Everyone who tries this creamy Tuscan Chicken recipe loves it. Brimming with Italian flavor with juicy chicken in the tastiest sauce. The whole family will be craving it on repeat.
Who doesn’t adore an easy, one-pan dinner recipe? Especially one that features juicy chicken breasts and a creamy tomato sauce.
Tuscan Chicken
Tuscan Chicken is a creamy, Italian-inspired dish with seasoned, tender chicken breast in a rich sauce of cream, garlic, fresh or sundried tomatoes, Parmesan, and spinach.
Olive Garden popularized this dish (often called Chicken Toscana) as part of its Italian-American menu, making it widely recognized outside of Italy.
What is Tuscan Chicken Made of?
Tuscan Chicken is a creamy Italian-inspired dish with juicy chicken, garlic, tomatoes (either sundried, diced or cherry tomatoes), fresh spinach, and herbs.
- Seasoned chicken breasts are seared, then simmered in the sauce to absorb all the delicious Tuscan flavors.
- Served with pasta, rice, or bread, it’s a comforting and flavorful family favorite with restaurant quality vibes.
What is Tuscan Cream Sauce Made of?
Tuscan cream sauce is made of heavy cream, garlic, tomatoes, a splash of broth, and Parmesan cheese for a rich, savory base. Italian seasoning and red pepper flakes add a touch of herbiness and heat.
What do you eat Tuscan chicken with?
Tuscan Chicken pairs well with pasta, rice, or mashed potatoes to soak up the creamy sauce.
For a lighter option, serve it with crusty bread and a side of roasted or steamed vegetables like asparagus or green beans.
A simple green salad also complements the rich flavors nicely.
What is Tuscan Chicken Made of?
Gather you ingredients to make this easy Tuscan Chicken recipe.
- Chicken breasts: They’re the star of the show.
- Kosher salt and black pepper: Your basic seasoning pals.
- Cooking oil: For that golden sear on the chicken.
- Onion and garlic: Fresh is preferred over garlic powder.
- Unsalted diced tomatoes: Bringing some tangy freshness (feel free to swap in the same quantity of fresh cherry tomatoes).
- Chicken broth: Layers more flavor into the sauce. You could swap in 1/4 cup of the chicken broth for white wine if you like.
- Heavy cream: For a creamy, indulgent touch.
- Dried Italian seasoning and crushed red pepper flakes (optional): The dish is delicious with or without, but if you want to use it, this Litehouse brand is my favorite Italian Seasoning.
- Fresh baby spinach: A hint of green never hurt.
- Freshly grated Parmesan cheese: Adds rich, nutty, cheesy umami flavor and thickens the sauce like magic.
- Fresh basil leaves: To make it look like you really know what you’re doing.
Variations and Substitutions
Got dietary needs or just feeling experimental? Don’t sweat it. This simple Tuscan Chicken recipe is flexible, and I’ve got a smorgasbord of variations and substitutions to make it just right for you:
- Different protein: Instead of chicken breasts, try boneless, skinless chicken thighs, salmon, or even paneer (like an Italian take on Butter Paneer). Each one brings a unique flavor and texture to the dish.
- Fresh herbs: I am personally not crazy about dried basil (found in Italian seasoning). If I don’t have my favorite Italian Seasoning on hand, I’ll sometimes skip it altogether and just add a handful of chopped fresh basil at the very end.
- Spice it up or down: The crushed red pepper flakes are optional, so add more if you love heat or skip it if you’re not into spicy food.
- Add more veggies: Want more greens? Throw in some kale, arugula, or even broccoli to up the nutritional content.
- Add some sun-dried tomatoes: these are a delicious addition to the sauce if you have them on hand.
- Gluten-free: Serve this over gluten-free pasta or with gluten-free bread to make the entire meal celiac-friendly.
What are some tips for swapping in half-and-half or milk without making it curdle the sauce?
- Use Lower Heat: Milk and half-and-half are more prone to curdling at higher temperatures, so keep to medium heat maximum.
- Temper the Dairy: You can temper the milk or half-and-half by gradually whisking in some of the hot liquid from the skillet before adding it into the pan. This gently raises the temperature of the dairy, reducing the risk of curdling.
- Stir Frequently: Keep the sauce moving by stirring often, especially as it’s coming up to temperature.
- Avoid Prolonged Cooking: Add the milk or half-and-half only at the end of the recipe (with the spinach) and aim for a gentle simmer and avoid cooking for a long time.
- Consider a Stabilizer: If you’re particularly concerned, a teaspoon of flour or cornstarch whisked into the cold milk or half and half before adding can help stabilize it and prevent curdling.
Grab these Tools
Before we dive into cooking, here’s what you need to make magic happen in your kitchen:
- Large skillet: To sear the chicken and create the sauce, all in one pan.
- Spatula or wooden spoon: For stirring and ensuring that everything’s mixed perfectly.
- Cheese grater: Freshly grated Parmesan is key, so get that arm workout in!
How to Make Creamy Tuscan Chicken: Easy Step-by-Step Directions
Here’s how to whip up some incredible chicken breasts in the yummiest Tuscan sauce.
Prepare the chicken:
- Season and sear the chicken until it’s looking golden. Set aside to finish cooking it in the sauce later.
Make the flavorful sauce
This creamy parmesan sauce will have you licking the plate.
