A trip to Tuscany might not be on your agenda this week, but this Tuscan Chicken recipe is the next best thing! Sweet sun-dried tomatoes, plenty of garlic, and a creamy white wine sauce gives everyday chicken breasts an Italian-inspired upgrade. Mangia!
Why You’ll Love This Creamy Tuscan Chicken Recipe
- A Restaurant-Style Meal at Home. If you love Tuscan garlic chicken from Olive Garden, or other Italian chicken dishes like Chicken Marsala, Chicken Saltimbocca, and Chicken Piccata, this Tuscan chicken will be your jam. Simple ingredients come together to create the most delectable chicken dinner!
- No Heavy Cream. We keep things light and healthy by swapping the usual heavy cream with just 1/2 cup of half-and-half. You’ll still get a silky smooth cream sauce, without the unnecessary heaviness. The creamy white wine sauce in Chicken Fricassée give the same delish creamy but not too heavy vibes.
- Serve It So Many Ways. Pair Tuscan chicken with Roasted Red Potatoes, Instant Pot Brown Rice, or Lemon Pasta—however you plate it, it’s going to be a hit with the whole family.
- Simple Enough for a Weeknight. Prep all of your ingredients before you start cooking and this Tuscan chicken recipe is a breeze. If you’re on the hunt for more 30 minute meals like Garlic Shrimp Pasta and Italian Sausage Pasta, you’ll want to save this Tuscan chicken too!
How to Make Tuscan Chicken
- Chicken Breasts. You’ll need to fit all of the cooked chicken into a single skillet; for this reason, I recommend using smaller skinless chicken breasts. Or, cook in batches.
- Kosher Salt and Ground Black Pepper. The go-to ingredients for seasoning savory dishes.
- Oil-Packed Sun-Dried Tomatoes. You’ll need both the tomatoes themselves, and also some oil from the jar.
- Unsalted Butter. For a velvety sauce and indulgent flavor.
- Shallot. Some describe the flavor as a cross between onion and garlic, making it perfect for Tuscan chicken.
- Garlic. Use medium-size cloves.
- Italian Seasoning. All the herbs you need in a single jar!
- Fresh Baby Spinach. This will wilt down quite a bit and provides color and nutrition.
- White Wine or Reduced-Sodium Chicken Broth. If you’re using wine, choose a dry variety like Pinot Grigio or Sauvignon Blanc. The wine would be great pairing as well!
- Half-and-Half. For that creamy finish.
- Fresh Basil or Fresh Parsley. Choose your favorite or use whichever one you happen to have on hand!
- Pound the Chicken. this helps it cook evenly.
- Heat the Oil and Butter. Use the sun-dried tomato oil for extra flavor.
- Cook the Chicken. Sear each side in batches, adding more oil and butter between batches.
- Cook the Aromatics. Reduce the heat to medium and cook the shallot, garlic, and herbs all together.
- Deglaze the Pan. Scrape off the browned bits for max flavor.
- Add the Spinach. Stir in the spinach a few handfuls at a time.
- Finish the Sauce. Add the half-and-half and sun-dried tomatoes; simmer until thickened.
- Warm the Chicken and Serve. Place the chicken in the skillet and baste it with the sauce until the Tuscan chicken breasts are warmed through. Sprinkle with herbs, plate, and ENJOY!
- Use Chicken Thighs. Swap the chicken breasts for boneless, skinless chicken thighs. (If you prefer chicken thighs to breasts, check out my Smoked Chicken Thighs and Air Fryer Chicken Thighs too!)
- Try Different Herbs. Fresh thyme leaves or minced rosemary also pair well with the flavors in Tuscan chicken.
- Swap Out the Spinach. Use lacinato kale for a heartier green, arugula for some peppery bite, or chard for something different—you can also cook the chard stems with the shallot.
- Add Some Olives. The briny taste of olives is fabulous in Mediterranean-inspired dishes like Tuscan chicken, and it always works well with sun-dried tomatoes.
- Finish With Fresh Parmesan. Grated Parmesan cheese adds some umami and cheesy goodness.
- To Store. Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat. As with my Lemon Butter Chicken, I recommend warming the sauce in a small saucepan over medium-low heat and warming the chicken breasts in the microwave for best results. Then, pour the sauce over the chicken and serve.
