thank you for sharing your wonderful review, Meghan!
This is fantastic! Our teen twins watched the video, then prepared exactly as written. What a treat!
Thank you, Natasha!
How wonderful! So glad it was enjoyed. Thank you for sharing.