This Creamy Tuscan Chicken is always a crowd pleaser! Tender, juicy chicken breasts smothered in a rich, white wine cream sauce with fresh spinach and sun dried tomatoes. An impressive meal for a dinner party or a date night in!
Fail-Proof Tuscan Chicken Recipe
These tender and flavorful chicken breasts make for a restaurant-quality meal cooked right at home! The chicken breasts are submerged in white wine and rest on a bed of fresh spinach while they bake, keeping the juices locked in.
The spinach and sun dried tomatoes bring in important vitamins and minerals. Garlic and parmesan cheese add a few sharp notes to cut through the savory meat and earthy vegetables.
Be sure to serve this chicken on a bed of pasta or mashed potatoes so you don’t lose a single drop!
What Exactly Is Tuscan Chicken?
Tuscan chicken got its start in the Tuscany region of Italy, which is where it gets its name. It’s a traditional Italian dish starring chicken in a white wine, parmesan cream sauce with spinach and sun dried tomatoes.
You can use chicken breasts or chicken thighs, bone-in or boneless. We used boneless, skinless chicken thighs for our recipe, but you can swap out bone-in if you like.
The cooking time for bone-in chicken will be longer, so you’ll need to adjust the recipe accordingly.
Ingredients You’ll Need
Here’s what you’ll need to throw together this mouth-watering chicken dish. Scroll down to see the exact ingredients in the recipe card.
- Chicken Breast: Boneless, skinless
- Basil: Dried.
- Garlic Powder
- Olive Oil
- Fresh Baby Spinach
- White Wine: Any label should work, just not a very sweet variety
- Chicken Broth
- Sun Dried Tomatoes
- Parmesan Cheese
- Heavy Cream
- Salt and Pepper
- Flour: To thicken the sauce as needed.
How to Make Creamy Tuscan Chicken
This chicken comes together in just a handful of steps. With only 15 minutes of active prep, getting dinner on the table is a breeze.
- Prep Your Ingredients: Preheat the oven to 400°F. Season the chicken breasts on both sides with the basil, salt, pepper, garlic powder and paprika.
- Sear the Chicken: Pour the olive oil into a large, 12-inch skillet over medium heat. Add the chicken breasts and cook them for 3-4 minutes on each side, or until the chicken browns. Transfer the chicken to a plate and cover it with foil.
- Make the Sauce: Add the onion to the same skillet and cook it for 2-3 minutes, or until it softens. Add the garlic and cook it for 1 minute longer, then season it with salt and black pepper. Sprinkle in the flour and stir to combine it with the onions and garlic. Pour in white wine and let it reduce for 1 minute. Pour in the chicken broth while whisking, then follow it up with the heavy cream, parmesan cheese and sun dried tomatoes. Bring the sauce back to a simmer and let it cook for 5 minutes, or until it thickens. Taste it and adjust the salt and pepper as needed.
- Bake the Chicken: Place the spinach in the bottom of a 9″ x 13″ baking dish. Lay the chicken breasts on top of the spinach and then pour the sauce on top of the chicken, making sure to cover the spinach as much as you can with the sauce. Cover the dish tightly with foil and pop it in the oven for 25 minutes. Test to make sure that the chicken is cooked through to 160°F using a meat thermometer. Remove it and let it rest, covered, for 5 minutes.
- Plate and Serve: Place the chicken breasts onto a platter. Slice the chicken before serving it to make portioning easier. Pour the spinach and sauce over the top. Garnish the chicken with more parmesan cheese and fresh black pepper if desired.
Tips for Success
This Tuscan chicken is sure to impress your friends, family or date with its complex, sophisticated flavors. Here are some things to keep in mind so it comes out perfect every time.
- Tenderize the Chicken: An easy way to get your chicken breasts to cook evenly is to pound them out before baking, until they have the same thickness all the way through. This will help to keep some parts from drying out as they cook.
- Use the Right Pan: When you cook an acidic ingredient like sun dried tomatoes in a cream-based sauce, a chemical reaction can happen to make your sauce curdle. This is more likely to happen if your pan is made of cast iron or copper and less likely to happen with ceramic or stainless steel, so make sure you choose the right pan.
- Scrape the Pan: When you make the sauce in the pan, use a wooden spoon to scrape the bottom as you stir it. This will infuse the flavor-packed char on the bottom of the pan into your sauce, making it taste even better.
Creamy Tuscan Chicken is a classic dish for a reason, but that doesn’t mean you can’t experiment with it. Try one of these ways to add a little of your own flair.
- Add Mushrooms: Many traditional Tuscan chicken recipes also include this classic ingredient. Sautée some mushrooms and throw them in the sauce to add body and texture.
