Easy Creamy Tuscan Chicken
on Dec 20, 2019, Updated Feb 18, 2025
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Tender chicken breasts are simmered in a rich and creamy Parmesan sauce colorful with tomatoes, spinach, and herbs. A one-skillet dish!
This is one of the most delicious chicken dishes I have made in a while. It also might be one of the prettiest. We’ll have to throw our thanks for all of the above to a bit of cream, cherry tomatoes, spinach, and fresh herbs. And it’s all made in one skillet!
For a complete and comforting meal, you can serve this chicken over some simply cooked pasta or try mashed potatoes or polenta. Pair it with Parmesan Roasted Broccoli. And, if you want to go for broke, you can sop up that creamy sauce with the Best Garlic Bread Ever! Comfort food doesn’t get any more comforting than this.
Table of Contents
What Is Tuscan Chicken?
The definition of Tuscan chicken is somewhat loose and flexible. This recipe contains a number of ingredients that are classic to Tuscan cooking: olive oil, spinach, tomatoes, Parmesan, garlic, and fresh herbs. All of it is bound together with broth and cream, then, of course, there is the chicken, and the results are fantastic.
I’ve heard this is also called Marry Me Chicken — I think it’s as good a way to propose (or I guess solicit a proposal?) as possible! I might marry someone who made this for me.
Ingredients
When in doubt, these are ingredients to turn to for color, freshness, flavor, and lushness. Or when you want to pretend that you are in Tuscany (or Umbria, or somewhere else in Italy that’s really, really good).
- All-purpose flour – This is used to dredge the cutlets before they are cooked, giving them a great texture and also thickening the sauce as it simmers.
- Thin-sliced boneless skinless chicken breasts – You can either buy thinly sliced chicken breasts or slice the chicken in half on your own.
- Olive oil – You can use butter instead if you prefer.
- Finely minced garlic – Use fresh cloves of garlic, not pre-minced.
- Less-sodium chicken broth – Broth enhances the flavor of the sauce.
- Heavy cream – This gives the sauce richness and body and provides a lush, creamy, golden color.
- Fresh or dried basil – Basil is a mainstay herb in Italian cooking and adds freshness.
- Fresh or dried oregano – Another quintessential Italian-Mediterranean herb.
- Finely grated Parmesan cheese – Gives the sauce a nutty cheesiness (save some for passing at the table!).
- Fresh spinach – The chopped spinach quickly cooks down when added to the sauce, adding pretty green flecks to the sauce.
- Cherry or grape tomatoes – The acidity of these little tomatoes really brings this dish together.
- Orzo or cooked hot pasta (optional) – Any pasta shape will be great with this dish.
- Fresh parsley – A final little sprinkle bit of fresh green parsley adds that restaurant flair!
How to Make Creamy Tuscan Chicken
- Dredge the chicken: Combine the flour, salt, and pepper in a shallow bowl or tray. Using tongs, coat the chicken in the seasoned flour.
- Cook the chicken: Heat the oil, then cook the cutlets for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
- Start the sauce: Turn the heat down to medium and add the garlic. Stir for just 1 minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid.
- Finish the sauce: Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
- Stir in the veggies: Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined.
- Return the chicken: Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
- Serve: Either serve the chicken over hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
Variations
- Try adding some sliced sun-dried tomatoes along with the fresh tomatoes.
- Instead of using the dried herb combo, you can sub in 1 tablespoon of Italian seasoning.
Storage and Leftovers
Leftovers can be stored in the fridge in an airtight container for up to 4 days. Reheat the chicken and sauce over low heat in a skillet until hot throughout. Or reheat in the microwave just until warmed through.
FAQs
Whatever kind of pasta your heart desires. A shape with lots of nooks and crannies, such as farfalle (bowtie) or penne, will pick up lots of that gorgeous sauce. Or you can’t get more classic with a long pasta like spaghetti or angel hair! This dish would be great with a variety of starches: quinoa, polenta, orzo…you can’t go wrong!
Because the herbs are cooked in this chicken dish, you can use either dried or fresh; note the variation in quantity for each version. When fresh herbs are dried, their flavor becomes concentrated, meaning that you don’t need as much of the herb to achieve the flavor you’re after.
What to Serve With Tuscan Chicken
More Creamy Chicken Recipes
- Creamy Italian Chicken Skillet
- Easy Chicken Alfredo
- Chicken and Dumplings
- Chicken Pot Pie
- Chicken with Mushrooms in Cream Sauce
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Creamy Tuscan Chicken
Ingredients
- ½ cup all-purpose flour
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon ground black pepper (plus more to taste)
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 1/2 inch thick)
- 2 tablespoons olive oil
- 1 tablespoon finely minced garlic
- 1 cup less-sodium chicken broth
- ¾ cup heavy cream
- 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- ½ cup finely grated Parmesan cheese (plus more to serve)
- 2 cups chopped fresh spinach
- 1 pint cherry or grape tomatoes (halved or quartered if large)
- ½ pound orzo or cooked hot pasta (optional)
- ¼ cup chopped fresh parsley
Instructions
- Combine the flour, salt, and pepper in a shallow bowl or tray.
- Heat the olive oil in a very large skillet over medium-high heat. Dredge the chicken cutlets in the seasoned flour mixture, and once the oil is hot, cook the cutlets in the pan for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
- Turn the heat down to medium and add the garlic. Stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
- Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
- Either serve the chicken over the hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
AWESOME CHICKEN SKILLET RECIPE!
When I want something that will be relatively quick and easy, this is it. I’ve substituted arugala for the spinach and if I don’t have the cherry tomatoes I think that artichokes are ok, but not as colorful. And if I don’t have cream I use half and half or milk.
Overall, a quick and easy, delicious recipe!