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Creamy Tuscan Chicken

Updated: Mar 20, 2020

This creamy Tuscan chicken is so rich and delicious, but the best part is it only takes a half an hour to make! You will find some optional ingredients that I add because I feel they compliment the dish well. With that being said, the recipe isn't strict so get creative and use what you have on hand. Read on to learn how to cook this creamy Tuscan chicken so you can have a hot and comforting meal in no time.


For the chicken:

  • 1 tablespoon olive oil

  • salt and fresh ground black pepper

  • 4 boneless chicken breasts or chicken thighs

For the creamy Tuscan sauce:

  • 1/2 tablespoon butter

  • 3 cloves garlic, minced

  • 1 yellow onion, diced

  • 6 to 8 ounces baby spinach

  • 1/2 cup sundried tomatoes, chopped (or cherry tomatoes 🍅, halved)

  • 1 1/2 cup heavy cream (or half & half)

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried rosemary (optional)

  • 1/2 teaspoon dried oregano

  • 1/2 cup grated parmesan cheese

  • salt and fresh ground black pepper to taste

  • chopped fresh parsley to garnish

  • a pinch of chili flakes (optional)

  • bacon (optional)

  • lemon wedges


For the chicken:

  1. Heat the olive oil in a large skillet over medium heat.

  2. Season chicken with salt and pepper.

  3. Place the chicken in the hot skillet and cook for about 7 minutes; flip and continue to cook for 6 more minutes, or until done. Depending on the thickness of chicken, the cooking time will vary. Thinner chicken will cook quicker.

  4. Remove chicken from pan and set aside.

For the bacon:

  1. Preheat the oven to 400º farenheit.

  2. Line a baking sheet with aluminum foil and arrange a single layer of bacon on top.

  3. Bake until the bacon is a golden crispy brown (15-20 minutes).

  4. Remove baking sheet from the oven then using tongs transfer bacon to a plate lined with paper towels to soak excess fat.

For the creamy Tuscan sauce:

  1. Heat pan on low then add butter and let melt.

  2. Add onions and cook for 2 minutes.

  3. Stir in garlic and continue to cook for about 30 seconds, or until onions are translucent.

  4. Add tomatoes; cook for 1 minute.

  5. Stir in spinach and cook until wilted (1-2 minutes).

  6. Add heavy cream, oregano, basil, rosemary, salt, and pepper, then bring to a low boil.

  7. Mix in parmesan cheese; stir until sauce has thickened.

  8. Place chicken back in the pan and cook for 1 minute to heat through.

  9. Spoon sauce over chicken, sprinkle with parsley, chili flakes, and chopped bacon.

  10. Plate and serve with lemon wedges. Enjoy!

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