Tuscan Chicken Recipe

Indulge in a plate of creamy Tuscan Chicken, an exquisite Italian dish with sun-dried tomatoes and spinach, served alongside linguine pasta and garnished with fresh basil.

This easy Tuscan chicken recipe is rich, creamy, and packed with flavor from sun-dried tomatoes, parmesan cheese, and fresh spinach. The tender chicken breasts simmer in a creamy sauce with Italian herbs, making it a perfect dish for the whole family. Serve it over zucchini noodles, cauliflower rice, or spaghetti squash for a low-carb option.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Servings Servings

Calories 551

Protein 47

Ingredients

US Customary - Metric

1.5 lbs boneless skinless chicken breast - about 3 large
2 tbsp oil - from sun-dried tomatoes jar or olive oil
salt and freshly ground black pepper
1/2 onion - diced
6 garlic cloves - minced
1 cup sun-dried tomatoes - drained and chopped
1 tablespoon tomato paste
1 teaspoon dried oregano
2 teaspoon paprika
3.5 tablespoons white wine
2/3 cup cream
2/3 cup chicken stock
1/2 cup parmesan cheese - grated finely, I use the "zest" side of my grater
1 cup fresh basil leaves - loosely packed, 15g
1/2 lemon - juiced

Instructions

Add 1 tablespoon of oil to skillet on medium heat. Season chicken with salt and black pepper and sear it, 5 minutes per side. Remove the chicken and set aside.
1.5 lbs boneless skinless chicken breast, 2 tbsp oil, salt and freshly ground black pepper
Add the other tablespoon of oil to the skillet and turn it to low heat. Add the onion, garlic, sun-dried tomatoes, tomato paste, paprika, and oregano, and cook until the onion and garlic begin to soften, about 3-5 minutes.
2 tbsp oil, 1/2 onion, 6 garlic cloves, 1 cup sun-dried tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 2 teaspoon paprika
Add white wine to deglaze the pan, and then add the cream, chicken stock, and grated parmesan. Taste and adjust the seasoning if needed.
3.5 tablespoons white wine, 2/3 cup cream, 2/3 cup chicken stock, 1/2 cup parmesan cheese
Pop the chicken back into the pan, cover, and simmer for 10 minutes, flipping halfway through.
Check the chicken is cooked through with a meat thermometer, or by slicing a thick part to check the juices run clear.
Remove from the heat, stir in the basil leaves, and add the lemon juice. Enjoy!
1 cup fresh basil leaves, 1/2 lemon

Notes

Thinner Cutlets Work Best: If your chicken breasts are thick, slice them in half horizontally for quicker, more even cooking.
Deglaze Like a Pro: Scrape the browned bits off the bottom of the pan with your wooden spoon after adding the white wine—this is where the magic happens!
Don’t Rush the Simmer: Letting the chicken cook in the sauce ensures it stays juicy and soaks up all the creamy, garlicky goodness.
Adjust the Thickness: If the sauce is too thick, add a splash of broth. If it’s too thin, let it simmer uncovered for a few extra minutes.
Cheese Choice Matters: Use freshly grated parmesan (not the pre-shredded kind) for the best melt and texture.

Storage instructions:

Refrigerate: Store leftover Tuscan chicken in an airtight container in the fridge for up to 3 days.
Freeze: For longer storage, freeze in a sealed container for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheat: Warm on the stove over low heat, adding a splash of broth or cream to bring the sauce back to life. Avoid microwaving too long, as it can dry out the chicken.
Use Leftovers Creatively: Shred the chicken and toss it with pasta, layer it into a casserole, or serve it over roasted veggies for a second meal.