Tuscan chicken is my favorite kind of weeknight magic. You walk in the door hungry, glance at the clock, and wonder if anything beyond cereal is realistic. Then you remember the skillet, a few juicy chicken cutlets, and that creamy garlic sauce waiting to happen. The aroma of sun-dried tomatoes and basil fills the kitchen, and suddenly it smells like you’ve got dinner under control. This dish is lush but not fussy, fast but not flimsy, and it hits that cozy, restaurant-quality vibe in half an hour. Pull up a chair and I’ll show you how I do it, step by step.
How To Make Creamy Tuscan Chicken
Ingredients You Need
This is a 30-minute skillet dinner with familiar pantry staples. Nothing fancy, just smart and tasty.
- 2 large chicken breasts, halved into 4 thin cutlets
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning or a mix of dried basil and oregano
- 2 cups baby spinach
- Optional: pinch of red pepper flakes and a squeeze of lemon
Step by Step in 30 Minutes
Season and sear: Pat the chicken dry, then season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear the chicken until golden on both sides and cooked through, about 3 to 4 minutes per side. Transfer to a plate.
Start the sauce: Reduce heat to medium. Add butter and garlic. Stir for about 30 seconds, just until fragrant. Add sun-dried tomatoes and cook 1 minute.
Build the creaminess: Pour in chicken broth and simmer 2 minutes, scraping up any browned bits for big flavor. Stir in heavy cream, Parmesan, Italian seasoning, and a pinch of red pepper flakes if you like a little kick. Simmer until thickened, 3 to 5 minutes.
Finish it: Fold in spinach and let it wilt. Taste and adjust salt. Add a small squeeze of lemon if you want brightness. Nestle the chicken back into the sauce to warm through.
Serve: Spoon that velvety sauce over everything. It’s simple, rich, and makes you feel like you’ve got cooking superpowers.
Quick Tips for the Creamy Sauce
Thin cutlets cook faster: If your chicken breasts are thick, slice them horizontally. This keeps the timing tight and the chicken tender.
Warm your cream slightly: Cold cream can seize in a hot pan. Let it sit out while you prep. Smooth sauce, less fuss.
Parmesan matters: Freshly grated melts better than the powdery kind. It helps your sauce turn glossy instead of clumpy.
Don’t boil hard: Gentle simmer keeps the cream happy. You want small bubbles and a little patience.
“I made this on a busy Tuesday and my kids asked if we were celebrating something. That sauce is unreal, and it really did come together in 30 minutes.”
For another speedy dinner idea after this Tuscan chicken night, you might like these quick bites: air fryer chicken bites. I make them when I’m craving something crispy and still want dinner on the table fast.
What To Serve With Creamy Tuscan Chicken
Simple Sides
- Pasta or gnocchi: The sauce loves noodles. Toss cooked pasta in a little sauce before serving.
- Mashed or roasted potatoes: Classic comfort move. That creamy sauce soaks right in.
- Garlic bread: For scooping up every last bit. Your future self will be grateful.
- Steamed green beans or asparagus: Light and fresh next to the rich sauce.
- Cauliflower rice or polenta: Great if you want a lighter or grain-free side.
On colder nights, I pair it with a warm bowl of Instant Pot chicken noodle soup and call it the coziest dinner combo ever. If you’re into easy hands-off cooking, you’ll also love having a batch of crockpot rotisserie chicken ready for the week. Both play nicely with the same pantry seasonings you’ll use here.
Tuscan Chicken Variations
This is a flexible recipe, so make it your own. If you prefer boneless thighs, go for it. They stay juicy and soak up the sauce like a champ. I’ve also made a lighter version by using half-and-half and a little extra Parmesan. It still feels indulgent without being heavy.
If you want a dairy-free twist, swap in full-fat coconut milk and your favorite dairy-free Parmesan. The flavor stays rich and satisfying. For a different creamy comfort vibe, check out this reader favorite: easy chicken stroganoff. It’s not the same flavor profile, but it scratches the same cozy-dinner itch.
Want to bring heat? Add a chopped Calabrian chili or more red pepper flakes. Want extra veggies? Sauté sliced mushrooms before building the sauce. You can also toss in a handful of artichoke hearts. And if you want a low-carb option for busy nights like this Tuscan chicken, take a peek at this low-carb peanut chicken skillet for another quick dinner idea with big flavor.
