This creamy Tuscan chicken sears seasoned chicken cutlets, then builds a rich sauce right in the same pan with mushrooms, garlic, sun-dried tomatoes, heavy cream, and Parmesan, finished with wilted spinach. The chicken is checked to a safe 165°F with a thermometer before it goes back into that sauce. Total time is about 35 minutes for a dinner that tastes far fancier than the effort it takes.
You are going to learn how to make Tuscan Chicken! This has become an absolute internet sensation over the years, and once you take a bite, you will know exactly why.
This Creamy Tuscan Chicken is just so loaded with flavor. It sounds fancy, but it really is one of the easiest chicken dishes that you will make.
Table of Contents
Why You Will Love This Creamy Tuscan Chicken
- That Irresistible Sauce: The garlic and sun dried tomatoes infuse the cream sauce with so much flavor. It forms a rich and dreamy bath for the chicken that you will want to spoon over absolutely everything.
- It Is a Meat Saver: We cut large chicken breasts into thinner cutlets so they cook faster and stay perfectly juicy in the center. Plus, pan searing gives them a gorgeous golden crust!
- Sneaky Veggies: We add thickly sliced mushrooms and fresh spinach. The spinach wilts right down so you can almost not even tell it is in there, but it makes it just a teensy bit healthier!
- Incredibly Versatile: You can serve this over spaghetti, mashed potatoes, or white rice. You name it, this pairs well with it!
If you love this rich, restaurant-style chicken dinner, you are also going to want to try my Marry Me Chicken Pasta, its closest cousin and another dish that turns a weeknight into something special.
What You Will Need
Special Equipment
- Large non reactive skillet (stainless steel or enameled cast iron preferred to prevent the tomato based sauce from curdling)
- Instant read meat thermometer
- Splatter guard, optional but highly recommended to keep your stove clean!
- Sharp chef knife and cutting board
For the Chicken
- 2 large boneless and skinless chicken breasts (about 1 1/2 lbs total)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Creamy Mushroom and Sun Dried Tomato Sauce
- 1 tbsp olive oil
- 8 oz mushrooms (white or brown), thickly sliced
- 3 garlic cloves, minced
- 1/4 cup sun dried tomatoes (packed in oil), drained and chopped
- 2 fresh green onions (or chives), green and light green parts chopped, plus extra for garnish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups heavy whipping cream
- 1/2 cup Parmesan cheese, freshly shredded
- 2 cups fresh baby spinach leaves
Let us Get Cooking!
1. Prepping Your Ingredients
First, chop up your veggies. Use fresh mushrooms. White or brown work great! Mince your garlic, and chop some fresh green onions.
If you have never used sun dried tomatoes for cooking, they are essentially tomatoes that have been drying out in the sun and packed in oil. They have so much flavor! You will want to drain them, cut them into strips, and then chop them the other way into small dice.
2. Prep the Chicken
Next, prep the chicken. Take two large chicken breasts and use a sharp knife to carefully cut them in half lengthwise to create 4 even chicken cutlets. Keep them about the same thickness so they cook at the same rate. Season both sides nicely and evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
3. Firing Up the Stove
Now it is time to cook! You are going to sear the chicken in a little olive oil and unsalted butter. Quick Tip! It is important to use a non reactive pan anytime you are making a tomato based recipe. Otherwise, the cream sauce may curdle.
Place a large and non reactive skillet over medium heat. Add 1 tbsp of olive oil and 1 tbsp of unsalted butter. Once the butter is melted and hot, add the seasoned chicken cutlets in a single layer.
4. Cook to 165°F
Saute the chicken in a single layer for 3 to 5 minutes until it is perfectly golden brown on the first side. Flip and continue to saute for another 3 to 5 minutes. I use a splatter guard here because it keeps the stove clean! Make sure you check the internal temperature of the chicken with an instant read thermometer. When it hits exactly 165°F, pull it off the heat. The thermometer is a meat saver, ensuring you get juicy chicken every single time! Transfer the cooked chicken to a plate and set aside.
