Creamy Tuscan Chicken: The Ultimate Skillet Recipe with Sun-Dried Tomatoes & Spinach
Imagine tender, succulent chicken bathed in a lusciously rich parmesan garlic sauce, punctuated by the vibrant burst of sun-dried tomatoes and the earthy freshness of spinach. This isn’t just a meal; it’s an experience. Our Tuscan chicken recipe captures the essence of rustic Italian cooking, delivering an explosion of flavors that will transport your taste buds straight to the heart of Tuscany. It’s a dish that promises unparalleled flavor and comforting indulgence, perfect for a weeknight dinner or a special occasion.
Why This Tuscan Chicken Recipe Stands Out
Tuscan chicken has earned its reputation as a beloved classic for good reason, and countless variations exist, each striving for perfection. We’ve even adapted its incredible flavor profile into dishes like Tuscan salmon, proving the versatility and widespread appeal of its core elements. What truly makes our rendition of Tuscan chicken exceptional is the meticulous crafting of its sauce. It’s not merely a three-ingredient wonder, but a symphony of components thoughtfully combined to create a profound depth of flavor.
Our recipe emphasizes a sauce that is incredibly rich, undeniably creamy, and generously adorned with sweet-tart sun-dried tomatoes and verdant spinach. This combination evokes a sense of the beautiful Tuscan countryside, its rolling hills, and sun-drenched vineyards. It’s more than just a dish; it’s a feeling – romantic yet deeply comforting, sophisticated yet wonderfully rustic. The tender chicken, perfectly seared to a golden brown, acts as an ideal canvas for this exquisite sauce, soaking up every nuance of its garlic, parmesan, and wine-infused goodness. This harmonious blend ensures every bite is as delicious as it is satisfying, leaving no doubt why it’s a family favorite.
Key Ingredients for Authentic Tuscan Chicken
To create this magnificent Creamy Tuscan Chicken, you’ll need a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layered flavors that make this dish so irresistible. Below, we’ll dive into the specifics, but for a comprehensive list of all measurements and detailed instructions, please refer to the printable recipe card at the very end of this post.
Ingredient Spotlight & Expert Substitution Tips
Crafting the perfect Tuscan chicken involves understanding each ingredient and how it contributes to the overall profile. Here’s a closer look at some of the key components and how you can adapt them to your preferences or what you have on hand:
CHICKEN – For this recipe, we typically opt for large boneless, skinless chicken breasts. To ensure even cooking and faster searing, we recommend trimming them of any excess fat and then butterflying them, which means slicing them horizontally to create two thinner cutlets from each breast. This technique yields four perfectly sized portions that cook quickly and absorb the sauce beautifully. If you’re short on time, pre-packaged chicken cutlets are a convenient alternative. Just remember that two cutlets are equivalent to one whole chicken breast, so adjust the quantity accordingly based on how many servings you need. While breasts are traditional, boneless, skinless chicken thighs can also be used for a richer, more succulent result, though they may require a slightly longer cooking time.
WINE – The dry white wine is a crucial component, adding a subtle acidity and depth of flavor to the sauce that elevates it beyond simple creaminess. Chardonnay, Pinot Grigio, and Sauvignon Blanc are all excellent choices. The key is to select a dry wine, meaning it has little to no residual sugar. Choose one you enjoy drinking, as its flavor will concentrate in the sauce, but there’s no need to splurge on an expensive bottle. A moderately priced, drinkable wine is perfectly suitable for cooking. If you prefer to avoid alcohol, or don’t have wine on hand, you can substitute it with chicken broth, adding a teaspoon and a half of white wine vinegar or lemon juice to mimic the wine’s essential acidity.
BASE – For many of our recipes, including this Tuscan chicken, we prefer to use a concentrated bouillon base instead of traditional liquid broth or stock. This choice offers several advantages: it’s incredibly convenient, takes up significantly less pantry space, and provides a much more intense, concentrated flavor. Our secret weapon for this recipe is the Italian Herb bouillon base, which infuses the dish with a rich, aromatic foundation without needing extra herbs. If you can’t find Italian Herb bouillon, or if you prefer a different approach, you can certainly season your chicken cutlets with a generous sprinkle of dried Italian seasoning alongside the garlic salt and pepper. However, we truly believe the unique flavor profile provided by the Italian Herb bouillon base makes a noticeable difference in the final dish.
Mastering the Art of Tuscan Chicken: Step-by-Step Guide
These step-by-step photos and detailed instructions are provided to help you visualize the process of making this delicious recipe. For the complete printable version, including precise measurements and comprehensive instructions, you can Jump to Recipe at the bottom of this post.
- Prepare the Chicken: Begin by taking your chicken breasts and carefully cutting them in half horizontally. This will give you four thinner chicken cutlets, ensuring they cook evenly and quickly. Season both sides of these cutlets generously with half of your allocated garlic salt and black pepper. This initial seasoning is crucial for building flavor from the ground up.
