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.
Love these flavors? Try my Creamy Tuscan Chicken Gnocchi Soup next.

This creamy Tuscan garlic chicken recipe is a favorite in my house. The chicken is pan-fried to golden perfection. It's just so tender and melts in your mouth. And that sauce... mmm! 🙂
What is Tuscan chicken? Well.. this recipe was actually inspired by the Olive Garden (an American restaurant chain) and made super popular by Pinterest. As such, there are many variations online. I had to put my own twist on it.
This simple creamy chicken recipe is perfect for a quick weeknight dinner, but it's also good enough for serving company. You'll want to make it again and again. Easy comfort food right here!
How to make 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.
(Full ingredients and instructions are in the recipe card below)
Recipe notes & tips:
- I always receive questions on whether you can substitute the cream for something else (milk, half-and-half, etc.). I don't recommend it because there's a chance the sauce may separate/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. Also, you may want to check out the comments to see if anyone else has tried something different and offered their suggestions.
- I cut the chicken breasts in half lengthwise so that the chicken pieces cook faster and more evenly so they remain tender. You can use four smaller chicken breasts, but you will need to cook them a bit longer. Use an instant read thermometer to ensure they're cooked to 165F in the thickest part.
- If sun-dried tomatoes aren't your thing, you could definitely sub them for fresh tomatoes. I suggest using a handful of grape or cherry tomatoes.
- You can leave the basil out if you're in a pinch and don't have any.
- The Dijon mustard adds extra flavor to sauces - don't worry, it doesn't make the sauce taste mustardy. I always keep some in my fridge because you never know when you'll need it!
- For extra deliciousness, grate some parmesan over top just before serving.
What to serve with creamy 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:
- Creamy Tuscan Ravioli (One Pan, 15 Minutes!)
- Creamy Tuscan Chicken Pasta Recipe
- Tuscan Sausage Pasta
- Easy Creamy Tuscan Shrimp Recipe
- Creamy Tuscan Salmon Recipe
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 or my Creamy White Wine Chicken.
Let me know if you have any questions in the comments below or if you've tried this recipe.
Have you made this recipe? Tag me on Instagram!

Creamy Tuscan Chicken
Ingredients
- 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
Instructions
- 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.
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.
- 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.
- This is the copper skillet that's pictured (you can use any skillet for this recipe).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Karen says
Tried this tonight. The only ingredient I didn't have was the Dijon but I thought the sauce was still delicious. Will definitely make again.
Natasha says
Fantastic!! So glad you enjoyed it, Karen!
Betsy says
This was okay not amazing. I would leave the mustard out and punch up the seasoning a bit more. And added some Parmesan cheese.
Fiona says
Loved the thought of this one-but found it quite salty for my taste-could have done with more spinach, mustard and less cream. I didn't add salt so am guessing that the excessive salty flavour comes from the garlic powder. Will try again but without the powder.
Natasha says
I think you must've used garlic SALT as garlic powder doesn't contain any salt...
Robyn says
Very delicious! I made a few changes and they worked for me. I did use white wine to deglaze the pan, I also used coconut milk with just a smidge of half and half vs. heavy cream. I added more spinach than the 2 cups, and I threw in a few stuffed green olives. I made cheese tortellini and threw in the sauce with the chicken and sprinkled just a bit of fresh Parmesan over top before serving. This is a very easy dish with an incredible depth of flavor.
Miranda @ Salt & Lavender says
So happy you liked it, Robyn! Love your idea of serving it with cheese tortellini!
Melissa says
How do you think this would freeze? Meal prepping for a trip.
Natasha says
So, creamy sauces typically don't freeze great, but if you do try, be sure to warm it up over a low heat to help ensure the sauce doesn't separate and the chicken doesn't get overcooked.