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| Meta Title | Creamy Tuscan Chicken (One Skillet, 30 Minutes) — The Mom 100 |
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One skillet. Thirty minutes. A sauce so good you’ll want to mop it up with bread or maybe even grab a spoon.
This creamy Tuscan chicken hits every note — golden, flour-dredged cutlets, a rich Parmesan cream sauce, wilted spinach, and cherry tomatoes that burst into the sauce and pull the whole thing together. It’s the kind of dinner that looks like you spent the afternoon cooking, but you can keep that little truth to yourself.
Serve it over
pasta
,
polenta
,
mashed potatoes
, or just with the
best garlic bread
you can make. The sauce demands something to soak it up.
What's In This Post?
What Is Tuscan Chicken?
Ingredients
How to Make Creamy Tuscan Chicken
Variations
Storage and Leftovers
FAQs
What to Serve With Tuscan Chicken
Creamy Tuscan Chicken Recipe
More Creamy Chicken Recipes
What Is Tuscan Chicken?
Tuscan chicken is a loose, Italian-American concept rather than a strict regional dish — but the hallmarks are consistent: olive oil, garlic, spinach, tomatoes, Parmesan, and cream. All the ingredients that make Tuscany worth dreaming about in one pan on a Tuesday night.
You may have also seen this called Marry Me Chicken. Same idea, same irresistible result. I’d probably marry someone who made this for me, too.
Key Tips
Dredge in flour — don’t skip it
.
The light flour coating gives the cutlets a golden crust and, crucially, thickens the sauce as the chicken simmers back in. This is what separates a restaurant-quality Tuscan chicken from a pale, thin-sauced version.
Don’t let the cream boil hard.
Add it after you’ve turned the heat down, stir constantly, and keep it at a gentle simmer. A hard boil can break the sauce and turn it grainy. Cook low and slow once the cream goes in.
Use thin cutlets.
Buy pre-sliced cutlets,
pound the chicken
, or slice breasts in half horizontally yourself. Thin cutlets cook faster, more evenly, and are far less likely to dry out before the sauce is ready.
Fresh garlic only.
Pre-minced garlic from a jar won’t give you the same result here. The garlic is the flavor base of the sauce — it matters.
Add Parmesan gradually.
Sprinkle it in slowly while stirring rather than dumping it all at once. This helps it melt smoothly into the sauce instead of clumping.
Cherry tomatoes are the move.
Their acidity cuts through the richness of the cream and keeps the whole dish from feeling heavy. Don’t swap for sun-dried without knowing what you’re trading — sun-dried are deeper and jammier, fresh cherry tomatoes are brighter and lighter.
Ingredients
All-purpose flour
– This is used to
dredge the cutlets
before they are cooked, giving them a great texture and also thickening the sauce as it simmers.
Thin-sliced boneless skinless chicken breasts
– You can either buy thinly sliced chicken breasts or
slice the chicken in half on your own
.
Olive oil
– You can use butter instead if you prefer.
F
inely minced garlic
– Use fresh cloves of garlic, not pre-minced.
Less-sodium chicken broth
– Broth enhances the flavor of the sauce.
Heavy cream
– This gives the sauce richness and body and provides a lush, creamy, golden color.
Fresh or dried basil
– Basil is a mainstay herb in Italian cooking and adds freshness.
Fresh or dried oregano
– Another quintessential Italian-Mediterranean herb.
Finely grated Parmesan cheese
– Gives the sauce a nutty cheesiness (save some for passing at the table!).
Fresh spinach
– The chopped spinach quickly cooks down when added to the sauce, adding pretty green flecks to the sauce.
Cherry or grape tomatoes
– The acidity of these little tomatoes really brings this dish together.
Orzo
or cooked hot pasta (optional)
– Any pasta shape will be great with this dish.
Fresh parsley
– A final little sprinkle of fresh green parsley adds that restaurant flair!
How to Make Creamy Tuscan Chicken
Dredge the chicken
:
Combine the flour, salt, and pepper in a shallow bowl or tray. Using
tongs
, coat the chicken in the
seasoned flour
.
Cook the chicken:
Heat the oil, then cook the cutlets for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
Start the sauce:
Turn the heat down to medium and add the garlic. Stir for just 1 minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid.
Finish the sauce:
Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
Stir in the veggies:
Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined.
