Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often stay juicier than breasts. Adjust cooking time slightly as thighs may take a few minutes longer to reach 165°F internal temperature.

What can I substitute for heavy cream to make this lighter?

For a lighter version, try half-and-half or whole milk with an extra teaspoon of flour to help thicken the sauce. You could also use unsweetened canned coconut milk for a dairy-free alternative that still provides creaminess.

Can I make this dish ahead of time for a dinner party?

Yes! This dish reheats wonderfully. Prepare it up to a day ahead, store in the refrigerator, and gently reheat on the stovetop. Add a splash of cream or broth when reheating to refresh the sauce, and throw in some fresh spinach just before serving for the best color and texture.

My sauce isn't thickening properly. What did I do wrong?

If your sauce seems too thin, let it simmer a bit longer uncovered to reduce, or make a quick slurry with 1 teaspoon cornstarch and 1 tablespoon cold water and whisk it into the simmering sauce. Common issues include not cooking the flour long enough in the butter or using reduced-fat dairy products.

Tuscan Chicken Recipe

Name: Tuscan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts, lightly pounded to even thickness; 1 teaspoon Italian Seasoning; Kosher salt and freshly ground black pepper; 4 tablespoons all-purpose flour; 3 tablespoons freshly grated Parmesan cheese; 2 tablespoons European-style butter; ¼ cup European-style butter; 4 cloves garlic, minced; 8.5 ounces sun-dried tomatoes, drained and rinsed (1 jar); 1 tablespoon all-purpose flour; ½ cup heavy cream; 1 cup low-sodium chicken broth; ½ cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning; ¼ teaspoon ground black pepper; 1 cup baby spinach, chopped; Chopped fresh parsley (optional, for garnish)

Description

This creamy Tuscan Chicken is a savory, one-pan dish perfect for dinner. Juicy chicken breasts are seasoned and cooked to perfection, then bathed in a luscious Parmesan and sun-dried tomato sauce infused with garlic, spinach, and Italian seasonings. It’s a flavorful, restaurant-quality meal that’s easy to make at home in just 30 minutes.

Ingredients

Units Scale

For the Chicken

4 boneless, skinless chicken breasts, lightly pounded to even thickness
1 teaspoon Italian Seasoning
Kosher salt and freshly ground black pepper
4 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
2 tablespoons European-style butter

For the Sauce

1/4 cup European-style butter
4 cloves garlic, minced
8.5 ounces sun-dried tomatoes, drained and rinsed (1 jar)
1 tablespoon all-purpose flour
1/2 cup heavy cream
1 cup low-sodium chicken broth
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 cup baby spinach, chopped
Chopped fresh parsley (optional, for garnish)

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Instructions

Prepare and Season the Chicken
Season each side of the pounded chicken breasts with Italian seasoning, salt, and pepper for balanced flavors. Ensure the seasoning is evenly distributed over the chicken.
Dredge the Chicken
Combine the all-purpose flour and grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, ensuring both sides are well-coated.
Cook the Chicken
Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Allow the butter to melt completely. Cook the chicken in batches if necessary for 4-5 minutes on each side. Ensure the chicken is cooked through, reaching an internal temperature of 165°F, and has a golden-brown crust. Transfer the cooked chicken to a plate and cover with foil.
Prepare the Sauce Base
Return the skillet to medium-high heat and add the remaining ¼ cup of butter. Use a wooden spoon to scrape the browned bits from the skillet’s bottom as the butter melts. These bits are full of flavor and enhance the sauce.
Sauté the Garlic and Sun-Dried Tomatoes
Add the garlic and sun-dried tomatoes to the skillet. Sauté for 1-2 minutes, stirring occasionally, until the garlic is fragrant.
Thicken the Sauce
Whisk in 1 tablespoon of flour and allow it to cook for about 1 minute, ensuring no lumps form.
Incorporate the Cream and Seasonings
Slowly whisk in the heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and black pepper. Stir until the sauce is smooth and creamy.
Add Spinach and Simmer
Reduce the heat to a gentle simmer and stir in the chopped spinach. Let it cook until the spinach wilts and the sauce slightly thickens.
Combine with Chicken
Return the cooked chicken breasts to the skillet. Turn them over to coat with the sauce. Let them simmer for 2-3 minutes until heated through. If desired, garnish with chopped fresh parsley before serving.

Notes

Cooking Tips: Cook the chicken in batches to avoid overcrowding the pan, which ensures even browning. Chicken thighs can also be used as an alternative.
Temperature Check: Ensure the chicken is fully cooked by using a meat thermometer. The internal temperature should reach 165°F.
Brown Bits: The browned bits on the skillet shouldn’t be removed—they add immense flavor to the sauce.
Thicker Sauce: Use heavy cream for the richest, creamiest texture.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently in a skillet to maintain the sauce’s consistency

Nutrition

Serving Size: 1 chicken breast
Calories: 450kcal
Sugar: 6g
Sodium: 720
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 36 g
Cholesterol: 130