There is something truly satisfying about a one-pan dinner that feels both luxurious and completely achievable on a Tuesday night. This Creamy Tuscan Chicken Recipe is exactly that. It features tender, golden-brown chicken breasts bathed in a rich, velvety sauce studded with sweet sun-dried tomatoes, wilted spinach, and fragrant garlic. The colours alone—the deep green of the spinach against the creamy, pale sauce and pops of red—are enough to make your mouth water before you’ve even taken a bite.

This dish has a permanent spot in my weekly meal rotation. In fact, I make this at least once a week – it’s become a family favourite. The beauty of this Tuscan chicken lies in its layers of flavour. It’s savoury, creamy, and has just enough tang from the tomatoes and salty Parmesan to keep every mouthful interesting. It’s the kind of meal that brings everyone to the table, and the aromas that fill the kitchen while it’s simmering away are simply wonderful.

Whether you’re looking for a reliable weeknight dinner that comes together in about 35 minutes or something special to serve when you have friends over, this recipe delivers. It’s straightforward to make, uses ingredients that are easy to find, and the result is a dish that tastes like it came from a charming Italian trattoria. We love serving it with some crusty bread to ensure not a single drop of that glorious sauce goes to waste.

Recipe Overview

This Creamy Tuscan Chicken Recipe delivers succulent chicken in a garlic-infused cream sauce with sun-dried tomatoes and spinach. The process is streamlined: we sear the chicken, create the sauce in the same pan to capture all the flavour, and then unite everything for a final simmer. After testing this recipe five times, I finally got it just right—the key is not to rush the sauce and to let the flavours meld properly over a gentle heat.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Tuscan Chicken Recipe

• Genuine Flavour: The sauce is the star here. It’s built on a base of savoury chicken stock and rich double cream, then layered with the intense sweetness of sun-dried tomatoes, the pungent hit of fresh garlic, and the salty, nutty depth of freshly grated Parmesan cheese.
• Ready in Under 40 Minutes: From start to finish, this entire meal comes together in about 35 minutes, making it a brilliant choice for those evenings when you want something impressive without spending hours in the kitchen.
• Flexible Recipe: This recipe is wonderfully adaptable. You can stir in some sliced mushrooms with the garlic for an earthier taste, add a pinch of red pepper flakes for some warmth, or even swap the chicken for pan-seared salmon fillets.
• Great for a Cosy Night In: It works beautifully for a satisfying family dinner, but it’s also sophisticated enough for a date night or a relaxed evening with friends. It has that special quality that makes any meal feel a little more memorable.
• Family Tested: This is one of those rare dishes that my whole family agrees on. The sauce is so flavourful that even the fussiest eaters don’t seem to notice the mountain of spinach wilted into it. It always gets compliments.

Creamy Tuscan Chicken Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

Using good quality ingredients makes all the difference here, especially with the sun-dried tomatoes and Parmesan. I find that using sun-dried tomatoes packed in oil (like the ones from Sacla’) gives the sauce a much richer flavour base than the dry-packed variety. They’re softer and infuse the dish with their wonderfully intense, sweet flavour.

• 4 boneless, skinless chicken breasts (about 600g total), pounded to an even thickness of about 2cm
• 50g plain flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 80g sun-dried tomatoes in oil, drained and roughly chopped
• 250ml chicken stock
• 300ml double cream
• 60g freshly grated Parmesan cheese
• 150g fresh spinach
• 1 tsp dried oregano
• Fresh basil or parsley, for garnish (optional)

Marcus’s Tip: Don’t discard the oil from the sun-dried tomato jar! Use a tablespoon of it instead of the olive oil for frying the chicken. It adds an extra layer of deep, savoury tomato flavour right from the start.

How to Make This Creamy Tuscan Chicken Recipe

The process for this creamy chicken dish is quite straightforward. We build layers of flavour in a single pan, which not only makes for a delicious meal but also means less washing up afterwards. Just follow these steps for a perfect result every time.

