Tuscan Chicken

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Tuscan chicken is a tasty dish you can make in just 30 minutes. It combines crispy chicken with a creamy Parmesan sauce, sun-dried tomatoes, and spinach. This recipe is perfect for a quick weeknight dinner that feels fancy but doesn’t take much time or effort.

You’ll start by seasoning chicken breasts with Italian spices and coating them in flour and Parmesan. Then you’ll cook them in a skillet until they’re golden brown. The rich sauce comes together in the same pan, picking up all the yummy flavors left behind by the chicken. When you add the chicken back to the sauce, it soaks up even more flavor.

Exact Ingredients List

You’ll need these items to make tasty Tuscan chicken:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• Salt and pepper
• 4 tbsp all-purpose flour
• 3 tbsp grated Parmesan cheese
• 2 tbsp European-style butter

For the sauce:

• 1/4 cup European-style butter
• 4 minced garlic cloves
• 1 jar (8.5 oz) sun-dried tomatoes
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 cup chopped baby spinach
• Chopped parsley (optional)

This recipe serves 4 people. You can easily double the amounts if you’re cooking for a bigger group. Make sure to have all your ingredients ready before you start cooking. It will make the process much smoother!

Instructions

Season the Chicken: Season each side of 4 large pounded chicken breasts with 1 teaspoon of Italian Seasoning and salt and pepper to taste.

Dredge the Chicken: Combine 4 tablespoons of all-purpose flour and 3 tablespoons of grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.

Cook the Chicken: Heat a large skillet over medium-high heat. Add in 2 tablespoons butter and stir/melt. Cook the chicken (in batches if necessary) for 4-5 minutes per side, or until it is fully cooked (165°F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.

Sauté the Tomatoes: Wipe the skillet clean, and return the skillet to medium-high heat. Add the remaining ¼ of cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove. Add the 4 cloves of minced garlic and 8.5 ounces of drained and rinsed sun-dried tomatoes and cook for 1-2 minutes or until fragrant. Whisk in 1 tablespoon of all-purpose flour and allow to thicken for approximately 1 minute.

Add the Cream: Whisk in ½ cup of heavy cream, 1 cup of low-sodium chicken broth, ½ of Parmesan cheese, 1 teaspoon of Italian seasoning, and ¼ teaspoon of black pepper. Stir to combine.

Add the Spinach: Add 1 cup of baby spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.

Simmer the Chicken: Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.

Possible Substitutes List & Recipe Variations

You can easily change up this Tuscan chicken recipe to suit your tastes or what you have on hand. Here are some tasty options:

Chicken substitutes:

• Boneless chicken thighs
• Turkey cutlets
• Pork chops

Veggie swaps:

• Kale instead of spinach
• Roasted red peppers for sun-dried tomatoes
• Add mushrooms or artichokes

Sauce tweaks:

• Use half-and-half instead of heavy cream
• Try different cheeses like Romano or Asiago
• Add a splash of white wine for extra flavor

You can also spice things up by adding red pepper flakes or fresh herbs like basil or oregano. For a lighter version, skip the flour coating on the chicken.

Don’t be afraid to get creative! This dish is pretty flexible. Just keep the basic cooking method the same and have fun trying new combos.

Tips, Tricks & Storing

For the best Tuscan chicken, pound your chicken breasts to an even thickness. This helps them cook evenly and stay juicy.

Make sure your pan is hot before adding the chicken. This creates a nice, crispy exterior.

Don’t overcrowd the pan when cooking the chicken. Work in batches if needed.

Use freshly grated Parmesan cheese for the best flavor and melting.

To store leftovers, put them in an airtight container in the fridge. They’ll stay good for 3-4 days.

When reheating, warm the dish gently over low heat. Add a splash of cream or broth if the sauce is too thick.

You can freeze this dish, but the texture of the sauce may change slightly when thawed.

For meal prep, divide the chicken and sauce into portions. Store in microwave-safe containers for easy reheating.

Serve your Tuscan chicken over pasta, rice, or with crusty bread to soak up the yummy sauce.