This creamy Tuscan chicken is an easy one-pot recipe packed with juicy seared chicken, sundried tomatoes, spinach, and grated parmesan, all in a thick creamy sauce.

A pan with creamy tuscan chicken recipe with chopped basil.

Creamy Tuscan Chicken Overview

It would be safe to call this a comfort food that passes as a gourmet dish. First, chicken breasts are seasoned and seared in a skillet, then removed. Next, onions are cooked with Dijon mustard and broth. After that, heavy cream and parmesan cream are added to create the sauce. Finally, baby spinach, sun-dried tomatoes, and cooked chicken are all added to the creamy sauce and heated through.

For a similar recipe try my creamy ranch chicken with bacon.

Recipe Ingredients

4 chicken breasts – 6 oz each
salt and pepper – to season chicken
½ tsp Italian seasoning
1 Tbsp all-purpose flour – to coat chicken
1 Tbsp olive oil – divided
1 Tbsp butter – divided
¼ cup chicken broth
1 tsp Dijon mustard
½ cup chopped yellow onions
1 ½ cups heavy cream
½ cup grated parmesan cheese
2 cups baby spinach
½ cup sun-dried tomatoes – sliced thin
1 Tbsp fresh basil – optional

Four images in one: 1. Chicken breast slices on a cutting board with a knife to the right. 2. Sliced Chicken breast on a white plate. 3. Sliced chicken in a bowl with salt and pepper and Italian seasoning. 4. Flour is added to the chicken and a fork rests to the side.

How To Make Tuscan Chicken

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Slice 4 chicken breasts into thin strips.

STEP 2: Season the chicken breasts with salt and pepper and ½ tsp Italian seasoning. Sprinkle 1 Tbsp flour over top and toss with the chicken.

Four images in one: 1. Olive oil and butter heated and melted in a pan. 2. Side one of chicken strips is placed in pan. 3. Chicken is flipped to sear side two. 4. Chicken is placed on a white plate and set aside.

STEP 3: Add 1 Tbsp olive oil and 1 Tbsp butter to a large skillet. Heat over medium-high heat. Once the pan is hot, sear the chicken breasts for 3-4 minutes on each side.

STEP 4: Transfer them to a plate and set aside.

Four images in one: 1. Chicken broth and Dijon mustard are added to the empty pan. 2. Onion is then added. 3. Parmesan cheese and heavy cream are added to the pan. 4. Cheese has been stirred in and melted.

STEP 5: Add ¼ cup chicken broth and 1 tsp Dijon mustard to the pan. Use a silicone or wood spatula to scrape the bottom of the pan for cooked chicken pieces. Add ½ cup chopped onion. Let this liquid simmer for 1 minute.

STEP 6: Stir in 1 ½ cups heavy cream and ½ cup grated parmesan, stir and let sit until parmesan is melted.

Four images in one: 1. baby spinach, and sliced sun-dried tomatoes are added to the pan. 2. Seared Chicken is added to the mixture. 3. Pan is removed from heat, placed on wooden cutting board, basil, salt and pepper are stirred in. 4. Closeup of the finished recipe. Chicken, sun-dried tomatoes, spinach, pepper and fresh basil.

STEP 7: Add 2 cups baby spinach, and ½ cup sliced sun-dried tomatoes.

STEP 8: Add back in the chicken slices and cook for another 1-2 minutes or until the chicken is fully cooked and the sauce has thickened.

STEP 9: Remove from heat then stir in the basil. Season with salt and pepper and serve.

Recipe Tips

Boneless skinless chicken breasts or cutlets cut to the same size work best for this recipe.
Freshly grated parmesan is essential in most cream sauces. I don’t recommend using store-bought jar parmesan.
I recommend using full-fat cream for best taste and consistency.
Add Chile flakes for some spice that will compliment this creamy sauce.
Add more flavor by replacing olive oil with the infused oil from the sundried tomatoes.

