I could eat chicken with pasta a lot and this Creamy Tuscan Chicken With Sun Dried Tomatoes is going to become a new favorite.It’s the most delicious way to do chicken and pasta because it will give you the exact Tuscan flavor you’re looking for! Using sun-dried tomatoes and creamy sauce, this dish will be your new obsession.
Creamy Tuscan Chicken
This Creamy Tuscan Chicken recipe is easy to make and comes out so juicy and flavorful!
The browned chicken simmers in a creamy garlic sauce with sun-dried tomatoes, then you’ll finish the dish with parmesan cheese and spinach for the ultimate family dinner.
Chicken breast dinners can get really repetitive – so I’m a firm believer that you can never have too many chicken recipes. And this one is a favorite for sure!
- The sauce comes out creamy and flavorful and is great served over pasta or rice – which is perfect for an easy family dinner.
- This dish is easy, but it is definitely company worthy! If you’re entertaining guests for dinner and need a simple option that’s still going to wow, this is your recipe.
- Thanks to only browning the chicken first, then simmering it in the sauce to cook it through, it comes out juicy and never dry.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken: Feel free to use chicken thighs in place of the breast in this recipe. Both bone-in and boneless work; although bone-in thighs need to cook for around 20-30 minutes.
- Sun-dried tomatoes: I prefer using sun-dried tomatoes packed in oil, because they are softer and I use the oil in cooking.
- If you’re using “dry” sun-dried tomatoes, I highly recommend soaking them in just-boiled water for 10 minutes before adding to the recipe. Use the soaking liquid in place of the chicken broth the recipe calls for, and use olive oil in place of the reserved tomato oil. This will give you a similar flavor boost.
- Cream: I used heavy cream, although half-and-half or even evaporated milk work just fine. Do not use regular milk, as it tends to split when used in this recipe.
- Parmesan: I used freshly grated (I grate it on the microplane and it melts into the sauce instantly!). If you’re using pre-grated parmesan cheese, it may melt a little less well because they often contain separating agents to keep the cheese from clumping.
- Baby spinach: Feel free to use frozen leaf spinach. De-frost it before adding and squeeze it dry to keep it from releasing too much liquid into the sauce.
How to make Tuscan Chicken
1.Brown seasoned chicken in reserved oil. It doesn’t have to be cooked through yet, just nicely browned on the outside. Set it aside on a plate.
2.Start the sauce. Melt the butter in the skillet (no need to drain or wipe it!) over medium heat. Take it off the heat and stir in the flour. Return to medium-low heat and cook for 1-2 minutes, until frothy.
3.Make the sauce. Whisk in the broth, making sure no lumps form. Stir in the cream, seasoning and sun-dried tomatoes.
4.Cook chicken. Allow the chicken to gently cook in the sauce over medium-low heat, covered with a lid, stirring from time to time, until it reaches an internal temperature of 165°F.
5.Finish: Remove the chicken to a plate and keep it warm. Add the spinach and parmesan to the sauce and simmer over medium heat until the spinach has wilted. Check for seasoning, then serve with the chicken.
Recommended internal temperature for chicken
Wondering when your chicken is done and safe to be eaten? I highly recommend investing in (the following is an affiliate link an I earn a commission for purchases made through it) a meat thermometer. I check pretty much everything I cook and bake with mine to make sure I’m at the accurate temperature.
The US government’s food safety website recommends cooking all poultry to an internal temperature of at least 165°F (74°C) for safe consumption.
Recipe tips
- The chicken doesn’t need to cook through when you initially brown it. It will simmer in the sauce later – this helps to keep it from drying out and yields super juicy meat.
- Careful when cooking the flour/adding the broth. You do not want the flour to burn, and you do not want any lumps to form. Check out my post on béchamel sauce for the detailed steps to make a sauce with a roux (you are not making a classic béchamel in this recipe, but the steps for making the roux (cooking flour in butter) and then whisking in a liquid use the exact same technique).
- Only use medium-low heat when simmering the chicken in the sauce. Since you’re adding a lid, you have less direct control over how vigorously the sauce cooks. It scorches on the bottom easily if you cook it over too high a heat, so please do stick to gentle heat (the sauce should be visibly simmering/bubbling, but nothing vigorous).
- This recipe yields a sauce with a creamy, but definitely saucy consistency. I have seen some recipes that have a very, very thick sauce. My husband especially prefers a silky sauce that’s not too stodgy. You can easily alter the consistency to your family’s preference. Use just 1 cup of chicken broth for a thick sauce (there will also be less of it though), or thin it out at the end by adding more broth or cream until it suits your taste.
Serving ideas
Starchy sides
- We enjoy this chicken very much with pasta (learn how to cook pasta if you’ve never done it before!) or over rice. You definitely need something to mop up all of that sauce!
- If you like it, polenta is also a great side dish for this – especially when it’s cold outside.
- Garlic bread is also a favorite to serve with Tuscan Chicken in our home. In this case, we will probably skip any other starchy sides.
creamy tuscan chicken (low carb)
creamy tuscan chicken packed with spinach and sun dried tomatoes in a thick and creamy parmesan garlic cream sauce!
