Creamy Tuscan Chicken

This Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. The sauce is creamy, savory, and perfect for spooning over pasta, rice, or crusty bread. It’s perfect for a sophisticated dinner party or an easy weeknight meal.

up close image of tuscan chicken in parmesan cream sauce

5-Star Review

“So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal!
– Monica

This Tuscan chicken in a creamy Parmesan sauce feels a little fancy but is surprisingly easy to make at home. I start by searing the chicken until golden, then build the sauce right in the same skillet so nothing goes to waste. On nights when I am short on time, I lean on my crockpot Tuscan chicken recipe instead, but when I want that rich, freshly made sauce, this stovetop version is my go-to. The sun-dried tomatoes add richness, the spinach balances the creaminess, and the Parmesan pulls everything together. It’s a decadent but rustic recipe that my entire family requests often and is truly a favorite.

Tips for Beginners

Sear in batches. If your skillet feels crowded, cook the chicken in batches so each piece has enough space to properly sear instead of steaming. Let the chicken cook until deeply golden before adding the sauce, as this step builds flavor from the start and keeps the finished dish from tasting pale or flat.
Keep the brown bits and scrape the pan. After removing the chicken and before making the sauce, let the butter melt and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Those bits hold a ton of flavor and should stay right where they are. Scraping the pan while building the sauce is one of my favorite ways to add depth with zero extra work. Put a little elbow grease into it. This tip came straight from my mom, and it is one of the best kitchen lessons I have ever learned.
Use heavy cream. Heavy cream creates the thickest, richest sauce and helps the Parmesan melt smoothly. Lighter creams can work, but the sauce will be thinner.
Spinach goes in last. Add the spinach at the very end and stir just until wilted. This keeps it tender and prevents excess water from thinning the sauce.
If the sauce is too thick. If the sauce tightens up too quickly, loosen it with a splash of warm chicken broth. Cold liquid can cause the sauce to seize.

Creamy Tuscan Chicken

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 658kcal

Author Becky Hardin

Ingredients

For the Chicken

4 boneless, skinless chicken breasts lightly pounded to even thickness
1 tsp Italian Seasoning
Kosher salt and freshly ground black pepper
4 tbsp all-purpose flour
3 tbsp freshly grated Parmesan cheese
2 tbsp European-style butter

For the Sauce

¼ cup European-style butter European butter has a higher fat content. I like Kerrygold.
4 cloves garlic minced
8.5 oz. sun-dried tomatoes drained and rinsed (1 jar)
1 tbsp all-purpose flour
½ cup heavy cream
1 cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
1 tsp Italian seasoning
¼ tsp ground black pepper
1 cup baby spinach chopped
Chopped fresh parsley optional, for garnish

Instructions

Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
Combine flour and grated Parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt.
Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165°F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
Return the skillet to medium-high heat, and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove them.
Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
Whisk in the flour and allow to thicken for approximately 1 minute.
Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.

Video

Notes

You can also use chicken thighs. Make sure to check doneness.
You can check the doneness of your chicken by inserting a meat thermometer into the thickest part of the chicken. It should read at least 165°F.

Nutrition

How to Make Tuscan Chicken Step by Step

Season the chicken: Pat 1½ lbs boneless, skinless chicken breasts dry with paper towels, then season both sides with 1 tsp salt and ½ tsp black pepper.

Dredge the Chicken: Combine 4 tbsp of all-purpose flour and 3 tbsp of grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. The flour helps to brown the chicken and thicken the sauce.

Cook the chicken: Heat a large skillet over medium-high heat. Add in 2 tbsp butter and stir/melt. Add the chicken in a single layer and cook for 4-5 minutes per side, until deeply golden and nearly cooked through. Work in batches if needed so the chicken sears instead of steaming. Transfer the chicken to a plate and set aside.

Tuscan chicken being cooked in a pan full of dried tomatoes soaked in oil.

Sauté the tomatoes: Wipe the skillet clean, and return the skillet to medium-high heat. Add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove. Add the 4 cloves minced garlic and 8.5 oz drained and rinsed sun-dried tomatoes, and cook for 1-2 minutes or until fragrant. Whisk in 1 tbsp of all-purpose flour and allow to thicken for approximately 1 minute.

Add the Cream: Whisk in ½ cup heavy cream, 1 cup low-sodium chicken broth, ½ cup Parmesan cheese, 1 tsp Italian seasoning, and ¼ tsp black pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat slightly so it stays smooth and does not boil. Heavy cream creates the richest, thickest sauce and helps prevent curdling.

Add the Spinach: Add 1 cup baby spinach and keep at a gentle simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.

Simmer the Chicken: Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.

Variations

Use chicken thighs. Instead of breasts for a juicier, richer result. Boneless, skinless thighs work best and may need a few extra minutes to cook through.
Make it dairy-free. By swapping the heavy cream for full-fat coconut milk and using nutritional yeast in place of Parmesan.
Add heat. With a pinch of red pepper flakes or a splash of Calabrian chili oil stirred into the sauce.
Swap the greens by using kale instead of spinach. Add it a little earlier so it has time to soften.
Add mushrooms. Sauté sliced mushrooms after the chicken is removed and before building the sauce.
Add artichoke hearts. Stir in drained, chopped artichoke hearts near the end of cooking for a briny, slightly tangy contrast to the creamy sauce.

How to Store and Reheat

Store leftover Tuscan chicken in an airtight container and refrigerate within two hours of cooking. Cooked chicken will be safe in the fridge for up to 3 days. Reheat on the stovetop for best results. You can mix in some more heavy cream to freshen up the Parmesan sauce.

Freeze Tuscan chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This creamy Tuscan chicken is incredibly versatile, which is one of the reasons I make it so often. I usually serve it over homemade pasta so the noodles can soak up every bit of that rich Parmesan sauce, but it’s just as good spooned over rice, mashed potatoes, or creamy polenta. When I want something lighter, I’ll pair it with a simple kale salad and some dinner rolls for dipping. It’s hearty enough for a cozy family dinner, yet polished enough to serve when friends come over, and I love that I can change up the sides depending on the occasion or how hungry everyone is that night.