Creamy Tuscan Chicken
Creamy Tuscan Chicken is an Italian recipe categorized as main course, with 15 min of prep, 25 min of cooking, and 40 min total. It yields 4 servings.
Chicken cutlets are browned, then finished in a cream sauce with garlic, sun-dried tomatoes, spinach, Parmesan, and Italian seasoning. Serve the sauce with pasta, rice, or bread so none of it is left in the pan.
Mealtime: Dinner
Type: Main Course
Cuisine: Italian
Dietary Preferences: Gluten-Free Option
Cooking Time: Medium (30 minutes)
Difficulty Level: Intermediate
Seasonal Preference: All-Year-Round
Nutritional Information (per serving)
Calories: 450
Protein: 28g
Carbs: 8g
Fat: 35g
Fiber: 2g
Kid-Friendly: Yes
Ingredients
- 4 boneless skinless chicken breast cutlets, about 6 oz each (680g total)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (1g)
- 1 teaspoon Italian seasoning (2g)
- 2 tablespoons olive oil (30mL)
- 3 garlic cloves, minced (9g)
- 1/2 cup low-sodium chicken broth (120mL)
- 1 cup heavy cream (240mL)
- 1/2 cup finely grated Parmesan cheese (50g)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (80g)
- 2 cups fresh baby spinach (60g)
Step by Step Instructions
- Pat the chicken cutlets dry and season both sides with the kosher salt, black pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side, until golden and nearly cooked through; transfer it to a plate.
- Reduce the heat to medium, add the garlic, and cook for 30 seconds.
- Pour in the chicken broth and scrape up the browned bits, then simmer for 2 minutes.
- Stir in the heavy cream, Parmesan cheese, and sun-dried tomatoes and simmer gently for 3 to 4 minutes, until the sauce lightly thickens.
- Add the baby spinach and stir for 1 to 2 minutes, until wilted.
- Return the chicken and its juices and simmer gently for 3 to 5 minutes, until the thickest cutlet reaches 165°F (74°C).
- Spoon the creamy sauce, sun-dried tomatoes, and spinach over the Creamy Tuscan Chicken and serve immediately.
Variations and Serving Suggestions: For a gluten-free option, serve over gluten-free pasta or zucchini noodles. You can also add mushrooms or artichokes for more flavor and texture. Pair this dish with a glass of Chianti for an authentic Italian dining experience.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Creamy Tuscan Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Creamy Tuscan Chicken gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
paper towels, chef's knife, cutting board, measuring tools, large skillet, tongs, whisk, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 15 minutes. Cook time: 25 minutes. Total time: 40 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Helpful Recipe Tips & FAQs
Can I use chicken thighs?
Replace the four chicken cutlets with about 1 1/2 pounds boneless skinless chicken thighs. Brown them as directed and simmer until each reaches at least 165°F (74°C).
Can I replace heavy cream?
Replace the 1 cup heavy cream with 3/4 cup half-and-half plus 1/4 cup softened cream cheese. Keep the sauce below a boil and whisk until smooth to reduce the chance of splitting.
Can I prepare components ahead?
Chop the garlic and sun-dried tomatoes and grate the Parmesan up to one day ahead. For the best texture, sear the chicken and build the cream sauce shortly before serving.
What should I serve with it?
Pasta, polenta, or crusty bread suits the cream sauce. Roasted broccoli, green beans, or a lemon-dressed salad provides a lighter contrast.