- Cook the onion and garlic: In the same pan until soft. You want to scrape up all the browned bits from the bottom of the pan. We’re layering flavors here.
- Add liquids and seasonings: Pour in the broth, heavy whipping cream, tomatoes, and seasonings. Simmer to deepen the flavor and thicken the tomato-y creamy garlic sauce.
- Add the cheese: Stir in that Parmesan until it’s all melted and thickens the sauce.
Assemble the Tuscan Chicken
- Bring back the chicken: Nestle it into the sauce, and let it simmer until cooked through. It should reach an internal temperature of 165ºF.
- Finish with spinach and basil: Add the spinach just until wilted, then garnish with basil.
Expert Tips and Tricks
Take this flavorful dish to the next level with these 2 tips:
- Sear the Chicken Well: This adds an incredible depth of flavor, so don’t rush this step.
- Use Fresh Parmesan: Seriously, don’t skip this part. The pre-grated stuff just isn’t the same.
What Can I Serve with Tuscan Chicken
I love to serve a starchy side to soak up all the yummy creamy, tomato-y Tuscan garlic chicken sauce.
- Pasta: Want to keep things classic? Serve each Tuscan chicken breast over your favorite pasta like spaghetti, penne, linguine or fettuccine. I also love it with orzo. There’s enough sauce for four servings of pasta. Or head on over to my Creamy Tuscan Chicken Pasta recipe.
- With Crusty Bread: Dip and scoop the extra sauce. Or try my yummy no-knead garlic cheese bread.
- With Mashed Potatoes: Here’s my best mashed potato recipe – I swear it’s changed lives!
- A Vegetable “Starch”: For a lighter Tuscan chicken side dish, you could serve it with cauliflower rice or zucchini noodles.
Now just add a little side salad and you’re ready to go!
Make Ahead and Storage Tips
Got leftover Tuscan chicken or just planning ahead? I’ve got you covered:
- Make Ahead: You can cook the chicken and create the sauce separately. When you’re ready to serve, combine them and heat.
- Storage Tips: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan, adding a splash of cream if needed.
Can you Freeze Tuscan Chicken?
The short answer is yes, however there is a caveat. Freezing creamy sauces can be tricky as they may separate or become grainy when thawed.
It’s usually best to consume this dish fresh, but if you must freeze it, make sure to allow it to cool completely and store it in an airtight container.
Upon reheating, you may need to whisk it vigorously or even add a touch more cream to help bring it back together.
FAQs
In case you skimmed through, let’s get to tackling all of the quick questions you might have:
Generally, no. As long as you keep the heat moderate and don’t bring the sauce to a rapid boil, you should be fine. Please read the tips in the article above.
Tuscan Chicken pairs well with sides like garlic bread, roasted vegetables, mashed potatoes, or a fresh green salad.
The use of flavors common to Tuscan cuisine, like garlic, tomatoes, and fresh herbs, gives this dish its name.
While inspired by the flavors of Tuscany, it’s more of an Italian-American creation.
Though it bears the name of Tuscany, this dish is more of a modern fusion, combining Italian flavors in a way that appeals to various palates.
Try These Yummy Italian Recipes Next:
Creamy Tuscan Chicken (Easy 30-Minute Recipe!)
Video
Ingredients
- 4 boneless skinless chicken breasts (that’s 1 – 1 ½ lbs)
- 2 ½ tsp kosher salt divided use
- ¼ tsp freshly ground black pepper
- 2 tablespoons cooking oil I use avocado oil
- 2 cups chopped onion that’s one 10 oz yellow onion
- 1 tbsp minced garlic that’s about 3 large cloves garlic
- 1 ½ cups unsalted diced tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried Italian seasoning optional
- ½ tsp crushed red pepper flakes optional
- 3 cups fresh spinach
- ½ cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish if desired
Instructions
- Season the chicken breasts on both sides with 1 tsp of the salt and the pepper.
- Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and Sear until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion cook and ½ tsp salt. Cook until translucent, about 6 minutes, stirring frequently. Reduce the heat if onions start to scorch before they fully soften (you want them properly soft – no semi-raw onion crunch in the sauce, please). They pick up the color and browned flavor from the seared chicken, too. Yum. Add garlic and cook a minute more.
- Pour in the chicken broth, and scrape the bottom of the skillet to deglaze it, lifting off any browned bits stuck to the bottom.
- Add the heavy cream, diced tomatoes, dried Italian seasoning, and crushed red pepper flakes (if using). Stir well and bring the mixture to a simmer to let the sauce reduce for 5 minutes to thicken it up and let the flavors meld.
- Stir in the freshly grated Parmesan cheese until melted in. Taste and add about 1 tsp more salt (add it in pinches and taste).
- Return the chicken to the skillet, nestling it into the sauce. Let it simmer in the sauce until cooked through to 165ºF. Add spinach and cook until just wilted.
- Garnish with fresh basil leaves just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved the recipe but I thought cream sauce would’ve been thicker. Any suggestions.
Sometimes chicken breasts release more water (especially if they were frozen). Just whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in to thicken up. Repeat if you want it even thicker.
This was delicious, but the sauce never thickened. I’m going to try it again and make a roux after the onions are cooked. A+ flavor.
I’m excited to try this, but you might want to check your nutrition info. It seems hard to believe that there are only 8 grams of protein in a serving of this–assuming each chicken breast is a serving?
Thanks, I’ll check it!