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Creamy Tuscan Chicken is loaded with tender spinach, sweet sun dried tomatoes, and smothered in a rich parmesan garlic cream sauce that clings to every bite.
Just like our popular Creamy Garlic Butter Tuscan Shrimp, Creamy Tuscan Gnocchi, and Garlic Butter Tuscan Salmon, this creamy Tuscan chicken recipe takes inspiration from the classic Olive Garden favorite. We’ve added a few extra touches to deepen the flavor and make this version of creamy Tuscan chicken with sun dried tomatoes even more irresistible.
What Makes This Creamy Tuscan Chicken Work
Juicy, pan-seared chicken breasts are already a crowd-pleaser, but it’s the sauce that steals the show. The combination of garlic, parmesan, and sun dried tomatoes creates a rich, velvety base that clings to every bite. A splash of cream transforms it into the kind of indulgent comfort food that feels both elegant and effortless.
What really sets this Creamy Tuscan Chicken recipe apart is the balance of flavors: sweet sun dried tomatoes, fresh spinach, a hint of mustard, and the sharp nuttiness of parmesan. Everything comes together in one skillet, making it quick enough for a weeknight dinner and impressive enough for guests.
What Goes Into This Recipe
Everything you need for this creamy Tuscan chicken is simple and full of flavor. A few pantry staples and some fresh ingredients come together in one unforgettable skillet meal.
Here are a few standout ingredients:
- Boneless, skinless chicken breasts – Sliced into fillets for faster cooking and better flavor absorption.
- Sun dried tomatoes – Add a tangy, slightly sweet depth to the creamy sauce.
- Heavy cream – Creates that luxurious, silky texture that makes this creamy Tuscan chicken recipe so rich.
- Fresh spinach – Wilts perfectly into the sauce for a burst of color and nutrients.
- Parmesan cheese – Freshly grated for the best flavor and melt-in-your-mouth finish.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make This Creamy Tuscan Chicken
- Season Chicken: Pat chicken fillets dry and season both sides with salt, pepper, paprika, and onion powder until evenly coated.
- Sear Chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear chicken for 6–8 minutes per side until golden and cooked through.
- Cook Garlic & Tomatoes: Add remaining oil and sauté garlic for 30 seconds, then stir in sun dried tomatoes and cook for 1–2 minutes. Mix in the Dijon mustard.
- Simmer the Sauce: Reduce heat to low-medium. Pour in the cream and stir gently as it comes to a simmer. Season with a little more salt and pepper to your taste.
- Add Spinach & Cheese: Add spinach and let it wilt into the sauce. Stir in the parmesan and simmer for another minute until the cheese melts and the sauce thickens.
- Combine & Serve: Return chicken to the pan and spoon the sauce over the top. Sprinkle with chopped parsley and serve with pasta, rice, or steamed vegetables.
Pair this creamy dish with 10-Minute White Bean Soup with Parmesan for a light, flavorful starter that echoes the Tuscan ingredients. For a low-carb side, try Buttery Mashed Cauliflower—rich, garlicky, and perfect for soaking up the sauce.
You can also serve it over Spaghetti Squash for a lighter alternative to pasta that still catches every bit of that creamy garlic-Parmesan goodness.
Recipe FAQ’s
You can substitute with half and half or evaporated milk, but the sauce will be slightly less rich.
It’s best enjoyed fresh, but you can freeze it. The sauce may separate slightly when reheated.
Absolutely! Mushrooms, zucchini, or even bell peppers work well in this dish.
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Creamy Tuscan Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts large, halved horizontally to make 4 fillets, I use 2 large breasts – 12 oz or 350 grams each
- 1 teaspoon salt adjust to your tastes
- 3/4 teaspoon cracked pepper adjust to your tastes
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 3 tablespoons reserved sun dried tomato oil or olive oil, divided
Sauce
- 2 tablespoons garlic 6 cloves, minced
- 5 oz sun dried tomato strips in oil drained, reserve 3 tablespoons of oil for cooking
- 1 teaspoon Dijon mustard
- 1 1/2 cups heavy cream or thickened cream, or evaporated milk for lower calorie/fat
- 3 cups spinach
- 1/2 cup parmesan cheese fresh grated
- 2 tablespoons fresh parsley chopped, to serve
Instructions
- Season chicken with salt, pepper, paprika and onion powder.
- Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn’t large enough). Transfer to a warm plate; set aside.
- Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
- Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
- Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
Notes
- 1/2 cup white wine (allow to reduce to half after adding in the garlic)
- 2 teaspoons Italian seasoning (after the parmesan cheese)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the nutrition the amount of calories for the whole dish or per serving?
Hi Mark, it’s per serve. A quarter of the whole recipe.