This Tuscan Chicken recipe is a symphony of rich, comforting flavors that come together in just 30 minutes. Tender chicken breasts are seared to golden perfection, then simmered in a creamy, sun-drenched sauce bursting with garlic, spinach, and juicy tomatoes. Each bite offers a delightful contrast of textures—silky sauce, succulent chicken, and vibrant veggies—making it a feast for both the eyes and the palate. Perfect for busy weeknights, it’s a dish that feels indulgent yet effortless.
Packed with protein and wholesome ingredients, this meal is as nourishing as it is delicious. The creamy sauce, infused with Italian herbs and Parmesan, wraps every bite in warmth and comfort. Serve it over pasta or with crusty bread to soak up every last drop. Whether you’re cooking for family or friends, this Tuscan Chicken is sure to impress with its bold flavors and satisfying richness.
Ingredients for Tuscan Chicken
- 1 lb (453 g) boneless skinless chicken breast
- Salt & pepper for seasoning
- ½ cup (65 g) all-purpose flour (for dredging)
- 2 Tablespoons avocado or olive oil (for cooking chicken)
- 1 Tablespoon olive oil (for sauce)
- ½ cup (70 g) yellow onion, sliced thin
- 1 (68 g) red bell pepper, sliced thin
- ½ cup (55 g) sun-dried tomatoes, drained of oil and sliced thin
- 1 ½ Tablespoons minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon crushed red pepper (optional, for a hint of spice)
- ½ cup (118 ml) chicken broth
- 1 ¼ cups (296 ml) heavy cream (substitute with half-and-half for a lighter option)
- ½ cup (30 g) grated parmesan cheese
- 2 cups (60 g) baby spinach
Step-by-Step Instructions
- Prepare the chicken: Use a sharp knife to filet each chicken breast into two thin pieces. Sprinkle both sides with salt and pepper, then dredge in flour, shaking off any excess. Set aside.
- Cook the chicken: Heat 2 Tablespoons avocado or olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate.
- Start the sauce: Reduce the heat to medium and add 1 Tablespoon olive oil to the skillet. Add the sliced onion and red bell pepper, cooking for 3-4 minutes until softened.
- Add aromatics: Stir in the minced garlic and sun-dried tomatoes, cooking for 30 seconds until fragrant.
- Season the sauce: Add the dried basil, thyme, salt, pepper, and crushed red pepper, stirring to combine.
- Deglaze the pan: Gradually pour in the chicken broth, scraping the bottom of the pan to incorporate any browned bits. Cook until the liquid is reduced by half, about 2-3 minutes.
- Add cream: Slowly drizzle in the heavy cream, stirring until fully combined.
- Incorporate cheese and spinach: Add the grated parmesan cheese and baby spinach, cooking until the cheese is melted and the spinach is wilted, about 2 minutes. Taste and adjust seasoning if needed.
- Finish the dish: Return the cooked chicken to the skillet, allowing it to warm through for 1-2 minutes.
- Serve: Serve immediately as-is or over pasta for a complete meal. Enjoy!
Perfect Pairings: Serving Suggestions
This Tuscan Chicken is a versatile dish that shines on its own or paired with your favorite sides. For a hearty meal, serve it over al dente pasta like fettuccine or penne. If you’re keeping it low-carb, try it with zucchini noodles or a side of roasted vegetables. A slice of crusty bread is perfect for soaking up the creamy sauce!
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over medium heat, adding a splash of chicken broth or cream to refresh the sauce. Avoid microwaving, as it can make the chicken dry and the sauce separate.
Switch It Up: Recipe Variations
Customize this dish to suit your taste! Swap the chicken for shrimp or sliced mushrooms for a vegetarian twist. If you prefer a lighter sauce, use half-and-half instead of heavy cream. For extra flavor, add a handful of kalamata olives or a sprinkle of fresh parsley before serving.
Time-Saving Tricks for Busy Cooks
To cut down on prep time, use pre-sliced vegetables or a jar of minced garlic. You can also pound the chicken breasts flat instead of filleting them. If you’re in a rush, skip the dredging step—the dish will still be delicious with a simpler preparation!
Tuscan Chicken
Ingredients
- 1 lb boneless skinless chicken breast
- Salt & pepper for seasoning
- ½ cup all-purpose flour
- 2 Tablespoons avocado or olive oil
For the Sauce
- 1 Tablespoons olive oil
- ½ cup yellow onion sliced thin
- 1 red bell pepper sliced thin
- ½ cup sun dried tomatoes drained of oil and sliced thin
- 1 ½ Tablespoons minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon crushed red pepper
- ½ cup chicken broth
- 1 ¼ cups heavy cream
- ½ cup grated parmesan cheese
- 2 cups baby spinach
Instructions
- Use a sharp knife to filet each chicken breast into two thin pieces. Sprinkle chicken all over with salt and pepper. Dredge through the flour and set aside.
- Heat oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken to the skillet and cook until golden brown. Flip and cook until cooked through. Remove chicken from skillet, place on a plate and set aside.
- Reduce stovetop heat to medium and add a tablespoon of oil to your pan. Add the onion and bell pepper and cook until softened.
- Add garlic and tomatoes and cook, stirring, until garlic is fragrant, then cook for an additional 30 seconds.
- Stir in dried basil, dried thyme, salt, pepper, and crushed red pepper.
- Gradually add in the chicken broth, make sure to scrape the bottom of the pan as you do so that any browned bits are worked back into the sauce. Cook until liquid is reduced by 50 percent.
- Slowly drizzle in cream, stirring until fully combined.
- Add parmesan cheese and spinach and cook until the cheese is melted and the spinach is wilted. Taste-test and add additional salt and pepper if needed.
- Add the chicken back to the pan and allow to warm through. Serve immediately (this dish is delicious served as-is or over pasta).