This creamy Tuscan chicken dish is all about delivering rich flavors with a comforting finish. Juicy chicken, luscious cream, and a medley of vibrant veggies make it a standout meal.
This recipe tackles issues of dryness and blandness often found in chicken dishes while providing quick cooking techniques for busy home chefs.
I often whip up this dish on busy weeknights, especially when unexpected guests come over. It’s one of those meals that seemingly solves the challenge of pleasing everyone at the table, transforming a regular dinner into a delightful experience.
This recipe works wonders in just 30 minutes, offering a creamy texture that many traditional versions miss. You’ll appreciate how simple it is to create a dish that’s truly satisfying without losing your sanity in the kitchen.
If you love creamy chicken dishes, try my Chicken Alfredo Stuffed Garlic Bread Subs for another crowd favorite.
Table of contents
Why You Will Love This Recipe
- Creamy and Rich Sauce , The heavy cream and Parmesan create a luxurious sauce that clings to the chicken and veggies, offering a satisfying mouthfeel that’s hard to resist.
- Dynamic Flavor Profile , With sun-dried tomatoes and artichokes, you’ll enjoy a burst of Mediterranean flavors in every bite, making the dish truly memorable.
- Nourishing Spinach Addition , Adding fresh baby spinach not only boosts the nutrient content but also brightens the dish with vibrant color, making it visually appealing.
- Quick and Easy to Prepare , Ready in just 30 minutes, this creamy Tuscan chicken makes for a great weeknight meal that doesn’t skimp on taste or effort.
Creamy Tuscan Chicken with Spinach and Tomatoes
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Italian
- Diet: Low Salt
Description
A delicious creamy Tuscan chicken skillet recipe featuring sun-dried tomatoes, artichokes, and spinach in a rich sauce.
Ingredients
- 4 (4 boneless skinless chicken breasts) chicken breasts
- 1 cup (150 g) sun-dried tomatoes, julienned (oil-packed)
- ½ cup (85 g) artichoke hearts, chopped (canned or frozen/thawed)
- 2 cups (60 g) baby spinach, fresh
- 1 cup (240 ml) heavy cream, full-fat
- ½ cup (45 g) Parmesan cheese, grated (freshly grated from block)
- 3 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ tablespoon garlic, minced (fresh)
- ¼ cup (35 g) capers
- 4 tablespoons olive oil, divided
- Fresh basil or parsley, for garnish
Instructions
- Step 1: Pat the chicken breasts dry with paper towels on both sides. In a small bowl, combine the Italian seasoning with salt and pepper. Season both sides of each chicken breast evenly with this herb mixture to ensure the spices adhere well.
- Step 2: Heat 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about 4-5 minutes on each side, or until they develop a golden brown crust. The chicken will not be fully cooked at this stage but will finish cooking later. Remove the chicken from the skillet and set aside on a plate.
- Step 3: Reduce heat to medium. Add the remaining 3 tablespoons of olive oil to the skillet and heat briefly for a few seconds. Stir in the sun-dried tomatoes and cook for about 1 minute, stirring frequently. Add the minced garlic and continue stirring for 30 seconds, making sure to prevent burning by stirring regularly.
- Step 4: Stir in the chopped artichoke hearts, then add the fresh baby spinach to the skillet. Allow the spinach to wilt completely. If wilt is slow, cover the skillet for 1-2 minutes to steam for faster softening.
- Step 5: Whisk the heavy cream and Parmesan cheese into the mixture continuously to create a smooth, clump-free sauce. Cook for a few seconds to begin melting the cheese while whisking constantly.
- Step 6: Return the chicken breasts to the pan, coating them thoroughly with the creamy sauce. Reduce heat to medium-low. Simmer the chicken and sauce together for 3-4 minutes. Check the chicken’s internal temperature using a meat thermometer inserted into the thickest part—it should read 165°F (74°C) to ensure safe cooking.
- Step 7: Sprinkle capers evenly over the chicken and garnish with fresh basil or parsley. Serve immediately with recommended sides such as roasted asparagus, steamed broccoli, quinoa, or cauliflower rice.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources.
- Refrigeration: Place in an airtight container and refrigerate up to 4 days. Let the dish cool before sealing to preserve sauce texture.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before gently reheating.
- To achieve better browning on chicken, pat dry immediately prior to seasoning. Moisture inhibits crust formation.
- If the sauce thickens excessively, add hot broth one tablespoon at a time while stirring until desired consistency is reached.
