Creamy Tuscan Chicken is seasoned chicken breasts that are pan-fried and nestled in a creamy, tomato-based sauce with spinach. For a lighter version, try my Tuscan Chicken recipe.
Creamy Tuscan Chicken
As soon as I made my Creamy Tuscan Salmon, I knew I had to smother that cream sauce over chicken, too! Well, I am glad I did, and you will be, too. The sauce is a creamy, garlicky sauce that is good enough to eat with a spoon! I love the sauce so much that I even have a Tuscan Chicken Pasta that is smothered in it. Need I say more?
Ingredients
Chicken: I used boneless, skinless chicken breasts in the recipe. You could also use chicken thighs if preferred.
Sauce: The sauce is made with heavy cream and whole milk with sun-dried tomatoes and spinach (among other ingredients) added to the mix. You will need to soften the sun-dried tomatoes before you add them to the sauce.
How to Soften Sun-Dried Tomatoes
Before you make the sauce, the sun-dried tomatoes need to be softened and chopped. They are softened so they blend into the sauce smoothly without being crunchy. The packaging may give instructions on how to soften them. However, if not, first, bring a pot of water to a boil. Next, add the tomatoes to the boiling water, cover the pot, and bring to a simmer.
Let the sun-dried tomatoes simmer for about 3 minutes. Then, drain them and let them cool before chopping. Set them aside until ready to add them to the sauce.
Can I Make the Sauce Without Milk?
Sure! You could simply use 2 cups of heavy cream instead of a cup of cream and a cup of milk. This will give you a super creamy sauce. The only negative in using only cream is reheating leftovers. When reheated in the microwave, the cream separates, leaving lots of oil. Either way, I recommend reheating the sauce on the stovetop.
How to Store Creamy Tuscan Chicken
After the Creamy Tuscan Chicken has been cooked, you can save some of the leftovers (if there are any). Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce on the stovetop, if possible.
Creamy Tuscan Chicken
Ingredients
Chicken
- 4 boneless skinless chicken breasts, about 2 pounds, pounded to even thickness
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Sauce
- 1 small shallot, diced (about ¼ cup)
- ⅓ cup (37 g) sun-dried tomato, softened in water, drained, and chopped
- 1 tablespoon garlic minced
- ⅓ cup (80 g) chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (238 g) heavy cream, room temperature
- 1 cup (245 g) whole milk, room temperature
- 2 cups (60 g) baby spinach leaves
- 1 cup (100 g) parmesan cheese, grated (plus more for garnish)
- 1 cup (149 g) cherry tomatoes, halved
- salt and pepper, to taste
Instructions
- In a small bowl, combine paprika, garlic powder, salt, and pepper. Season chicken on all sides with the mixture and gently rub in.
- In a large skillet over medium-high heat, add olive oil. Once hot, add chicken.
- Cook the chicken for 6-8 minutes on each side, or until cooked through to an internal temperature of 165°F.
- Place the chicken onto a plate and tent to keep warm as you prepare the sauce.
- In the same large skillet as you cooked the chicken, add shallots and sun-dried tomatoes. Cook until the shallots are softened (2-4 minutes). Add garlic and cook for 1 more minute.
- Add chicken broth to deglaze the pan slightly, scraping the bottom bits as you go. Add tomato paste, oregano, paprika, salt, and pepper. Stir to combine.
- Add heavy cream and milk. Stir to combine.
- Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 5-7 minutes.
- Nestle the chicken back into the pan and spoon sauce over the top.
- Serve topped with more parmesan cheese. Add salt and pepper to taste.
- Serve with roasted or steamed vegetables, pasta, or rice.
Video
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It was so delicious my regret is not adding as many tomatoes I’m not a fan usually and regret now not doing it. Added extra spinach though and extra minced garlic. I also had no problem reheating it with the sauce in the microwave. Cooked white rice as a side. Highly recommend the recipe. Easy to follow and easy to make.