If you’ve ever wanted to feel like an Italian grandma and a rockstar chef all at the same time, creamy Tuscan chicken is the way to go. It’s got that rich, garlicky cream sauce that makes people think you’ve been slaving over a hot stove for hours—when really you just tossed some chicken in a skillet and pretended you didn’t eat half the Parmesan straight from the container. Juicy chicken breasts, sun-dried tomatoes, spinach… it’s basically a vacation in a cast iron pan, minus the jet lag and the TSA pat-down.
Table of Contents
🗝️ Why you’ll want this creamy tuscan chicken in your life
You could scroll all the way down to the recipe card, but let’s be honest—you’re here for the highlights. Here’s the gist before your sauce thickens:
- One skillet, zero stress. Because no one wants a sink full of pans after dinner.
- Fast but fancy. 30 minutes from “what’s for dinner?” to “wow, you made this?”
- Crowd-pleaser certified. Kids eat it, husbands brag about it, in-laws finally respect you.
- Leftovers = magic. Tomorrow’s lunch tastes like you planned it that way.
- Cheese is involved. Do I really need to explain this one?
🧾 What you’ll need to make this easy chicken recipe
Before you start tossing random stuff in the skillet like you’re auditioning for Chopped, here’s the lineup that actually works.
- Chicken breast – boneless, skinless, the weeknight workhorse.
- Chicken stock – because plain water is for plants.
- Parmesan – the good stuff if you can swing it; yes, I will judge you for the green can.
- Spinach – fresh, not frozen, unless you like your dinner to resemble swamp water.
- Butter – real butter, please. Margarine has no place here.
- Olive oil – helps sear the chicken golden and smug.
- Grape tomatoes – little pops of sweet acidity that make the sauce sing.
- Garlic – measure with your heart, then double it.
- Onion – diced up and ready to melt into the sauce.
- Italian seasoning – shortcut to tasting like you actually planned dinner.
- Heavy cream – the reason this dish makes you weak in the knees.
Want all the tea? Download this free Creamy Tuscan Chicken Kitchen Cheat Sheet with extras like tips, more storage info, more Faqs, variations, and lots more.
📖 Recipe
Creamy Tuscan Chicken
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- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken breasts, pounded thin
- 4 garlic cloves, minced
- ½ teaspoon Italian seasoning
- ½ cup chicken broth
- 2 tablespoon butter
- 1 ¼ cup heavy whipping cream
- ½ cup Parmesan cheese
- 1 cup grape tomatoes
- ¼ cup onion, chopped
- 4 ounces fresh baby spinach leaves, roughly chopped
Instructions
- Pound chicken between 2 pieces of parchment paper with a meat mallet until thin.
- Season with Italian seasoning, salt and pepper.
- Add the olive oil to a 12-inch cast-iron skillet over medium heat.
- When the skillet is hot and the olive oil begins to shimmer - but not smoke, add the chicken and sear on both sides until golden brown.
- Put a lid on the top and cook until the chicken reaches an internal temperature of 160F. Use an instant read thermometer.)
- Remove from the pan and set aside. The chicken will continue to cook as it cools and reach a safe temperature of 165F without being overcooked.
- Add the tomatoes to the pan and saute on medium high heat until they begin to "pop".
- Turn heat back to medium.
- Add the butter, garlic, and onions - saute for 5 minutes stirring occasionally. Don't let the garlic scorch.
- Add the chicken broth to the pan, scraping the bottom with a skillet.
- Add heavy cream, Parmesan cheese, and spinach and simmer, stirring occasionally until the sauce begins to thicken.
- Add the chicken back to the skillet, and simmer on low heat for two to three minutes or until warmed through.
Notes
- Try to get the chicken breasts pounded out thinly so that they cook evenly.
- Once you add the garlic to the hot pan, be sure to stir often that your garlic doesn't burn.
- Use fresh spinach. Frozen turns the sauce into swamp water faster than you can say “ew.”
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make the best Tuscan chicken in a skillet
This is where we turn a pile of raw ingredients into something that looks like you went to culinary school, or at least had a class at Sur la Table. Follow along, keep the heat reasonable, and resist the urge to “wing it” your first time through unless you enjoy ordering pizza at 9 pm.
- Sear the chicken. Get those breasts golden and bossy, then kick ’em out of the pan so the real fun can start.
- Pop the tomatoes. Toss ’em in until they split like gossip at a church potluck. Add onion, garlic, and butter—let the kitchen smell like you actually know what you’re doing.
- Deglaze with stock. Pour in chicken stock and scrape up the brown bits glued to the skillet. That’s not “burnt”—that’s flavor rent you already paid.
- Make it creamy. Heavy cream, Parmesan, spinach… stir until it looks sinful. Slide the chicken back in and let it soak up the glory for a few minutes before serving.
👩🍳 Got questions? i’ve got answers
Don’t worry—I’ve anticipated your culinary crises and answered them before you panic-Google at 9 pm. There are more FAQs in the printable kitchen cheat sheet above the recipe card. Have other questions? Ask me in the comments!
Absolutely. Thighs stay juicier and have more flavor. Just cook them a bit longer so nobody ends up with medium-rare chicken like that one time Uncle Ray was in charge of the grill.
You can, but the spinach won’t be as perky. If you’re making it beforehand cook the chicken and sauce, then stir in the spinach when you warm it up right before serving so it looks fresh and intentional.
📚 If you liked this, you’ll probably lick these plates clean too
Tuscan chicken not enough to keep your skillet happy? Don’t worry, I’ve got plenty more comfort-food favorites that’ll make your family think you secretly hired an Italian grandma as a live-in cook.
🍗 Honey Pecan Chicken Breast – Sweet, nutty, and sticky in all the right ways.
🍗 Cranberry Chicken – Tart meets savory in a combo that tastes like the holidays without the need for a nap afterwards.
🍗 Deviled Chicken – A little spicy, a little saucy, and guaranteed to raise eyebrows (in a good way).
There you go—creamy Tuscan chicken that looks like fine dining but cooks up faster than your teenager can ask, “What’s for dinner?” It’s rich, it’s garlicky, and it’s proof that one skillet can, in fact, make you look like you’ve got your life together.
If you whip this up, let me know in the comments—bonus points if you rate it ⭐️⭐️⭐️⭐️⭐️ so the internet knows this isn’t just another bland chicken recipe floating around out there. And hey, if you post it on social, tag me so I can applaud your skillet skills (and maybe drool a little).
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