Return the chicken:
Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
Serve:
Either serve the chicken over hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
Variations
Sun-dried tomatoes:
Swap in or add alongside the fresh tomatoes for a deeper, more intense flavor.
Chicken thighs:
Boneless, skinless thighs work beautifully and are even more forgiving than breasts.
Add mushrooms:
Sliced cremini or baby bellas added with the garlic add earthiness and body.
Italian seasoning shortcut:
Sub 1 tablespoon of Italian seasoning for the individual herbs.
Storage and Leftovers
Leftovers can be stored in the fridge in an
airtight container
for up to 4 days. Reheat the chicken and sauce over low heat in a skillet until hot throughout. Or reheat in the microwave just until warmed through.
FAQs
What’s the difference between Tuscan Chicken and Marry Me Chicken?
Essentially the same dish with different branding. Both feature chicken in a creamy Parmesan sauce with tomatoes and greens. The name “Marry Me Chicken” started circling food blogs a few years ago — the idea being the dish is good enough to prompt a proposal. Hard to argue with that.
Can I use half-and-half instead of heavy cream?
Not recommended. Lower-fat cream substitutes can break the sauce, and you’ll end up with something thin and potentially curdled rather than the rich, silky result you’re after. Stick with heavy cream.
Can I make Tuscan chicken ahead?
Yes — it reheats pretty well (but nothing is as good as right from the pan!). Store chicken and sauce together in an
airtight container
for up to 4 days. Reheat gently over low heat; high heat can cause the sauce to separate. Add a small splash of broth if the sauce has thickened too much in the fridge.
What pasta goes best with Tuscan chicken?
Something with nooks to catch the sauce — farfalle, penne, or rigatoni. Long pasta like spaghetti or fettuccine works too. Orzo is also great if you want to keep it in one bowl.
What to Serve With Tuscan Chicken
Pin this now to find it later
Pin It
â–˘
½
cup
all-purpose flour
â–˘
2
teaspoons
kosher salt
(plus more to taste)
â–˘
1
teaspoon
ground black pepper
(plus more to taste)
â–˘
1 ½
pounds
thin-sliced boneless skinless chicken breasts
(about 1/2 inch thick)
â–˘
2
tablespoons
olive oil
â–˘
1
tablespoon
finely minced garlic
â–˘
1
cup
less-sodium chicken broth
â–˘
¾
cup
heavy cream
â–˘
2
tablespoons
chopped fresh basil
(or 2 teaspoons dried)
â–˘
1
tablespoon
chopped fresh oregano
(or 1 teaspoon dried)
â–˘
½
cup
finely grated Parmesan cheese
(plus more to serve)
â–˘
2
cups
chopped fresh spinach
â–˘
1
pint
cherry or grape tomatoes
(halved or quartered if large)
â–˘
½
pound
orzo or cooked hot pasta
(optional)
â–˘
¼
cup
chopped fresh parsley
Combine the flour, salt, and pepper in a shallow bowl or tray.
Heat the olive oil in a very large skillet over medium-high heat.
Dredge the chicken cutlets
in the
seasoned flour mixture
, and once the oil is hot, cook the cutlets in the pan for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
Turn the heat down to medium and add the garlic. Stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
Either serve the chicken over the hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
Serve this over the pasta or starch of your choice —Â
rice
,
quinoa,
or
polenta
would also be great.
Leftovers can be stored in the fridge for up to 4 days and then reheated over low heat in a skillet until hot throughout.
Calories:
553
kcal
,
Carbohydrates:
22
g
,
Protein:
45
g
,
Fat:
32
g
,
Saturated Fat:
14
g
,
Polyunsaturated Fat:
2
g
,
Monounsaturated Fat:
11
g
,
Trans Fat:
1
g
,
Cholesterol:
170
mg
,
Sodium:
1851
mg
,
Potassium:
1125
mg
,
Fiber:
2
g
,
Sugar:
5
g
,
Vitamin A:
3193
IU
,
Vitamin C:
39
mg
,
Calcium:
214
mg
,
Iron:
4
mg
More Creamy Chicken Recipes
Creamy Italian Chicken Skillet
Easy Chicken Alfredo
Chicken and Dumplings
Chicken Pot Pie
Chicken with Mushrooms in Cream Sauce
Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.
