This creamy Tuscan chicken recipe is fast, easy, and totally delicious. You will love the creamy sauce with sun-dried tomatoes, basil, and fresh spinach! Ready in 25 minutes.
This creamy Tuscan garlic chicken recipe is a new favorite in my house. The chicken is pan-fried to golden perfection.
It’s so tender and just melts in your mouth. And that sauce… mmm!
This simple creamy chicken recipe is perfect for a quick weeknight dinner, but it’s also good for serving company. You’ll want to make it again and again.
Easy comfort food right here.
How to make creamy Tuscan chicken
Cut chicken breasts in half lengthwise so you have thinner cutlets. Season them with salt, pepper, and garlic powder; dredge them in flour.
Heat the oil and butter in a skillet over medium-high heat. Pan fry the chicken for 4-5 minutes/side until golden. Remove chicken from the skillet.
Add the chicken broth and mustard to the pan, followed by the cream, spinach, and sun-dried tomatoes.
Add the chicken back in and cook for 5 minutes or until the chicken is fully cooked and the sauce thickened. Add basil and salt & pepper as needed.
What to serve with Tuscan chicken?
Serve it with rice, mashed potatoes, or over pasta. It also goes well with a green salad.
I have several other recipes with the spinach/sun-dried tomato/garlic/cream combo that you may like: this Tuscan chicken pasta, a Tuscan sausage pasta, Tuscan shrimp, and Tuscan salmon.
Will you make this easy Tuscan chicken recipe?
It’s soo good.
Love creamy chicken breast recipes? You may also like my creamy garlic chicken with whole garlic cloves, this creamy mushroom chicken, my creamy white wine chicken, or my creamy lemon chicken.
Let me know if you have any questions in the comments below!
Have you made this recipe? Tag me on Instagram!
Creamy Tuscan Chicken
This creamy Tuscan chicken recipe is fast, easy, and totally delicious. You will love the creamy sauce with sun-dried tomatoes, basil, and fresh spinach! Ready in 25 minutes.
Ingredients
- 2-3 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, water, or dry white wine
- 1 heaping teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 1 cup (packed) fresh baby spinach
- 1/4 cup sun-dried tomatoes (see note)
- 1 tablespoon fresh basil chopped
Instructions
- Cut the chicken in half lengthwise. Sprinkle with salt & pepper and garlic powder on both sides. Dredge 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 2 minutes.
- Stir in the cream, spinach, and sun-dried tomatoes. Add the chicken back to the pan. Reduce the heat to medium and cook for 5 minutes 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.
Recipe Notes
- 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.
Try my 15 minute gnocchi with sun-dried tomatoes and basil if you want a side dish with these Tuscan flavors!
Carolyn says
April 28, 2018 at 7:11 AMLooks so delicious!
Natasha says
April 28, 2018 at 10:23 AMThank you!!
Megan says
May 3, 2018 at 1:33 AMJust made this tonight. I didn’t want to buy a huge container of basil (anyone who shops at Trader Joe’s knows what I mean!) but did have an open jar of pesto so I threw some of that in at the end and it was awesome! We served it over pasta and ate the lot. Definitely keeping this recipe and looking forward to making it again!
Natasha says
May 3, 2018 at 9:03 AMHaha I don’t live in the States, but I know exactly what you mean about the basil – whenever I’m on vacation and pop into Trader Joe’s, I see that container of basil. It always looks so good. Wish I could bring some home with me. 😛 I am so glad you liked this recipe, Megan! 🙂
Peter says
July 18, 2018 at 8:31 AMThis recipe looks so delicious and hearty. I can’t wait to make this for dinner! The spinach is a great touch too! 🙂
Natasha says
July 18, 2018 at 9:46 AMThanks, Peter!! Really hope you like this recipe. 🙂
Judie says
July 23, 2018 at 8:02 PMThis was as good as I expected. Sun dried tomatoes and cream cinched this for me. Next time I will add a scooch more tomatoes, spinach and basil. Note: I buy the TJ container of basil, snip off the tips of stem and place in water. They last for weeks and sprout roots.
Natasha says
July 24, 2018 at 10:09 AMSo glad you liked it! Yes, I like to store my basil that way too.. definitely helps extend its life!
Lindsay says
March 14, 2019 at 8:18 PMI made this tonight- just as the recipe said… it was sooooooo good! We ate all the chicken so I saved the extra sauce because I couldn’t bear to throw it away! Now i have to figure out what to do with the sauce!
Natasha says
March 14, 2019 at 10:23 PMI am so happy you guys liked it!! The sauce is soo good over mashed potatoes. 🙂
Ashley says
May 22, 2019 at 6:17 PMMade this for a family of 3 and it was more than enough food. We served with a zucchini casserole but I think it would also delicious with noodles or rice, especially with the sauce in the recipe. This dish is quick, easy, and delicious. Even my 4 year old approves
Natasha says
May 22, 2019 at 6:34 PMI am so glad you all enjoyed it! 🙂