- To Freeze. Freeze Tuscan chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
What to Serve with Tuscan Chicken
- Pasta. Make it a Tuscan chicken pasta! If you’d like to make this into a pasta dinner, you can double the ingredients for the sauce and then divide the sauce and chicken over bowls of cooked pasta.
- Healthy Grains. Add some extra protein with quinoa, or go with farro, which is often used in Italian cuisine.
- Rice. Basic brown rice is great here, or try Lemon Rice for extra flavor.
- Vegetables. There’s already spinach in this dish, but if you want to up the veggie factor even more, try Roasted Green Beans or Sautéed Broccoli.
- Bread. Keep it simple and serve your Tuscan chicken alongside thick slices of Rosemary Olive Oil Bread or No Knead Focaccia for sopping up that creamy sauce.
Recommended Tools to Make this Recipe
- Skillet. I love that this one goes from stovetop to oven, which makes it super versatile.
- Instant Read Thermometer. Never over-cook your chicken again!
- Chef’s Knife. There’s no need for fancy herb tools when you have a good chef’s knife at the ready.
Recipe Tips and Tricks
- Have a Mise en Place. This is French for: prep your ingredients so they’re ready to go! (Okay, that’s not an exact translation, but you catch my drift.) Tuscan chicken is a recipe that moves fast and stopping to measure seasonings or chop veggies will slow you down—and might leave you with overcooked chicken.
- Make Sure the Chicken Is Even in Thickness. It’s especially important when pan-cooking chicken to pound it so it’s just as thick on the edges as it is in the middle. Otherwise, you’ll end up with tough, overcooked edges or an undercooked center.
- Use an Instant-Read Thermometer. A meat thermometer is always the best way to know when your chicken is done cooking. I remove the chicken from the pan when it reaches 155 to 160 degrees F because as it rests, the temperature will rise to a safe 165 degrees F, which guarantees fully cooked chicken that’s never over-cooked.
- 4 small chicken breasts about 1 1/2 pounds
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon ground black pepper
- 1 tablespoon oil from the jar of sun-dried tomatoes divided
- 1/4 cup oil-packed sun-dried tomatoes drained and patted dry
- 2 tablespoons unsalted butter divided
- 1 shallot diced
- 3 cloves garlic minced (about 1 tablespoon)
- 1/2 teaspoon Italian seasoning
- 6 ounces fresh baby spinach
- 1/2 cup white wine or reduced sodium chicken broth
- 1/2 cup half-and-half
- Chopped fresh basil or parsley for serving
- Pat the chicken dry, then lightly pound it into an even thickness. Season both sides with 1/2 teaspoon of the salt and the pepper.
- In a large skillet, heat 1/2 tablespoon of the sun-dried tomato oil over medium high heat. Add 1 tablespoon of the butter, then swirl to melt.
- Add the first two pieces of chicken carefully into the skillet. Cook on the first side for 4 minutes, then flip and cook on the second side until golden and the chicken is cooked through, about 3 to 4 minutes more (chicken is considered cooked at 165°F—I prefer to remove it 5 to 10 degrees early, as its temperature will rise as it rests). Transfer to a plate. Add the remaining 1/2 tablespoon sun-dried tomato oil and 1 tablespoon butter. Cook the next two pieces of chicken in the same manner, then remove to a plate.
- Reduce the heat to medium, then add the shallot. Cook until the shallot is softened, about 4 minutes. Stir in the garlic, Italian seasoning, and remaining 1/4 teaspoon salt. Let cook just until the garlic is fragrant, about 30 seconds
- Add the wine, then scrape to remove any stuck-on browned bits. Simmer until the wine reduces by half, about 2 minutes.
- Stir in the spinach a few handfuls at a time, until it wilts.
- Stir in the half-and-half and sun-dried tomatoes. Reduce the heat to medium-low and let simmer until slightly thickened, about 3 minutes.
- Return the chicken to the skillet, basting it with the sauce to coat. Let warm through for a few minutes. Sprinkle with basil. Enjoy hot.
- TO STORE: Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: I recommend warming the sauce in a small saucepan over medium-low heat and warming the chicken breasts in the microwave for best results. Then, pour the sauce over the chicken and serve.
- TO FREEZE: Freeze Tuscan chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.Sign Me Up