There is a special kind of alchemy that happens in a pan when tender chicken, sweet sun-dried tomatoes, and vibrant spinach meet a luscious, garlic-infused cream sauce. This Creamy Tuscan Chicken recipe is the epitome of that magic. It’s a dish that looks and tastes like it belongs in a rustic Italian trattoria, yet it comes together in your own kitchen in about 30 minutes. It’s become one of our most requested meals for a cosy night in. I stumbled upon this combination by accident one evening when I was trying to use up some leftover cream and spinach, and it’s been a hit ever since.

What makes this particular tuscan chicken so special is the layering of flavours. We start by searing the chicken to create a beautiful golden crust, which not only locks in the juices but also leaves behind flavourful browned bits in the pan. Those little bits become the foundation for our sauce – a rich, velvety concoction brightened by a splash of white wine, given depth by Parmesan cheese, and studded with jewels of sweet sun-dried tomatoes and earthy spinach. The aroma alone is enough to make your stomach rumble!

This is the kind of Italian dinner that works beautifully for a quiet weeknight when you crave something substantial and comforting, but it’s also impressive enough to serve when you have guests. It’s hearty, satisfying, and feels wonderfully indulgent without being overly complicated. We’re going to walk through it step-by-step, and I’ll share all my little tips to make sure yours turns out perfectly every time.

Recipe Overview

This Creamy Tuscan Chicken recipe features pan-seared chicken breasts nestled in a luxurious cream sauce with sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese. The flavour is rich and savoury, with a slight tang from the tomatoes and a wonderful aromatic quality from the herbs. I’ve tested this recipe countless times, and the one non-negotiable step is to use freshly grated Parmesan; the pre-grated kind just doesn’t melt as smoothly into the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Tuscan Chicken Recipe

• Genuine Flavour: The sauce is the star here. It’s a beautifully balanced blend of savoury garlic, the concentrated sweetness of sun-dried tomatoes, and the salty, nutty notes of real Parmesan cheese, all brought together with rich double cream.
• Ready in 30 Minutes: From start to finish, this impressive dish comes together in about half an hour, making it an ideal choice for a satisfying weeknight meal.
• Flexible Recipe: Don’t have spinach? A handful of kale (stems removed) works well. You could also add a cup of sliced mushrooms, sautéing them with the onion for extra earthy flavour.
• Great for Special Evenings: This dish feels elegant and celebratory. It’s ideal when you want an impressive Italian dinner for a date night or a small get-together without spending hours in the kitchen.
• Family Tested: This recipe always gets rave reviews in my house. My husband, who’s usually picky, asked for seconds the first time I made it!

Creamy Tuscan Chicken Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, high-quality ingredients that you can likely find at your local supermarket. I always recommend using sun-dried tomatoes packed in oil, as the oil itself is wonderfully infused with flavour and can be used in the cooking. My personal go-to is the Saclà brand, but any good quality jar will do.

• 4 boneless, skinless chicken breasts (approx. 150g each), pounded to an even thickness
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 80g sun-dried tomatoes in oil, drained and roughly chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for a little warmth)
• 60ml dry white wine (such as Sauvignon Blanc or Pinot Grigio) or chicken stock
• 400ml double cream
• 50g freshly grated Parmesan cheese
• 150g fresh baby spinach
• Salt and freshly ground black pepper
• A small handful of fresh basil or parsley, chopped, for garnish

Sophia’s Tip: Don’t discard the oil from the sun-dried tomato jar! I often use a tablespoon of it in place of the olive oil to sear the chicken. It adds an immediate, beautiful layer of rich tomato flavour right from the start.

How to Make Creamy Tuscan Chicken Recipe

The process for making this creamy chicken dish is straightforward. The key is to build layers of flavour in the same pan, starting with the chicken and finishing with that glorious sauce.

1. Prepare and Sear the Chicken: Pat the chicken breasts completely dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large, heavy-bottomed frying pan or skillet over medium-high heat. Once the butter is foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Sear for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of butter to the pan. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant, stirring continuously to prevent it from burning.
3. Deglaze the Pan: Pour in the white wine or chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits (the fond) from the bottom. Let the liquid bubble and reduce by about half, which should take 1-2 minutes. This step is crucial for a deeply flavourful sauce.
4. Build the Cream Sauce: Reduce the heat to low and pour in the double cream. Stir everything together and bring the sauce to a gentle simmer. Let it bubble lightly for 2-3 minutes to thicken slightly.
5. Add the Cheese and Spinach: Remove the pan from the heat and stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese off the heat, as this prevents it from becoming grainy or splitting. Return the pan to a very low heat and add the fresh spinach, a handful at a time, stirring until it has just wilted into the sauce.
6. Finish the Dish: Return the seared chicken breasts (and any juices from the plate) back to the pan, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken. Let it all simmer together for another 1-2 minutes for the flavours to meld.
7. Garnish and Serve: Taste the sauce and adjust the seasoning with more salt and pepper if needed. Sprinkle with fresh chopped basil or parsley and serve immediately.