Like our Creamy Garlic Butter Tuscan Shrimp and Salmon recipes, this Creamy Tuscan Chicken recipe comes to you inspired by the popular Olive Garden recipe! Adding a little extra flavours into the sauce takes this boneless chicken breast recipe to a whole new level.
creamy tuscan chicken
Since sharing our Creamy Garlic Butter Tuscan Salmon and our popular world-wide-loved Creamy Garlic Butter Tuscan Shrimp, some of you have been asking for a low carb or Keto version — no pasta or breading. Well, this Tuscan Chicken recipe couldn’t get any easier!
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!
Low Carb Suggestions:
- Zucchini noodles
- Mashed cauliflower
- Roasted Garlic Parmesan Roasted Broccoli & Green Beans
- Steamed broccoli
- Spaghetti squash
- Crispy Parmesan Crusted Zucchini
what wine goes well with tuscan chicken?
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.
An easy to make and filling meal.
Creamy Tuscan Chicken
with Sun-Dried Tomatoes
- POULTRY
- KID FRIENDLY
- ONE POT MEAL
What’s cooking
How do you take plain ole chicken and make it taste like your’re dining under the Tuscan sun? Smother it in a quick sauce of sun-dried tomatoes, garlic, and mascarpone—a very soft Italian cheese with a fresh, milky, almost sweet flavor. It has a silky texture that adds a lusciousness to the sauce. The flavors are so evocative, you’ll imagine you’re in a charming villa surrounded by vineyards.
Finding joy in cooking every day.
- SERVING TIME20 – 30 minutes
- LEVELeasy
- NUTRITION PER SERVINGCalories 830kcal, Fat 48.0g, Proteins 51.0g, Carbs 51.0g
- ALLERGENSWheat, Milk and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
What we send
1 ciabatta roll
5 oz baby spinach
3 oz mascarpone cheese
1 pkt chicken broth concentrate
Italian seasoning (use 1 tsp)
12 oz pkg boneless, skinless chicken breasts
2 oz sun-dried tomatoes
1 medium red onion
garlic (use 1 large clove)
What you’ll need
- butter
- all-purpose flour
- olive oil
- kosher salt & ground pepper
What you’ll use
- medium skillet
Our veggies come straight from the farm, so please wash them before cooking.
Cook this recipe in 6 simple steps
1. Prep ingredientsSet 1 tablespoon butter out at room temperature to soften until step 6. Peel and finely chop 1 teaspoon garlic. Peel and cut onion into 1-inch pieces. Coarsely chop sun-dried tomatoes.- 2. Season chickenPat chicken dry. In a small bowl, combine 1 tablespoon flour, 1 teaspoon of the Italian seasoning, and a generous pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it adhere.
- 3. Cook chickenHeat 1 tablespoon oil in medium skillet over medium–high. Add chicken to skillet; cook until lightly browned on both sides and cooked through, about 3 minutes per side. Transfer to a plate.
- 4. Start sauceHeat 1 tablespoon oil in same skillet over medium. Add onions and cook, stirring, until softened, about 6 minutes. Add sun-dried tomatoes and ¾ teaspoon of the chopped garlic; cook, stirring, until fragrant, 30 seconds. Stir in chicken broth concentrate and ⅔ cup water. Bring to a simmer; cook, scraping up browned bits, until reduced by ⅓, 3 minutes. Stir in mascarpone.
- 5. Add spinachAdd spinach to the skillet. Cook, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any juices back to skillet, then keep warm over low heat. Preheat broiler with top rack 6 inches from heat source.
- 6. Make garlic bread & serveSplit ciabatta. In a small bowl, mash to combine softened butter with remaining ¼ teaspoon garlic. Spread butter on cut sides of ciabatta; place on a piece of aluminum foil (or a rimmed baking sheet). Broil on top oven rack until butter is melted and bread is lightly browned, 1–2 minutes (watch closely as broilers vary). Serve chicken with garlic bread alongside. Enjoy!
1. Prep ingredientsSet 1 tablespoon butter out at room temperature to soften until step 6. Peel and finely chop 1 teaspoon garlic. Peel and cut onion into 1-inch pieces. Coarsely chop sun-dried tomatoes.
2. Season chickenPat chicken dry. In a small bowl, combine 1 tablespoon flour, 1 teaspoon of the Italian seasoning, and a generous pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it adhere.
3. Cook chickenHeat 1 tablespoon oil in medium skillet over medium–high. Add chicken to skillet; cook until lightly browned on both sides and cooked through, about 3 minutes per side. Transfer to a plate.
4. Start sauceHeat 1 tablespoon oil in same skillet over medium. Add onions and cook, stirring, until softened, about 6 minutes. Add sun-dried tomatoes and ¾ teaspoon of the chopped garlic; cook, stirring, until fragrant, 30 seconds. Stir in chicken broth concentrate and ⅔ cup water. Bring to a simmer; cook, scraping up browned bits, until reduced by ⅓, 3 minutes. Stir in mascarpone.
5. Add spinachAdd spinach to the skillet. Cook, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any juices back to skillet, then keep warm over low heat. Preheat broiler with top rack 6 inches from heat source.
6. Make garlic bread & serveSplit ciabatta. In a small bowl, mash to combine softened butter with remaining ¼ teaspoon garlic. Spread butter on cut sides of ciabatta; place on a piece of aluminum foil (or a rimmed baking sheet). Broil on top oven rack until butter is melted and bread is lightly browned, 1–2 minutes (watch closely as broilers vary). Serve chicken with garlic bread alongside. Enjoy!