Tuscan Chicken Recipe
Creamy, sun-dried tomato–studded baked chicken makes this Tuscan Chicken Recipe an easy dinner rooted in Italian cuisine.
This Tuscan Chicken Recipe is a heartwarming one-pan meal blending vibrant sun-dried tomatoes, tender chicken breasts, and a luscious garlic herb creamy sauce. Inspired by my honeymoon in Tuscany—where every meal felt like a celebration—this dish brings Mediterranean flavors straight to your table. It’s packed with lean protein, vitamin-rich spinach, and just enough creaminess to satisfy that comfort food craving without feeling too heavy. Perfect for busy weeknights, festive gatherings, or even a cozy fall dinner, you’ll find it both simple and special. According to Pinterest data, search interest in Tuscan chicken peaks in autumn, making it an ideal seasonal favorite. You know what? My family asks for seconds every time.
Why You’ll Love This Recipe
- One-pan meal for super easy cleanup
- Ready in under 30 minutes—perfect for busy weeknights
- Creamy sauce without feeling overly rich
- Uses pantry staples plus fresh spinach for a veggie boost
- Kid-friendly comfort food with a gourmet twist
- Adaptable to different proteins (try turkey or pork chops)
- Perfect balance of garlic herb chicken and tangy sun-dried tomatoes
- Pairs beautifully with crusty bread or roasted veggies
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds), patted dry and trimmed
- 1 teaspoon kosher salt (Diamond Crystal preferred)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, plus extra for drizzling (California Olive Ranch recommended)
- 2 tablespoons unsalted butter (Land O’Lakes)
- 4 cloves garlic, minced (or 2 teaspoons jarred minced garlic)
- 1 cup heavy cream (or half-and-half for a lighter twist)
- ½ cup low-sodium chicken broth (Swanson)
- ⅓ cup sun-dried tomatoes, oil-packed and chopped (Kirkland)
- 1 teaspoon dried Italian seasoning (or 1 tablespoon fresh chopped basil + oregano)
- 2 cups fresh baby spinach, roughly chopped
- ¼ cup grated Parmesan cheese (Parmigiano-Reggiano if you can get it)
- Optional garnish: fresh basil leaves, red pepper flakes
Tip: Always choose chicken breasts of similar thickness, or pound them gently to even thickness so they cook uniformly.
Directions
-
Season the chicken
Sprinkle salt and pepper evenly on both sides of the chicken. Let it rest on the counter for 5 minutes—this helps the meat retain juices. -
Sear in the pan
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and cook 4 minutes per side or until golden brown. (Tip: if the chicken sticks, give it another 30 seconds before flipping.) Transfer to a plate. -
Build the sauce
Reduce heat to medium. Add butter to the same skillet. Once melted, stir in garlic and cook 30 seconds until fragrant. Pour in chicken broth, scraping up any brown bits. Stir in sun-dried tomatoes and Italian seasoning. -
Add cream and spinach
Pour heavy cream into the skillet. Bring to a gentle simmer—stir often to prevent scorching. Add spinach and let it wilt, about 1–2 minutes. -
Nestle chicken back in
Return chicken breasts to the sauce, spooning sauce over the top. Sprinkle Parmesan cheese evenly. -
Bake to finish
Transfer skillet to a preheated 375°F oven. Bake 10–12 minutes, until chicken reaches 165°F internal temperature. (Use a quick-read thermometer.) -
Rest and serve
Let chicken rest 5 minutes before serving. Garnish with fresh basil or red pepper flakes for a pop of color.
Servings & Timing
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: About 35 minutes
Variations
- Swap heavy cream for full-fat coconut milk for a dairy-free twist.
- Add artichoke hearts and olives for extra Mediterranean flair.
- Use bone-in chicken thighs—just add 5 minutes to baking time.
- Sprinkle in red pepper flakes for a spicy kick.
- Replace spinach with kale for a heartier green.
- Stir in a squeeze of fresh lemon juice right before serving for brightness.
Storage & Reheating
Store leftover Tuscan chicken in an airtight container in the fridge for up to 3 days. To freeze, separate sauce and chicken into freezer-safe bags for up to 2 months.
Reheat gently in a 350°F oven for 10 minutes or microwave at 50% power, adding a splash of broth to keep the sauce silky.
Make-ahead tip: Sear chicken and prep sauce up to a day ahead; assemble and bake when you’re ready to serve.
Notes
- Letting the chicken sit at room temperature for 5–10 minutes before cooking ensures a juicy bite.
- If your sauce seems too thin, stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and simmer 1–2 minutes.
- For extra garlic herb flavor, mix 1 teaspoon garlic powder into the seasoning.
- I’ve found that swapping half the cream for Greek yogurt cuts calories without losing creaminess.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely—bone-in thighs add flavor but need about 5 extra minutes in the oven.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze sauce and chicken separately in labeled bags for up to 2 months.
Q: How do I keep the cream sauce from splitting?
A: Simmer gently over medium-low heat and stir frequently; avoid high heat.
Q: What if my sauce is too thick?
A: Stir in a splash of chicken broth or water until you reach your desired consistency.
Q: Can I make this dairy-free?
A: Swap heavy cream for full-fat coconut milk and use dairy-free butter.
Q: What sides go best with Tuscan chicken?
A: Crusty bread, garlic mashed potatoes, or a simple arugula salad all pair nicely.
Q: How spicy is this dish?
A: It’s mild by default, but you can add red pepper flakes or cayenne to taste.
Q: Any tips for meal-prep?
A: Portion chicken and sauce into containers; add fresh spinach only when reheating to keep it vibrant.
Conclusion
This Tuscan Chicken Recipe delivers a delightful blend of Mediterranean flavors in a creamy, easy-to-make one-pan meal. It’s perfect as an easy dinner that still feels special—ideal for weeknights or a casual dinner party. Give it a try, leave a comment to let me know how it turned out, and don’t forget to explore my other Italian-inspired dishes like Creamy Lemon Chicken or Garlic Herb Chicken on the blog!
Tuscan Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts patted dry and trimmed
- 1 teaspoon kosher salt Diamond Crystal preferred
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons olive oil plus extra for drizzling
- 2 tablespoons unsalted butter
- 4 cloves garlic minced (or 2 teaspoons jarred minced garlic)
- 1 cup heavy cream or half-and-half for a lighter twist
- 1/2 cup chicken broth low-sodium
- 1/3 cup sun-dried tomatoes oil-packed and chopped
- 1 teaspoon dried Italian seasoning or 1 tablespoon fresh chopped basil + oregano
- 2 cups baby spinach fresh, roughly chopped
- 1/4 cup Parmesan cheese grated (Parmigiano-Reggiano if available)
- Optional garnish fresh basil leaves, red pepper flakes
Instructions
- Sprinkle salt and pepper evenly on both sides of the chicken. Let it rest on the counter for 5 minutes—this helps the meat retain juices.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and cook 4 minutes per side or until golden brown.
- Reduce heat to medium. Add butter to the skillet. Once melted, stir in garlic and cook until fragrant. Pour in chicken broth, scraping up any brown bits. Stir in sun-dried tomatoes and Italian seasoning.
- Pour heavy cream into the skillet. Bring to a gentle simmer, stirring often. Add spinach and let it wilt, about 1–2 minutes.
- Return chicken breasts to the sauce, spooning sauce over the top. Sprinkle Parmesan cheese evenly.
- Transfer skillet to a preheated 375°F oven. Bake 10–12 minutes, until chicken reaches 165°F internal temperature.
- Let chicken rest before serving. Garnish with fresh basil or red pepper flakes.
