Craving a dinner that feels fancy but doesn't require a culinary degree?
Look no further than this easy recipe for creamy Tuscan chicken. With just one pan and 30 minutes to spare, you're eating dinner that tastes like the Italian countryside. It's that kind of dinner that doesn't require a whole lot of babysitting for a ridiculous amount of flavor.
My Tuscan chicken recipe is made with simple ingredients you probably already have on hand, so no last-minute grocery runs. Recipes like tuscan chicken, along with my one-pan chicken Francese or my one-pot creamy chicken tortellini, check all the boxes for a perfect dinner any night of the week, especially as it's done using just one kitchen tool.
Recipe at a Glance
- 👩🏼🍳 Cook Level: I'd say this recipe is more of a entry-level/beginner recipe.
- ⏱️ Cook Time: 30 minutes.
- 😋 Taste: Creamy, buttery, saucy chicken with velvety red peppers and spinach.
- 🍽️ Best Served With: You can easily pair an herby garlic bread with this dish, a simple roasted garlic butter carrots or a loaded veggie pasta salad. As a little night cap, whip up a batch of creamy espresso martinis with Bailey's.
Jump to:
Trusted Tips and Key Reminders
- Juicy Chicken: To get the chicken really tender, after slicing the chicken, lay some plastic wrap over the top and use a meat tenderizer to get the meat tender, this will yield really juicy chicken once they are pan fried.
- Don't Skip the Sear: This locks in moisture and gives the chicken a golden, flavorful crust.
- Use Fresh Ingredients: Fresh spinach and garlic make a world of difference.
- Customize Your Dish: Feel free to add mushrooms, sun-dried tomatoes, or Parmesan cheese for extra flair.
- Deglaze the Pan: If you notice sticky bits at the bottom of the pan, add a splash of chicken broth or white wine to scrape them up-they're pure flavor!
The Main Ingredients
- Skinless Chicken Breasts: The hero of this dish, these juicy chicken breasts are pan-seared to golden perfection, locking in flavor and tenderness.
- Olive Oil: A staple in Italian-inspired dishes, olive oil adds depth and helps achieve that perfect sear.
- Fresh Garlic: Thinly sliced and sautéed, garlic infuses the dish with its unmistakable aromatic charm.
- Heavy Cream: The base for the cream sauce, it ties all the flavors together for a luscious, velvety finish.
- Butter: For richness and an indulgent layer of flavor.
- Roasted Red Peppers: These add a sweet, smoky element that balances the creamy sauce beautifully.
- Fresh Spinach: A pop of green that not only looks stunning but adds a healthy twist.
- Fresh Basil: Optional but highly recommended for that authentic Tuscan touch.
- Salt and Pepper: Simple yet essential to season chicken and enhance every bite.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitutions
- Coconut cream works wonderfully as a dairy-free option for the sauce.
- Add in sun-dried tomatoes and mushrooms for an even more classic Tuscan chicken vibe.
- If you want to swap out the chicken for veal or turkey cutlets, this will work well with those proteins too.
How to Make Creamy Tuscan Chicken
Step 1: Heat olive oil in a large frying pan over medium heat. Season chicken breasts with salt and pepper, then sear on each side until golden brown and fully cooked. Remove and set aside.
Step 2: In the same pan (don't you dare wash it-those browned bits are gold!), melt butter and sauté fresh garlic until fragrant. Toss in the spinach and cook until it wilts like magic. Pour in the heavy cream and stir until a smooth, creamy sauce forms. Reduce to medium-low heat, letting the flavors meld together.
Step 3: Add the cooked chicken breasts back to the pan, ensuring it's fully coated in the creamy sauce.
Stir in the roasted red peppers and let everything simmer for about 10-15 minutes.
Step 4: Plate your Tuscan chicken and garnish with fresh basil, and fresh parmesan cheese (if you have it.)
Absolutely! Chicken thighs are juicier and equally flavorful. Just adjust the cooking time as chicken thighs cook a little longer than chicken breasts. I would also suggest sticking to boneless chicken regardless of the cut.
Half-and-half works really well with this recipe as it is equal parts cream and milk, but I would maybe use a touch more if you don't have the cream.
You can store the leftovers in an airtight container and consume within two to three days.
You can also freeze this dish by placing in a freezer-safe container for up to two months. Thaw in the fridge overnight, and to reheat, add the contents to a pan with two tablespoons of water. Cook until warmed through.
Looking for other chicken recipes for the family? Check these out:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Creamy Tuscan Chicken Recipe
Equipment
- 1 large frying pan
- tongs
- 2 cutting board one for the chicken, one of the vegetables (garlic, onions, etc.)
Ingredients
- 6 chicken breasts sliced thin
- 2 cloves garlic thinly sliced
- 2 tablespoon olive oil
- ¾ cup heavy cream half and half works too!
- 2 tablespoon butter
- ½ cup roasted red peppers chopped
- 1 cup fresh baby spinach
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large skillet, heat the olive oil and place the chicken breasts into the oil to pan sear. Season with salt and pepper as the chicken cooks. Sear on each side for 5-6 minutes or until fully cooked. Once cooked, remove from the pan on a paper towel lined plate.
- To the same pan, add the butter and fresh chopped garlic and cook until fragrant. Add in the spinach and cook until the spinach wilts.
- Add in the heavy cream and chicken back into the skillet. Turn the heat to a medium-low flame.
- To the creamy chicken, add in the red peppers and stir to combine. Lower the flame to simmer and cook for 10-15 minutes.
- Season with an additional salt and pepper sprinkling and serve as desired.
Sofie says
I was very nervous making this because it felt like it would be heavy, but not at ALL. I made it for my partner and my roomate, and we had it with some orzo pasta. DELICIOUS. Can't wait to make it again.
Morgan Peaceman says
i loveeee this recipe, so happy you enjoyed!