Switch up your dinner plans with this delicious meal of Creamy Tuscan Chicken. It is rich in flavor and easy to make. It is sure to be a staple delicacy in your household, and the best part? It can be ready in under 30 minutes!
What is Tuscan Chicken?
Tuscan Chicken is a savory, creamy dish made with chicken, sun-dried tomatoes, spinach, mushrooms, cream, and garlic. The sauce is so rich and vibrant, yet it’s such a simple, comforting meal.
Creamy Tuscan Chicken is known to have its origins in the Tuscany part of Italy. This certainly contributes to the rich and delightful taste of the meal. Creamy Tuscan Chicken is all about flavors, and this recipe will help in achieving that.
Our favorite part of making this dish is that the ingredients are what you can find in your pantry or source from your local grocery store, making it quick and easy to put together.
Creamy Tuscan Chicken is perfect as a dinner meal and can be eaten during any season, on cold winter days or summer nights. It pairs so well with garlic bread and can also be served with pasta, rice, potatoes, or steamed vegetables.
Ingredients
Our recipe for Tuscan Chicken contains the following ingredients:
- Chicken breasts: Use thinly sliced cutlets to allow the chicken to cook easily and faster
- Olive Oil: To cook the chicken
- Sun-dried tomatoes: adds a rich and intense flavor to the dish
- Onion: for rich umami flavor and subtle sweetness
- All-purpose flour: to dredge the chicken
- Chicken stock, water, or Dry White wine: to contribute to the rich and delicious flavor of the meal
- Heavy cream: for a creamy and thick consistency
- Dijon Mustard: gives the dish a tangy taste
- Seasoning and Spices: Oregano or Thyme, Paprika, Garlic powder, ground black pepper, and salt
- Spinach: use baby spinach leaves
- Parmesan cheese: Use freshly grated parmesan cheese
How do you make Creamy Tuscan Chicken?
- Start by mixing the seasoning with the flour.
- Then season the chicken breasts with salt and pepper and dredge in flour mixture
- Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for about 5 minutes on each side or until the chicken is cooked through.
- Once the chicken is done, remove it from the skillet and set it aside.
- In the same skillet, add garlic and cook for about a minute. Pour in chicken broth, heavy cream, and Parmesan cheese, stirring to combine.
- Add spinach and sun-dried tomatoes to the skillet and simmer for a few minutes. Finally, return the chicken to the skillet and cook for an additional few minutes until the sauce has thickened.
- Serve over a bed of cooked pasta for a flavorful, comforting meal.
What to serve with Creamy Tuscan Chicken?
Tuscan Chicken pairs well with a variety of side dishes. You can enjoy your steaming dish of creamy Tuscan Chicken with rice, pasta, hot pot potatoes, steamed vegetables, as well as green salad.
You can also dip your garlic bread into your Tuscan Chicken to scoop up the creamy delicacy. The taste of these two dishes is an unforgettable burst of flavors.
What is the best chicken part for Creamy Tuscan Chicken?
We recommend using Chicken breasts for this recipe. Not only is it a healthy option, but it also works well with this recipe because it tenderizes easily, therefore, cooks fast.
How long does it take to make Creamy Tuscan Chicken?
You can make your creamy Tuscan Chicken in 30 minutes or less. The most tasking part of the meal boils down to cooking. Once you’ve prepped the ingredients to be used for the cream sauce and chicken, you are good to go!
What is the best spinach for this Creamy Tuscan Chicken?
We recommend using baby spinach leaves for this recipe. They wilt faster than regular spinach leaves, thus cooking faster. Creamy Tuscan Chicken needs all the flavors it can get, and this adds a mild, savory taste to the dish.
Substitutes and Variations
- Mushrooms: For this recipe, mushrooms are optional but recommended. They add flavor and thickness to this dish. However, you can always replace mushrooms with asparagus or artichokes if you are looking to switch up your meal.
- Heavy Cream: Not a fan of heavy cream? Try Greek yogurt. This is a great substitute because it makes for a thick and consistent cream sauce. Coconut milk is another superb substitute. It gives the meal a coconut flavor that is rich and savory.
- Spinach: You can use other greens like Kale or Collard Greens as a replacement for spinach in this recipe. They are equally healthy and will cook well.
- Sun-Dried Tomatoes: Feel free to use freshly diced tomatoes instead of sun-dried tomatoes for a fresher and tastier flavor.
Tips to note
- Make sure to use high-quality and fresh ingredients to make this meal.
- Add white wine to give the meal to contribute to the depth of flavor this dish already packs.
- Simply add more red pepper flakes to this dish to increase the heat if you so desire.
Storage Tips
- Have leftovers? You can store your creamy Tuscan Chicken in an airtight container for a period of 3 days. Consume the rest of the dish as soon as possible for freshness and taste.
- You can also store your creamy Tuscan Chicken in the freezer over a period of 3 months. Ensure to keep it in an airtight container or freezer bag.
- To reheat, allow the dish to thaw for as long as it takes, then reheat in the microwave or in a skillet over medium heat, stirring until it is heated through.
Other easy chicken recipes to try
- Creamy Mushroom Chicken
- Chicken Fricassee
- Flavorful Chicken Noodle Soup
- Simple Homestyle Lemon Chicken Piccata
- Delicious and Easy Marry me Chicken
- Easy Spatchcock Chicken
- Brown Stew Chicken
- Honey Mustard Chicken
Creamy Tuscan Chicken
Ingredients
Tuscan Chicken
- ½ cup all-purpose flour
- 1 teaspoon oregano or thyme
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 chicken breasts large, boneless, and skinless sliced lengthwise into 6 thin cutlets
- 2 tablespoons olive oil
For The Cream Sauce
- 1 tablespoon olive oil
- 1 onion diced
- 3/4 cup sundried tomatoes chopped
- 4 cloves garlic minced
- ¼ cup chicken stock water, or dry white wine
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon oregano or thyme
- 1 teaspoon paprika
- 3 cups baby spinach packed cups
- ½ cup parmesan cheese grated
- Salt and pepper to taste
Instructions
Chicken:
- Combine the flour, oregano, paprika, garlic powder, salt, and black pepper in a wide shallow bowl.
- Season the chicken cutlets with a bit of salt and pepper. Then dredge in the flour mixture, shaking off any excess.
- Heat the oil over medium heat in a large skillet. Add chicken to the hot pan. You may need to work in batches to avoid overcrowding.
- Cook the chicken for 4-5 minutes on each side until golden brown and cooked to a temperature of 165°F/74°C. Remove chicken to a plate, and set aside.
Sauce:
- In the same skillet, add another tablespoon of olive over medium heat. Add the diced onion and cook until softened—about 3 minutes.
- Add the chopped sundried tomatoes and cook for 1 minute, stirring gently, until the garlic is fragrant.
- Add the chicken stock or white wine, and deglaze the pan by scraping any bits stuck to the bottom with a wooden spoon.
- Turn the heat to medium-low, and add the heavy cream, Dijon mustard, oregano, paprika, spinach, and parmesan cheese to the skillet. Stir together, and bring to a simmer to thicken. Adjust seasoning salt and pepper) if necessary. Add a splash of water if too thick)
- Place the chicken back in the sauce, spoon the sauce over the chicken, and cook until heated through about 5 minutes.
- Garnish with fresh parsley if desired—pairs perfectly well with pasta, rice, potatoes, or steamed vegetables.
Notes
- Make sure to use high quality and fresh ingredients to make this meal.
- Add white wine to give the meal to contribute to the depth of flavor this dish already packs.
- Simply add more red pepper flakes to this dish to increase the heat if you so desire.
Nutrition
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