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This 25-minute Tuscan chicken recipe is so easy and totally irresistible. You will love the restaurant quality creamy sauce with all the best Italian-inspired flavors!

For more inspiration, try my Creamy Tuscan Chicken Gnocchi Soup and Creamy Tuscan Orzo with similar flavors next.

closeup of creamy tuscan chicken in a skillet

Why you’ll love it

This creamy Tuscan chicken is a favorite in my home. I mean, what’s not to like about melt-in-your-mouth chicken that’s pan-fried to golden perfection and slathered in a creamy sauce with sun-dried tomatoes and fresh spinach and basil? It’s a simple way to make a quick weeknight dinner feel really special, and that flavor combo is so good.

For those unfamiliar, this Tuscan chicken recipe is inspired by the one at Olive Garden, but I have to say this one is even better with my own twist! As with most of my creamy chicken recipes, it elevates pantry staples for a dish that’s good enough for serving company. You’ll make this comfort food meal again and again. I know I do. 😉

What you’ll need

  • ChickenI cut two chicken breasts in half lengthwise. The cutlets cook faster and more evenly so that they remain tender. You can use four smaller chicken breasts, but you will need to cook them a bit longer.
  • Garlic powder – along with salt & pepper, this infuses savory flavor right in the chicken
  • Flour – for that irresistible golden pan-seared exterior on the cutlets
  • Olive oil and butter – for sautéing
  • Chicken broth – another layer of flavor and the base of the sauce. Feel free to use a dry white wine like sauvignon blanc, pinot grigio, or chardonnay to fancy it up a little bit!
  • Dijon mustard – it’s a tried and true way to add an extra savory note to the sauce. Don’t worry, it doesn’t make the sauce taste mustardy. I use Dijon in many of my recipes to enhance the flavor.
  • Heavy cream – to make the sauce luxurious
  • Spinach – fresh baby spinach is what we’re using here
  • Sun-dried tomatoes – I buy the kind packed in oil
  • Basil – it’s the ideal complement to tomatoes and rounds out the “Tuscan” flavor profile
ingredients in prep bowls for creamy tuscan chicken

Pro tip

  • Use an instant read thermometer to ensure the chicken is cooked to 165F in the thickest part. They’re inexpensive and the best way to guarantee that chicken is neither overcooked nor undercooked. Every home chef should own one to take the guesswork out!

How to make Tuscan chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken and making creamy tuscan sauce in a skillet

Cut the chicken into 4 thinner cutlets, season with garlic powder and salt & pepper, and dredge in the flour. Pan sear in the oil and butter until golden, and transfer to a plate. Pour the chicken broth into the skillet, add the Dijon, and scrape up the browned bits.

adding cream and spinach and chicken back into a skillet

Pour in the cream, and add the spinach and sun-dried tomatoes. Return the chicken to the pan, and fully cook it through while the sauce thickens. Stir in the basil, and season with additional salt & pepper if needed.

Substitutions and variations

  • I don’t recommend subbing the heavy cream for something else like milk or half-and-half because there’s a chance the sauce may curdle, and it will end up thinner and less flavorful. With that said, you can always experiment, especially if you’re used to tweaking sauces.
  • If sun-dried tomatoes aren’t your thing, you could substitute them for fresh tomatoes. I suggest using a handful of grape or cherry tomatoes or cut up one medium tomato.
  • For more herb-forward flavor, try adding in 1/2 tsp of Italian seasoning.
  • Garlic lovers out there, go ahead and throw in a couple of cloves of minced garlic if you want to amp up the garlic flavor.
a plate with mashed potatoes and creamy tuscan chicken

What to serve with creamy Tuscan chicken

Leftovers and storage

  • This Tuscan chicken will keep in the fridge for 3-4 days in an airtight container.
  • Reheat in a saucepan over a low heat slowly until warmed through. Be careful to not reheat it too quickly or with a high temperature, or the sauce could separate.
  • Our kitchen doesn’t recommend freezing leftovers of this one.
a cast iron skillet with creamy tuscan chicken

Let me know in the comments below if you have any questions or if you’ve tried this easy Tuscan chicken recipe! You can also tag me #saltandlavender on Instagram with your creations.

closeup of creamy tuscan chicken in a skillet
4.88 from 63 votes

Creamy Tuscan Chicken

This 25-minute Tuscan chicken recipe is so easy and totally irresistible. You will love the restaurant quality creamy sauce with all the best Italian-inspired flavors!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4


