Instead of coating chicken breast fillets in a flour/parmesan mixture, this time around you’re going to season your fillets in paprika and onion powder to add more flavour to a typical salt and pepper deal. You can use smoky or sweet paprika, mild or spicy. It’s completely up to you. (We use mild.)
Leave people wondering if there is a hidden chef in your kitchen with this Creamy Tuscan Chicken. Quick and easy to make, ready on the table in less than 15 minutes, you will ever impress yourself!
Adding in a hint of Dijon adds even MORE flavour to a classic Tuscan chicken… your family and friends will be thanking you for this one.
Tuscan? I know, I know. This is NOT a traditional recipe form Tuscany… BUT it is known for being one of the most ordered chicken dinners at Olive Garden Italian Restaurant.
However, me being me, I added my own twist to the sauce to get even more flavours into it!
What can you serve this Creamy Tuscan Chicken with?
Over pasta that has been mixed through with olive, salt and garlic. A similar concept to this was what inspired the creation of my Creamy Beef Stroganoff With Mushrooms. Also, a touch of parmesan never hurt anyone.
Garlic bread: soaking up creamy sauce with a warm piece of bread. It’s heaven.
Rice. Yes, this is amazing with rice also.
Or keep it light and serve it for lunch or as a delicious appetizer with French bread slices, or on its own!
I choose a white wine to go with this Tuscan Chicken. A light Chardonnay or Pinot Gris pairs really well. For a sweeter wine, choose a Riesling or a Sparkling Moscato.
Creamy Tuscan Chicken in a Parmesan Spinach Sauce is a LOW CARB recipe PACKED with flavour! Garlic is pan fried in sun dried tomato oil, followed closely by sun dried tomatoes releasing all of their flavours into a mouthwatering cream sauce. Inspired by Olive Garden Tuscan Garlic Chicken with added flavours!
Ingredients
1 1/2poundsboneless skinless chicken breastslarge, halved horizontally to make 4 fillets, I use 2 large breasts – 12 oz or 350 grams each
1teaspoonsaltadjust to your tastes
3/4teaspooncracked pepperadjust to your tastes
1 1/2teaspoonspaprika
1 1/2teaspoonsonion powder
3tablespoonsreserved sun dried tomato oilor olive oil, divided
Sauce
2tablespoonsgarlic6 cloves, minced
5ozsun dried tomato strips in oildrained, reserve 3 tablespoons of oil for cooking
1teaspoonDijon mustard
1 1/2cupsheavy creamor thickened cream, or evaporated milk for lower calorie/fat
3cupsspinach
1/2cupparmesan cheesefresh grated
2tablespoonsfresh parsleychopped, 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
Optional add-ins
1/2 cup white wine (allow to reduce to half after adding in the garlic)
2 teaspoons Italian seasoning (after the parmesan cheese)
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
So good, thank you. I used exactly your recipe, I just added Italian seasoning with the garlic and , I made it several times, sometimes with spinach and sometimes without. I always eat mine with tagliatelle while my husband dive straight into the chicken and the sauce. We always fight over leftovers, who takes the last piece, haha.
I make this ALL. THE. TIME.
Just realized I never left a comment – but it’s a family favorite. We like it so much we made a big batch of the seasoning mix and use that to speed up the process. We’ve also added it to things like salmon or mac and cheese … simple yet versatile.
This is the firstrecipe that I have made from your site – superbe!! All of the family really enjoyed it – even my French daughter-in-law! My husband even suggested we forget the chicken and just have the sauce with the pasta next time.
We’ve made this twice and it gets better each time! It’s one of my fave meals now. I did find this time that the semi-dried tomato oil and cream didn’t want to mix so we had to actually skim some of the oil off. Once we did this, though, the sauce came together really beautifully. I’ll probably add more semi-dried tomato next time as these are where all the flavour is. When you get one in your mouth, though, it’s divine. SO excited to have leftovers for lunch tomorrow!
Btw, I had this with cauliflower rice this time and preferred it to normal rice. Very keto-friendly meal.
This was delicious. My husband says it needs to be added to our “favorites” recipe folder. I made it exactly as written, but am thinking of adding sautéed mushrooms and onions next time.
Really really good! I added white wine and mushrooms. Delicious! Husband even said it was good! I will make again!
Hi Joan! I’m so happy to hear the recipe was a hit and both you and your husband enjoyed it.
Love it! We make it at least once a week. I’m using the sauce today for a cob loaf dip! It’s so delicious, even better the next day.
Oh My Word! This is sooo good! Definitely going to the top of the favorites list 😍
So good, thank you. I used exactly your recipe, I just added Italian seasoning with the garlic and , I made it several times, sometimes with spinach and sometimes without. I always eat mine with tagliatelle while my husband dive straight into the chicken and the sauce. We always fight over leftovers, who takes the last piece, haha.
I make this ALL. THE. TIME.
Just realized I never left a comment – but it’s a family favorite. We like it so much we made a big batch of the seasoning mix and use that to speed up the process. We’ve also added it to things like salmon or mac and cheese … simple yet versatile.
This is the firstrecipe that I have made from your site – superbe!! All of the family really enjoyed it – even my French daughter-in-law! My husband even suggested we forget the chicken and just have the sauce with the pasta next time.
We’ve made this twice and it gets better each time! It’s one of my fave meals now. I did find this time that the semi-dried tomato oil and cream didn’t want to mix so we had to actually skim some of the oil off. Once we did this, though, the sauce came together really beautifully. I’ll probably add more semi-dried tomato next time as these are where all the flavour is. When you get one in your mouth, though, it’s divine. SO excited to have leftovers for lunch tomorrow!
Btw, I had this with cauliflower rice this time and preferred it to normal rice. Very keto-friendly meal.
This was delicious. My husband says it needs to be added to our “favorites” recipe folder. I made it exactly as written, but am thinking of adding sautéed mushrooms and onions next time.