Creamy Tuscan Chicken
by Sommer Collier — on Aug 25, 2025 Creamy Tuscan Chicken features tender, juicy pieces of chicken bathed in an unbelievably rich sun-dried tomato, spinach and cream sauce. It’s an elegant yet rustic Italian-inspired recipe that’ll make you want to lick the plate!
Sommer’s Recipe Notes
Busy? We know we are! And when it comes to making a dinner that is fast, convenient, and flavorful, we love one-pan skillet chicken recipes to the rescue.
Similar to our one-pot Tuscan chicken pasta, this noticeably different creamy Tuscan chicken recipe is an absolute knockout. The chicken is served in a heavy cream sauce loaded with garlic, rosemary, sun-dried tomatoes, baby spinach, basil, and Parmesan cheese. Yes, it’s as amazing as it sounds! Together the flavors are savory, zippy, and decadent, with just the right amount of richness that isn’t too heavy.
Why You’ll Love This Tuscan Chicken Recipe
- Italian-inspired flavors – While not technically an authentic recipe from Tuscany, this dish has classic Italian ingredients you love: Tomatoes, garlic, parm, and basil. True amore!
- Quick and easy dinner – The chicken and creamy sauce are cooked in one pan, and everything comes together in just over 30 minutes. So cooking and cleanup are both a breeze!
- Family-friendly – This chicken dish is a great way to introduce new flavors to your kids and get them to eat their veggies – all while sticking with a decadent chicken in creamy sauce.
Pair with your favorite carb-y sides for a perfectly cozy, comforting, simple, and not-at-all-boring dinner on busy weeknights!
Ingredients and Tips
- Chicken – You can use boneless, skinless chicken breasts or thighs to make Tuscan chicken; it’s totally up to you! Chicken breasts are a good bit leaner, while thighs are more fatty and succulent.
- Olive oil – Use a high-quality oil for the best cooking and flavor, or clarified butter.
- Aromatics – We’ve got a flavor trifecta of onion, garlic, and fresh rosemary.
- Sun-dried tomatoes and heavy cream – These two ingredients are what give the dish its Tuscan-inspired vibe.
- Greens – We use a combination of baby spinach and fresh basil leaves for a bit of freshness and extra Italian flavor.
- Parmesan cheese – I recommend freshly grating the parmesan. Then you skip any preservatives and fillers often found in ready-to-use shredded and grated cheese.
How to Make Creamy Tuscan Chicken
Tip for Success – In a large skillet, bring the sauce to a gentle simmer, but do not let it boil or burn. You want to keep the heat only as high as it needs to be and stir frequently.
Find the full Creamy Tuscan Chicken recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Store the chicken and cream sauce in an airtight container and keep in the refrigerator for up to 3 days. It still tastes delicious, but note that the spinach and basil will wilt more.
- Freezing – I don’t recommend trying to keep Tuscan chicken in the freezer. The delicate cream sauce won’t hold up well to being frozen, thawed, and reheated.
- Reheating – Microwave leftovers in 20-second bursts at 50% power. Stir the cream sauce around after each burst. And you might want to add a splash of heavy cream or milk to loosen the sauce if it becomes tight in the fridge.
Serving Suggestions
Serve the chicken pieces warm with pasta, white rice, or mashed potatoes, plus generous spoonfuls of the luscious Italian-inspired cream sauce. For a lower carb meal, consider serving Tuscan chicken over cauliflower rice – it’s much lighter, but still so satifying!
And I highly encourage you to have a basket of warm crusty bread on the table, too. You want to soak up every drop of the sauce!
Balance all of that richness with a fresh salad on the side. Drizzle some Italian dressing over a bed of mixed greens, or whip up a Caesar with homemade salad dressing.
Creamy Tuscan Chicken Recipe
Video
Ingredients
- 3 pounds boneless chicken pieces breasts or thighs
- 2 tablespoons olive oil
- 1 large onion diced
- 4-5 cloves garlic minced
- 1 tablespoon fresh rosemary minced
- ½ cup sun-dried tomatoes drained and chopped
- 1 cup heavy cream + ½ cup water
- 1 cup baby spinach leaves
- ½ cup basil leaves
- ½ cup grated parmesan cheese
- Salt and pepper
Instructions
- Set a large cast-iron skillet (or sauté pan) over medium heat. Add oil to the pan. Salt and pepper the chicken pieces on both sides.
- Once the oil is hot, sear the chicken pieces for 4-5 minutes per side. Set a holding plate to the side of the skillet. Once the chicken is cooked, move it to the holding plate.
- Add the onions to the skillet. Sauté for 3-4 minutes, then stir in the garlic, rosemary, and sun-dried tomatoes. Sauté for another 1-2 minutes.
- Pour in the heavy cream and water. Bring the sauce to a simmer, and simmer for 2 minutes. Then add the spinach leaves, basil leaves, and Parmesan cheese. Stir well.
- Once the greens have wilted, gently place the chicken pieces back in the sauce. Toss the chicken to coat and simmer another 2-3 minutes to warm the chicken. Serve warm with pasta, rice, or potatoes.
Notes
- Storing Leftovers – Store the chicken and cream sauce in an airtight container and keep in the refrigerator for up to 3 days. It still tastes delicious, but it should be noted that the spinach and basil will wilt more.
- Freezing – I don’t recommend trying to freeze Tuscan chicken. The delicate cream sauce won’t hold up well to being frozen, thawed, and reheated.
- Reheating – Microwave leftovers in 20-second bursts at 50% power. Stir the cream sauce around after each burst. And you might want to add a splash of heavy cream or milk to loosen the sauce if it becomes tight in the fridge
Nutrition
Frequently Asked Questions
I suggest using half and half if you have to substitute heavy cream. Yes, technically, you can use whole milk, but the sauce won’t be as thick or taste quite so luscious.
No, this dish definitely leans towards rich and is not a low calorie or low fat recipe. But OMG, is it worth it! (In moderation, of course.)
