This creamy Tuscan chicken combines chicken breast cutlets, sun-dried tomatoes, and spinach in a white wine Parmesan cream sauce. It takes 35 minutes, with the chicken and sauce cooked in the same pan.
Why You'll Love This Creamy Tuscan Chicken
- No flour coating: The cutlets go straight into the pan after seasoning.
- Flavor from the pan: The white wine lifts the browned bits left by the chicken into the sauce.
- A fresh finish: Basil goes in near the end, along with the spinach, before the Parmesan is stirred through.
I like chicken dinners where the sauce is made in the same pan after browning the meat. Here, I set the chicken aside while the onion softens and the sauce comes together, then return it for a brief simmer. It's the same practical approach that makes my honey garlic chicken, creamy honey mustard chicken, and chicken au poivre useful alternatives when you want a different sauce.
For this version, I use both tomato paste and chopped sun-dried tomatoes, with smoked paprika in the chicken seasoning and sauce. The heavy cream and Parmesan soften the tomatoes' tanginess, while basil adds a fresh herbal note. My lemon dill chicken takes a more citrus-led direction; baked chicken breast is another option when you prefer an oven method.
Key Ingredients for Creamy Tuscan Chicken
You'll find the full ingredient list and measurements in the recipe card below.
- Chicken and seasonings: Boneless, skinless chicken breasts are sliced into thin cutlets. Smoked paprika, onion powder, and garlic powder give them a savory, lightly smoky flavor.
- Sun-dried tomatoes and aromatics: Oil-packed sun-dried tomatoes add tangy, concentrated flavor, while tomato paste deepens the tomato base. Onion and garlic round out the sauce. Drain the tomatoes before weighing.
- Cream sauce: Heavy cream gives the sauce its rich texture, chicken broth adds savory flavor, and white wine brings acidity. Grated Parmesan adds a salty finish and helps thicken the sauce.
- Spinach and herbs: Spinach adds tender greens, fresh basil brings a bright herbal flavor, and dried oregano complements the tomatoes.
How to Make Tuscan Chicken
The full ingredient quantities and detailed instructions are in the recipe card below.
1. Season and brown the chicken. Slice the breasts horizontally into cutlets, then coat with the seasonings and olive oil. Cook in a large skillet until browned on both sides and cooked through, then set aside.
2. Build the tomato base. Soften the onion with the sauce salt in the same pan. Stir in the grated garlic and tomato paste, then add the sun-dried tomatoes, dried oregano, and smoked paprika.
3. Deglaze the pan. Pour in the white wine and scrape up the browned bits. Stir them into the tomato mixture before adding the broth.
4. Finish the sauce and chicken. Bring the broth to a simmer, add the heavy cream, and simmer gently until the sauce begins to thicken. Stir in the basil and spinach, followed by the Parmesan. Return the chicken and simmer briefly with the sauce spooned over it.
Tips for Creamy Tuscan Chicken
- Check the thickest part. The chicken should reach 165°F (74°C) before it is set aside. Browning alone does not tell you whether the center is cooked.
- Watch the sauce as well as the clock. It should begin to thicken during the cream-simmering stage. Keep it at a gentle simmer rather than a vigorous boil.
- Let the cheese melt before returning the chicken. Stir the Parmesan through the sauce until smooth so it is evenly distributed around the cutlets.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth or cream to loosen the sauce.
What to Serve With Creamy Tuscan Chicken
Serve with rice cooked in chicken broth, pasta, or mashed potatoes to catch the sauce. Add cucumber salad or tomato burrata salad for a fresh side.
Try These Chicken Recipes Next!
Recipe
Creamy Tuscan Chicken
Ingredients
For the chicken
- 3 boneless, skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked 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 garlic cloves - grated
- 1 tablespoon tomato paste
- 100 g oil-packed sun-dried tomatoes - weighed after draining, then chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 100 ml white wine
- 240 ml chicken broth
- 400 ml heavy cream
- 10 g fresh basil - chopped
- 120 g spinach - chopped
- 60 g Parmesan cheese - grated
Instructions
- Slice the 3 boneless, skinless chicken breasts horizontally in half to make 6 cutlets. Place in a large bowl and add the 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 tablespoon extra virgin olive oil. Mix until evenly coated.
- Heat the remaining 1 tablespoon extra virgin olive oil in a large skillet or casserole over medium-high heat. Add the chicken and cook until browned on both sides and the thickest part reaches 74 °C. Transfer to a plate and set aside.
- Add 1 onion, chopped, and the remaining ½ teaspoon salt to the same pan. Cook until the onion is soft and translucent.
- Stir in 6 garlic cloves, grated, and 1 tablespoon tomato paste. Cook for about 1 minute, stirring, until fragrant.
- Add 100 g oil-packed sun-dried tomatoes, chopped, and cook for 2-3 minutes. Stir in 1 teaspoon dried oregano and remaining 1 teaspoon smoked paprika, then cook for about 30 seconds.
- Pour in 100 ml white wine and scrape the bottom of the pan to loosen the browned bits.
- Add 240 ml chicken broth and bring to a simmer. Reduce the heat to medium and stir in 400 ml heavy cream. Simmer gently for about 7 minutes, until the sauce begins to thicken.
- Stir in 10 g fresh basil and 120 g spinach, and cook until the spinach wilts.
- Add 60 g Parmesan cheese and stir until melted and the sauce is smooth.
- Return the chicken to the pan and spoon the sauce over it. Simmer for about 3 minutes, then serve hot.
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.