Easy Creamy Tuscan Chicken

4.82 from 44 votes

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This is one of the most delicious chicken dishes I have made in a while. It also might be one of the prettiest. A one skillet dish!

Creamy Tuscan Chicken

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 heartwarming meal, you can serve this chicken over some simply cooked pasta, or try Mashed Potatoes or polenta. Pair it with the Best 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.

Creamy Tuscan Chicken in a skillet.

One Skillet Creamy Tuscan Chicken: Tender chicken breasts are simmered in a rich and creamy Parmesan sauce colorful with tomatoes, spinach, and herbs.

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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!

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 them in half on your own.
  • Olive oil
  • Finely minced garlic
  • 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 flacks 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

  1. Dredge the chicken: Combine the flour, salt, and pepper in a shallow bowl. Using tongs, dredge the chicken in the seasoned flour.
Woman using tongs to dredge chicken in flour.
  1. 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.
Woman using tongs to flip floured chicken in a skillet.
  1. Start the sauce: 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.
Woman pouring broth into a pan to deglaze it.
  1. 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.
  2. Stir in the veggies: Stir in the spinach and tomatoes, and simmer for another two minutes or so, until the spinach is wilted and everything is well combined.
Stirring pa sauce with tomatoes for Creamy Tuscan Chicken.
  1. 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.
  2. Serve: 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.
Creamy Tuscan Chicken over noodles on a plate.

Storage and Leftovers

Leftovers can be stored in the fridge for up to 4 days, and then reheated over low heat in a skillet until hot throughout.

FAQs

Do I need to use cherry/grape tomatoes, or can I use another variety of tomato?

Of course you can! I recommend using cherry tomatoes because they are easily available all year long, and are on the whole MUCH less disappointing than larger tomatoes out of season. However, any variety of tomato will do, and when tomatoes are at their best in late summer you can sub in plum, beefsteak, and heirloom varieties. Just be sure to chop them into 1-inch or so chunks, and remove the seeds too if you dislike their texture.

What kind of pasta pairs best with Easy Creamy Tuscan Chicken?

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 than 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!

Do fresh herbs taste different from dried herbs in this recipe?

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. The drying out also brings about a deeper but milder flavor, whereas fresh herbs taste more, well, fresh! Because the herbs are cooked in this dish you can use either dried or fresh; note the variation in quantity for each version.

Plate of Creamy Tuscan Chicken over noodles.
Creamy Tuscan Chicken with Pasta

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4.82 from 44 votes

Creamy Tuscan Chicken

This is one of the most delicious chicken dishes I have made in a while. It also might be one of the prettiest. A one skillet dish!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
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Ingredients 

  • ½ cup all-purpose flour
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon ground pepper (plus more to taste)
  • 1 ½ pounds thin-sliced boneless skinless chicken breasts (about ½ 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.
  • Heat the olive oil in a very large skillet over medium-high heat. Dredge the chicken cutlets in the 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.

Video

Notes

  • Serve this over the pasta or starch of your choice – rice, quinoa, or polenta would also be great.
  • Leftovers can be stored in the fridge for up to 4 days, and then reheated over low heat in a skillet until hot throughout.

Nutrition

Calories: 553kcal, Carbohydrates: 22g, Protein: 45g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 170mg, Sodium: 1851mg, Potassium: 1125mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3193IU, Vitamin C: 39mg, Calcium: 214mg, Iron: 4mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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4.82 from 44 votes (7 ratings without comment)

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65 Comments

  1. Leah Battaglia says:

    Was phenomenal! My husband loves as much as I do! Definitely on our repeat list! Thank you!!!

  2. Adrienne says:

    Family favorite, in constant rotation. Easy fail-proof recipe, beautiful dish!

  3. Julie says:

    Thank you, Katie. Really enjoyed this recipe. Cooked as written, except I only had 1/2&1/2 not real cream. The sauce was awesome, loved going out to my herb garden for fresh spinach, oregano, basil and parsley. Too early for our cherry or grape tomatoes, so store-bought did fine. I do agree with reviewer Don that roasting the tomatoes in a small casserole with olive oil, garlic, S&P, and basil would have tipped this recipe to the stratosphere. As written it was wonderful! Thank you again, I’ll make this recipe over and over!

  4. Paula says:

    I made this for my husband and I, following the recipe exactly, except I doubled the spinach. Spinach always melts so well into sauces I knew it could only enhance the sauce and kick up the nutrients. I served it with a mix of rice and grains and with so many tomatoes plus all that spinach in the recipe, I did not add a side vegetable. Although I think asparagus would have looked lovely on the plate. Bottom line… it was delicious and looks so good on a plate that I would definitely make this for guests.
    Thank you for sharing this recipe. A definite keeper!!
    Paula

  5. Pamela says:

    Excellent! Everything went well and all the flavours melded! Thank you!

  6. Don says:

    Been making this a couple years now and is always a family request. One change I’ve made recently is “low cooking” the tomatoes in the oven first. Halved, tossed in olive oil, cut side up on a sheet pan, sprinkle with kosher salt and cook about 3 hours at 225. Almost like sun dried tomatoes but not so overpowering or chewy. Also great by themselves.

  7. Stephanie says:

    This is my go-to when I am making a meal to take to a family for a mealtrain. I’m always nervous when cooking for others but I feel like I can’t go wrong with this and everyone loves it. Plus, it looks as good as it tastes! I love this recipe. Thank you for sharing!

  8. Genie Thompson says:

    How is this 63g carbs?

    1. Katie Workman says:

      Hi Genie! it’s just because the pasta which it can be served with (but is optional!) was included in the calculations. I removed it, so the nutritional info should be accurate now!

  9. Kathy D says:

    This was absolutely delicious! We all loved the flavor, the crispiness of the chicken coating, and the tomato spinach creamy sauce. Perfection! Thank you!