5. Saute the Mushrooms
Build that gorgeous sauce in the same skillet. Add the remaining 1 tbsp of olive oil to the hot skillet. Add the thickly sliced mushrooms and let them soften and turn golden while stirring occasionally for 5 to 7 minutes. The liquid they release will help you scrape up all those delicious and browned bits stuck to the bottom of the pan!
6. Add Aromatics
Next, toss in your chopped sun dried tomatoes, chopped green onions, and minced garlic. Season with 1/2 tsp salt and 1/4 tsp black pepper. Saute while stirring constantly for 1 minute or until the garlic smells super fragrant.
If you love a tomato and cream-forward chicken dish like this one, my Caprese Chicken Skillet hits a similar note with a completely different, brighter presentation.
7. Building That Creamy Sauce
Pour in the heavy whipping cream and sprinkle the freshly shredded Parmesan cheese evenly over the top. Stir to combine and bring the mixture to a light boil. Reduce the heat and let it simmer for about 2 minutes until the sauce is slightly thickened. Taste and adjust salt and pepper if needed.
8. Wilt the Spinach
Stir in the fresh baby spinach leaves and cook just until you see the spinach start to wilt. It will soften more as it stands!
9. Combine and Serve
Add the warm chicken back into the pan. Spoon a hefty amount of that creamy sauce generously over the cutlets. Remove from heat, garnish with a pop of extra fresh green onions, and serve immediately! I hope you guys love this and that it becomes a new favorite on your dinner table!
What to Serve With This
Because of this rich and decadent sauce, it goes perfectly with anything that can soak it up!
- Serve it over a bed of spaghetti or fettuccine.
- Scoop it over fluffy garlic mashed potatoes.
- Pair it with white rice for a simpler, lighter base.
- If you want to keep things low carb, it is fantastic alongside roasted asparagus or zucchini noodles.
- My German Potato Salad is a surprisingly great tangy contrast if you want to switch up the usual starchy side.
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FAQs
What is the difference between Tuscan Chicken and Marry Me Chicken?
They are basically cousins, but there are a few little differences! Tuscan Chicken almost always includes fresh wilted spinach, and in my recipe, delicious mushrooms and green onions! Marry Me Chicken usually skips the spinach and focuses heavily on a spicy and savory cream sauce accented with red pepper flakes and chicken broth.
Why do I have to remove the chicken while making the sauce?
This is the ultimate meat saver trick! If you leave the chicken in the skillet while you simmer and reduce that cream sauce, your perfectly cooked chicken will overcook and dry out. Taking it out to rest on a plate keeps it juicy and tender while you build all that flavor in the pan.
Can I use pre shredded Parmesan cheese?
I highly recommend taking an extra minute to grate your own Parmesan from a block! Pre packaged shredded cheese is coated with anti caking agents so it does not clump in the bag. Unfortunately, those starches prevent the cheese from melting smoothly and can actually make your cream sauce grainy or lumpy.
Can I make this in a slow cooker or Instant Pot?
Yes, with a couple of adjustments! For a slow cooker, sear the chicken as directed, then transfer it to the slow cooker along with the sauteed mushrooms, garlic, and sun-dried tomatoes. Cook on low for 3 to 4 hours, then stir in the cream and Parmesan during the last 20 to 30 minutes, and add the spinach right at the end so it does not overcook. For an Instant Pot, sear the chicken using the saute function, remove it, saute the mushrooms and aromatics, then build the cream sauce using the saute function as well since this dish does not need pressure cooking. Return the chicken and finish with spinach right before serving.
Can I make this dairy-free?