- Sear the Chicken: Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Add the seasoned chicken cutlets, being careful not to overcrowd the pan (you may need to work in batches). Cook undisturbed until a beautiful golden-brown crust forms, typically 2-3 minutes. Flip the chicken and cook for another 2-3 minutes. For faster and more even cooking, gently press the center of the cutlets with a spatula to release juices, then flip and cook for an additional minute. Once cooked through, remove the chicken from the pan and keep it warm, perhaps loosely covered with foil.
- Deglaze and Add Butter: Carefully remove and discard the used oil from the pan, but importantly, leave the flavorful brown bits (fond) stuck to the bottom. These bits are packed with flavor and will be integral to the sauce. Return the pan to the heat and add the butter, allowing it to melt and mingle with the fond.
- Sauté Aromatics: Once the butter is melted and sizzling, add the minced garlic and chopped shallots to the skillet. Sauté them for just one minute, stirring constantly, until they become fragrant and slightly softened. Be careful not to burn the garlic.
- Introduce the Bouillon Base: Stir in the Italian Herb bouillon base, ensuring it dissolves and combines thoroughly with the garlic and shallots. This step is key to infusing a concentrated, savory, and herbaceous flavor into the sauce.
- Deglaze with White Wine: Pour in the dry white wine and bring the mixture to a rolling boil. Allow it to cook for 3-4 minutes, letting the alcohol evaporate and the rich flavors of the wine concentrate, scraping up any remaining brown bits from the bottom of the pan as it simmers.
- Build the Creamy Sauce: Whisk in the heavy whipping cream, onion powder, the remaining garlic salt, remaining black pepper, and optional paprika. The paprika adds a lovely warmth and color. Bring the sauce to a gentle boil, then reduce the heat to a simmer and let it thicken slightly for 2-3 minutes.
- Incorporate Parmesan: Slowly whisk in the grated parmesan cheese. Continue whisking until the cheese is fully melted and incorporated, adding a nutty, savory depth and contributing to the sauce’s luxurious texture.
- Thicken with Slurry: In a small bowl, create a cornstarch slurry by whisking together the cornstarch and water until smooth. Pour this slurry into the simmering sauce in the skillet and whisk continuously for about 1 minute until the sauce thickens to your desired consistency.
- Add Freshness: Stir in the sun-dried tomatoes and fresh spinach leaves. Cook for just another 1-2 minutes, allowing the spinach to gently wilt into the creamy sauce while the sun-dried tomatoes warm through and release their concentrated flavor.
- Return Chicken to Sauce: Gently nestle the cooked chicken cutlets back into the simmering sauce. Allow them to heat through for a minute or two, ensuring they are coated in the decadent sauce and are ready to be served.
Frequently Asked Questions & Expert Tips for Tuscan Chicken
Tuscan chicken and Marry Me Chicken are indeed quite similar, both relying on a foundation of tender chicken, sun-dried tomatoes, and a luscious creamy sauce. However, they possess distinct nuances. Marry Me Chicken is famously known for its “wow” factor, often featuring a richer, more indulgent sauce, frequently speckled with red pepper flakes for a subtle hint of heat. Its focus is on a profound, almost luxurious creaminess. Tuscan chicken, on the other hand, embraces a more “rustic” and garden-fresh sensibility. It typically incorporates fresh spinach and often shallots (or onions) to add a brighter, more vegetable-forward dimension to the dish, while still delivering a deeply satisfying creamy experience. Both are delicious, but Tuscan chicken leans slightly more into vibrant green vegetables and aromatic savory notes.
Absolutely! If you prefer to cook without wine or don’t have it on hand, you can easily substitute the dry white wine with 1/3 cup of chicken broth. To maintain the essential acidity that the wine contributes to the dish, we highly recommend adding 1 1/2 teaspoons of either white wine vinegar or fresh lemon juice along with the broth. This will ensure your sauce still has that desirable bright, balanced flavor profile without the alcohol.
Yes, absolutely! Boneless, skinless chicken thighs are an excellent substitute for chicken breasts in this recipe, especially if you prefer a richer, more intensely flavored, and slightly more forgiving cut of meat. Thighs tend to be juicier and less prone to drying out. Keep in mind that chicken thighs typically require a bit longer to cook through compared to thinner chicken breasts, so you’ll want to monitor them carefully to ensure they reach an internal temperature of 165°F (74°C).
To properly store any leftover Tuscan chicken, allow the dish to cool completely to room temperature before transferring it to an airtight container. Once sealed, it can be safely stored in the refrigerator for up to 4 days. When reheating, it’s best to do so gently on the stovetop over medium-low heat. If the sauce has thickened too much during refrigeration, you can add a splash of heavy cream, chicken broth, or even a little milk while reheating to loosen it back up and restore its creamy consistency. Avoid high heat, as this can cause the sauce to separate.
While Tuscan Chicken is best enjoyed fresh, you can certainly prepare components ahead of time. You can sear the chicken and make the sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, gently reheat the sauce, add the spinach and sun-dried tomatoes, then nestle the pre-cooked chicken into the warm sauce to heat through. This method significantly cuts down on active cooking time on the day you plan to serve it.
