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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.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4.88 from 63 votes (2 ratings without comment)

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  1. nancy says:

    Another hit! The whole family including two little
    Ones loved it. Adding it to the dinner rotation. Plus – it took less than 30 minutes! Thank you so much!

    1. Natasha says:

      Yay!! You’re very welcome, Nancy!

  2. Alexis Reehal says:

    Is chicken broth the same as chicken stock?

    1. Natasha says:

      It’s pretty close. You can definitely use either!

    2. Alexis Reehal says:

      Thank you, made your creamy garlic chicken the other night my son said if it wasn’t for etiquette he would lick the plate result 😃 thank you so much. I’m Scottish do you have any haggis recipes at all?

      1. Natasha says:

        Haha that’s awesome!! I don’t have any haggis recipes. It’s so hard to get good haggis here (Edmonton Canada).

  3. Quick Login says:

    5 stars
    I make this fairly regularly, sometimes paleo with coconut milk and spag squash, other times as is written and just wanted to make the suggestion that jullianing the dry sundried tomatos and simmering prior to adding spinach and chicken gave them a wonderful texture. Also, I freeze bags of spinach when they start to turn and putting the frozen in where the recipe calls for fresh works like a darn too. Love this and your Tuscan shrimp recipe like crazy!

    1. Natasha says:

      Good tips, thank you!! 🙂 Glad you like the recipe!

  4. Suzi says:

    5 stars
    DELISH! We are a dairy and nut free home, so I used butter substitute and soy milk. It turned out PERFECT!

    1. Natasha says:

      I’m so glad to hear you were able to adapt it, Suzi!

  5. Kaitiana says:

    Wow! I just made this dish with all purpose gluten free flour and pasta (from trader Joe’s), also subbed the cream for coconut cream (I don’t do dairy or gluten)
    It’s phenomenal!!!

    1. Natasha says:

      I am so happy it worked out for you!!

  6. Ginger says:

    Which gluten free flour would you suggest? TIA

    1. Natasha says:

      No idea… I don’t intentionally cook gluten-free, I’m afraid 🙁

    2. Dani says:

      I used rice flour, and it was excellent!

      1. Natasha says:


  7. Marga says:

    5 stars
    Super love this recipe and easy to make!! I ate this with rice but will try eating it with pasta too 🙂 All of your recipes that i’ve tried never failed they were all delish and easy to make!! 🙂

    1. Natasha says:

      So happy to hear it! ♥️

  8. Jackie says:

    Cant wait to try this. Your recipes are the best! Don’t use cream gue to stomach problems. Can I substitute with yogurt?

    1. Natasha says:

      Hi! So glad you like my recipes!! 🙂 Honestly, yogurt will give it a totally different texture and taste. You could try, but it won’t be the same recipe. Let me know if you do make it.. I’m curious, and other readers probably have the same question!

      1. Lori says:

        5 stars
        Since finding this recipe I have made it several times. It’s always impressive and delicious. And even better than that it is a quick dish to prepare. Thanks so much for this fantastic addition to my weeknight dinner selections!

        1. Natasha says:

          So happy to hear it, Lori! Thanks for the review! 🙂

  9. Gemma says:

    I’m looking at making this tonight and I’m from the UK. Are your measurements for the cream and broth imperial or US cups? Thank you

    1. Natasha says:

      Hi Gemma! US cups 🙂

  10. Jeremiah says:

    I just want to say when I find a recipe on the internet I always talk myself out of making it for my family. Something doesn’t seem right or whatever reason… however I never have that problem with your recipes… my family always loves them!

    1. Natasha says:

      Aww that’s a great compliment! So pleased they’ve worked out for you. I definitely try hard to make my recipes easy to follow. 🙂