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
Delicious. Made this last night; my husband and adult sons raved about it, which they seldom do. Having company and wondering if this could be made a bit ahead of time (just a few hours) and reheated in the oven, like in a 9×13 pan The cream would still be ok?
Hi Carrie, I’m glad to hear that your family loved it! The recipe is best eaten the day it’s made but you can make it ahead too. You may check the How to Store and Reheat part of the recipe for tips.
What are your thoughts…. Can this be made with pork chops? Trying to use them up. Or maybe you have a pork chop recipe you absolutely love?
Hi Susan! I think it would work fine. You may also enjoy our Pork Chops in creamy mushroom sauce.
I made this tonight, and it turned out great! My husband and my boys gobbled it up. I increased the amount of sauce and served it over egg noodles. I will be making this again.
That’s awesome,Kelly. Thank you for sharing this wonderful review with us!
Spoted the shark just as you removed the fried chicken . Yeah.😘
This recipe is definitely restaurant quality! My husband and kids loved it so much they want me to add it to our dinner rotation. They said they feel spoiled with my gourmet cooking. LOL! I swapped out the mushrooms for artichokes and served over egg noodles. So delicious! Thank you Natasha!
That’s wonderful, Andrea! Thank you for sharing that.
looks delicious, definite a must to make. Thank u 4 your great reciepes, making your taco salad this week-end, can’t wait
You’re very welcome, Maritza! Glad you’re enjoying the recipes.
This recipe was absolutely scrumptious! It was so easy to make. I purchased white mushrooms instead of brown and they worked beautifully. My husband loved it too. Thank you Natasha for all your wonderful recipes.
Hello Joyce, great to hear that you and your husband enjoyed our Creamy Tuscan Chicken! Thanks a lot for sharing that with us.
Hi Natasha:
Love your recipes and really looking forward to trying this one! How could I make this using bone in chicken thighs which I have on hand?
Hi Sonya, I don’t have instructions for that specifically in this recipe. You can use the search bar at the top of the page to look at my recipes for chicken thighs and get the cooking instructions from there. They may take a few extra minutes if they have a bone so use a food thermometer to check for doneness. Once your chicken thighs are cooked, you can continue with this recipe as instructed. I hope that helps.
My entire family loved it! We made it three more times, in the same week!
My only complaint was that doubling the number of servings when I was printing it off didn’t double the ingredients in the recipe instructions too.
Thank you for sharing that with me, Hyrum. We’re still working on the code to make that work, thank you for your patience. If adjusting the recipe follow the ingredients list for the quantities. I’m glad you loved it!
So fabulous and easy! My husband was so impressed when I made it for Valentines Day! Served with gnocchi ❤️. Thank you for bringing this treat into our recipe cycle. And I did see Sharky eating the sautéed chicken 😃.
You’re welcome, Suzy! I’m so glad you loved the recipe.
Absolutely delicious
Easy to prepare, especially in stages(senior so no rush to get dinner on the table ASAP!)
Delicious, nutritious and leftovers for another dinner
Thank you
You’re welcome, Helen! So glad you enjoyed the recipe.
So unbelievably delicious! It will be a staple in our home! Easy to make, fast cleanup, and delicious to eat! My kids loved it! I was surprised I whipped up something that was delicious enough to be served at a fine dining restaurant! We served it over rice but are going to use the leftovers to try it over pasta, I have a feeling it will be just as good. I decided to use 3 chicken breasts in this recipe instead of 2 and there was still plenty of sauce.
Hi Teedoch! Thank you for sharing that with me. I’m so glad you loved this recipe. And so happy to hear the kids loved it!
Would this work without the sun dried tomatoes?
Due to health issues I can’t have them.
Hi Linda! They add a lovely flavor but you can enjoy this without them as well.
Delicious! Family loves it, i de-glaze the pan with white wine after the chicken. It’s in the meal rotation!
So glad to hear that, Mark! Thank you for the feedback.
Oh my word! My whole extended family thought this was delicious!! I told them “once again, Natasha comes through with a winner recipe!!” You have been my exclusive go-to for the past few years, & my family surprised me on Mother’s Day with a preorder of your new recipe book!! Can’t wait!! THANK YOU for bringing renewed joy in cooking, Natasha!
Wow that is such a great surprise! Thank you so much for your great comments, feedback and support. It means a lot to us!
Hi Natasha.
Long time no post.
My next recipe making from your site is the creamy Tuscan chicken.
A few questions for you.
You mentioned stainless steel with sun-dried tomatoes and that it’s fine. I thought stainless steel and anything tomato based would have that metallic/acidic reaction? I guess there’s debate about that. I do have stainless steel skillets.
Can nonstick skillet be used? Or is it best to stick with stainless steel?
Also, in regards to spinach or arugula… Can another complimentary fresh herb be used? Italian parsley? Or do you have another recommendation?
Thank you for a wonderful website and all of your amazing recipes.
Also, can’t wait to try out your summertime recipes. Especially the salads.
Best,
Mo
Hi Mo, stainless steel is considered non-reactive. You would want to avoid aluminum or copper pans and also cast iron that is not enamel-coated. You can definitely use a non-stick skillet. That will work fine. The spinach is nice in there but you can sub with some parsley (just way less than the amount of spinach of course). I haven’t tried this with arugula. I’m so glad you enjoy my recipes. Thank you for the wonderful feedback!
Your recipe for Tuscan Chicken is amazing! OMGosh that sauce – make extra!! Chicken is tender and flavorful. I serve this over egg noodles. So delicious!! I saw Sharkie but I forgot once I took a bite of this amazing dish!! 5 stars plus!
Thank you for the stars and review, Monica. Glad you enjoyed it!
I made it today, came just like the video. Served with jasmine rice, broccoli, and garlic bread. I have made several of ur recipes, my favorite is ur stuffed chicken, have made it several times.
I’m so glad you enjoyed it, Gloria! Thank you so much for sharing that with me.
I’m wondering if I can omit the mushrooms? Noone in this family likes them except for me, haha! Could I substitute with something else or just leave them out all together?
Hi Amanda! Yes, if you prefer to leave them out that should be fine. Subbing with another vegetable could work as well.
I make this delicious creamy sauce to serve not only with chicken, but salmon and pork. It’s a “Wow” addition to the meal. Thank you!!!
Yes, it’s so versatile and can be used on different dishes. Glad you love it!