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[Home](https://themom100.com/) › [Main Courses](https://themom100.com/recipe-type/main-courses/) › [Chicken Recipes](https://themom100.com/recipe-type/chicken-recipes/)
# Easy Creamy Tuscan Chicken
[](https://themom100.com/about-the-mom-100)
By [Katie Workman](https://themom100.com/about-the-mom-100)
4\.83 from 47 votes
Updated Mar 06, 2026
[Jump to Recipe](https://themom100.com/recipe/creamy-tuscan-chicken/#wprm-recipe-container-20749)[Rate Recipe](https://themom100.com/recipe/creamy-tuscan-chicken/#respond)
This post may contain affiliate links. Please read our [disclosure policy](https://themom100.com/privacy-policy/).
Tender chicken breasts are simmered in a rich and creamy Parmesan sauce, colorful with tomatoes, spinach, and herbs. A one-skillet dish\!
One skillet. Thirty minutes. A sauce so good you’ll want to mop it up with bread or maybe even grab a spoon.
This creamy Tuscan chicken hits every note — golden, flour-dredged cutlets, a rich Parmesan cream sauce, wilted spinach, and cherry tomatoes that burst into the sauce and pull the whole thing together. It’s the kind of dinner that looks like you spent the afternoon cooking, but you can keep that little truth to yourself.
Serve it over [pasta](https://themom100.com/how-to-cook-pasta/), [polenta](https://themom100.com/recipe/how-to-make-perfect-polenta-on-the-stove/), [mashed potatoes](https://themom100.com/recipe/how-to-make-perfect-mashed-potatoes/), or just with the [best garlic bread](https://themom100.com/recipe/best-garlic-bread-ever/) you can make. The sauce demands something to soak it up.
By signing up, you agree to our [Privacy Policy](https://themom100.com/privacy-policy/).
## What's In This Post?
- [What Is Tuscan Chicken?](https://themom100.com/recipe/creamy-tuscan-chicken/#what-is-tuscan-chicken)
- [Ingredients](https://themom100.com/recipe/creamy-tuscan-chicken/#h-ingredients)
- [How to Make Creamy Tuscan Chicken](https://themom100.com/recipe/creamy-tuscan-chicken/#h-how-to-make-creamy-tuscan-chicken)
- [Variations](https://themom100.com/recipe/creamy-tuscan-chicken/#h-variations)
- [Storage and Leftovers](https://themom100.com/recipe/creamy-tuscan-chicken/#h-storage-and-leftovers)
- [FAQs](https://themom100.com/recipe/creamy-tuscan-chicken/#h-faqs)
- [What to Serve With Tuscan Chicken](https://themom100.com/recipe/creamy-tuscan-chicken/#h-what-to-serve-with-tuscan-chicken)
- [Creamy Tuscan Chicken Recipe](https://themom100.com/recipe/creamy-tuscan-chicken/#wprm-recipe-container-20749)
- [More Creamy Chicken Recipes](https://themom100.com/recipe/creamy-tuscan-chicken/#h-more-creamy-chicken-recipes)
## What Is Tuscan Chicken?
Tuscan chicken is a loose, Italian-American concept rather than a strict regional dish — but the hallmarks are consistent: olive oil, garlic, spinach, tomatoes, Parmesan, and cream. All the ingredients that make Tuscany worth dreaming about in one pan on a Tuesday night.
You may have also seen this called Marry Me Chicken. Same idea, same irresistible result. I’d probably marry someone who made this for me, too.
Key Tips
**[Dredge in flour — don’t skip it](https://themom100.com/how-to-flour-chicken-cutlets/).** The light flour coating gives the cutlets a golden crust and, crucially, thickens the sauce as the chicken simmers back in. This is what separates a restaurant-quality Tuscan chicken from a pale, thin-sauced version.
**Don’t let the cream boil hard.** Add it after you’ve turned the heat down, stir constantly, and keep it at a gentle simmer. A hard boil can break the sauce and turn it grainy. Cook low and slow once the cream goes in.
**Use thin cutlets.** Buy pre-sliced cutlets, [pound the chicken](https://themom100.com/how-to-pound-chicken-breasts/), or slice breasts in half horizontally yourself. Thin cutlets cook faster, more evenly, and are far less likely to dry out before the sauce is ready.
**[Fresh garlic only.](https://themom100.com/how-to-mince-garlic/)** Pre-minced garlic from a jar won’t give you the same result here. The garlic is the flavor base of the sauce — it matters.