Freezing creamy sauces can sometimes be tricky as they may separate upon thawing. However, if you’re keen to freeze this dish, it’s best to freeze the chicken and sauce separately. Prepare the chicken and the sauce up to the point of adding the spinach and sun-dried tomatoes. Cool completely, then store in freezer-safe containers for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator, gently reheat the sauce on the stovetop, whisking well. Once simmering, add the fresh spinach and sun-dried tomatoes, then stir in the reheated chicken. You might need to add a splash of cream or broth to re-emulsify the sauce.
Serving Suggestions for Your Tuscan Chicken Feast
The beauty of Tuscan chicken lies not only in its exquisite flavor but also in its versatility when it comes to serving. The rich, creamy sauce is simply begging to be soaked up by something equally delicious. For a truly authentic Italian experience, serve your Tuscan chicken over a bed of al dente pasta, such as fettuccine or linguine, allowing the noodles to become perfectly coated in the decadent sauce. Creamy mashed potatoes or a smooth, buttery polenta are also fantastic choices, offering a comforting contrast to the savory chicken.
If you prefer a lighter accompaniment, fluffy white rice or even quinoa can serve as an excellent base. To complete your meal, don’t forget a side of crusty bread, perfect for dipping into any leftover sauce, and a crisp, fresh dinner salad tossed with a simple vinaigrette. This balance of textures and flavors will create a memorable and satisfying dining experience that celebrates the very best of Tuscan-inspired cuisine.
Discover More Delicious Chicken Recipes
If you loved this Tuscan chicken, you’re in for a treat! We have a wide array of chicken recipes that are sure to become new favorites in your kitchen. Explore some of our other popular and equally flavorful dishes:
- Chicken Marsala
- Chicken Piccata
- Chicken Francese
- Chicken Cacciatore
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Tuscan Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound boneless skinless chicken breasts 2 large breasts
- 2 teaspoons garlic salt divided
- 1 teaspoon black pepper divided
- 3 Tablespoons olive oil
- 1 Tablespoon butter
- 1 Tablespoon minced garlic
- ½ cup chopped shallots
- 1 Tablespoon Better than Bouillon Italian Herb Base
- ⅓ cup dry white wine
- 1 cup heavy whipping cream
- 2 teaspoons onion powder
- 1 teaspoon paprika optional
- ⅓ cup grated parmesan cheese
- 1 teaspoon cornstarch
- 2 Tablespoons water
- ½ cup sun dried tomatoes julienned
- 2 cups spinach leaves
Things You’ll Need
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Large heavy bottomed skillet
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Whisk
Before You Begin
- We used paprika in this recipe mostly to add color. The ingredient is optional and if you prefer you can omit it, the sauce will simply be lighter in color.
- We usually buy large chicken breasts, trim them ourselves and cut them in half horizontally (often called butterflying). However, to save time you can purchase chicken cutlets, just remember we get two cutlets out of each breast so adjust accordingly.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. In this particular recipe we are using the Italian Herb bouillon for flavor. If you prefer, you can season the chicken cutlets with dried Italian seasoning along with the garlic salt and pepper, instead of the bouillon base. However, we believe the flavor is much better with this base!
Instructions
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Cut chicken breasts in half horizontally to get 4 chicken cutlets. Season both sides with 1 teaspoon of the garlic salt and 1/2 teaspoon of the black pepper.1 pound boneless skinless chicken breasts
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Heat olive oil in skillet over medium-high heat until shimmering. Add chicken cutlets and cook undisturbed until browned, about 2-3 minutes. Flip the chicken and cook an additional 2-3 minutes. Press the center of the chicken cutlets to release juices and help them cook faster. Flip and cook an additional 1 minute. Remove from pan and keep warm.3 Tablespoons olive oil
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Remove oil from pan and discard, but keep the brown bits in the pan. Return pan to heat and add butter. Allow butter to melt.1 Tablespoon butter
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Add garlic and shallots and saute for 1 minute.1 Tablespoon minced garlic, 1/2 cup chopped shallots
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Add bouillon base, stir to combine.1 Tablespoon Better than Bouillon Italian Herb Base
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Add white wine and bring to a boil. Allow to cook for 3-4 minutes.1/3 cup dry white wine
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Whisk in heavy whipping cream, onion powder, remaining 1 teaspoon of garlic salt, remaining 1/2 teaspoon black pepper, and paprika. Bring to a gentle boil. Simmer for 2-3 minutes.1 cup heavy whipping cream, 2 teaspoons onion powder, 1 teaspoon paprika
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Slowly whisk in grated parmesan cheese.1/3 cup grated parmesan cheese
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Make a slurry from the cornstarch and water and whisk it into the skillet. Simmer for 1 minute.1 teaspoon cornstarch, 2 Tablespoons water
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Stir in sun dried tomatoes and spinach leaves. Cook for another 1-2 minutes to allow spinach to wilt.1/2 cup sun dried tomatoes, 2 cups spinach leaves
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Nestle the chicken cutlets back into the sauce and heat through.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. You can add a splash of heavy cream if needed to loosen it back up.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.