- Swap Spinach With Kale: If you want your greens to hold up a little better in the sauce, try switching out the spinach for kale. It’s a heartier vegetable that will keep its shape more as it cooks. Make sure you chop it up before adding it to the recipe.
- Add Red Bell Pepper: Roasted red bell pepper makes a great substitute for sundried tomato in this recipe. These two red veggies have a similarly rich, strong flavor.
- Try Chicken Legs: Chicken legs or chicken thighs make another good cut for this dish. Make sure you adjust cooking times so that the chicken cooks all the way through to the recommended cooking temperature of 165 degrees.
- Go With Shrimp: In fact, it’s perfectly possible to move away from chicken altogether. Instead of baked chicken, use seared shrimp in this dish for a fun new flavor.
- Spice It Up: There are a few ways to add a little kick to this dish. The more traditional way is to throw in some red pepper flakes, but you can also go for a stronger spice with hot sauce or cayenne. Another option is to add a little jalapeño in with the sundried tomatoes.
You may want to cut the chicken into smaller servings, since this recipe makes a ton of food. I love to lay out a bed of couscous for this meal. The tiny pearls soak up any extra sauce so that not a single drop is wasted.
You can also serve Tuscan chicken on top of some fluffy Mashed Potatoes, and pasta or rice work nicely as well.
Once you’ve laid the chicken over your grain of choice, drizzle a few generous spoonfuls of sauce from the baking dish all over the top. Serve a helping of tender vegetables like these Green Beans Almondine on the side, and you’ve got a winner chicken dinner!
Storage and Reheating
Not only is this chicken easy to store, it’s also great for making ahead of time. The chicken stays juicy in the cream sauce, and everything reheats beautifully in the microwave.
Slicing the chicken breasts ahead of time will help the chicken to reheat quicker and more evenly. Keep it covered tightly in the fridge for up to 3 days.
Does Tuscan Chicken Freeze Well?
Tuscan chicken isn’t always the best thing to freeze. This is because the acid and cream in the sauce can sometimes make it curdle.
You can freeze the chicken by itself up to 3 months, then defrost it overnight, make the sauce and cook the chicken in it as you would normally.
More Comforting Italian Dinner IdeasPrint
Juicy, tender chicken breasts smothered in a rich white wine sauce make Creamy Tuscan Chicken a comforting dish full of bold Italian flavor. A delicious special occasion dinner or date night in!
For The Chicken Breasts
- 2 1/2 pounds boneless, skinless chicken breast
- 2 teaspoons dried basil
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 2 tablespoons olive oil
- 1 pound fresh baby spinach
For The Sauce
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
- 1 tablespoon flour
- 1/2 cup dry white wine (such as pinot grigio, sauvignon blanc or chardonnay)
- 2 cups chicken broth
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 3 ounces (about 1 cup) sliced sundried tomatoes, drained of any oil
- Preheat the oven to 400°F.
- Season the chicken breasts on both sides with the basil, salt, pepper, garlic powder and paprika.
- Pour the olive oil into a large, 12-inch skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side, until the chicken is browned. Transfer to a plate and cover with foil.
- Add the onion to the same skillet and cook for 2-3 minutes, until softened. Add the garlic and cook one minute longer, then season with the salt and black pepper. Sprinkle in the flour and stir to combine with the onions and garlic. Slowly pour in the white wine to deglaze the skillet and let the wine reduce for 1 minute. Pour in the chicken broth while whisking, followed by the heavy cream, parmesan cheese and sundried tomatoes. Bring the sauce back to a simmer and let the sauce cook for 5 minutes to thicken.
- Taste the sauce for seasoning and adjust if needed with more salt and pepper.
- Place the spinach in the bottom of a 9″ x 13″ baking dish. Place the chicken breasts on top of the spinach and then pour the sauce on top of the chicken, making sure to cover the spinach as much as you can with the sauce.
- Cover the dish tightly with foil and cook for 25 minutes. Test to make sure that the chicken is cooked through by using a meat thermometer to register the thickest part of the chicken breast at 160°F. Remove the chicken from the oven at 160°F and let sit, covered, for 5 minutes to rest.
- Place the chicken breasts onto a platter (slicing the chicken before serving will make it easier to portion) and then pour the spinach and sauce over the top. Garnish with more parmesan cheese and fresh black pepper if desired.
- To Store: Keep covered tightly in the fridge for up to 3 days.
- To Freeze: Freeze the chicken by itself up to 3 months, defrost overnight, and cook in the sauce as you would normally.
- To Reheat: Reheat over the stove or in the microwave at 20-second intervals.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: italian chicken, chicken dinner ideas, italian dinner ideas