Creamy Tuscan Chicken with Homemade Tuscan Seasoning is a rich and flavorful dinner that’s surprisingly easy to make. Tender chicken breasts are seared to golden perfection, then simmered in a creamy sauce with sun-dried tomatoes, fresh spinach, and Parmesan. Bursting with the bold flavors of my Homemade Tuscan Seasoning, this dish is perfect over pasta, rice, or alongside your favorite vegetables for a hearty, comforting meal the whole family will love! If you love these bold Tuscan flavors, be sure to check out my Tuscan Chicken Pasta, too!
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken breasts for this recipe. You could also use boneless chicken thighs if you want a slightly juicier texture.
- Homemade Tuscan Seasoning: The star of the dish! This adds the signature Tuscan flavor to the chicken. If you don’t have it on hand, a mix of dried basil, oregano, thyme, and garlic powder works well.
- Olive Oil: Extra virgin olive oil is rubbed on the chicken and used for searing in the pan.
- Sun-Dried Tomatoes: The sauce gets its rich, tangy flavor from sun-dried tomatoes. Use oil-packed, drained, or if using dry, rehydrate them in hot water for 10 minutes before adding to the sauce.
- Garlic: Fresh minced garlic adds a fragrant, savory flavor. Jarred minced garlic works in a pinch.
- Chicken Broth: Adds moisture and depth to the sauce. Low-sodium broth lets you control the salt.
- Heavy Cream: Heavy cream is at least 30% fat, giving the sauce its rich, creamy texture. Light cream or half-and-half will work, but the sauce will be thinner.
- Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds a nutty, savory flavor to the sauce.
- Spinach: Fresh baby spinach adds color, flavor, and nutrition.
- Optional Garnish: Fresh basil or parsley brightens the dish and makes it look restaurant-worthy.
FAQs
Can I use pre-cooked shredded chicken or rotisserie chicken?
Yes! Shredded rotisserie or pre-cooked chicken works beautifully if you’re short on time. Add the chicken to the sauce at the end of cooking to warm through. Stir in 1 to 2 teaspoons of Tuscan seasoning so the chicken picks up the flavor without overpowering the sauce. For a stronger flavor, toss the shredded chicken with the full amount of Tuscan seasoning before adding it to the sauce.
Can I make this dish without heavy cream?
You can substitute half-and-half or a mix of milk and cream, but the sauce will be lighter and slightly less rich. Heavy cream gives the sauce its signature creamy texture.
Can I make creamy Tuscan chicken ahead of time?
Yes! Cook the chicken and sauce, then cool completely. Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
Can I freeze creamy Tuscan chicken?
Yes! Freeze the fully cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.
Can I add extra vegetables?
Yes! Mushrooms, bell peppers, or zucchini are great additions. Add them when you’re sautéing the garlic and sun-dried tomatoes so they soften before the sauce is added.
How to Serve Creamy Tuscan Chicken
Over Pasta: Serve the chicken and creamy sauce over your favorite pasta for a classic, hearty meal. Fettuccine, penne, or rigatoni all work beautifully. Or, try making homemade shaped pasta!
With Rice or Mashed Potatoes: Spoon the sauce and chicken over rice or creamy mashed potatoes (or cauliflower mashed) to soak up every bit of the rich, flavorful sauce.
With Vegetables: Serve alongside roasted asparagus, roasted Brussels sprouts, or steamed vegetables for a lighter option while keeping it satisfying.
Garnish: Top with fresh basil or parsley for a pop of color and a fresh, fragrant finish.
How to Store Creamy Tuscan Chicken
Refrigerator: Store cooked chicken and sauce in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce thickens too much.
Freezer: You can freeze the cooked chicken and sauce for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator, then reheat gently on the stovetop.
Creamy Tuscan Chicken with Homemade Tuscan Seasoning
Ingredients
Chicken
- 4 boneless skinless chicken breasts, 1 ½ to 2 pounds total
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons Homemade Tuscan Seasoning*
- Salt and black pepper, to taste
Sauce
- 1 tablespoon unsalted butter
- 2 teaspoons garlic, minced
- ½ cup (about 8 whole) sun-dried tomatoes, (oil-packed, drained, or dry rehydrated), chopped
- 1 cup (8 ounces / 252 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- ½ cup (50 g) Parmesan cheese, grated
- 2 cups fresh baby spinach
- Fresh basil or parsley, for garnish, optional
Instructions
- Pat the chicken dry with paper towels. Rub both sides with 1 tablespoon olive oil, then generously season with Tuscan Seasoning, plus a pinch of salt and pepper if needed. Let it sit for 5 to 10 minutes.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and sear 4 to 6 minutes per side until golden and mostly cooked through. (The chicken will finish cooking in the sauce.) Remove to a plate and tent with foil.
- Reduce heat to medium-low. Add the butter to the pan and let it melt completely.
- Stir in garlic and sun-dried tomatoes. Cook 30 to 60 seconds.
- Pour in chicken broth, scraping the bottom of the pan.
- Stir in heavy cream and bring to a gentle simmer.
- Whisk in Parmesan until melted and smooth.
- Add spinach and stir until wilted (1 to 2 minutes).
- Return chicken to the pan, nestling it in the sauce. Spoon sauce over top. Simmer 3 to 5 minutes until chicken reaches an internal temperature of 165°F and sauce thickens slightly.
- Remove from heat. Garnish with fresh herbs if desired. Serve hot over pasta, rice, mashed potatoes, or with veggies on the side.
Notes
Did you make this recipe?
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