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I have a lot to say about this chicken. I really do. The first thing I will say is that it’s one of the most delicious chicken dishes I have made in a while. The second thing I will say is that 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.

Creamy Tuscan Chicken in a skillet.

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).

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!

How to Make Creamy Tuscan Chicken

Dredging the chicken cutlets in flour before sautéing them does a few things. It helps them brown better, which gives them appealing color and deeper flavor.

Woman using tongs to dredge chicken in flour.

And the flour from the chicken toasts in the oil, and then adds richness to the dish, and thickens the sauce as well.

Woman using tongs to flip floured chicken in a skillet.

You saute a bit of garlic for just a moment after the cutlets have browned, and then add broth to the pan. This is the “deglazing the pan” part, where the liquid releases all of those lovely browned bits on the bottom of the pan, and starts to form a sauce. Again, the flour causes the broth to gain some body and coat the chicken and pasta really well.

Woman pouring broth into a pan to deglaze it.

And then the heavy cream. Not a ton, but enough to make the sauce rich and delicious. Cream has wonderful flavor, and fat also carries flavor, so you are on your way to an amazing sauce now.

Parmesan, which will add savory cheesy saltiness to the sauce. Plus thicken it up even more. Fresh herbs, because they are awesome. But if all you have is dried, they will be absolutely fine.

Sauce for Tuscan Chicken

Spinach flecks the sauce with brilliant green color. And then – boom – in go the cherry or grape tomatoes.

The chicken is returned to the pan to get sauced and finish cooking. And chopped parsley is added at the end for even more freshness and color. Serve this over the pasta or starch of your choice – rice, quinoa or polenta would also be great.

Creamy Tuscan Chicken over noodles on a plate.

Ok, this was clearly like a love letter to this creamy chicken dish. But I think we can all see why. And while pictures do say 1000 words, that clearly doesn’t stop me from a writing a few hundred more.

This Creamy Tuscan Chicken is one of the most delicious chicken dishes I have made in a while. It also might be one of the prettiest.

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Plate of Creamy Tuscan Chicken over noodles.

Also cherry tomatoes are easily available year long, and are on the whole MUCH less disappointing than larger tomatoes out of season. Yes, this is best with fresh herbs and tomatoes picked from the vine, or procured from a farmers’ market (preferably in Tuscany). But in the depth of winter if you need a cheery colorful pick-me-up dinner, I highly recommended this creamy chicken dish.

What to Serve with Creamy Tuscan Chicken

Creamy Tuscan Chicken with Pasta

More Creamy Chicken Recipes

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Creamy Tuscan Chicken

4.81 from 41 votes
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 4 people
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!


  • 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


  • 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 bit stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, 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.



Serve this over the pasta or starch of your choice – rice, quinoa or polenta would also be great.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. 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!

  2. 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!!

  3. 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.

  4. 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!

    1. 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!

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

  6. It is one of my most favorite recipes. Everyone in my family loved it. My mom asked for the recipe because she loved it so much. The 1st time I used penne pasta and the 2nd time I used egg noodles. I love both but leaning toward the egg noodles. They hold more of the flavor. Thank you for sharing this dish. So quick, easy and wonderfully delicious!

  7. this recipe was simple and tasted gourmet. i loved the creaminess and the cherry tomatoes. I added fresh thyme and rosemary & served with jasmine rice. my sons said the chicken was perfectly moist.

  8. This was so delicious We all loved it! Thank you so much. This one will definitely be in my regular rotation.

  9. I loved that I only had to dirty one pan, plus it was pretty easy as your directions are superb. I served ir with Trader Joe’s Brown Rice which is found in their frozen food aisle; a quick and easy microwave side that is also nutritious. I always keep it on hand. The chicken and sauce over the brown rice was devine! Thank you, I was so proud of mysel lol.

    1. This is a delicious recipe. Husband and kids all enjoyed it! I could drink the garlicky cream sauce; it’s that tasty!

  10. Fabulous! Whole family loved it. This one is a keeper for us. Served it with roasted Brussel sprouts and green salad. So good!

    1. it’s pubbing in the spring! But here is a preview!

      You can make this up to two days ahead of time, and store it well sealed in the refrigerator.

      1 pound sugar snap peas, trimmed and halved crosswise
      1 red or yellow onion, halved and very thinly sliced
      3 baby cucumbers, thinly sliced
      ¼ cup torn or roughly chopped fresh dill
      ¼ cup torn or roughly chopped fresh mint

      3 tablespoons extra virgin olive oil
      2 tablespoons balsamic vinegar
      1 tablespoon rice vinegar
      1 teaspoon Dijon mustard
      1 teaspoon honey
      1 small shallot, minced
      Kosher or coarse salt and freshly ground pepper to taste

  11. Everybody loved it! Only change is that I added sundried tomatoes in addition to the halved grape tomatoes because I like them both. It was a hit!!

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