Creamy Tuscan Chicken is a gourmet homemade meal that takes just 30 minutes! Made with chicken, sundried tomatoes, spinach, mushrooms, spices, cheese, and heavy cream, this is a perfect family-friendly recipe to whip up on any night of the week.
Creamy Chicken and Spinach
It’s no secret that I love making food, but sometimes after a day of recipe testing, the last thing I want to do is cook dinner. That’s why recipes like Creamy Tuscan Chicken come in handy for those busy nights when I want a delicious, satisfying meal without a lot of work!
While it’s beautiful and tasty enough to serve to company, it’s also easy enough to whip up on any weeknight after the family comes home from work or school.
This Creamy Tuscan Chicken recipe is sponsored by Hood® Cream, all opinions are mine alone.
What is Tuscan Chicken?
This creamy chicken dish is believed to have originated in the Tuscan region of Italy. It’s made with lightly pan-fried chicken cutlets, creamy asiago cream sauce, and loaded with sundried tomatoes, spinach, and mushrooms.
One Pan Tuscan Chicken Ingredients
Chicken Tuscan Sauce Ingredients
- skinless chicken breasts
- sea salt
- ground black pepper
- garlic powder
- all-purpose flour
- olive oil
- chicken broth
- heavy cream
- kosher salt
- ground black pepper
- Italian seasonings
- Asiago cheese
- baby spinach
- sun-dried tomatoes
- baby bella mushrooms
- fresh parsley
- Parmesan Cheese
How to make sauce for Creamy tuscan Chicken
This is a simple sauce made by deglazing the pan with chicken broth after cooking the chicken so you get all the tasty bits. Then, heavy cream, Asiago cheese, and garlic make up the rest of this rich and delicious sauce recipe.
Creamy Chicken and Spinach Tips and Variations
Sundried Tomatoes: These make the dish – do not omit them! In fact, we often love adding some of the oil from the jar into the sauce for more flavor. However, the added oil can cause the sauce to break when refrigerated and reheating leftovers, so this method is best for when you plan to enjoy the whole dish right after cooking.
Mushrooms: I know not everyone is a fan, and in my opinion, these can definitely be left out without any other changes to the recipe.
Spinach: originally this recipe called for just 1 cup of spinach, but over the years we have made this recipe A LOT and found that a whole tub of spinach works best in the dish!
Gluten Free: You can skip the dredge on the chicken if you have a gluten sensitivity. The dredge helps the sauce cling to the chicken but it will still be delicious without it.
Marry Me Chicken: Want to make the famous viral recipe people can’t get enough of? Swap the Asiago for parmesan, swap the spinach for basil, omit the mushrooms, and add in a teaspoon of paprika.
How to make this Tuscan Chicken Skillet
Begin with Chicken
- Slice the chicken breasts in half to create 4 thin cutlets. Season the chicken on both sides with salt, pepper, and garlic powder.
- Spread the flour out on a medium plate and coat each of the chicken cutlets with flour.
- Add the olive oil to a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 3 to 5 minutes on each side until golden brown and an internal temperature of 165 degrees F is reached, and it’s no longer pink in the center.
- Remove the chicken from the pan and transfer to a plate.
Then Make the Sauce
- Add the garlic and chicken broth to the pan and use a wooden spatula to scrape and deglaze the bottom of the pan. Allow the broth to come to a simmer.
- Add in the Heavy Cream, salt, pepper, Italian seasonings, and asiago cheese. Stir frequently until the cheese has melted. Bring the creamy mixture to a simmer, stirring frequently.
- Add in the vegetables and continue to stir until the sauce begins to thicken and the fresh spinach begins to wilt. Add the chicken back into the pan and cook for another 1 to 2 minutes in the creamy sauce.
- Serve by itself with a salad or with pasta. Garnish with parsley and add Parmesan cheese and additional salt and pepper to taste.
This simple recipe is made with chicken cutlets that are seasoned and dredged with flour.
Once cooked, they’re smothered in a rich, creamy garlic sauce made with savory ingredients like spinach, sundried tomato, mushrooms, garlic, Asiago cheese, and Italian spices.
Now, I’ll let you in on a little secret!
To create a truly decadent cream sauce, there’s one ingredient that absolutely can’t be compromised: the cream, of course!
For me, the natural choice is to use Hood Cream, a brand that’s trusted by chefs as well as everyday consumers.