**Add Parmesan gradually.** Sprinkle it in slowly while stirring rather than dumping it all at once. This helps it melt smoothly into the sauce instead of clumping.
**Cherry tomatoes are the move.** Their acidity cuts through the richness of the cream and keeps the whole dish from feeling heavy. Don’t swap for sun-dried without knowing what you’re trading — sun-dried are deeper and jammier, fresh cherry tomatoes are brighter and lighter.
## Ingredients
- **All-purpose flour** – This is used to [dredge the cutlets](https://themom100.com/how-to-flour-chicken-cutlets/) before they are cooked, giving them a great texture and also thickening the sauce as it simmers.
- **Thin-sliced boneless skinless chicken breasts** – You can either buy thinly sliced chicken breasts or [slice the chicken in half on your own](https://themom100.com/how-to-pound-chicken-breasts/).
- **[Olive oil](https://amzn.to/3ZBi3C9)** – You can use butter instead if you prefer.
- **[F](https://themom100.com/how-to-mince-garlic/)[inely minced garlic](https://themom100.com/how-to-mince-garlic/)** – Use fresh cloves of garlic, not pre-minced.
- **Less-sodium chicken broth** – Broth enhances the flavor of the sauce.
- **Heavy cream** – This gives the sauce richness and body and provides a lush, creamy, golden color.
- **[Fresh or dried basil](https://themom100.com/how-to-cook-with-basil/)** – Basil is a mainstay herb in Italian cooking and adds freshness.
- **[Fresh or dried oregano](https://themom100.com/how-to-cook-with-oregano/)** – Another quintessential Italian-Mediterranean herb.
- **Finely grated Parmesan cheese** – Gives the sauce a nutty cheesiness (save some for passing at the table!).
- **Fresh spinach** – The chopped spinach quickly cooks down when added to the sauce, adding pretty green flecks to the sauce.
- **[Cherry or grape tomatoes](https://themom100.com/how-to-cook-cherry-tomatoes/ "Cherry or grape tomatoes")** – The acidity of these little tomatoes really brings this dish together.
- **[Orzo](https://amzn.to/3EIBYqh) or cooked hot pasta (optional)** – Any pasta shape will be great with this dish.
- **[Fresh parsley](https://themom100.com/how-to-cook-with-parsley/)** – A final little sprinkle of fresh green parsley adds that restaurant flair\!
## How to Make Creamy Tuscan Chicken
1. **[Dredge the chicken](https://themom100.com/how-to-flour-chicken-cutlets/):** Combine the flour, salt, and pepper in a shallow bowl or tray. Using [tongs](https://amzn.to/47GGq3p), coat the chicken in the [seasoned flour](https://themom100.com/recipe/how-to-make-seasoned-flour/).
1. **Cook the chicken:** Heat the oil, then cook the cutlets for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
1. **Start the sauce:** Turn the heat down to medium and add the garlic. Stir for just 1 minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid.
1. **Finish the sauce:** Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
1. **Stir in the veggies:** Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined.
1. **Return the chicken:** Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
1. **Serve:** Either serve the chicken over hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
## Variations
- **Sun-dried tomatoes:** Swap in or add alongside the fresh tomatoes for a deeper, more intense flavor.
- **Chicken thighs:** Boneless, skinless thighs work beautifully and are even more forgiving than breasts.
- **Add mushrooms:** Sliced cremini or baby bellas added with the garlic add earthiness and body.
- **Italian seasoning shortcut:** Sub 1 tablespoon of Italian seasoning for the individual herbs.
## Storage and Leftovers
Leftovers can be stored in the fridge in an [airtight container](https://amzn.to/41m6fEr) for up to 4 days. Reheat the chicken and sauce over low heat in a skillet until hot throughout. Or reheat in the microwave just until warmed through.
## FAQs
**What’s the difference between Tuscan Chicken and Marry Me Chicken?**
Essentially the same dish with different branding. Both feature chicken in a creamy Parmesan sauce with tomatoes and greens. The name “Marry Me Chicken” started circling food blogs a few years ago — the idea being the dish is good enough to prompt a proposal. Hard to argue with that.
**Can I use half-and-half instead of heavy cream?**
Not recommended. Lower-fat cream substitutes can break the sauce, and you’ll end up with something thin and potentially curdled rather than the rich, silky result you’re after. Stick with heavy cream.
