Tuscan Chicken
This Creamy Tuscan Chicken recipe is an easy skillet meal that is great to serve with buttered noodles and cheesy garlic bread! You’ll love the blend of flavors in this restaurant quality recipe.
Tuscan Chicken
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.
Pro Tips
- 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.
- This recipe is in The Cozy Cookbook on page 107!
Storage
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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Tried This Recipe?
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Tuscan Chicken
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 2 teaspoons Italian Seasoning
- ½ cup all-purpose flour
- 3-4 Tablespoons olive oil
Sauce
- 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, minced
- 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
Instructions
Prep Work:
- 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!
Notes
- 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.
- This recipe is in The Cozy Cookbook on page 107!
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
This looks delicious! I don’t drink white wine, so I don’t even know what to look for. I know you said Pinot Grigio or Chardonnay but can you give me a brand of one that you have used that you like?
Hey Kathy! I use Josh Cellars wine for my recipes! 🙂
Thank you!
I tweaked the recipe just a bit and added a touch of cayenne as I couldn’t find my flakes. I used chicken tenders to make the process easier and added slightly more liquid ingredients and about twice the tomato paste. I served this with your lemon butter noodles and omitted the spinach for picky eaters. This was amazing. I also made your enchilada soup and tweaked it a bit as well and these are new hits!
I’m so happy you’ve got some new dinner hits Jessie! Nice job making your own tweaks. Thanks so much for the great review!😃
A crowd pleaser for my whole family! This dish was delicious!
I’m so happy the whole family liked it Diana! Thanks so much for the great comments and review!💖
What an a AMAZING dish! We had this for Christmas EVE and the Red / Green ingredients were beautiful! Thank you for sharing this dish!
You’re very welcome Stephen, I’m so happy this was a hit, thanks so much for the great comments and review!❤️
This looks delicious. Could I make it a couple of days ahead and reheat it?
Hi Cathy, yes you can! I would cover it and reheat it in a 350-degree oven for 20-25 minutes or so.
What would you say is the biggest difference in flavor between deglazing with wine and using chicken broth substitute? I’ve only made 2 recipes deglazing with wine and for some reason idk if I like the flavor as much. I’d say often times it adds a bit more tang. But my tastebuds are still developing to finally learning to cook some REAL recipes so that could change for me. Any dishes you’d strongly urge someone to use wine as opposed to chicken broth?
Hi Stephanie! Personally, I would always prefer to deglaze with wine as opposed to chicken broth. (There is already chicken broth in the sauce so adding more doesn’t add any additional depth of flavor). Wine is also a flavor enhancer and can bring out other flavor elements in a dish in a way that chicken broth can’t. It’s important to let it sufficiently reduce so that you can’t smell or taste the alcohol. The wine itself should be something you wouldn’t mind drinking. (Even if you don’t drink wine, it should something that someone wouldn’t mind drinking. Like something you would serve to someone if they visited.) Not super expensive, but not bottom of the barrel. 😁
Delicious recipe. I served with a side of noodles and hubby approved. Great way to incorporate greens
Sounds like a yummy meal Joslyn, nice work! Thanks so much for the great comments and review!💗
Absolutely amazing! I chopped the chicken and served it over penne pasta. My husband and I devoured it, and couldn’t wait to eat the leftovers the next day. Can’t wait to make this again. Thank you for the wonderful recipe!
Hey Kelsey!! I am so happy that you enjoyed this recipe! It never lasts long in my house either! Thank you so much for taking the time to leave this review, I really appreciate it!! -Stephanie
This dish is amazing! I even subbed for dairy free ingredients and it turned out better than I could have imagined! I used country crock plant based heavy cream, Trader Joe’s vegan cream cheese & follow your heart Parmesan. Yum! Couldn’t even tell it was dairy free!
I’m so happy you enjoyed this with the dairy free subs, nice work Nicole! Thanks so much for taking the time to leave a review!💗
Our son is the pickiest eater of them all but when this meal touched his lips he couldn’t get enough. So glad I found your recipe and your website. I will be ordering your cookbook and telling my friends about you. Thank you.
There’s nothing better than winning over a picky eater, sounds like you nailed this one Edward, nice work! Thanks so much for you support and for taking the time to leave a comment😃