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Creamy Tuscan Chicken

Seared chicken cutlets with spinach and sun-dried tomatoes simmered in a rich cream sauce give creamy Tuscan chicken plenty of reason to be on everyone’s weekly dinner menu!

Tuscan chicken cooking in a skillet.
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Creamy Tuscan Garlic Chicken

This Tuscan chicken, chicken madeira, and my chicken marsala recipe are some of my favorite chicken breast recipes. They’re comforting and easy restaurant-quality (hello Olive Garden!) meals at home!

This Tuscan chicken recipe is no exception. It’s similar to marry me chicken, which is another family favorite.

Why This Recipe Works

  • The flavors. Seasoned chicken breasts smothered in a sun-dried tomato and spinach cream sauce made with Parmesan cheese and chicken broth doesn’t get much better!
  • Simple and impressive. Spinach and sun-dried tomatoes sound fancy, but they’re not! I love this combination so much that I’ve even turned it into creamy Tuscan chicken pasta.

Tuscan Chicken Recipe Ingredients

Tuscan chicken ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Chicken: You’ll need large boneless skinless chicken breasts. They’ll be sliced crosswise into thinner cutlets for even cooking.
  • Aromatics and seasoning: Salt, pepper, onion, garlic, and Italian seasoning.
  • Sun-dried tomatoes: Drained and chopped. If using dried tomatoes not packed in oil, add a bit more oil to the skillet.
  • Spinach: Baby spinach is just the thing. It’ll save you from having to chop up larger leaves.
  • For the cream sauce: Heavy cream, chicken broth or dry white wine, grated Parmesan cheese.
  • You’ll also need: Olive oil and butter for searing the chicken and sauteing the aromatics and some fresh parsley for garnish.

Substitutions and Variations

This recipe for Tuscan chicken has some room for substitutions if needed!

  • Use chicken thighs instead. As long as they’re pounded down to even thickness, they’ll work. Especially if you enjoy dark meat.
  • If you don’t have Italian seasoning or all of the herbs to make your own blend, you can use oregano, rosemary, or thyme on its own instead.
  • You can also swap the fresh parsley for fresh basil. Either one delivers a fresh flavor.

How to Make Tuscan Chicken

Season chicken on both sides with salt and pepper then sear in a large skillet heated with olive oil and butter. Remove when cooked through. In the same pan, sauté onion then add garlic followed by tomatoes and Italian seasoning.

Seared chicken in large white skillet.

Slowly whisk in the chicken broth, then using a wooden spoon deglaze the pan. Whisk in the heavy cream and 1/2 cup of Parmesan cheese. Simmer and cook until thick, season to taste.

Making a creamy sauce for tuscan chicken.

Stir in the spinach and let it wilt then add chicken back to the skillet. Spoon the creamy Parmesan sauce overtop and allow the chicken to heat through again.

Tuscan chicken cooked in a skillet.

Recipe Tips

  • A thicker sauce. Whisk in 1-2 teaspoons of flour while sauce is simmering. A gluten-free alternative would be to use cornstarch.
  • Adding veggies. Toss in some sliced mushrooms, bell peppers, or green peas with the onions.
  • Even cooking. It’s important to ensure your chicken breasts are sliced evenly. If you find there are thicker areas, use a mallet to pound into an even thickness.
  • Safe to eat. The chicken should have an internal temperature of 165°F when it’s ready.
  • Crispier chicken If you’re like my kids and love crispy chicken, feel free to dredge the breasts in a breadcrumb coating before searing.

Tuscan Chicken Serving Suggestions

A basket of artisan bread on the table is always a good idea. You can also serve it over a bed of rice, pasta or mashed potatoes.

If you’re keeping things low carb you could opt for cauliflower rice, or no starch at all and serve it with a side salad of your choosing.

Tuscan chicken on a white plate.

More chicken recipes to try include stuffed chicken breast, chicken piccata recipe and chicken pot pie.

More Creamy Chicken Recipes

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Tuscan chicken cooked in a skillet.

Tuscan Chicken Recipe

5 from 1 vote
↑ Click stars to rate now!
Author: Jamielyn Nye
Seared chicken cutlets with spinach and sun-dried tomatoes simmered in a rich cream sauce give creamy Tuscan chicken plenty of reason to be on everyone's weekly dinner menu!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 2 tablespoons olive oil
  • 1 Tablespoon butter
  • Salt and pepper , to taste
  • 1 pound boneless skinless chicken breasts , 2 large breasts
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • ½ cup sun-dried tomatoes , drained and chopped
  • 1 teaspoon Italian seasoning , more to taste
  • 1 cup heavy cream
  • ¼ cup chicken broth , or dry white wine
  • ½ cup Parmesan cheese grated
  • 1-2 cups baby spinach
  • Freshly parsley , for garnish


  • Slice: Cut the chicken in half length wise to create 4 thin pieces.
  • Season: Sprinkle salt and peper on both sides of the chicken.
  • Cook Chicken: In a large skillet, heat olive oil and butter over medium heat. Add the chicken. Cook each side until golden browned and the internal temp reaches 165°F. Remove chicken from the skillet and set aside.
  • Sauté: In the same pan, sauté the onion until translucent. Add the garlic and cook for another minute. Add in tomatoes and Italian seasoning.
  • Creamy Sauce: Slowly whisk in the chicken broth. Then whisk in the heavy cream and 1/2 cup cheese. Bring to a simmer and let it cook for a few minutes to thicken. Season with salt and pepper to taste.
  • Combine: Add spinach and allow to wilt. Return the cooked chicken to the skillet. Spoon over top.
  • Serve: Serve hot, garnished with fresh parsley or basil if desired.


Thickening: If you’d like a thicker sauce, whisk in 1-2 teaspoons of cornstarch or flour while it is simmering. 
Veggies: Feel free to add in sliced mushrooms or bell peppers with the onions for extra veggies.
Serving: We love to serve this chicken over pasta or mashed potatoes or alongside roasted vegetables. 
Storage: Store in a covered container in the refrigerator for up to 3 days. 


Calories: 590kcal | Carbohydrates: 38g | Protein: 31g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 480mg | Potassium: 847mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2110IU | Vitamin C: 10mg | Calcium: 282mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Dish
Cuisine: Italian

Did you make this recipe? Don’t forget to give it a star rating below!

Recipe FAQs

What is a substitute for sun-dried tomatoes in Tuscan chicken?

Sun-dried tomatoes are quite acidic so I do get that it’s not everyone’s cup of tea. The good news is that you can omit or replace it with sliced bell peppers, or better yet, roasted red peppers.

How to store leftovers?

Cover up your leftovers in an airtight container and keep them refrigerated for up to 3 days.
Reheat in a skillet over low heat or use the microwave. Just be careful the chicken doesn’t dry out.

Feel free to add a splash of cream or broth to thin out the sauce as it reheats.

Do I have to use white wine in creamy Tuscan chicken?

Absolutely not. I don’t! You can use all chicken broth if you’d like. You can also use half of each if you want to use a bit less of it.

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