Creamy Tuscan Chicken Recipe

Introduction

Creamy Tuscan Chicken is a luscious, comforting dish featuring tender chicken breasts simmered in a rich sauce with spinach, cherry tomatoes, and Parmesan. It’s perfect for an easy weeknight dinner that feels special.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 (6- to 8-oz.) boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. unsalted butter
• 3 garlic cloves, minced
• 1 1/2 c. cherry tomatoes, halved
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/2 oz. Parmesan, finely grated (about 1/4 cup)
• Lemon wedges, for serving

Instructions

1. Step 1: In a large skillet over medium heat, heat the olive oil. Sprinkle the chicken all over with salt, pepper, and oregano. Cook, turning halfway through, until browned on both sides and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side. Transfer the chicken to a plate.
2. Step 2: In the same skillet over medium heat, melt the butter. Stir in the minced garlic and cook, stirring, until fragrant, about 1 minute. Add the cherry tomatoes; season with salt and pepper. Cook, stirring, until tomatoes are beginning to burst, about 5 minutes. Add the spinach and cook, stirring, until wilted, 2 to 3 minutes more.
3. Step 3: Stir in the heavy cream and Parmesan, and bring to a simmer. Reduce heat to low and continue to simmer, stirring occasionally, until the sauce is slightly reduced, about 3 minutes. Return the chicken to the skillet and cook, stirring occasionally, until heated through, 5 to 7 minutes.
4. Step 4: Divide the chicken among plates. Spoon the sauce over the chicken. Serve with lemon wedges alongside for a bright finishing touch.

Tips & Variations

• Use fresh oregano instead of dried for a brighter herb flavor.
• Swap baby spinach for kale or Swiss chard for a different texture.
• For a lighter sauce, replace heavy cream with half-and-half.
• Add sun-dried tomatoes for extra tang and depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through to avoid curdling the cream sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time as needed until they reach 165°F internally.

How do I know when the chicken is fully cooked?

The best way is to use an instant-read thermometer; the internal temperature should be 165°F when inserted into the thickest part of the chicken.

Creamy Tuscan Chicken Recipe

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★★★★★

4.8 from 103 reviews

This Creamy Tuscan Chicken recipe features tender chicken breasts cooked to perfection in a rich and flavorful sauce made with garlic, cherry tomatoes, spinach, heavy cream, and Parmesan cheese. This comforting Italian-inspired dish is quick to prepare and perfect for a satisfying weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Chicken

• 1 tbsp. extra-virgin olive oil
• 4 (6- to 8-oz.) boneless, skinless chicken breasts
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp. dried oregano

For the Sauce

• 3 tbsp. unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups cherry tomatoes, halved
• 3 cups baby spinach
• 1/2 cup heavy cream
• 1/2 oz. Parmesan cheese, finely grated (about 1/4 cup)
• Lemon wedges, for serving

Instructions

1. Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Season the chicken breasts on both sides with kosher salt, freshly ground black pepper, and dried oregano. Cook the chicken for about 8 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove the chicken from the skillet and transfer to a plate.
2. Prepare the Sauce Base: Using the same skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the halved cherry tomatoes, season with salt and pepper, and cook, stirring occasionally, until the tomatoes start to burst and release their juices, about 5 minutes.
3. Add Spinach and Cream: Stir in the baby spinach and cook until it begins to wilt, about 2 to 3 minutes. Then add the heavy cream and finely grated Parmesan cheese. Bring the mixture to a gentle simmer.
4. Simmer the Sauce: Reduce the heat to low and continue to simmer the sauce, stirring occasionally, until it has slightly thickened, about 3 minutes. Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Cook for an additional 5 to 7 minutes, stirring occasionally, until the chicken is heated through and infused with the sauce.
5. Serve: Divide the chicken breasts among serving plates and spoon the creamy Tuscan sauce over the top. Serve with lemon wedges on the side for a bright finish.

Notes

• Use an instant-read thermometer to ensure the chicken is perfectly cooked without overcooking.
• For a lighter version, substitute half-and-half or whole milk for heavy cream, adjusting cooking time accordingly.
• Fresh Parmesan cheese grated just before use will yield the best flavor and texture.
• Pair this dish with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.

Keywords: Creamy Tuscan Chicken, chicken breast recipe, Italian chicken, creamy chicken sauce, one skillet chicken