1. Prepare the Chicken: In a shallow bowl, mix together the plain flour, salt, and black pepper. Pat the chicken breasts dry with a paper towel, then dredge each one in the flour mixture, shaking off any excess. This light coating helps to create a lovely golden crust.
2. Sear the Chicken: Heat the olive oil and butter in a large, heavy-bottomed frying pan over a medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 5-7 minutes on each side, until golden brown and cooked through (the internal temperature should reach 74°C). Remove the chicken from the pan and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic to the pan and cook for about 60 seconds until fragrant, stirring constantly to prevent it from burning. Add the chopped sun-dried tomatoes and dried oregano, and cook for another minute.
4. Build the Sauce: Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom—this is where so much flavour is hiding! This technique, known as creating a fond, is key to a deep, savoury sauce.
5. Make It Creamy: Bring the stock to a simmer and let it reduce by about a third, which should take 3-4 minutes. Reduce the heat to low, then slowly pour in the double cream, stirring continuously. I find that letting the cream come to room temperature for about 15 minutes before adding it to the hot pan helps prevent it from splitting.
6. Add Cheese and Spinach: Gently stir in the grated Parmesan cheese until it has melted and the sauce is smooth. The cheese will get gloriously melty and thicken the sauce nicely. Add the fresh spinach in large handfuls, stirring it into the sauce until it has completely wilted. This may look like a lot of spinach at first, but it cooks down significantly.
7. Finish the Dish: Return the seared chicken breasts (and any juices from the plate) to the pan, nestling them into the creamy sauce. Let everything simmer together gently for 2-3 minutes, allowing the chicken to warm through and soak up the flavours of the sauce.
8. Serve Immediately: Spoon the sauce over the chicken and garnish with fresh basil or parsley if you like. Serve hot with your favourite sides.

Tips From My Kitchen

• Temperature Control: It’s vital to keep the heat on medium-low once you add the cream and Parmesan. If the sauce gets too hot or boils, the cream can curdle and the cheese can separate, resulting in a greasy, grainy texture. Slow and gentle is the way to go.
• The Secret Step: I learned that properly deglazing the pan is the most important step for a flavourful sauce. Those little caramelised bits stuck to the bottom after searing the chicken are pure gold. Don’t be timid when scraping them up with your wooden spoon; they will dissolve into the stock and form the foundation of your sauce.
• Make-Ahead: While the dish is best enjoyed fresh, you can get a head start by prepping the ingredients. The garlic can be minced, tomatoes chopped, and chicken seasoned and stored in the fridge for up to 8 hours before you start cooking.
• Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan on the hob over a low heat. You may need to add a splash of milk or chicken stock to loosen the sauce as it will thicken upon chilling.

Equipment You’ll Need

• Large frying pan or skillet (a cast-iron or heavy-bottomed stainless steel one works best for an even sear)
• Sharp knife and cutting board
• Shallow bowl for flouring the chicken
• Tongs for turning the chicken
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: Don’t try to squeeze all the chicken into the pan at once if it doesn’t fit in a single, un-touching layer. Cooking in batches ensures each piece gets direct contact with the hot surface, creating that beautiful golden-brown crust. Overcrowding will steam the chicken, leaving it pale and rubbery.
• Using a high heat for the sauce: As mentioned, a boiling cream sauce is a recipe for disaster. Once the chicken is cooked, conduct all subsequent steps over a medium to low heat to maintain a smooth, stable sauce.
• Not resting the chicken: After searing, let the chicken rest on a plate for a few minutes while you make the sauce. This allows the juices to redistribute throughout the meat, guaranteeing a tender and moist result. Don’t forget to pour any resting juices back into the sauce!

Delicious Variations to Try

Once you’ve mastered the classic recipe, feel free to experiment. This dish is a fantastic canvas for other flavours and ingredients. Here are a few ideas to get you started:

• Spicy Tuscan Chicken: Add 1/2 teaspoon of crushed red pepper flakes along with the garlic to give the sauce a gentle, warming heat that contrasts beautifully with the creaminess.
• Add Mushrooms and Onions: For an earthier version, sauté some sliced chestnut mushrooms and a finely chopped shallot after you’ve removed the chicken and before you add the garlic. It creates another delicious layer of flavour. For other one-pot meal ideas, check out my Creamy Chicken And Rice Recipe One Pot Meal.
• Tuscan Salmon or Prawns: This sauce is divine with seafood. Pan-sear salmon fillets until the skin is crisp, or quickly cook some king prawns, then set them aside and make the sauce as directed. Return the seafood to the pan at the end to warm through.