You can, though the texture and richness will shift a bit from the original. Swap the heavy cream for a full-fat coconut milk and use a dairy-free Parmesan alternative or nutritional yeast for a cheesy note. The sauce will be slightly thinner and have a subtle coconut flavor, but it still works beautifully with the mushrooms and sun-dried tomatoes.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. Just be mindful of what you serve it over, since regular pasta contains gluten. If you want to keep the whole meal gluten-free, serve it over rice, mashed potatoes, or a gluten-free pasta instead.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work great here and are naturally a bit more forgiving if slightly overcooked. Follow the same searing process and confirm they reach 165°F internally with your thermometer before removing them from the pan.
Can I meal prep or freeze this?
This recipe is a great option for short-term meal prep. Store it in the fridge for up to 3 days and reheat gently on the stovetop. Freezing is not recommended, though, since cream-based sauces like this one tend to separate and turn grainy once thawed. If you want a freezer-friendly version, cook the chicken and vegetable base, freeze that separately, and add the fresh cream and Parmesan when you are ready to serve.
Creamy Tuscan Chicken with Sun-Dried Tomatoes and Mushrooms
Course: Main CourseCuisine: Italian, AmericanDifficulty: Easy4
servings15
minutes20
minutes580
kcal35
minutesA wildly popular and irresistible dinner! Juicy, golden-seared chicken cutlets smothered in a rich, flavorful garlic and sun-dried tomato Parmesan cream sauce with fresh spinach and mushrooms.
Ingredients
- Equipment Needed:
Large non-reactive skillet
Instant-read meat thermometer
Splatter guard, optional
- Ingredients:
- Chicken
680g (1 1/2 lbs / 2 large) boneless, skinless chicken breasts
2.5g (1/2 tsp) salt
1.5g (1/2 tsp) garlic powder
0.5g (1/4 tsp) black pepper
15ml (1 tbsp) olive oil
14g (1 tbsp) unsalted butter
- Creamy Sauce
15ml (1 tbsp) olive oil
225g (8 oz) mushrooms, white or brown, thickly sliced
9g (3 cloves) garlic, minced
45g (1/4 cup) sun-dried tomatoes, drained and chopped
15g (2 stalks) fresh green onions or chives, chopped
2.5g (1/2 tsp) salt
0.5g (1/4 tsp) black pepper
360ml (1 1/2 cups) heavy whipping cream
45g (1/2 cup) Parmesan cheese, freshly shredded
60g (2 cups) fresh baby spinach leaves
Directions
- Slice the 2 large chicken breasts in half lengthwise to make 4 thin cutlets. Season both sides with salt, garlic powder, and black pepper.
- Heat a large non-reactive skillet over medium heat. Add the olive oil and butter. Add the chicken in a single layer.
- Saute for 3 to 5 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Remove chicken to a plate.
- Add the remaining olive oil to the skillet. Add the sliced mushrooms and cook for 5 to 7 minutes until softened and golden, scraping up any browned bits.
- Stir in the chopped sun-dried tomatoes, green onions, minced garlic, salt, and black pepper. Saute for 1 minute until fragrant.
- Stir in the heavy whipping cream and shredded Parmesan cheese. Bring to a light boil, then reduce heat and simmer for 2 minutes until slightly thickened.
- Stir in the fresh baby spinach just until it begins to wilt.
- Return the chicken to the pan, spoon the sauce over the top, and remove from the heat. Garnish with remaining green onions and serve warm.
Notes
- Pro Serving Tip: You can also slice up the chicken on a cutting board before putting it back into the pan. That way the center of the chicken soaks up even more of that amazing cream sauce.
- Pan Warning: Use a non-reactive pan (like stainless steel or enameled cast iron). Reactive metals with tomato-based ingredients can sometimes cause dairy to curdle.
- Cheese: Always grate Parmesan fresh from a block. Pre-shredded bagged cheese has anti-caking powders that will make the cream sauce grainy.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat so the sauce does not separate.
- Freezing: Not recommended once the cream is added, since cream sauces separate and turn grainy when frozen and thawed.
- Allergen Note: Contains dairy (heavy cream, Parmesan, butter). Naturally gluten-free as written; check any pasta served alongside.
- Nutrition: Calories are estimated and will vary based on cream amount and serving portion.