How To Store Leftovers

Refrigerate – Leftovers of this recipe can be stored in a sealed airtight container in the fridge for 3-4 days.
To Freeze – Because of the cream and cheese, I don’t recommend freezing. The sauce will produce a grainy texture after being frozen.
To Reheat – For best results, transfer leftovers to a pan and re-heat on your stovetop. Add a splash of fresh cream to bring that sauce back to life.

Close up of sun dried tomato recipe in a sauce pan.

Tools For This Recipe

(Amazon affiliate links) – Check out all of my kitchen essentials here.

Cheese Grater – This grater has a detachable storage container to collect your cheese, eliminating any mess! It’s dishwasher safe.
Nonstick Granite Frying Pan – With a safe PFOA coating this frying pan/skillet works perfectly for this recipe. Choose the size that works best for you, I recommend the 11 or 12-inch for this recipe.
Measuring Spoons – Quality measuring spoons are an underrated kitchen tool. These spoons are magnetic, stainless steel, and very strong, they sit flat on the table without spilling and are labeled in metric and imperial.
Kitchen Tongs – This is a set of 9 and 10-inch stainless steel kitchen tongs, great for flipping chicken while it’s cooking.

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Creamy Tuscan Chicken

An easy one-pot recipe packed with juicy seared chicken, sundried tomatoes, spinach, and grated parmesan, all in a thick creamy sauce.

4.20 from 5 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 6 servings

Ingredients

4 chicken breasts - 6 oz each
salt and pepper - to season chicken
½ tsp Italian seasoning
1 Tbsp all purpose flour - to coat chicken
1 Tbsp olive oil - divided
1 Tbsp butter - divided
¼ cup chicken broth
1 tsp dijon mustard
½ cup chopped yellow onions
1 ½ cups heavy cream
½ cup grated parmesan cheese
2 cups baby spinach
½ cup sun dried tomatoes - sliced thin
1 Tbsp fresh basil - optional

Instructions

Slice 4 chicken breasts in thin strips.
Season the chicken breasts with salt and pepper and ½ tsp Italian seasoning. Sprinkle the 1 Tbsp flour over top and toss with the chicken.
Add 1 Tbsp olive oil and 1 Tbsp butter to a large skillet. Heat over medium-high heat. Once the pan is hot, sear the chicken breasts for 3-4 minutes on each side.
Transfer them to a plate and set aside.
Add the ¼ cup chicken broth and 1 tsp dijon mustard to the pan. Use a silicone or wood spatula to scrape the bottom of the pan for cooked chicken pieces.
Add the ½ cup chopped onion. Let this liquid simmer for 1 minute.
Stir in the 1 ½ cups heavy cream and ½ cup grated parmesan.
Add the 2 cups baby spinach, and ½ cup sliced sun dried tomatoes.
Add back in the chicken slices and cook for another 1-2 minutes or until chicken is fully cooked and sauce as thickened.
Remove from heat then stir in the basil. Season with salt and pepper and serve.

Recipe Notes:

This dish is best served right after it has been prepared. But will keep in the refrigerator and when reheated properly, can be enjoyed again.

REFRIGERATE – Leftovers of this recipe can be stored in an airtight container in the fridge for up to 4 days.
FREEZE – Because of the cream and cheese, I don’t recommend freezing. The sauce will get a grainy texture after being frozen and it isn’t that good.
TO REHEAT – For best results, transfer leftovers to a pan and re-heat on your stove top. Add a splash of fresh cream to bring that sauce back to life!

Nutrition

The nutritional information provided is an estimate and is per serving.

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Barbara Norred

Thursday 3rd of August 2023

This is our Family Favorite Dish. I made it at least once a week. I Serve it over Angel Hair Pasta and Garlic Toast and Salad.

Jen

Saturday 24th of June 2023

Unfortunately the Dijon mustard overpowered the other flavors for us. Going to try it without next time because otherwise it was really good!!