If you're craving something rich, creamy, and packed with flavor, this Creamy Tuscan Chicken is exactly what you need. Juicy, pan-seared chicken is smothered in a garlic cream sauce with wilted spinach and sweet cherry tomatoes.
It tastes like something you'd order at a restaurant, but it's easy enough to make on a busy weeknight.
Tuscan Chicken
Delicious food doesn't have to be complicated, and this Creamy Tuscan Chicken is proof. It starts with lightly seasoned chicken breasts sliced into thin fillets and then quickly pan-fried. Once the chicken is done, the same pan is used to sauté the spinach and tomatoes. Heavy cream is added to the pan, which will thicken slightly while it's heated. The chicken is added back to the pan along with some Parmesan, and it's ready to go!
I love serving Tuscan Chicken with some buttered orzo or simple garlic pasta.
Why you'll love this recipe!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken Breasts - Use boneless, skinless breasts sliced in half, creating two thin fillets.
- Spinach - Use fresh baby spinach. I use a full 5-ounce package. It will seem like a huge amount of spinach, but it wilts down to almost nothing as soon as it hits the pan.
- Cherry Tomatoes - Small grape tomatoes can also be used.
- Heavy Cream - Also called heavy whipping cream. Don't use milk or half-and-half cream because the sauce will be too thin.
- Italian Seasoning - Use a blend of dried herbs or use a mixture of basil, thyme, rosemary, and oregano. If using fresh herbs, double the amount of dried herbs called for in the recipe.
- Garlic - Both fresh garlic and garlic powder are used. Fresh garlic is used in the sauce, and garlic powder is used on the chicken breasts.
How to make Creamy Tuscan Chicken
- Season chicken with salt, pepper, and garlic powder.
- Heat olive oil in a pan over medium heat. When the pan is hot, add chicken breasts. Cook for 3-4 minutes per side until cooked through.
- Remove chicken from pan, place on a plate, and cover loosely with foil.
- Allow the pan to cool, then add butter and garlic. Heat over low heat until fragrant.
- Add spinach and cherry tomatoes.
- Turn the heat to medium-low and cook until the spinach is wilted.
- Stir in cream and bring to a simmer.
- Simmer for 2-3 minutes until the sauce thickens slightly.
- Return chicken breasts to pan. Simmer for 3-4 minutes until heated through.
Recipe tips
- Use freshly grated Parmesan cheese - Freshly grated cheese melts better, adding a richer, more pronounced flavor to the sauce than pre-shredded varieties.
- Halve the cherry tomatoes - This helps them soften more quickly and release their natural sweetness into the sauce.
- Don’t overcook the garlic - Cook it on low heat just until fragrant—about 30 seconds to 1 minute—to avoid bitterness.
- Simmer the cream gently. Once the cream is added, keep the heat on low to avoid curdling and maintain a silky-smooth sauce.
- Taste and adjust seasoning at the end - Parmesan adds salt, so wait until after it’s mixed in to determine if you need more salt or pepper.
- Serve immediately - This dish is best enjoyed right away, while the sauce is creamy and the spinach is still bright and tender.
Frequently asked questions
Chicken breasts are fully cooked when they reach an internal temperature of 165°F.
Serving suggestions
Serve this creamy chicken with your favorite side dish. Some options to try include:
More delicious one-pan meals
A one-pan meal means fewer dishes to clean!
- Chicken Sheet Pan Dinner
- Sausage, Peppers, and Onions Pasta
- Lemon Chicken and Rice
- Chicken Fajita Casserole
- Meatball Pasta Bake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken recipes!
Creamy Tuscan Chicken Recipe
Equipment
- Large Saute Pan (3.5 Quart)
Ingredients
- 2 chicken breasts, boneless, skinless (sliced in half, creating 4 thin fillets. )
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 teaspoons garlic (minced)
- 5 ounces baby spinach (about 3 cups)
- 1 cup cherry tomatoes (halved)
- ¾ cup heavy cream
- ¼ cup Parmesan cheese (freshly grated)
Instructions
- Season chicken with salt, pepper, and garlic powder.2 chicken breasts, boneless, skinless, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon Italian seasoning
- Heat olive oil in a pan over medium heat. When the pan is hot, add chicken breasts. Cook for 3-4 minutes per side until cooked through.2 tablespoons olive oil
- Remove chicken from pan, place on a plate, and cover loosely with foil.
- Allow pan to cool slightly, then add butter and garlic. Cook over low heat until fragrant.3 tablespoons butter, 3 teaspoons garlic
- Add cherry tomatoes and spinach. Cook over medium-low heat until the spinach is wilted.5 ounces baby spinach, 1 cup cherry tomatoes
- Stir in heavy cream and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes until the sauce has slightly thickened. Stir in Parmesan cheese.¾ cup heavy cream, ¼ cup Parmesan cheese
- Add chicken breast back to pan and cook for 3-4 minutes until the chicken is heated through. Add additional salt and pepper to taste.
- Top with additional Parmesan and serve hot.
Notes
- Use freshly grated Parmesan cheese - Freshly grated cheese melts better, adding a richer, more pronounced flavor to the sauce than pre-shredded varieties.
- Halve the cherry tomatoes - This helps them soften more quickly and release their natural sweetness into the sauce.
- Don’t overcook the garlic - Cook it on low heat just until fragrant—about 30 seconds to 1 minute—to avoid bitterness.
- Simmer the cream gently. Once the cream is added, keep the heat on low to avoid curdling and maintain a silky-smooth sauce.
- Taste and adjust seasoning at the end - Parmesan adds salt, so wait until after it’s mixed in to determine if you need more salt or pepper.
- Serve immediately - This dish is best enjoyed right away, while the sauce is creamy and the spinach is still bright and tender.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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