If you love creamy, flavorful dinners, these Creamy Tuscan Chicken Bites are for you! Tender chicken pieces are cooked in a rich sauce with sun-dried tomatoes, spinach, Parmesan, and a hint of garlic. It’s quick enough for a weeknight but tastes fancy enough for company. Serve over egg noodles, rice, or pasta for a comforting meal everyone will love. You can also try my Tuscan Chicken Pasta for another creamy, cheesy version of this classic flavor.
Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts are tender and cook quickly. Season with onion powder, kosher salt, and black pepper to taste. You can also use chicken thighs, if preferred. Sear the chicken in olive oil. You could substitute avocado oil, vegetable oil, or even grape seed oil if needed.
- Butter: Butter (I prefer unsalted, but salted butter works, too) adds richness to the sauce and helps mellow the garlic.
- Garlic: Fresh minced garlic gives the sauce depth and aroma. You could substitute 1/2 teaspoon garlic powder if needed.
- Sun-Dried Tomatoes: Give a tangy, slightly sweet flavor. Make sure to soak dry-packed tomatoes in hot water before using. Jarred sun-dried tomatoes in oil also work; just drain them first.
- Chicken Broth: Builds the base of the creamy sauce. Low-sodium works well to control salt.
- Heavy Cream: Makes the sauce rich and silky. You could use half-and-half for a lighter sauce, but it will be slightly thinner.
- Parmesan Cheese: Adds flavor and helps thicken the sauce. Freshly grated is best for smooth melting.
- Crushed Red Pepper Flakes: Optional for a hint of heat. Adjust to your spice preference.
- Spinach: Adds color, texture, and freshness. Baby spinach is easiest; you could also use kale or arugula for a slightly different flavor.
- Fresh Basil or Parsley: For garnish and brightness. You can use either or both, depending on what you have on hand.
FAQs
Can I use other meats instead of chicken?
Yes! This recipe works well with pork, turkey breast, or even firm seafood like large shrimp. Adjust cooking times as needed so the meat is cooked through but stays tender.
Can I make Tuscan Chicken Bites ahead of time?
Absolutely. Cook the meat and sauce separately, then store them in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cream or broth if the sauce needs loosening.
How do I thicken the sauce?
If your sauce seems too thin, simmer it a little longer over medium-low heat. You can also stir in 1/2 teaspoon of cornstarch mixed with a tablespoon of water for extra thickness.
Can I make Creamy Tuscan Chicken Bites spicy?
Yes! Add more crushed red pepper flakes, a pinch of cayenne, or even a dash of smoked paprika to the sauce for a gentle kick.
What To Serve with Creamy Tuscan Chicken Bites
These creamy, flavorful bites pair beautifully with a variety of sides:
- Pasta or Noodles: Egg noodles, fettuccine, or penne soak up the rich sauce perfectly. Try it with homemade shaped pasta!
- Rice: White or brown rice works well.
- Mashed Potatoes: Creamy mashed potatoes or cauliflower mashed (for a lighter option) make a comforting base for the sauce.
- Vegetables: Roasted or steamed veggies like Parmesan roasted green beans or roasted asparagus add color and freshness.
- Salads: A simple side salad or Caesar salad balances the richness of the dish.
Serving suggestions like these make it easy to turn this skillet meal into a full, satisfying dinner everyone will love.
How to Store Creamy Tuscan Chicken Bites
Refrigerator: Store leftovers in an airtight container for up to 2 to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of cream or chicken broth if the sauce needs loosening.
Freezer: You can freeze the cooked chicken and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove. Avoid high heat to keep the sauce creamy and smooth.
Creamy Tuscan Chicken Bites
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Sauce
- 3 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- ½ cup (about 8 whole) dry-packed sun-dried tomatoes, soaked in hot water, chopped
- ½ cup (4 ounces / 126 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- ¾ cup (75 g) Parmesan cheese, freshly grated
- ¼ teaspoon crushed red pepper flakes
- 1 cup (30 g) fresh spinach
- Fresh basil, or parsley, chopped for garnish
- Kosher salt and black pepper, to taste
Instructions
- Pat chicken pieces dry with paper towels. Season evenly with onion powder, kosher salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken in a single layer. (Depending on the size of your skillet, you may need to cook in batches.) Cook undisturbed for 2 to 3 minutes, until the bottom is golden brown. Flip and cook another 2 to 3 minutes, until the chicken is just cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil.
- Reduce the heat to medium. Add butter to the same skillet. Once melted, stir in garlic and cook for 30 seconds.
- Add the drained sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
- Stir in heavy whipping cream and red pepper flakes. Bring to a gentle simmer (do not boil) and cook for 3 to 4 minutes, until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Add spinach and cook until just wilted, about 1 minute.
- Return chicken and any accumulated juices to the skillet. Stir gently to coat in the sauce. Simmer for 2 to 3 minutes until heated through and the sauce reaches your desired consistency.
- Garnish with fresh basil or parsley. Serve warm on its own or spooned over cooked egg noodles, rice, or pasta. Add salt and pepper to taste.
Did you make this recipe?
You can tag me at @iamhomesteader.
903 calories? HOW? 😩😩😩
I independently calculated the total calories using standard USDA values for the ingredients (raw where applicable, as is common for recipe nutrition), I got around 2,758 calories for the whole dish or about 690 calories per serving. (I will adjust the recipe.) Thanks for bringing that to my attention.