What to Serve With This Creamy Tuscan Chicken Recipe

The sauce is so good you won’t want to waste a drop. The accompaniments are all about soaking it up and balancing the richness of the dish.

• Pasta: Serve the chicken and sauce over a bed of fresh tagliatelle or pappardelle. The wide noodles are perfect for catching the creamy sauce.
• Crusty Bread: A simple loaf of crusty sourdough or focaccia is non-negotiable in our house. It’s ideal for mopping up every last bit of sauce from the plate.
• Creamy Polenta or Mashed Potatoes: For a truly comforting meal, serve this Tuscan chicken over a bowl of soft, creamy polenta or buttery mashed potatoes.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works wonderfully. Its acidity cuts through the richness of the cream sauce without overwhelming the dish’s delicate flavours.

Frequently Asked Questions

Creamy Tuscan Chicken Recipe

A decadent one-pan meal featuring pan-seared chicken breasts smothered in a rich, creamy garlic sauce with sun-dried tomatoes, spinach, and Parmesan cheese.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 830

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts (about 600g total), pounded to an even thickness of about 2cm
• 50 g plain flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 cloves garlic minced
• 80 g sun-dried tomatoes in oil drained and roughly chopped
• 250 ml chicken stock
• 300 ml double cream
• 60 g freshly grated Parmesan cheese
• 150 g fresh spinach
• 1 tsp dried oregano
• Fresh basil or parsley for garnish (optional)

Method

 

1. Prepare the Chicken: In a shallow bowl, mix together the plain flour, salt, and black pepper. Pat the chicken breasts dry with a paper towel, then dredge each one in the flour mixture, shaking off any excess. This light coating helps to create a lovely golden crust.
2. Sear the Chicken: Heat the olive oil and butter in a large, heavy-bottomed frying pan over a medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 5-7 minutes on each side, until golden brown and cooked through (the internal temperature should reach 74°C). Remove the chicken from the pan and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic to the pan and cook for about 60 seconds until fragrant, stirring constantly to prevent it from burning. Add the chopped sun-dried tomatoes and dried oregano, and cook for another minute.
4. Build the Sauce: Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom—this is where so much flavour is hiding! This technique, known as creating a fond, is key to a deep, savoury sauce.
5. Make It Creamy: Bring the stock to a simmer and let it reduce by about a third, which should take 3-4 minutes. Reduce the heat to low, then slowly pour in the double cream, stirring continuously. I find that letting the cream come to room temperature for about 15 minutes before adding it to the hot pan helps prevent it from splitting.
6. Add Cheese and Spinach: Gently stir in the grated Parmesan cheese until it has melted and the sauce is smooth. The cheese will get gloriously melty and thicken the sauce nicely. Add the fresh spinach in large handfuls, stirring it into the sauce until it has completely wilted. This may look like a lot of spinach at first, but it cooks down significantly.
7. Finish the Dish: Return the seared chicken breasts (and any juices from the plate) to the pan, nestling them into the creamy sauce. Let everything simmer together gently for 2-3 minutes, allowing the chicken to warm through and soak up the flavours of the sauce.
8. Serve Immediately: Spoon the sauce over the chicken and garnish with fresh basil or parsley if you like. Serve hot with your favourite sides.

Notes

Delicious served over pasta, mashed potatoes, or with crusty bread to soak up the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I hope you enjoy making this Creamy Tuscan Chicken Recipe as much as my family and I enjoy eating it. It’s a truly special dish that transforms simple ingredients into something exceptional. If you’re looking for another family hit, our Easy Ground Beef Tacos Recipe is always a winner. I’d love to hear how this Tuscan chicken turns out for you, so please feel free to leave a comment below with your thoughts and any variations you tried!

Happy cooking,
Marcus