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
This was sooo good. My wife and I made it together. Super easy instructions! Thanks Natasha. We made mashed potatoes with it and spooned the mix over them as a gravy.
Sounds amazing! I’m glad you enjoyed the recipe. Thank you for the wonderful feedback.
Best recipe ever!! Watched the video and cooked tonight. Came out exactly like the video. Very tasty. Definite addition to weeknight meals. Love your videos!
That’s just awesome! Thank you for sharing your wonderful review, Sonya!
Just. Wow! This was fabulous! I’ll definitely being making this again! Love you, Natasha!
So glad you love this! Thank you for your love and support, we appreciate you!
Absolutely delicious!! Followed the recipe exactly and was a huge hit. Never had a “Tuscan chicken” dish before so I didn’t know what to expect (was drooling over the photos). Soooo yummy.
So glad to hear that! Thank you for the feedback.
This is one of the best chicken recipes I have found outside of old family favorites. It is going onto our favorites list! Thanks for publishing it.
You’re welcome! I’m so glad you love it.
Still working my way through the 20 best recipes and this was tonight’s amazing meal. My husband is so happy with all the new recipes, and he’s enjoying every single one so far. This Tuscan chicken was better than similar restaurant offerings. I love your entertaining videos. Thank you Natasha!
Hi Heather! Thank you for the review. I’m glad your husband has been enjoying the recipes.
I am so happy that I tried this recipe. I did omit sun-dried tomatoes (not a fan). I served with rice. This was a delicious meal. Thank you.
Hi Liz! That’s great, I’m glad you loved it.
First time making it. Definitely a keeper. Next time I would add more cream & sundried tomatoes as I used more chicken than called for. Still delicious!
Thank you so much for sharing that with me, Marg!
This was such a delicious recipe I actually made it with Can coconut milk instead.
That’s great, Tracy! Thanks for sharing.
Saw sharky at 3:50.
Looks delicious, can’t wait to try this!
Hope you love the recipe! 🙂
This was super delicious!! I came across your website about a year ago and certainly haven’t been disappointed. Why aren’t you on national TV?! You have soooo many delicious recipes!
Thank you for that wonderful compliment, Patty! I’m so happy you’re enjoying my recipes!
In your comment section you will probably want to change the word “read” to react.
Your computer probably changed it on you. 😉
The flavor in the sauce and chicken was delicious! I roasted some potatoes and paired it with white wine. Definitely a meal I want to make again! My chicken took slightly longer to cook, but that all depends on thickness.
Hi Nick! Thank you for the feedback. I’m glad you loved the recipe. 🙂
Hi Janie,
That was a wonderful meal, thanks for posting.
David
OMG! Absolutely amazing! The chicken was so moist and flavorful. The sauce was heavenly! Fine dining at it’s BEST! My husband said it is now his favorite chicken dish. Looking forward to making the Creamy Tuscan Chicken on a regular basis. Love, love, your recipes Natasha❤️
I’m so glad to hear that, Darla! Thank you for sharing.
What an amazing meal. Trying out recipes for a girls night. I think my husband thought this was one of the best meals I’ve ever made. Thanks for another great recipe!
Hi Shelly! I’m so glad it was loved. Thank you for the review.
This was a super easy and delicious meal! Thanks so much for sharing!
Thanks for the great feedback, Julia!
I am following your recipe X 2 for our Widows Ministry Pot Luck lunch at church tomorrow. Pairing it with mash potatoes. I did catch Sharky sampling the freshly sautéed chicken breast!! Love your recipes & your beautiful family!!
Thank you for your love and support, Teresa. We hope you you will love the recipes that you will try!
We did a dinner party for 12 people last night for a birthday and I debated about doing this recipe because I never tried it before, but it was a HUGE hit. I just doubled the recipe and there was plenty for everyone. Will definitely make this again. Thank you so much Natasha!
Thanks for sharing, Janet! So glad you found a keeper. 🙂
Made this last night and oh my! It was delicious. Even my picky 3 year old loved it. She just came and sat on my lap and stole my plate away. I can not wait for your cookbook to come out.
Thanks again for another wonderful recipe.
That’s wonderful! You’re very welcome, Blanca! I’m so glad you love them.