Creamy Tuscan Chicken
Creamy Tuscan Chicken is an easy, one pan recipe that’s ready in 25 minutes. Featuring a creamy, garlic Parmesan sauce, spinach, and fresh tomatoes, this flavorful chicken dish is perfect for a weeknight meal!
Creamy Tuscan Chicken
I’ve got another chicken recipe winner for dinner, friends!
And you know I don’t skimp on flavor around here, especially when it comes to chicken. This baked Tuscan chicken is inspired by the Olive Garden restaurant dish. You may have seen similar versions floating around on Pinterest, so I just had to put my own spin on this dish.
After all, chicken breast recipes are a favorite around here. If you remember this Baked Lemon Chicken, that Chicken and Broccoli Stir Fry, or this Baked Salsa Chicken, you know how easy and delicious they are.
This Tuscan chicken has a creamy Parmesan sauce, infused with garlic, along with fresh spinach and chopped tomatoes. It’s made in just one pan and perfect to serve over pasta or rice.
How about that for an easy weeknight meal?
Ingredients in Creamy Tuscan Chicken:
- Chicken breasts
- Salt
- Garlic powder
- Unsalted butter
- Fresh spinach
- Cherry tomatoes
- Italian seasoning
- Cayenne pepper
- Chicken broth
- Half and half
- Lemon juice
- Shredded Parmesan cheese
How to Make Tuscan Chicken:
- Season both sides of chicken with salt and garlic powder.
- Melt butter in a large skillet over medium high heat. Place chicken in the skillet and cook until done, about 5 to 7 minutes on each side. Place chicken on a separate plate and set aside.
- In that same skillet, sauté the spinach, cherry tomatoes, Italian seasoning and cayenne pepper until the tomatoes and spinach begin to wilt, about 2-3 minutes. Set the skillet aside to cool for a few minutes.
- Pour the chicken broth, half and half, and lemon juice into the skillet. Heat ingredients together but do not bring to a boil to prevent the half and half from curdling. Stir frequently for 5 minutes or until slightly thickened.
- Stir the parmesan cheese into the skillet and cook until melted.
- Place the cooked chicken back into the skillet and cook for an additional 1-2 minutes.
What to Serve with Tuscan Chicken?
I like to serve this recipe over pasta or rice. If serving this meal over pasta, you might want to double the sauce so that the pasta can get lots of flavor as well. However, it is equally delicious on its own! Serve alongside some roasted potatoes or a salad and your dinner is ready to be devoured.
How Do I Store This Dish?
Store the chicken in an airtight container in the refrigerator for up to four days. You can also freeze this for 4 months and reheat it on the stove.
Tips for Making the Best Tuscan Chicken Pasta:
- Boneless, skinless chicken thighs will also work well in this recipe. And if you’re looking for a variation of meat, beef or fish would be delicious, too.
- Be sure to make sure the chicken is cooked through, with an internal temperature of 165F. I like to use a meat thermometer to be sure.
- If you prefer an extra pop of flavor, sun-dried tomatoes would be a great swap for cherry tomatoes.
- Low sodium chicken broth is best to use in this recipe, as it cuts down on the salt content. However, beef or vegetable broth would work well, too.
- Don’t have half and half on hand? Heavy cream or milk (2% is best) is a good replacement.
Looking For More Easy Chicken Recipes? I’ve Got You Covered!
- Sheet Pan Chicken Fajitas
- Slow Cooker Teriyaki Chicken
- Instant Pot Chicken Fried Rice
- Honey Balsamic Chicken
- Creamy Parmesan Mushroom Chicken
- One Pan Chicken and Spinach Gnocchi
Creamy Tuscan Chicken
Ingredients
- 4 boneless, skinless chicken breasts, pounded 1-inch thick
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 3 cups fresh spinach, roughly chopped
- ¾ cup cherry tomatoes, halved or leave whole
- 2 teaspoons Italian seasoning
- ¼ teaspoon cayenne pepper
- ¼ cup low-sodium chicken broth
- ½ cup half and half
- 1 tablespoon lemon juice
- ½ cup shredded Parmesan cheese
Instructions
- Season both sides of chicken with salt and garlic powder.
- Melt butter in a large skillet over medium high heat. Place chicken in the skillet and cook until done, about 5 to 7 minutes on each side. Place chicken on a separate plate and set aside.
- In that same skillet, sauté the spinach, cherry tomatoes, Italian seasoning and cayenne pepper until the tomatoes and spinach begin to wilt, about 2-3 minutes. Set the skillet aside to cool for a few minutes.
- Pour the chicken broth, half and half, and lemon juice into the skillet. Heat ingredients together but do not bring to a boil to prevent the half and half from curdling. Stir frequently for 5 minutes or until slightly thickened.
- Stir the parmesan cheese into the skillet and cook until melted.
- Place the cooked chicken back into the skillet and cook for an additional 1-2 minutes. Serve immediately.
