If you are looking for a creamy, flavorful and comforting dish then my Tuscan Chicken recipe is just what you’ve been searching for. It's a hearty and satisfying meal that brings together creamy and savory elements in every bite.
About this Tuscan Chicken recipe:
Tuscan chicken is unbelievably rich and delicious and can be served with pasta, rice, creamy mashed potatoes or crusty bread to soak up the flavor packed sauce.
Originating from the Tuscan region of Italy, this dish is so incredibly versatile and uses ingredients you will already have in your refrigerator. You can make this dish your own by adding a variety of Tuscan flavors such as mushroom, olives or truffle.
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Ingredients for Tuscan Chicken
- Olive oil
- Chicken breast
- Garlic powder
- Onion powder
- Oregano
- Paprika
- Sundried tomatoes (oil and chopped)
- Shallots
- Garlic
- Spinach
- Heavy cream
- Parmesan
- Dry white wine
See recipe card for quantities.
Step by step photographs
Follow along with these step by step photographs. You'll see just how easy it is to whip up in 30 minutes or less.
- Step 1: Butterfly your chicken breasts.
- Step 2: Add your spices to a bowl and coat the chicken evenly.
- Step 3: Pan fry on a medium heat until browned.
- Step 4: Remove your chicken and to the same pan add shallots and garlic.
- Step 5: Add your dry white wine and deglaze the pan.
- Step 6: Stir in the chopped sundried tomatoes and heavy cream.
- Step 7: Gradually add the spinach and parmesan and stir to combine.
- Step 8: Return your cooked chicken breasts to the pan and simmer for 5-10 minutes.
Variations
There are so many ways to make this recipe your own while still complimenting the delicious Tuscan flavors, here are some ideas:
- Chicken thigh- adding chicken thigh instead of breast will add an extra depth of flavor to the dish.
- Chicken stock - for an alcohol free version, why not add a splash of chicken stock to deglaze the pan and add to the rich flavor.
- Greek yoghurt - substitute heavy cream for Greek yoghurt to maintain the Tuscan Chicken’s creamy texture with a healthier alternative.
- Rosemary, thyme or sage - there is no limit to the flavour combinations you can create in your spice blend, if paprika isn’t to your taste then go for a pinch of a more classic Italian seasoning.
- Cheese - for a sharper flavor, try swapping your parmesan for Pecorino Romano or for a creamier sauce try mozzarella.
- Vegetables - use up any vegetables you have left over in your fridge and add mushroom, eggplant, zucchini or asparagus for an extra bite.
See this Tuscan Chicken Pasta recipe on my website!
What can I serve Tuscan Chicken with?
- Pasta - Fettuccine, Penne or Spaghetti are classic choices. The creamy sauce from the chicken will coat the pasta perfectly. Gnocchi is another great option for a rich, comforting dish.
- Rice - the perfect way to soak up all the creamy, delicious sauce.
- Mashed potatoes - my creamy mashed potatoes pair perfectly with Tuscan Chicken.
Storage
Cool it down: Before storing, allow the Tuscan chicken to cool down to room temperature.
Store in an airtight container: Once cooled, transfer the Tuscan chicken (including the sauce) into an airtight container. This helps preserve the flavor and prevents the dish from drying out.
Refrigerate: Store the container in the fridge. Tuscan chicken can be safely stored in the fridge for 3-4 days. It can last in the freezer for up to 3 months.
Reheating: Reheat individual portions in a microwave-safe dish for 2-3 minutes, stirring halfway through. Reheat gently on the stove over low heat, adding a little extra cream or broth if the sauce has thickened too much.
Top Tip
To ensure your sauce is packed full of flavor, use some of the oil in your sun-dried tomatoes to sear your chicken. Don’t move the chicken too much in the pan to allow the flavorful fond to form. This will add so much flavor when you deglaze the pan with your white wine.
FAQ
Yes, you can! Chicken thighs are a great alternative to breasts and are more tender and juicy. They work wonderfully in this dish, and the sauce will soak into the thighs beautifully.
If you want a lighter version, you can substitute the cream with Greek yogurt or even coconut milk for a dairy-free alternative. You can also try using a bit of chicken broth to create a lighter sauce.
Yes! You can adapt the recipe for both a slow cooker or Instant Pot. For the slow cooker, cook the chicken with the sauce ingredients for about 4 hours on low, then add the spinach and cheese near the end. In an Instant Pot, sauté the chicken first, then cook on high pressure for a few minutes before adding the final ingredients to thicken the sauce.
Related
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Recipe
Tuscan Chicken Recipe
This creamy and delicious Tuscan Chicken will soon become a family favorite meal!
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- Teaspoon salt and pepper
- Sun-dried tomatoes (oil and chopped)
- 2 shallots
- 3 cloves of garlic
- 1 bag of spinach
- 1 cup heavy cream
- ½ cup Parmesan
- 100ml dry white wine
Instructions
- Start with your two large chicken breasts and cut them in half through the middle to create four butterflied chicken steaks.
- Transfer the chicken to a bowl, add spices, and coat evenly.
- Over medium-high heat, sear the chicken fillets for 5 minutes on each side until browned. Don’t worry about cooking them through at this stage.
- Remove the chicken, reduce the heat slightly, and add shallots to the same pan. Fry for 5 minutes, then add garlic and stir for another 1-2 minutes.
- Pour in the dry white wine, deglazing the pan by scraping up any browned bits to incorporate into the creamy sauce.
- Stir in the chopped sun-dried tomatoes and heavy cream, ensuring the mixture doesn’t stick to the bottom.
- Gradually add the spinach and Parmesan, stirring continuously to combine.
- Return the chicken to the pan, reduce the heat, and simmer for 5-10 minutes until fully cooked. Plate up over creamy mash, pasta, rice, or with crispy bread, and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 446Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 129mgSodium: 623mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 26g