As far as chicken recipes go, this one is always a major hit, especially with my husband. (And husbands can be picky eaters, so that is always an extra win in my book.) The flavors in this recipe really are restaurant quality, wait until you taste it!
Don’t miss my pro tips below, and check out all of my serving options that pair well with this meal.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken into 3 thinner slices. Season with salt, pepper, and Italian seasoning. Dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.
Deglaze the pot with white wine, tomato paste, and garlic. Cook over medium heat until liquid is reduced by half, 4-5 minutes.
Add chicken broth, chicken bouillon, sun dried tomatoes, and seasonings. Bring to a gentle boil. Let it simmer and reduce for 10 minutes. While gently boiling, slowly stir in cornstarch slurry. Reduce heat to low.
Gradually stir in the cream and cream cheese until combined and heated through. Sprinkle in the Parmesan cheese and stir until combined.
Stir in the spinach. Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top and let the chicken heat through, 3-4 minutes. Serve! See suggestions on what to serve this with below.
What to Serve with Tuscan Chicken
- Buttered Noodles
- Creamy Tomato Pasta
- Garlic Bread with Cheese
- Mashed Potatoes or Roasted Potatoes
- Roasted Green Beans or Asparagus
- See all side dish recipes here.
- Pinot Grigio or Chardonnay are my preferred wine choices in this recipe. If you don’t cook with wine, you can use 1/3 cup chicken broth and 1 Tbsp. butter instead.
- I prefer to use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
- If using smaller chicken breasts, consider using 3-4 instead of 2 large.
- This recipe is great with a side of garlic bread with cheese and buttered noodles. Up to 1/2 lb. plain pasta may be served with this sauce as well.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it!
- Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
- Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.
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- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian Seasoning
- ½ cup all-purpose flour
- 3-4 Tablespoons olive oil
- 2 ½ cups chicken broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes
- 1/3 cup white wine, see notes
- 3 cloves garlic
- 1 Tablespoon tomato paste
- 1/3 cup sundried tomatoes, drained and chopped
- 2 Tablespoons cornstarch, plus 2 Tbsp. cold water
- 1/3 cup heavy cream
- 1 Tablespoon cream cheese, softened
- ½ cup Parmesan Cheese, grated
- 1 cup spinach
- Combine the chicken broth, bouillon, onion powder, oregano, and red pepper flakes and set side.
- Combine cornstarch with 2 Tablespoons of cold water in a sealable container and shake to combine. Place in a cool place.
- Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely dry.
Dredge/Sear the Chicken
- Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
- Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
- Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
Deglaze the Pan
- Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
- Add the white wine, garlic and tomato paste over medium heat. Stir to combine and use a silicone spatula to “clean” the bottom of the pan. Let it bubble gently until thickened and reduced by half, about 4-5 minutes.
Finish the Sauce
- Add the sun dried tomatoes and chicken broth mixture. Increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
- Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
- Wait for the base to stop bubbling and cool a bit. Gradually stir in the heavy cream and cream cheese until well combined. Sprinkle in the Parmesan cheese and stir to incorporate.
- Add the spinach and stir to combine. Add the chicken back along with any juices from the plate and spoon the sauce on top. Allow it to heat through, 3-4 minutes. Serve!
• I prefer to use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
• If using smaller chicken breasts, consider using 3-4 instead of 2 large.
• This recipe is great with a side of garlic bread with cheese and buttered noodles. Up to 1/2 lb. plain pasta may be served with this sauce as well.