- If the sauce separates, whisk in an additional tablespoon of heavy cream over low heat until smooth and combined.
- Use a thermometer to confirm chicken is cooked through—165°F is the safe internal temperature. Insert probe into thickest part around 3-4 minutes into simmering.
- To speed wilt time for spinach, cover pan briefly to trap steam and soften greens more efficiently.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Go for boneless, skinless chicken breasts for easy cooking and a tender result. A good quality chicken ensures a juicier flavor.
- Heavy cream: Use full-fat heavy cream to achieve that rich, creamy texture. It’s key for balancing the flavors and making the sauce luxurious.
- Spinach: Fresh spinach is best for this dish, look for vibrant green leaves without any browning. It wilts beautifully and adds a fresh pop.
- Sun-dried tomatoes: Choose oil-packed sun-dried tomatoes for extra flavor and moisture. They infuse a tangy richness that enhances the sauce.
- Garlic: Use fresh cloves instead of pre-minced. Fresh garlic brings a stronger and more aromatic flavor that really elevates the dish.
- Parmesan cheese: Grate a block of good-quality Parmesan for the best melt. This cheese is crucial for adding depth and nuttiness to the sauce.
- Chicken breasts: Go for boneless, skinless chicken breasts for easy cooking and a tender result. A good quality chicken ensures a juicier flavor.
- Heavy cream: Use full-fat heavy cream to achieve that rich, creamy texture. It’s key for balancing the flavors and making the sauce luxurious.
- Spinach: Fresh spinach is best for this dish, look for vibrant green leaves without any browning. It wilts beautifully and adds a fresh pop.
- Sun-dried tomatoes: Choose oil-packed sun-dried tomatoes for extra flavor and moisture. They infuse a tangy richness that enhances the sauce.
- Garlic: Use fresh cloves instead of pre-minced. Fresh garlic brings a stronger and more aromatic flavor that really elevates the dish.
- Parmesan cheese: Grate a block of good-quality Parmesan for the best melt. This cheese is crucial for adding depth and nuttiness to the sauce.
Recipe Tips
- If your chicken breasts are not browning, pat them dry with paper towels before seasoning to promote better color. Make this adjustment right before cooking.
- When your sauce thickens too much, add hot broth one tablespoon at a time, mixing until you reach your desired consistency. This keeps the sauce smooth during cooking.
- For spinach that doesn’t wilt quickly, cover the skillet for 1-2 minutes after adding it. This extra steam helps soften greens more effectively.
- If your sauce separates, whisk in an additional tablespoon of heavy cream on low heat until combined. This can usually remedy that texture issue promptly.
- When checking chicken doneness, insert a meat thermometer into the thickest part; it should read 165 degrees F. Do this 3-4 minutes into simmering.
Serving Suggestions
Serve creamy tuscan chicken with roasted asparagus or steamed broccoli for nutrients. A side of quinoa or cauliflower rice complements the dish nicely while adding fiber.
Use creamy tuscan chicken to make pasta dishes like fettuccine or zoodles. Add it to a hearty salad or transform it into a flavorful wrap with spinach tortillas.
Top with a sprinkle of extra Parmesan cheese or fresh basil for added flavor. A drizzle of balsamic glaze brings an interesting twist to the dish, enhancing its richness.
Recipe variations
- You can use chicken thighs instead of breasts for this creamy tuscan chicken recipe; adjust cooking time to ensure thighs reach 165 degrees F internally.
- Add 3 teaspoons of Italian seasoning with 1 teaspoon salt and 1 teaspoon pepper to season the chicken breasts evenly before searing to build the sauce’s base flavor.
- Either canned or frozen/thawed artichoke hearts can be added; they provide texture that complements sun-dried tomatoes and spinach, key ingredients in this creamy tuscan chicken skillet.
- If serving more people, double ingredients and cook chicken in batches; use 8 chicken breasts and proportionally increase the heavy cream and Parmesan cheese for sauce consistency. This joins my Spinach and Artichoke Pasta in our rotation.
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How to Store?
To keep your creamy tuscan chicken fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and store at room temperature up to 2 days. Avoid direct sunlight and heat exposure.
Refrigeration: Store in an airtight container in the refrigerator up to 4 days. Allow to cool before sealing to maintain sauce texture.
Freezing: Transfer to a freezer-safe container or bag and freeze up to 2 months. Thaw in the refrigerator overnight before reheating gently.
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