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!
Tuscan Sauce
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. 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!
1 ½poundsboneless skinless chicken breastslarge, halved horizontally to make 4 fillets, I use 2 large breasts – 12 oz or 350 grams each
1teaspoonsaltadjust to your tastes
¾teaspooncracked pepperadjust to your tastes
1 ½teaspoonspaprika
1 ½teaspoonsonion 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 ½cupsheavy creamor thickened cream, or evaporated milk for lower calorie/fat
3cupsspinach
½cupparmesan 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
½ cup white wine (allow to reduce to half after adding in the garlic)
2 teaspoons Italian seasoning (after the parmesan cheese)
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Reader Interactions
Comments
Loretasays
I just tried this because I realised I didn’t have mushrooms for my usual chicken and cream sauce. Everyone loved it – esp my 2.5 year old! I added some crumbled feta cheese at the end as well to add a bit of extra tangy-ness (if that’s even a word!)
VERY good! Hubby & son loved it, said it was a definite keeper. I made no changes to the original recipe. Perfect as listed. Thanks so much for sharing!
This has become a quick go to fav. I use coconut milk/cream and vegan Parmesan when having vegan guests. Sometimes I add spinach or mushrooms. Very nice and easy also freezes well.
I substituted sun dried tomatoes with sun dried tomato paste – Classico brand, 218ml jar of it. I put about 3/4 of the pasted into this dish and it turned out wonderfully!
This was delicious! Made it w 3/4 cup heavy cream and 3/4 cup half and half, but next time I think half and half alone will suffice. It had real depth of flavor and was really easy. A great recipe!!!
My original attempt at this was a disaster. Too many last-minute substitutions on my part using sub-par ingredients. I didn’t have fresh spinach so I threw in some frozen. I only had half and half in the fridge so I used that instead of cream. I used chicken thighs instead of breasts (I usually prefer thighs, but I can see in this dish why breasts would be the better choice). And I didn’t have sundried tomatoes, so I substituted tomato paste. NO NO NO. I completely ruined the true potential of this dish. I will try it again sometime though as the reviews and the photo are good indications of its potential. A few questions I had: wouldn’t some caramelized onions be better than onion powder? And what kind of paprika?
My husband loves this chicken. He says it’s the best thing I’ve ever made. That’s saying something coming from him as he is very picky and usually won’t eat anything that he knows has cream in it unless it’s a dessert. This recipe is definitely a keeper. Thank you!
This recipe was wonderful ! I eat very low carb/keto wand this fits my meal plan. I’ve even added more chicken to go for further meals. The sauce is very flavorful and goes a long way. Thank you for a winner!
Loreta says
I just tried this because I realised I didn’t have mushrooms for my usual chicken and cream sauce. Everyone loved it – esp my 2.5 year old! I added some crumbled feta cheese at the end as well to add a bit of extra tangy-ness (if that’s even a word!)
Mary Linn says
VERY good! Hubby & son loved it, said it was a definite keeper. I made no changes to the original recipe. Perfect as listed. Thanks so much for sharing!
Sandra says
Yes hit with my crew. We served with zucchini noodles
Elisa DeJong says
This has become a quick go to fav. I use coconut milk/cream and vegan Parmesan when having vegan guests. Sometimes I add spinach or mushrooms. Very nice and easy also freezes well.
Meg says
Made this tonight and served it with pasta. So good and came together fast. Thanks!
Dee says
what can you substitute the sun dried tomato with…not a big fan of them
Athena says
What about char grilled capsicum strips?
Kate says
Artichoke hearts are also amazing with this cream sauce. A bit of tang. I usually add both sun dried as well as artichoke hearts.
Bailey says
I substituted sun dried tomatoes with sun dried tomato paste – Classico brand, 218ml jar of it. I put about 3/4 of the pasted into this dish and it turned out wonderfully!
Karen Lax says
Can you make in advance and reheat?
Amanda says
This was delicious! Made it w 3/4 cup heavy cream and 3/4 cup half and half, but next time I think half and half alone will suffice. It had real depth of flavor and was really easy. A great recipe!!!
Isabel Gates says
My original attempt at this was a disaster. Too many last-minute substitutions on my part using sub-par ingredients. I didn’t have fresh spinach so I threw in some frozen. I only had half and half in the fridge so I used that instead of cream. I used chicken thighs instead of breasts (I usually prefer thighs, but I can see in this dish why breasts would be the better choice). And I didn’t have sundried tomatoes, so I substituted tomato paste. NO NO NO. I completely ruined the true potential of this dish. I will try it again sometime though as the reviews and the photo are good indications of its potential. A few questions I had: wouldn’t some caramelized onions be better than onion powder? And what kind of paprika?
Balki Bartokomous says
OMG wow! all of your substitutions were bound to be catastrophic, but you went for it anyway! True hero!
Cathy says
My husband loves this chicken. He says it’s the best thing I’ve ever made. That’s saying something coming from him as he is very picky and usually won’t eat anything that he knows has cream in it unless it’s a dessert. This recipe is definitely a keeper. Thank you!
Nancy says
Can I substitute chicken breast with chicken thighs instead?
Bridg says
This recipe was wonderful ! I eat very low carb/keto wand this fits my meal plan. I’ve even added more chicken to go for further meals. The sauce is very flavorful and goes a long way. Thank you for a winner!