  • 2 large chicken breasts sliced lengthwise
  • Salt & pepper to taste
  • 1/2 teaspoon garlic powder
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup chicken broth or dry white wine
  • 1 heaping teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • 2 cups (loosely packed) fresh baby spinach
  • 1/4 cup sun-dried tomatoes see note
  • 1 tablespoon fresh basil chopped


  • Cut the chicken in half lengthwise. Sprinkle with salt & pepper and garlic powder on both sides. Coat in flour.
  • Melt the oil and butter in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside.
  • Deglaze the pan with the chicken broth and Dijon mustard. Scrape up any brown bits and let it simmer for 1-2 minutes. 
  • Stir in the cream, spinach, and sun-dried tomatoes. Add the chicken back to the pan. Cook for 5 minutes or until the chicken is fully cooked through and the sauce reduces a bit.
  • Stir in the basil and season with extra salt & pepper if needed. Serve immediately. 


  • If the sun-dried tomatoes are not packed in oil, you may want to add a bit more – the oil-packed ones taste more concentrated. I drain the oil prior to adding them to the pan.
  • If you have particularly small chicken breasts, I recommend leaving them whole and cooking them for a few minutes longer.
  • Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness. 


Calories: 417kcal, Carbohydrates: 6g, Protein: 26g, Fat: 32g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 266mg, Potassium: 675mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2518IU, Vitamin C: 14mg, Calcium: 66mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on April 27, 2018. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

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4.88 from 63 votes (2 ratings without comment)

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  1. Donna Ann Morrison says:

    5 stars
    I’ve made this twice. The sauce is a bit thin this time. What can I do?

    Love this recipe

    1. Natasha says:

      Hi Donna! You could add in a cornstarch slurry at the end. Or cook the sauce down for a bit longer prior to adding the chicken back in.

  2. Debbie Barnes says:

    5 stars
    I’ve added this recipe to my favorites! I’ve made it many times and I once messed up by not using heavy cream. I now cut the amount in half but always use the cream. Thanks for the delicious recipe!

    1. Natasha says:

      You’re very welcome, Debbie!

  3. Doris Driskill says:

    5 stars
    Loved everything about this recipe. Not difficult to prepare. Great ingredients. I use both broth and white wine. Delicious flavor!!

    1. Natasha says:

      Thank you, Doris!!

  4. Jennifer says:

    3 stars
    This didn’t turn out well for me. Very long time to cook chicken thoroughly.

    1. Natasha says:

      Are you sure you didn’t overcook it? Did you cook it at the suggested time/temperature? Did you use an instant read thermometer?

  5. Lynn Kasper says:

    This is so delicious. Any chance it could be made in a crockpot…browning chicken then cooking on low for awhile?

    Just bought your cookbook…so excited to get it!

    1. Natasha says:

      Hi Lynn!! I’m so glad you like this one. I think you could probably try that, but I’d be careful not to overcook the chicken. You may want to thicken the sauce with a cornstarch slurry. Thank you so much for ordering my cookbook… I hope you love it!!! 😀

  6. Shirley says:

    5 stars
    So easy to make and is delicious. I substituted 1 cup frozen chopped spinach for the fresh spinach but it was still delicious!

    1. Natasha says:

      Glad to hear it, Shirley!!

  7. Brett Mentzer says:

    5 stars
    Love it! I am a big fan of flavorful cream sauces. Yours are simple and delicious! My email folder is jammed with Salt & Vinegar recipes!

    1. Natasha says:

      Thank you, Brett! 😀

  8. Valerie says:

    5 stars
    This is delicious. I have had this on my Pinterest board for a while. I made it in Christmas Day 2022 and my family couldn’t stop talking about it. My 2 son-n-laws asked for the recipe so my daughters could make it for their families.

    1. Natasha says:

      I love that! Thanks for your review, Valerie! 😀

  9. Nicole says:

    5 stars
    So good!!! We loved it. I doubled the sauce by putting the broth, and also matching the amount with white wine. Seriously yummy. Will definitely become a standard. It is also fancy enough to make for guests.

    1. Natasha says:

      Fantastic!! I’m so glad you liked it, Nicole!

  10. Kris says:

    4 stars
    Good. My family enjoyed it.

    1. Natasha says: