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.

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.

Will you make this easy Tuscan chicken recipe?

It’s soo good.

Let me know if you have any questions in the comments below!

Have you made this recipe? Tag me on Instagram!

5 from 3 votes

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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. 

Course Main Course

Cuisine Italian American

Keyword Creamy Tuscan chicken

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Author Salt & Lavender

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

1. Cut the chicken in half lengthwise. Sprinkle with salt & pepper and garlic powder on both sides. Dredge in flour.
2. 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.
3. Deglaze the pan with the chicken broth and Dijon mustard. Scrape up any brown bits and let it simmer for 2 minutes. 
4. 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.
5. 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.

You may also like my creamy sun-dried tomato and basil chicken pasta, my creamy lemon chicken, or my 15 minute gnocchi with sun-dried tomatoes and basil.