Tips From My Kitchen

• Temperature Control is Key: When making the cream sauce, maintain a gentle simmer. A vigorous, rolling boil can cause the cream to separate or curdle. Low and slow is the way to go.
• The Secret Step: I learned that the most important flavour-building moment is deglazing. Those little brown bits stuck to the bottom of the pan after you sear the chicken are concentrated flavour. Scraping them up and dissolving them into the wine or stock makes a world of difference to the final sauce. Don’t skip it!
• Make-Ahead Prep: To save time, you can chop your onion, garlic, and sun-dried tomatoes a day in advance. Store them in separate airtight containers in the refrigerator. You can also pound and season the chicken ahead of time.
• Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken considerably when chilled. To reheat, place the chicken and sauce in a pan over low heat with a splash of milk or chicken stock to loosen the sauce, warming gently until heated through.

Equipment You’ll Need

• Large frying pan or skillet (a cast-iron or heavy-bottomed stainless steel one works best for a good sear)
• Sharp knife and cutting board
• Tongs for flipping the chicken
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the Pan: If you squeeze too many chicken breasts into the pan at once, the temperature will drop and they will steam instead of sear. You won’t achieve that lovely golden-brown crust. Cook in two batches if your pan isn’t large enough.
• Using Cold Cream: Adding fridge-cold cream directly to a very hot pan can sometimes cause it to curdle. I recommend letting your cream sit on the counter for 15-20 minutes to take the chill off before adding it.
• Using Pre-Grated Parmesan: Bagged, pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. For the silkiest sauce, always buy a block of Parmesan and grate it yourself just before using.

Delicious Variations to Try

Once you’ve mastered the classic recipe, feel free to get creative! This Tuscan chicken is a fantastic base for a few simple variations.

• Add Mushrooms and Onions: For an even heartier dish, sauté 200g of sliced cremini mushrooms along with the chopped onion until they are browned and have released their liquid.
• Make it Lighter: While double cream provides the richest result, you can substitute it with a light version of cooking cream. Be aware the sauce won’t be quite as thick or decadent.
• Use Chicken Thighs: Boneless, skinless chicken thighs are a great alternative. They are incredibly juicy and flavourful. Sear them for about 6-7 minutes per side, ensuring they are cooked through. If you enjoy this, you’ll love our simple Bang Bang Chicken Thighs too.

What to Serve With Creamy Tuscan Chicken Recipe

This dish is begging to be served with something that can soak up every last drop of the amazing sauce. Here are a few of my favourite pairings:

• Pasta: Serve over a bed of tagliatelle, pappardelle, or penne. The pasta is a perfect vehicle for the creamy sauce.
• Crusty Bread: A simple loaf of crusty sourdough or focaccia is non-negotiable in our house for mopping the plates clean.
• Potatoes: Creamy mashed potatoes or simple boiled new potatoes tossed in butter and parsley are excellent accompaniments.
• Green Vegetables: A side of steamed asparagus or a simple green salad with a zesty lemon vinaigrette provides a fresh contrast to the richness of the dish.

Frequently Asked Questions

Creamy Tuscan Chicken Recipe

A decadent and rich main course featuring pan-seared chicken breasts smothered in a creamy sauce with sun-dried tomatoes, spinach, and Parmesan. This restaurant-quality dish is surprisingly easy to make at home for a perfect weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 780

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts (approx. 150g each), pounded to an even thickness
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion finely chopped
• 4 cloves garlic minced
• 80 g sun-dried tomatoes in oil drained and roughly chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes optional, for a little warmth
• 60 ml dry white wine such as Sauvignon Blanc or Pinot Grigio or chicken stock
• 400 ml double cream
• 50 g freshly grated Parmesan cheese
• 150 g fresh baby spinach
• Salt and freshly ground black pepper
• A small handful of fresh basil or parsley chopped, for garnish

Method

 

1. Prepare and Sear the Chicken: Pat the chicken breasts completely dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large, heavy-bottomed frying pan or skillet over medium-high heat. Once the butter is foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Sear for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of butter to the pan. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant, stirring continuously to prevent it from burning.
3. Deglaze the Pan: Pour in the white wine or chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits (the fond) from the bottom. Let the liquid bubble and reduce by about half, which should take 1-2 minutes. This step is crucial for a deeply flavourful sauce.
4. Build the Cream Sauce: Reduce the heat to low and pour in the double cream. Stir everything together and bring the sauce to a gentle simmer. Let it bubble lightly for 2-3 minutes to thicken slightly.
5. Add the Cheese and Spinach: Remove the pan from the heat and stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese off the heat, as this prevents it from becoming grainy or splitting. Return the pan to a very low heat and add the fresh spinach, a handful at a time, stirring until it has just wilted into the sauce.
6. Finish the Dish: Return the seared chicken breasts (and any juices from the plate) back to the pan, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken. Let it all simmer together for another 1-2 minutes for the flavours to meld.
7. Garnish and Serve: Taste the sauce and adjust the seasoning with more salt and pepper if needed. Sprinkle with fresh chopped basil or parsley and serve immediately.

Notes

Delicious served over pasta, mashed potatoes, or with crusty bread to soak up the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Creamy Tuscan Chicken recipe truly is a standout dish that brings a taste of Tuscan sunshine to your dinner table. It’s one of those reliable recipes I turn to again and again, and I hope it becomes a favourite in your home as well. For another family-favourite chicken dinner, check out our amazing Bacon Brown Sugar Chicken Tenders! I’d love to hear how this recipe turns out for you – please leave a comment below to share your experience!

Happy cooking,
Sophia