Tuscany on Your Plate: Easy Creamy Tuscan Chicken Recipe
This Creamy Tuscan Chicken recipe is easy and delicious! Plus, we have tons of inspiration on what to serve with Tuscan Chicken so you can create an Italian feast your whole family will love!
This Creamy Tuscan Chicken meal is super easy to throw together and will make you fall in love with the flavors of Tuscany. It’s made with simple ingredients and is a great option when you want to serve a visually impressive meal that requires minimal effort.
The sauce for this creamy Tuscan Chicken recipe is the star of the show and combines the richness of heavy cream and Parmesan cheese with the tanginess of tomatoes and garlic. You won’t be able to get enough of this delicious sauce. Plus, it pairs beautifully with all types of pasta, so go ahead and choose your favorite.
What You’ll Need To Make the Best Tuscan Chicken Recipe
- 1 TBSP olive oil
- 4 boneless skinless chicken breasts (approximately one pound. Cut large chicken breasts in half if needed)
- 3 TBSP butter
- 4 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved
- 3 cups of fresh spinach
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- Salt, black pepper, and Italian seasoning blend
- Prepared pasta of your choice, cooked to al dente
Substitution Options
- You can use sun-dried tomatoes instead of cherry tomatoes if you choose.
- If you don’t have heavy cream, you can make a one-for-one substitution with cream cheese in this recipe.
- You can substitute 1/2 teaspoon of garlic powder if you do not have fresh garlic. (1/8th of a teaspoon of garlic equals one fresh garlic clove.)
How to Make the Best Creamy Tuscan Chicken
Begin by seasoning the chicken on all sides with salt, pepper, and Italian seasoning to your taste.
Next, heat a large skillet over medium heat. Once hot (about 2 minutes), add the olive oil and let it heat up for about 30 seconds.
While the chicken is browning, this is the perfect opportunity to cook your pasta.
Place the chicken in the pan and cook for about 8 minutes on each side until it’s a nice golden brown color and mostly cooked through. (If you find that the chicken is browning too quickly, turn the heat down to low.) Remove the chicken from the skillet and set it aside for now.
In the same pan, over medium heat, melt the butter. Once melted, stir in the garlic, scraping the bottom of the pan, to release all of the browned bits, for about 45 seconds. Add the tomatoes to the pan and cook until they begin to burst (about a minute). Add in the baby spinach and cook until it begins to wilt (about 2 minutes). Stir the mixture with a wooden spoon every 30 seconds or so.
Next, stir in the heavy cream and grated parmesan and bring it to a simmer. Turn the heat down to low, return the juicy seared chicken breasts to the skillet, cover it, and allow it to cook for an additional 5 minutes or until the internal temperature of the chicken reads 165 degrees F.
Serve the chicken over pasta and top with additional grated cheese, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
What to Serve With Tuscan Chicken
While Creamy Tuscan Chicken with Pasta could be served as a meal all on its own, here are some of the best side dishes to add to your spread:
- Easy Cheesy Garlic Bread
- Caesar Salad topped with shaved Parmesan cheese and croutons for added texture. (To make this extra easy, pick up a salad kit from your local grocery store)
- Roasted fresh veggies such as asparagus, zucchini, or broccoli can add a healthy and colorful touch to your plate. Toss them in olive oil and Italian seasoning, and roast them in the oven until tender.
- A simple Caprese salad with fresh tomatoes, mozzarella cheese, and basil can provide a light, fresh side dish that complements the pasta’s creamy sauce.
- Grilled vegetables like eggplant, bell peppers, or mushrooms can provide a smoky flavor that complements the Tuscan Chicken.
- Breadsticks or a loaf of crusty bread: Serve these alongside the chicken to help soak up the extra sauce.
- Steamed or sautéed green beans
- Cheesy Baked Asparagus
- A simple green salad made with lettuce, cherry tomatoes, and a balsamic vinegar dressing is a great option to complement this juicy chicken dish. (When in doubt, this healthy side dish always makes a great “go to”.)
- This AMAZING Beet Salad from the author of Once Upon a Chef Weeknight/Weekend
Creamy Tuscan Chicken is a delicious and easy-to-make recipe that is sure to impress. The creamy sauce, tangy tomatoes, and fresh spinach create a perfect balance of flavors, making this dish a crowd-pleaser! Serve this classic Italian dish on its own or with any of the suggested delicious side dishes.
More Easy Weeknight Chicken Recipes Your Family Will Love!
- Greek Boneless Chicken Thighs Skillet
- Best Ever Chicken Marinade
- One-Skillet Southwestern Chicken Bowls
- Taco Night in a Bowl – Super Easy Slow Cooker Chicken Taco Soup
- Rosemary Chicken – My FAVORITE Grilling Recipe
- Rustic Chicken Gnocchi Soup
- Chicken Shawarma Bowls
- Easy Spicy Honey Chicken
- No Fail Chicken Parmesan With Penne Pasta
Easy Creamy Tuscan Chicken Recipe
Ingredients
- 1 TBSP olive oil
- 4 boneless skinless chicken breasts approximately one pound. Cut large chicken breasts in half if needed
- 3 TBSP butter
- 4 cloves garlic minced
- 1 cup cherry or grape tomatoes halved
- 3 cups of fresh spinach
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- Salt black pepper, and Italian seasoning blend
- Prepared pasta of your choice cooked to al dente
Instructions
- Begin by seasoning the chicken on all sides with salt, pepper, and Italian seasoning to your taste.
- Next, heat a large skillet over medium heat. Once hot (about 2 minutes), add the olive oil and let it heat up for about 30 seconds.
- While the chicken is browning, this is the perfect opportunity to cook your pasta.
- Place the chicken in the pan and cook for about 8 minutes on each side until it’s a nice golden brown color and mostly cooked through. (If you find that the chicken is browning too quickly, turn the heat down to low.) Remove the chicken from the skillet and set it aside for now.
- In the same pan, over medium heat, melt the butter. Once melted, stir in the garlic, scraping the bottom of the pan, to release all of the browned bits, for about 45 seconds. Add the tomatoes to the pan and cook until they begin to burst (about a minute). Add in the baby spinach and cook until it begins to wilt (about 2 minutes). Stir the mixture with a wooden spoon every 30 seconds or so.
- Next, stir in the heavy cream and grated parmesan and bring it to a simmer. Turn the heat down to low, return the juicy seared chicken breasts to the skillet, cover it, and allow it to cook for an additional 5 minutes or until the internal temperature of the chicken reads 165 degrees F.
- Serve the chicken over pasta and top with additional grated cheese, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Notes
Substitution Options
- You can use sun-dried tomatoes instead of cherry tomatoes if you choose.
- If you don’t have heavy cream, you can make a one-for-one substitution with cream cheese in this recipe.
- You can substitute 1/2 teaspoon of garlic powder if you do not have fresh garlic. (1/8th of a teaspoon of garlic equals one fresh garlic clove.)
