This creamy Tuscan chicken recipe is an easy one-pan chicken dinner made with chicken breast, sun-dried tomatoes, spinach, and parmesan cream sauce. It's a simple Tuscan chicken recipe that feels special enough for guests but is easy enough for a busy weeknight.
Why You'll Love It
- A True One-Pan Dinner: This creamy Tuscan chicken cooks entirely in one skillet, so the chicken, sun-dried tomatoes, spinach, and parmesan cream sauce all come together with very little cleanup.
- Big Flavor from Simple Ingredients: Garlic, onion, sun-dried tomatoes, and parmesan build a rich sauce that turns ordinary chicken breast into a comforting Tuscan chicken recipe.
- Perfect for Busy Evenings: This easy Tuscan chicken feels special enough for guests but is simple enough to make on a weeknight when you want a reliable dinner without complicated steps.
I like this creamy Tuscan chicken recipe because everything cooks in one pan, but still feels like a complete and satisfying dinner. The chicken breast browns first, and those golden bits left in the skillet become the base of the Parmesan cream sauce. Garlic, onion, sun-dried tomatoes, chicken broth, and cream come together as the sauce simmers and thickens around the chicken, creating the kind of one-pan chicken dinner that feels simple but full of flavor, much like my honey garlic chicken, creamy honey mustard chicken, and chicken au poivre.
What makes this easy Tuscan chicken so good is the balance between the rich sauce and the fresh ingredients. The spinach softens into the creamy sauce, the basil adds freshness, and the sun-dried tomatoes bring the deep flavor that makes Tuscan chicken with sun-dried tomatoes so popular. It's a comforting Tuscan chicken recipe that feels special enough for guests but is still easy enough for a busy weeknight, just like my lemon dill chicken or baked chicken breast when I want another simple dinner with plenty of flavor.
Key Ingredients for Creamy Tuscan Chicken
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Boneless Chicken Breasts & Seasonings: I like using boneless chicken breasts because they cook quickly and stay juicy when coated with onion powder, garlic powder, paprika, salt, and pepper.
- Sun-Dried Tomatoes, Onion & Garlic: The sweetness of sautéed onion and the punch of garlic balance so well with the tangy richness of chopped sun-dried tomatoes, they really set the Tuscan-inspired flavor.
- Cream, Parmesan & Chicken Broth: This trio creates the luxurious cream sauce I love. The broth keeps it light, the cream makes it velvety, and parmesan ties it all together with savory depth.
- Spinach & Basil: I stir these in at the end because they keep their color and freshness. They brighten the sauce and make the dish look and taste lively.
How to Make Tuscan Chicken
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Season and Cook the Chicken: Season the halved chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle with olive oil, mix well, then sear until golden brown and fully cooked. Set aside.
2. Cook the Onion, Garlic, and Tomato Paste: In the same casserole, sauté the chopped onion with a little salt until soft and translucent. Stir in the minced garlic and tomato paste and cook for 1 minute.
3. Add the Sun-Dried Tomatoes and Wine: Add the sun-dried tomatoes, oregano, and paprika, and cook briefly. Pour in the white wine and scrape up any browned bits from the bottom of the casserole.
4. Make the Creamy Sauce and Finish the Dish: Pour in the chicken broth and bring to a simmer. Reduce the heat to medium, stir in the cream, and simmer for 7 minutes. Add the basil, spinach, and Parmesan, stirring until the spinach wilts and the sauce comes together. Return the chicken to the casserole, coat well in the creamy sauce, and simmer for 3 minutes.
Variations
- Sun-Dried Tomato Pesto: Swap sun-dried tomatoes with sun-dried tomato pesto for a flavorful shortcut.
- Mushroom Twist: Add sautéed mushrooms to the sauce with the onions and garlic for a delicious, earthy flavor.
My Tips for the Best Creamy Tuscan Chicken
Let the Chicken Brown Properly: Giving the chicken time to develop a golden crust adds extra flavor to both the chicken and the sauce.
Let the Sauce Thicken: I simmer the cream for a few minutes before adding parmesan so the sauce turns silky and coats the chicken better.
Storage
I keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of cream or broth so the sauce turns silky again.
What to Serve With Creamy Tuscan Chicken
This easy Tuscan chicken pairs beautifully with pasta, rice, or mashed potatoes because they soak up the creamy sauce. When I want something lighter, I serve it with a simple cucumber salad or tomato salad on the side.
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Recipe
Creamy Tuscan Chicken
Ingredients
For the Chicken:
- 3 chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
For the Sauce:
- 1 tablespoon extra virgin olive oil
- 1 onion - chopped
- ½ teaspoon salt
- 6 cloves garlic - grated
- 1 tablespoon tomato paste
- 100 g sun-dried tomatoes - chopped
- 1 teaspoon oregano
- 1 teaspoon paprika
- 100 ml white wine
- 240 ml chicken broth
- 400 ml cream
- 10 g fresh basil - chopped
- 120 g spinach - chopped
- 60 g Parmesan cheese - grated
Instructions
- Cut the chicken breasts in half and place them in a large bowl. Season with onion powder, garlic powder, paprika, salt, and black pepper. Add the extra virgin olive oil and mix well until the chicken is evenly coated with the spices.
- Heat olive oil in a large casserole or skillet over medium-high heat. Cook the chicken until browned on both sides and cooked through. Remove the chicken from the pan and set aside.
- In the same casserole, add the chopped onion and a pinch of salt. Cook until the onion becomes soft and translucent.
- Grate the garlic into the pan and add the tomato paste. Cook for about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and cook for 2-3 minutes. Stir in the oregano and paprika and cook for about 30 seconds.
- Pour in the white wine and scrape the browned bits from the bottom of the pan.
- Add the chicken broth and bring the mixture to a simmer. Reduce the heat to medium and pour in the cream. Simmer for about 7 minutes until the sauce begins to thicken.
- Add the basil and chopped spinach and stir until the spinach wilts.
- Stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
- Return the chicken to the pan and coat it well with the sauce. Let it simmer for about 3 minutes so the flavors combine.
- Serve hot with rice, pasta, or crusty bread to soak up the creamy sauce.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This looks so flavorful! Adding this to my dinner rotation. thanks for the recipe.