I love making this creamy Tuscan chicken for my kids when they come home from practice.
They are usually hungry and don’t want to wait long for dinner, so a meal that can be ready in about 35 minutes is always useful. Everything cooks in one skillet, which also means fewer dishes to wash later.
The chicken breasts are seared until golden and then finished in a creamy garlic and Parmesan sauce. Fresh cherry tomatoes add a little sweetness, while the spinach cooks right into the sauce. I use cherry tomatoes instead of sun-dried tomatoes because their flavor is milder and the kids prefer them.
Serve the chicken with pasta, rice, or mashed potatoes to make the most of the sauce. Crusty bread is also useful because leaving that sauce in the pan would be a shame.
This skillet Tuscan chicken uses boneless chicken breasts, fresh cherry tomatoes, spinach, Parmesan, and a creamy garlic sauce. Everything is prepared in one pan and ready in about 35 minutes.
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 4 small boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Extra Parmesan for serving, optional
How to Make Tuscan Chicken
1. Prepare the Chicken
Pat the chicken breasts dry with a paper towel. Season both sides with Italian seasoning, salt, and black pepper.
If the chicken breasts are very thick, cut them horizontally into thinner pieces or gently pound them to an even thickness. This helps them cook evenly.
2. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side, until golden brown.
Transfer the chicken to a plate. It does not need to be completely cooked at this point because it will finish cooking in the sauce.
3. Cook the Tomatoes and Garlic
Reduce the heat to medium. Add the cherry tomatoes to the same skillet and cook for 3–4 minutes, stirring occasionally, until they begin to soften and blister.
Add the garlic and cook for another 30 seconds, just until fragrant.
4. Make the Creamy Sauce
Pour in the chicken broth and scrape the bottom of the skillet to loosen any browned pieces. Stir in the heavy cream and Parmesan.
Let the sauce simmer gently for 2–3 minutes, stirring until the Parmesan has melted and the sauce begins to thicken.
5. Add the Spinach
Add the spinach and stir it into the sauce. Cook for 1–2 minutes, until it has wilted.
6. Finish Cooking the Chicken
Return the chicken breasts and any juices from the plate to the skillet. Spoon some sauce over the chicken.
Reduce the heat to medium-low and simmer for 5–8 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F or 74°C.
7. Serve
Taste the sauce and add more salt or pepper if needed. Sprinkle the chicken with extra Parmesan and serve it with pasta, rice, mashed potatoes, or crusty bread.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and usually stay juicier. They may need a few extra minutes to cook, depending on their size.
Can I use sun-dried tomatoes?
Yes. Replace the cherry tomatoes with about ½ cup of chopped sun-dried tomatoes. They have a stronger, saltier flavor, so taste the sauce before adding more salt.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and may separate if it boils. Keep the heat low once you add it.
How do I know when the chicken is cooked?
The thickest part of each chicken breast should reach 165°F or 74°C. If the breasts are very thick, cut them in half horizontally before cooking.
Why is my sauce too thin?
Let it simmer uncovered for a few more minutes. You can also add a little extra Parmesan, which will help thicken it.
What can I serve with Tuscan chicken?
Serve it with pasta, rice, mashed potatoes, roasted potatoes, or crusty bread. A simple green salad also works well on the side.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days.
How do I reheat Tuscan chicken?
Reheat it gently in a covered skillet over low heat. Add a splash of chicken broth or cream if the sauce has become too thick.
Can I freeze it?
You can, but cream sauces sometimes separate after freezing. For the best texture, store it in the refrigerator and eat it within three days.