Tuscan Chicken

This Tuscan Chicken recipe is creamy, dreamy, and delicious. Fresh chicken coated in a rich and creamy sauce surrounded by sun-dried tomatoes and spinach are the makings of a wonderful Italian meal!

Tuscany is one of my favorite regions to grab inspiration for recipes. The flavors and spices all work so harmoniously together. If you are wanting other Tuscan recipes then you must try my 30-Minute Tuscan White Bean Skillet, Easy Tuscan Bean Soup, or Tuscan Bruschetta with Crispy Prosciutto, Tomato, and White Beans!

Tuscan chicken over pasta on a white plate

Looking at this recipe at first glace you may think that it requires a whole process to make and that you will need hours to put it together. This however is not the case. Believe it or not, you can have this dish cooked and on the table in only 30 minutes! It’s as easy as cooking the chicken, throwing the sauce together and voila, a delectable meal right at your fingertips.

How to make Tuscan Chicken

Assemble your ingredients. For exact amounts see the recipe card below.

Tuscan chicken ingredients

Season each side of each chicken breast with salt, pepper, and Italian seasoning.

Chicken breasts coated in seasoning

In a bowl, combine the flour and parmesan cheese. Dredge each chicken breast in the flour mixture coating both sides.

chicken breasts coated in flour and parmesan

In a large skillet over medium-high heat melt the butter.

After melted, cook the prepared chicken for 3-5 minutes per side until it is golden brown on both sides and the internal temperature has reached 165 degrees Fahrenheit. Then remove from the skillet to a plate and cover with foil to keep warm.

breaded chicken breasts cooking in a skillet

Leaving the skillet as is, add in the butter for the sauce and melt over medium-high heat.

Next, add in the garlic, sun dried tomatoes, and cook for 1 minute.

sundried tomatoes and garlic cooking in a skillet

Then add in the flour and cook for 1 minute.

sun dried tomatoes, garlic and flour, cooking in a skillet

Next, add in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper and stir.

Cream sauce for Tuscan chicken

Add in the spinach and reduce heat to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and the spinach wilts.

Spinach added to cream sauce for Tuscan chicken

Add the chicken back into the skillet and cook for another 2-3 minutes until it has been sauced and warmed through.

Tuscan chicken sitting in a skillet

Finally, serve with fresh parsley and enjoy!

Tuscan chicken sitting in a skillet

What to serve with Tuscan Chicken

As pictured, I would recommend serving this rich and creamy chicken over a fresh plate of pasta. If pasta isn’t your thing this would also be yummy over a bed of rice or even quinoa to soak up that creamy sauce. If you are trying to stay away from starches, a healthier option is serving this over a salad and have the sauce as your dressing.

In addition, one thing you will see a lot in Tuscan cooking that is not in this particular recipe is White Beans. This is a staple in Tuscany. So if you are wanting a full fledged Tuscan meal then I recommend pairing this recipe with my Tuscan White Bean Salad.

Storage and Reheating

You can STORE this creamy Tuscan chicken recipe in an airtight container in your fridge for 3-5 days.

You can REHEAT this recipe in a pan on the stovetop over medium-high heat until everything has warmed through. For a quicker reheating you can do so in your microwave until everything has warmed through.

Tuscan chicken over pasta in a white bowl

Other Chicken Recipes you must try:

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This Tuscan Chicken Recipe is creamy, dreamy, and delicious. Fresh chicken coated in a rich and creamy sauce surrounded by sun dried tomatoes and spinach are the makings of a wonderful Italian meal!

Tuscan Chicken Recipe

This Tuscan Chicken recipe is creamy, dreamy, and delicious. Fresh chicken coated in a rich and creamy sauce surrounded by sun dried tomatoes and spinach!
5 from 1 vote
Pin Rate
Course: Main Course, Main Dish
Cuisine: European, Italian, Tuscan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 778kcal
Author: Linda
Print Recipe

Ingredients

For the Chicken

  • 4 boneless skinless chicken breasts - pounded to an even thickness, about ½ inch
  • 1 tsp Italian seasoning
  • 2 Tbsp all purpose flour
  • 3 Tbsp parmesan cheese - shredded
  • 2 Tbsp butter
  • salt and pepper to taste

For the Sauce

  • 1/4 cup butter
  • 4 cloves garlic - minced
  • 8.5 oz sun dried tomatoes - drained and rinsed
  • 1 Tbsp all purpose flour
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • 1/2 cup parmesan cheese - shredded
  • 1 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1 cup baby spinach - chopped
  • fresh parsley - optional garnish
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Instructions

  • Season each side of each chicken breast with salt, pepper, and Italian seasoning.
  • In a bowl, combine the flour and parmesan cheese. Dredge each chicken breast in the flour mixture coating both sides.
  • In a large skillet over medium-high heat melt the butter.
  • After melted, cook the prepared chicken for 3-5 minutes per side until it is golden brown on both sides and the internal temperature has reached 165 degrees Fahrenheit. Then remove from the skillet to a plate and cover with foil to keep warm.
  • Leaving the skillet as is, add in the butter for the sauce and melt over medium-high heat.
  • Next, add in the garlic, sun dried tomatoes, and cook for 1 minute.
  • Then add in the flour and cook for 1 minute.
  • Next, add in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper and stir.
  • Add in the spinach and reduce heat to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and the spinach wilts.
  • Add the chicken back into the skillet and cook for another 2-3 minutes until it has been sauced and warmed through.
  • Finally, serve with fresh parsley and enjoy!

VIDEO

Nutrition

Serving: 1serving | Calories: 778kcal | Carbohydrates: 34g | Protein: 75g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 201mg | Sodium: 14708mg | Potassium: 1714mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2135IU | Vitamin C: 65mg | Calcium: 433mg | Iron: 5mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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