Tuscan Chicken is the perfect stovetop meal with Italian-inspired flavors. Easy for busy weeknights, yet elegant enough for a fancy meal.
This simple but delicious recipe is great to serve as a weeknight dinner, or for a special occasion. For more amazing Chicken Recipes, try Caprese Chicken and Lemon Pepper Chicken.
Sabrina’s Tuscan Chicken Recipe
Juicy Tuscan Chicken is a few steps away by following this easy recipe. I love this simple, but scrumptious dish that presents classic Italian flavors, with a velvety homemade sauce. I like to serve this with Roasted Broccoli, Garlic Creamy Mashed Potatoes, or Mushroom Risotto. Or make this a no fuss dinner and serve with your favorite pasta. Finally, to make this an even easier dish, I’ve included a crockpot version below the recipe card.
Recipe Card
Ingredients
Chicken Ingredients:
- 4 chicken breasts , boneless and skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse ground black pepper
Sauce Ingredients:
- 4 tablespoons vegetable oil
- 1 yellow onion , sliced
- 4 cloves garlic , minced
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun dried tomatoes , roughly diced
- 4 cups baby spinach
- 1/2 cup parmesan cheese , shredded
- 1 tablespoon parsley , minced
Instructions
- Using a kitchen mallet, pound the chicken breasts to an even thickness. If your chicken breasts are very large, butterfly them before dredging and searing.
- Season the chicken with the salt, paprika and black pepper.
- Add the vegetable oil to a cast iron skillet on medium high heat, searing on both sides until browned, about 8 minutes on each side, until the chicken is fully cooked through.
- Remove the chicken from the pan and add in the butter and onions, cooking well until caramelized, about 15-20 minutes, stirring occasionally.
- Add in the garlic, stirring for 1 minute until fragrant then add in the flour and stir until it is fully absorbed before adding in the chicken broth and heavy cream and whisk well.
- Add the chicken back into the pan along with the sun dried tomatoes and spinach.
- Reduce the heat to medium-low and simmer for 5 minutes or until the sauce has thickened and reduced by half.
- Garnish with parmesan cheese and parsley and serve with pasta or roasted potatoes.
Nutrition
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Chef’s Note
Why use a meat mallet? It’s important to use, to even out your chicken breasts until they’re all about 1/2″ thick. The even thickness allows all the meat to cook at the same speed. Otherwise, the center meat can still be uncooked while the outer meat is drying out.
Table of contents
Can this be made ahead of time?
To make your Tuscan Chicken recipe up to 3 days ahead of time, cook the chicken and sauce according to the original recipe instructions. Let the cooked chicken cool, then seal it in an airtight container to keep it fresh in the fridge. When ready to serve, you can reheat the recipe on the stovetop and add fresh parmesan.
How to Store
- Store: Keep leftovers to enjoy later in the week. Transfer the chicken and sauce to an airtight container and keep the recipe chilled in the fridge for up to 4 days.
- Reheat: Reheat by adding the chicken and sauce to a medium saucepan, cooking over medium heat. Stir occasionally for 5-10 minutes until warmed through.
- Freeze: Let the chicken cool, then package it in a freezer bag or another airtight container to keep frozen for up to 3 months. Let the recipe thaw in the fridge overnight before reheating on the stovetop.
Slow Cooker Technique
To make this recipe in the slow cooker, add the seasoned chicken breasts to the base of your crock pot. Stir together the cream sauce ingredients and pour the sauce over the chicken. Cover the crockpot and cook on high for 3-4 hours, or low for 5-6 hours. Add the sun dried tomatoes and spinach during the last half hour of cooking time. Then top with parmesan cheese to serve.
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