Whatever route you take, keep the bones of the dish the same: well-seasoned chicken, simmered garlic cream sauce, and something bright like sun-dried tomatoes or lemon. That balance is the secret heart of the meal.
Storage Tips
Reheat Without Drying Out
Leftovers are a blessing, especially when you replicate that silky sauce the next day. Store your Tuscan chicken in an airtight container in the fridge for up to 3 days. The sauce will thicken as it rests because of the Parmesan. That’s normal.
To reheat on the stove: Add a splash of broth or cream to loosen the sauce, then warm over low heat until steamy. Try not to boil. The chicken stays tender and the sauce comes back to life.
To reheat in the microwave: Do short bursts and stir in between. Again, a teaspoon or two of liquid helps keep things smooth.
Freezing isn’t ideal because cream sauces can split, but if you do freeze, reheat gently and whisk in a spoon of cream to help it come together. If you love having chicken options on hand for meal prep, another smart make-ahead idea is crockpot creamy cashew chicken. Different flavor, same convenient comfort.
What is Tuscan Chicken
Great question, because the name pops up in restaurants all the time. Tuscan chicken usually means tender chicken in a creamy sauce with garlic, Parmesan, sun-dried tomatoes, and spinach. It’s inspired by the rustic flavors you find in Tuscan cooking, with lots of herbs, olive oil, and that sweet tomato punch. My version leans into weeknight speed and pantry-friendly ingredients.
When you simmer chicken in a garlicky cream sauce that hugs every bite, you get something that feels special with almost no fuss. That’s why I love making Tuscan chicken when I need a quick dinner that still feels like an occasion. It’s reliable, rich, and honestly pretty hard to mess up. Keep the technique simple and let the ingredients do the heavy lifting.
Common Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work great. Cook time might be a minute or two longer, but they’re juicy and forgiving.
How do I thicken the sauce if it’s too thin?
Simmer a couple more minutes to reduce, or stir in a small extra handful of Parmesan. Avoid heavy boiling.
Can I make this ahead?
You can cook the chicken and sauce, then reheat gently with a splash of broth or cream. Add spinach just before serving.
What can I substitute for sun-dried tomatoes?
Roasted red peppers or halved cherry tomatoes work. You’ll lose some of that signature tang, so add a tiny splash of balsamic or lemon.
Is there a lighter version?
Use half-and-half instead of cream and add a bit more Parmesan to help thicken. It’s still delicious and satisfying.
Let’s Get Dinner Done Right
If you’re craving cozy comfort without a long grocery list, this creamy skillet checks all the boxes. It’s rich but balanced, fast but thoughtful, and it tastes like something you’d order out. I keep this Tuscan chicken on repeat because it works whether I’m cooking for two or feeding a crowd. For more inspiration that fits the same easy-dinner vibe, you might like this Best Creamy Tuscan Chicken Recipe and The Kitchn’s take on a streamlined version here: Tuscan Chicken Recipe (Just 8 Ingredients) | The Kitchn. Now grab that skillet, pour yourself something bubbly, and make this tonight. You’ve got this.
Creamy Tuscan Chicken
Ingredients
Chicken and Seasoning
- 2 large chicken breasts, halved into 4 thin cutlets Thin cutlets cook faster.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil For cooking the chicken.
Creamy Sauce Ingredients
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
- 1 cup chicken broth
- 1 cup heavy cream Warm slightly before adding.
- 1/2 cup grated Parmesan cheese Freshly grated recommended.
- 1 teaspoon Italian seasoning Can substitute with a mix of dried basil and oregano.
- 2 cups baby spinach
- pinch red pepper flakes (optional) For added heat.
- 1 squeeze lemon (optional) For brightness.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken until golden on both sides and cooked through, about 3 to 4 minutes per side. Transfer to a plate.
Sauce Preparation
- Reduce heat to medium and add butter and garlic. Stir for about 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits.
- Stir in heavy cream, Parmesan, Italian seasoning, and a pinch of red pepper flakes, if desired. Simmer until thickened, 3 to 5 minutes.
- Fold in spinach and let it wilt. Taste and adjust salt. Add a small squeeze of lemon if desired.
Finishing Touches
- Nestle the chicken back into the sauce to warm through.
- Serve spooning the sauce over the chicken.