I’ve used Hood dairy products for years, and as I kid, I remember seeing their jugs and cartons in our fridge!
As an adult, I always use a splash of Hood Half & Half in my coffee for a rich, creamy caffeine kick first thing in the morning.
When it comes to dairy products (and your morning cup of coffee), you simply can’t skimp on quality!
What to serve with Creamy Tuscan Chicken
We love serving this Creamy Tuscan Chicken over pasta, but it’s also delicious on it’s own and served with steamed vegetables and garlic bread for soaking up any extra sauce – trust me, you won’t want to leave a drop behind!
How to store this Creamy Tuscan Chicken Recipe
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Tuscan Chicken with Spinach and Sundried Tomatoes
Reheat in the microwave for 1 to 2 minutes until the center of the chicken is warm.
Can Chicken Tuscan be frozen?
While this dish is best fresh, it can be frozen for up to 3 months. I recommend cooking and allowing to cool slightly before transferring to a freezer bag, making sure to squeeze out any excess air. Place it in the fridge to cool completely then transfer to the freezer.
Can One Pan Tuscan Chicken be made ahead of time?
You can make this ahead, but it’s not preferable as the chicken will become soggy and the sauce can break once refrigerated and reheated. It will still taste delicious though!
In my opinion, full-fat heavy cream is the key to making the best possible cream sauce.
In addition to being a quick and family-friendly meal, Creamy Tuscan Chicken is versatile and can be served in a couple of different ways.
Naturally, it’s to die for over pasta (the noodles drenched in the cream sauce are so good — I recommend doubling the sauce recipe).
You can also lighten up this dish with a side salad or a scoop of steamed broccoli.
As “back to school season” draws near, Creamy Tuscan Chicken is a wonderful recipe to have on hand for an easy and hearty dinner to prepare after a long day.
With its rich sauce and zesty flavors, this dish will definitely become a family favorite!
Life is busy, but you can make Creamy Tuscan Chicken for a gourmet 30-minute meal any night of the week.
Made with quality ingredients like heavy cream, this mouthwatering recipe is simple, wholesome, and totally delicious!
Try these other great recipes made with cream!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Creamy One Pan Tuscan Chicken
- ½ cup chicken broth
- 3 cloves garlic minced
- 1 cup heavy cream
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasonings
- ½ cup Asiago cheese grated
- 5 ounces baby spinach
- 8.5 ounces sun-dried tomatoes drained and chopped, see notes
- 8 ounces baby bella mushrooms chopped
- fresh parsley for garnish
- Parmesan Cheese for topping
- Slice the 2 boneless skinless chicken breasts in half to create 4 thin cutlets. Rub the chicken on both sides with the ¼ teaspoon sea salt, ¼ teaspoon ground black pepper, and ¼ teaspoon garlic powder.
- Spread the ½ cup all-purpose flour out on a medium plate and coat each of the chicken cutlets with flour.
- Add the 2 tablespoons olive oil to a large skillet and heat over medium heat. Add the chicken to the skillet and cook each side for 3 to 5 minutes until golden brown and an internal temperature of 165°F is reached, transfer the chicken to a plate.
- Add the 3 cloves garlic (minced) and ½ cup chicken broth to the pan and use a wooden spatula to scrape and deglaze the bottom of the pan, allow the broth to come to a simmer.
- Add in the 1 cup heavy cream, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon Italian seasonings, and ½ cup Asiago cheese. Stir frequently until the cheese has melted. Bring the creamy mixture to a simmer, stirring frequently.
- Add in the 5 ounces baby spinach, 8.5 ounces sun-dried tomatoes, and 8 ounces baby bella mushrooms and continue to stir until the sauce begins to thicken and the spinach begins to wilt. Add the chicken back into the pan and cook for another 1 to 2 minutes.
- Serve by itself with a salad or with pasta*, garnish with fresh parsley and add Parmesan Cheese and additional salt and pepper to taste.
- If serving with pasta, I recommend doubling the sauce recipe.
- I use fresh sun-dried tomatoes, not the jarred kind. You can use the jarred kind, but I recommend draining and patting with a paper towel before adding to the sauce.
- We use these sundried tomatoes (affiliate link); we prefer the julienne cut because it cuts the prep work. You can usually find them near the pesto and marinara sauce at the grocery store. If you are enjoying the who recipe at the time of making it, feel free to add the oil from the jar in too.
Recipe adapted from Salt & Lavender.