Creamy Tuscan Chicken

This Creamy Tuscan Chicken is a 30-minute skillet dinner that’s easy, cozy, and completely irresistible. Juicy chicken breasts simmer in a rich garlic parmesan sauce with sun-dried tomatoes and tender spinach, so it feels special without being complicated. It’s quickly become one of my go-to chicken recipes for busy weeknights.

The sauce is full of flavor without feeling heavy. Tangy sun-dried tomatoes, a touch of Dijon mustard, and plenty of garlic give it that classic Tuscan-style taste. Everything cooks in one pan, making it perfect for busy weeknights when you still want something comforting and special — just like my dinner recipes.

Serve this creamy Tuscan chicken over fluffy rice or creamy mashed potatoes to soak up every last bit of the creamy sauce.

Why This Recipe Works

This creamy Tuscan chicken is one of those recipes that instantly becomes a family favorite. Tender chicken breasts are pan-seared until golden, then finished in a rich garlic cream sauce with sun-dried tomatoes, parmesan, and fresh spinach.

The flavors are bold yet balanced. The sun-dried tomatoes add just the right amount of tang, the garlic keeps everything savory, and the cream and parmesan create a smooth, comforting sauce that feels indulgent without being heavy.

It’s also surprisingly simple to make. Everything cooks in one skillet in about 30 minutes, using everyday ingredients you may already have on hand. This is the kind of cozy dinner that’s easy enough for weeknights, but impressive enough to serve to guests.

This is one of those recipes I come back to again and again when I want something cozy but reliable. It’s simple enough for weeknights, but the flavors always feel restaurant-quality.

Quick Look at the Ingredients

Here’s a quick overview of the key ingredients that give this creamy Tuscan chicken its rich, comforting flavor. You’ll find the full ingredient list and measurements in the recipe card below.

• Chicken breasts – I use boneless skinless chicken breasts, sliced into thinner cutlets so they cook evenly and stay juicy.
• Sun-dried tomatoes – These add a deep, slightly tangy flavor that really defines the dish. I recommend using the oil-packed kind and saving some of that oil for cooking.
• Garlic – Fresh garlic is key here. It softens as it cooks and gives the sauce that warm, savory base without overpowering everything else.
• Dijon mustard – Just a small amount adds depth and balance to the sauce. Don’t worry, it won’t make the dish taste like mustard.
• Chicken broth – This helps deglaze the pan after searing the chicken and adds another layer of savory flavor to the sauce.
• Heavy cream – This is what gives the sauce its rich, silky texture. It thickens beautifully and keeps the sauce smooth.
• Parmesan cheese – Freshly grated parmesan melts right into the sauce, adding saltiness and helping it thicken naturally.
• Baby spinach – Stirred in at the end, it wilts quickly and adds a pop of color and freshness to balance the richness.

How to Make Creamy Tuscan Chicken

This creamy Tuscan chicken comes together easily in one skillet. Follow these simple steps for the best results.

Slice the chicken breasts horizontally to create four thinner cutlets. Season both sides with salt, black pepper, and garlic powder.

Use a large skillet and heat the oil over medium heat (or medium-high, if your stove runs cool). Sear the chicken for about 4–5 minutes per side, until golden and cooked through. Transfer the chicken to a plate and set aside.

Helpful tip: You can swap olive oil with the sun-dried tomato oil from the jar to give your chicken extra flavor!

Reduce the heat to medium and add the reserved oil from the sun-dried tomatoes to the same skillet. Add the sliced sun-dried tomatoes, minced garlic, and Dijon mustard, then cook for about 1 minute until fragrant.

Pour in the chicken broth and heavy cream, then stir in the black pepper and thyme. Bring the sauce to a gentle simmer, then reduce the heat to medium-low heat so the creamy sauce stays smooth and doesn’t separate.

Stir in the parmesan cheese, then let the sauce simmer for 2–3 minutes, stirring continuously, until the sauce is smooth, silky, and slightly thickened.

Add the baby spinach and stir just until wilted. Return the chicken to the skillet, spoon the sauce over the top, cover with a lid, and let it simmer for about 2 minutes to warm the chicken through and allow the flavors to come together.

Remove from heat and serve warm.

Serving

This creamy Tuscan chicken is delicious served over rice or mashed potatoes to soak up the sauce. It also pairs well with roasted vegetables or a simple side salad.

Tips

These simple tips help you get the best flavor and texture every time you make creamy Tuscan chicken.

• Don’t overcrowd the pan. If needed, sear the chicken in batches so it browns properly instead of steaming. A good golden sear adds flavor and keeps the chicken juicy.
• Keep the browned bits in the pan. After searing the chicken, leave those flavorful bits behind. Scrape the bottom of the skillet while building the sauce to add extra depth and richness.
• Use heavy cream for the sauce. Heavy cream creates the creamiest texture and helps the parmesan melt smoothly. Lighter cream works, but the sauce will be thinner.
• Add the spinach at the end. Stir the spinach in just until wilted. This keeps it tender and prevents excess water from thinning the sauce.
• Adjust the sauce as needed. If the sauce thickens too much, loosen it with a splash of warm chicken broth. Avoid adding cold liquid, which can cause the sauce to separate.

Variations

Here are a few helpful notes and easy swaps to help you customize this creamy Tuscan chicken using ingredients you may already have.

• Chicken – This recipe is written for boneless, skinless chicken breasts, sliced into thin cutlets so they cook quickly and stay juicy. Boneless chicken thighs also work well and tend to be extra tender.
• Garlic – Don’t be shy with the garlic here. It softens as it cooks and forms the savory base of the sauce without overpowering the other flavors.
• Sun-dried tomatoes – Oil-packed sun-dried tomatoes give the best flavor. Using a bit of the oil from the jar adds extra richness to the sauce.
• Spinach – Baby spinach wilts down significantly, so it may look like a lot at first. Frozen spinach can be used in a pinch; just thaw and squeeze out excess liquid.
• Heavy cream – Heavy cream creates the richest sauce, but half-and-half can be used for a lighter version. Keep the heat low to prevent the sauce from separating.
• Parmesan cheese – Freshly grated parmesan melts smoothly into the sauce. Pre-shredded cheese may not melt as evenly.
• Dairy-free option – Full-fat coconut cream can be used in place of heavy cream. Skip the parmesan or replace it with nutritional yeast for a subtle, cheesy flavor.

Storage

Let the creamy Tuscan chicken cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium-low heat, adding a small splash of chicken broth or cream to loosen the sauce. Avoid high heat, which can cause the creamy sauce to separate.

This dish is best enjoyed fresh, but it can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat slowly for the best texture.

What is Tuscan chicken?
Tuscan chicken is a creamy Italian-inspired dish made with pan-seared chicken, garlic, sun-dried tomatoes, cream, and spinach, all simmered together in a rich, flavorful sauce.

What is Tuscan sauce made of?
Tuscan sauce is typically made with garlic, chicken broth, heavy cream, parmesan cheese, and sun-dried tomatoes, creating a smooth, savory sauce with a slightly tangy flavor.

What is the secret to the best Tuscan chicken?
The key is properly searing the chicken first, using oil-packed sun-dried tomatoes for extra flavor, and gently simmering the sauce so it stays creamy and smooth.