30 Minute Creamy Tuscan Chicken Recipe

This creamy Tuscan chicken recipe comes together in about 30 minutes with a flavorful one-pan sauce loaded with garlic, sun-dried tomatoes, and spinach. Perfect for an easy weeknight dinner with pasta or crusty bread!

Easy Creamy Tuscan Chicken Recipe

• Dinner is ready in just 30 minutes with minimal cleanup.
• Creamy, garlicky sauce with savory herbs, nutty Parmesan, and tangy sun-dried tomatoes makes every bite irresistible.

Ingredients for Creamy Tuscan Chicken

• Boneless, Skinless Chicken Breast: Thinly sliced for quick, even cooking. You can substitute with chicken thighs if preferred.
• Olive Oil (or Oil from Sun-Dried Tomatoes): Adds richness and helps brown the chicken. The flavored oil from sun-dried tomatoes boosts depth.
• Italian Seasoning: My favorite way to add tons of flavor to any chicken dish. Substitute with dried herbs of your choice.
• Garlic: Five cloves bring bold, aromatic flavor. Pre-minced garlic can be used if needed.
• White Wine: Helps deglaze the pan and adds acidity. Chicken broth can be used if avoiding alcohol.
• Half and Half: Creates a creamy base without being too heavy. Heavy cream makes it richer; whole milk makes it lighter and thinner.
• Parmesan Cheese: Adds sharp, salty flavor and thickens the sauce. Asiago or Romano are good alternatives.
• Baby Spinach: Wilts beautifully into the sauce for added color and nutrition. Kale or arugula can be used instead.
• Sun-Dried Tomatoes: Tangy and sweet with a chewy texture. Dry ones will work also but I find they don’t have quite as much flavor.
• White Balsamic Vinegar: Brightens and balances the richness of the sauce. Regular balsamic or white wine vinegar can be used instead.

How to Make Creamy Tuscan Chicken

Sear the Chicken: Add seasoned chicken to a hot pan and cook for 3–4 minutes per side until golden and nearly cooked through. Set aside.

Sauté the Garlic and Herbs: In the same pan, lower the heat and cook garlic with Italian seasoning for 1 minute.

Deglaze: Add white wine and scrape up any browned bits to build flavor.

Simmer and Add Cheese: Stir in half and half and bring to a gentle simmer. Cook for 10–12 minutes, stirring often. Stir in Parmesan until melted. Stir in Parmesan until melted.

Add Veggies: Then add spinach, sun-dried tomatoes, and white balsamic vinegar.

Finish with Chicken: Nestle chicken into the sauce and simmer for 2–4 minutes until fully cooked. Serve and enjoy!

Tips for Making Creamy Tuscan Chicken

• Don’t overcrowd the pan when searing chicken—work in batches if needed for a better crust.
• Let the sauce simmer gently to thicken without curdling.
• Slice chicken thinly to ensure quick, even cooking and better flavor absorption.

Make-Ahead Instructions

• You can sear the chicken and prepare the sauce base (up to adding cheese) 1 day ahead.
• Store them separately in the fridge, then reheat gently and finish the dish before serving.

Storing Leftovers

• Store leftover creamy Tuscan chicken in an airtight container in the fridge for up to 4 days.
• The sauce may thicken, but it will loosen when reheated.

Freezing Creamy Tuscan Chicken

• Creamy sauces can separate when frozen, but this dish freezes decently.
• Let it cool completely, store in a freezer-safe container, and freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating Creamy Tuscan Chicken

• Reheat gently on the stovetop over low heat, adding a splash of cream, milk, or broth to loosen the sauce.
• Avoid high heat to prevent the sauce from separating.

Serving Suggestions

Try these easy chicken recipes next!

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Tuscan Chicken Recipe

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5 from 3 reviews

This creamy Tuscan chicken recipe comes together in about 30 minutes with a flavorful one-pan sauce loaded with garlic, sun-dried tomatoes, and spinach. Perfect for an easy weeknight dinner with pasta or crusty bread!

• Author: Kylie
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American/Italian

1. Heat a large saute pan over medium-high heat.
2. Slice chicken breast in half lengthwise, creating 4 thinner pieces of chicken. 
3. Add chicken to a large bowl and add oil, Italian seasoning, and a couple large pinches of salt and pepper. Toss to coat chicken breasts evenly.
4. Add chicken to the heated pan and cook each side for 3-4 minutes or until a dark golden-brown crust forms and the chicken is cooked through or very nearly cooked through – you’ll cook it more in the sauce. Cook in batches depending on the size of your pan. Set aside to a plate.
5. Add 1 tablespoon oil to the pan and turn heat to medium-low. Add garlic, Italian seasoning, and a couple pinches of salt and pepper. Cook, stirring frequently, for 1 minute.
6. Add white wine to the pan and deglaze the pan, scraping all the yummy bits off the bottom of the pan.
7. Add half and half to the pan and stir to combine. Bring to a gentle simmer over medium-low heat. 
8. Reduce heat and gently simmer over low heat for 10-12 minutes, stirring frequently.
9. Add Parmesan and stir until melted.
10. Add spinach, sun-dried tomatoes, and white balsamic vinegar. Stir to combine. Season to taste with salt and pepper.
11. Nestle chicken into the sauce. Cover the pan and cook on low heat for 2-4 minutes or until the chicken is cooked through. Garnish with fresh parsley. Serve with pasta if desired and enjoy!
12. If you loved this recipe, please leave a 5-star rating and review below!

Notes

• • Don’t overcrowd the pan when searing chicken—work in batches if needed for a better crust.
  • • Let the sauce simmer gently to thicken without curdling.
  • • Slice chicken thinly to ensure quick, even cooking and better flavor absorption.

  Nutrition

  • Serving Size: 1 piece of chicken + sauce
  • Calories: 359
  • Sugar: 6.1 g
  • Sodium: 494.2 mg
  • Fat: 17 g
  • Carbohydrates: 13.4 g
  • Fiber: 1.3 g
  • Protein: 36.6 g
  • Cholesterol: 101.5 mg