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    Home » Recipes » 30-Minute Meals » Creamy Tuscan Chicken

    By Amy · Published: Jan 25, 2020 · Updated: May 6, 2021 · This post may contain affiliate links. Please read my disclosure policy 2 Comments

    Creamy Tuscan Chicken

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    Overhead view of Tuscan chicken in a cast iron skillet with overlay text.

     This Creamy Tuscan Chicken is a delicious and impressive dinner in under 30 minutes.  Pan-fried boneless chicken breasts in a rich sun-dried tomato cream sauce with spinach is an easy dinner the whole family will love!

    Overhead view of creamy Tuscan chicken in a cast iron skillet with a spatula.

    There are so many reasons why I love this recipe.  It’s easy enough for a quick weeknight dinner, but also fancy enough to be served on a special occasion (Valentine’s Day!).  It uses simple ingredients that are easy to find in the grocery store and is a perfect way to add some excitement to your chicken dinner night.

    I adapted this recipe from my Creamy Tuscan Shrimp and Scallops and Creamy Tuscan Salmon – so delicious if you’re in the mood for seafood!

    Ingredients needed to make creamy Tuscan chicken on a white surface.

    Your Simple Ingredients

    • Boneless skinless chicken breasts
    • Chicken broth – I use low sodium but regular chicken broth can be used.
    • Salt and pepper
    • Fresh spinach
    • Olive oil
    • Heavy whipping cream – half and half can be substituted.
    • Sun-dried tomatoes in oil – typically found in grocery stores’ produce area near the fresh tomatoes.
    • Italian seasoning
    • Fresh garlic
    • Fresh Parmesan – Parmesan in the shaker can be substituted but fresh is best in this recipe.
    Overhead closeup view of creamy Tuscan chicken in a cast iron skillet.

    What to Serve with Tuscan Chicken

    I love this served over pasta, but it’s also delicious with rice or mashed potatoes.  Don’t forget the crusty French bread for sopping that delicious cream sauce!  If you’re wanting to keep this lower carb, pair it with a garden salad.

    A collage of two images showing steps of slicing chicken.

    A Helpful Tip for Slicing the Chicken

    This recipe calls for your chicken breasts to be sliced in half lengthwise, which sometimes can get messy.  Place your chicken in the freezer about 30 minutes before slicing.  This firms the meat a little, making it easier to slice into even pieces.

    Front closeup view of creamy Tuscan chicken in a skillet with a spatula.

    Enjoy!

    More Favorite Chicken Dinners

    • Chicken Parmesan
    • Lemon Rosemary Chicken Thighs
    • Italian Roasted Chicken Leg Quarters

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    Chicken in a sun-dried tomato and spinach cream sauce in a cast iron skillet with a spatula under a piece of chicken

    Creamy Tuscan Chicken

    A delicious and impressive dinner in under 30 minutes!
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Keyword: creamy tuscan chicken
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Author: Amy

    Ingredients

    • 1 tablespoon olive oil
    • ¼ teaspoon salt more or less, to taste
    • ½ teaspoon black pepper more or less, to taste
    • 2 large boneless skinless chicken breasts sliced in half lengthwise (about 1 ½ pounds)
    • 1 tablespoon minced fresh garlic
    • 1 cup chicken broth low sodium
    • 1 cup heavy cream
    • ¾ cup sun-dried tomatoes in oil drained and thinly sliced
    • ¾ cup grated Parmesan cheese
    • ¼ teaspoon Italian seasoning
    • 3 cups tightly packed fresh spinach

    Instructions

    • Season sliced chicken breasts on each side with salt and pepper.
    • Heat oil in a large skillet over medium high heat.  Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending on thickness).
    • Transfer chicken to a plate and set aside.
    • Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
    • Add broth, cream, sun-dried tomatoes, Parmesan cheese and Italian seasoning.  Stir well to combine.
    • Bring to a boil, reduce heat and simmer for 3 to 4 minutes, stirring frequently.  Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 1 to 2 minutes.
    • Season with salt and pepper, if desired.
    • Return chicken to skillet and serve topped with cream sauce.

    Notes

    Half and half can be substituted for heavy cream.

    Nutrition

    Calories: 437kcal | Carbohydrates: 9g | Protein: 23g | Fat: 35g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 808mg | Potassium: 785mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3434IU | Vitamin C: 33mg | Calcium: 292mg | Iron: 2mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published March 2017.  Updated with new photographs, helpful tips, recipe slightly revised and republished January 25, 2020.

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      Recipe Rating




    1. Arthur In the Garden! says

      January 25, 2020 at 10:11 pm

      Yummy!

      Reply
      • Amy @ The Blond Cook says

        January 26, 2020 at 9:52 am

        Thank you, Arthur! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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