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.
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
- 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.
- 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.