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
the shark was right before the adding the mushrooms to the pan
Great eye, Frank! Thank you for watching!
I saw sharkie nibbling chicken when placed on plate just before adding mushrooms to the pan!
I’ve made this recipe of yours several times and it’s always a winner. i use the dried sun dried tomatoes that come in a pouch .. but today is the first time i watched the video! Love all your recipes!
Good catch! Thanks for watching the video and good to know that you always love our recipe!
Can the heavy whipping cream be substituted with Half and half
Hi Mary! Because half and half has less fat, it will yield a thinner sauce so heavy whipping or just whipping cream works best.
I saw sharkie trying to eat the chicken as you removed from pan.
Great catch! 🙂
I did once and was amazing. The second time It curdled. Is there a way to save the ingredients? Should I completely discard it?
Hi Rania, it’s hard to say without being there. I haven’t had it curdle before. Was anything possibly substituted in the ingredients or process?
This was fabulous! Once again, you didn’t disappoint. Looking at your Easter recipes and can’t wait for my cookbook to arrive!
I’m so happy you’re loving my recipes, Tricia! I can’t wait for you to get the cookbook too!!
This is a new favorite of my family’s! A few ingredients, and amazing flavor!! Thank you 😋
You are very welcome! I’m so glad you all loved it. Thank you for sharing.
Does the cooked Chicken Tuscan dish freeze well? I always do an extra portion of many of your recipes to be able to give to a pensioner who had had surgery. Would the cream separate once he heats it up in the microwave after thawing it out properly?
Hi Caroline, Freezing: Tuscan Chicken can be frozen in an airtight container or freezer bag for up to 3 months. It should be fine, 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.
Could this be reheated in a roaster for serving a large crowd?
Hi Nancy! We reheat it in the microwave or in a skillet set over medium heat until the chicken reaches an internal temperature of 165ºF. I think it could also work in the roaster, but I worry it may dry out.
Yes, I saw Sharkie almost ending up in your skillet while you were cooking the chicken fillets.
Great catch!
Hey Natasha!! You are my absolute favourite 💚
Could I serve the Tuscan chicken with your parsley rice? Would they complement each other well?
BTW I get a LOT of compliments on everything I make. Thanks to you!!!
Hi Nancy! I think so. We love this with plain rice. We also love it with pasta or mashed potatoes! I’m glad this recipe is a hit! 🙂
Delicious! Added a splash of white wine to cooked mushrooms.
Served with orzo with broccoli and garlic and garlic bread.
Sounds great and perfect! Happy to know that you loved this recipe.
What a great recipe! I air fried the seasoned chicken breasts. Served on yellow pea pasta it was fab.
Sounds delicious, Pam! Thank you for sharing.
This dish was so easy and delicious. I served it over couscous because that’s what I had available and it was great! We ate the leftovers the next day. I almost had it for breakfast!
Hi Claire! I’m glad you loved it. Thank you for sharing. 🙂
I’m making this the coming weekend, and I will use a large cast iron skillet. After doing some research, and checking with other cooks, I’ve been told that if your cast iron is well seasoned, you should be able to cook with tomatoes. I’ve decided 1/4 cup of sundried tomatoes should work fine! I love your recipes and refer people to your website often. I’ll let you know if my sauce curdles!
I have made jambalaya in it several times.
https://www.seriouseats.com/the-truth-about-cast-iron
Hi Jackie! I hope you love it. Let us know how it turns out.
No curdling, and it was very good. I think this is a dish I will save for special occasions. The hardest part was slicing the breasts in two lengthwise. Over all, very tasty and rich. Served with white rice and a salad.
Sounds good, Jackie. Great to hear that this recipe will be on your fave list!
Making this for Valentine’s Day! Thanks so much for sharing all your wonderful recipes. When will your cookbook be available?
I am a big fan!!!
Hi Marcie! You’re very welcome. My cookbook is scheduled to release in October 2023. 🙂
O M GEEEEE! This was DELICIOUS! My local store did not have sun dried tomatoes, so I used a can of diced tomatoes and drained all the liquid and saluted them with onion and garlic. WOW so good! I agree with one of the comments above, having left overs for breakfast..lol!
Hi Kristin! That’s wonderful. I’m so glad you enjoyed the recipe.
I saw Sharkie trying to eat the sautéed chicken breasts off the dinner plate!
My only deviation was to use black truffle salt. This is a home run…to die for recipe. So easy…simple….but HUGE flavor.
That sounds delicious! Thanks for sharing.
Made this the other night. It was outstanding!! Didn’t have sun dried tomatoes on hand so I just used a few cherry tomatoes. Served over spaghetti. So easy for someone who doesn’t really like to cook.
This one’s a keeper!
Hi Toni! That’s great! Thank you for the wonderful feedback. 🙂
Hi Natasha,
Thanks for sharing all those wonderful recipes with us.
My question is can I substitute the whipping cream with cooking cream?
p.s. Sharky was after the chicken. He could not resist! 😊
Hi Jean! Good eye catching Sharky! Cooking cream contains less butterfat than heavy cream, but it’s lighter and more liquid than heavy cream, so it may work, but it likely won’t be as creamy or thicken as the heavy whipping cream would.
Already posted about this before. Am wondering though. How would this work with a tomato base gravy instead of a cream?
Asking for family member who is lactose intolerant. Your recommendations?
Hi Rick! I think it could work. You’d have to experiment with it. The creamy sauce really makes this recipe special. General, a dairy-free heavy cream works well as a substitute, not sure about the cheese though. Let us know if you experiment with it.