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. This post may contain affiliate links. Read my disclosure policy.
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 TutorialWatch 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 RecipeTuscan 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 ChickenScroll 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 oiland 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 Can I make this in the oven? 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.
Can I double the recipe? 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.
Can I use chicken thighs? 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.
How to thin the sauce? If you prefer a thinner sauce, you can add a splash of milk, or chicken broth to the sauce.
How can I make this spicy? If you prefer to add a little spice, try crushed red pepper flakes and add them to taste. What to Serve with Tuscan ChickenWe 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-AheadWhile 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:
This post may contain affiliate links. Read my disclosure policy.
Ingredients for Tuscan ChickenScroll down to the recipe card below this post for ingredient quantities and full instructions.
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.
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.
What to Serve with Tuscan ChickenWe 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: 
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.