**Can I make Tuscan chicken ahead?**
Yes — it reheats pretty well (but nothing is as good as right from the pan!). Store chicken and sauce together in an [airtight container](https://amzn.to/4soogwk) for up to 4 days. Reheat gently over low heat; high heat can cause the sauce to separate. Add a small splash of broth if the sauce has thickened too much in the fridge.
**What pasta goes best with Tuscan chicken?**
Something with nooks to catch the sauce — farfalle, penne, or rigatoni. Long pasta like spaghetti or fettuccine works too. Orzo is also great if you want to keep it in one bowl.
## What to Serve With Tuscan Chicken
[](https://themom100.com/recipe/cheesy-garlic-bread/)
### [Cheesy Garlic Bread](https://themom100.com/recipe/cheesy-garlic-bread/)
[](https://themom100.com/recipe/roasted-broccolini-with-lemon/)
### [Roasted Broccolini with Lemon](https://themom100.com/recipe/roasted-broccolini-with-lemon/)
[](https://themom100.com/recipe/roasted-asparagus-with-pesto-creme-fraiche/)
### [Roasted Asparagus with Pesto Crème Fraiche](https://themom100.com/recipe/roasted-asparagus-with-pesto-creme-fraiche/)
[Explore More Side Dish Recipes](https://themom100.com/recipe-type/sides/)
Pin this now to find it later
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4\.83 from 47 votes
## Creamy Tuscan Chicken
By: [Katie Workman](https://themom100.com/about-katie-workman/)
Tender chicken breasts are simmered in a rich and creamy Parmesan sauce, colorful with tomatoes, spinach, and herbs. A one-skillet dish\!
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 people
### Video
### Ingredients 1x 2x 3x
- â–˘
\½ cup all-purpose flour
- â–˘
2 teaspoons kosher salt (plus more to taste)
- â–˘
1 teaspoon ground black pepper (plus more to taste)
- â–˘
1 \½ pounds thin-sliced boneless skinless chicken breasts (about 1/2 inch thick)
- â–˘
2 tablespoons [olive oil](https://amzn.to/3XLlzap)
- â–˘
1 tablespoon [finely minced garlic](https://themom100.com/how-to-mince-garlic/)
- â–˘
1 cup less-sodium chicken broth
- â–˘
\¾ cup heavy cream
- â–˘
2 tablespoons [chopped fresh basil](https://themom100.com/how-to-cook-with-basil/) (or 2 teaspoons dried)
- â–˘
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- â–˘
\½ cup finely grated Parmesan cheese (plus more to serve)
- â–˘
2 cups chopped fresh spinach
- â–˘
1 pint cherry or grape tomatoes (halved or quartered if large)
- â–˘
\½ pound orzo or cooked hot pasta (optional)
- â–˘
\¼ cup [chopped fresh parsley](https://themom100.com/how-to-cook-with-parsley/)
### Instructions
- Combine the flour, salt, and pepper in a shallow bowl or tray.
- Heat the olive oil in a very large skillet over medium-high heat. [Dredge the chicken cutlets](https://themom100.com/how-to-flour-chicken-cutlets/) in the [seasoned flour mixture](https://themom100.com/recipe/how-to-make-seasoned-flour/), and once the oil is hot, cook the cutlets in the pan for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
- Turn the heat down to medium and add the garlic. Stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
- Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
- Either serve the chicken over the hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
### Notes
- Serve this over the pasta or starch of your choice — [rice](https://themom100.com/recipe/how-to-cook-perfect-rice-on-the-stove-2/), [quinoa,](https://themom100.com/recipe/how-to-cook-perfect-quinoa-on-the-stove/) or [polenta](https://themom100.com/recipe/how-to-make-perfect-polenta-on-the-stove/) would also be great.
- Leftovers can be stored in the fridge for up to 4 days and then reheated over low heat in a skillet until hot throughout.
### Nutrition
Calories: 553kcal, Carbohydrates: 22g, Protein: 45g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 170mg, Sodium: 1851mg, Potassium: 1125mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3193IU, Vitamin C: 39mg, Calcium: 214mg, Iron: 4mg
Like this recipe? Rate and comment below\!
## More Creamy Chicken Recipes
- [Creamy Italian Chicken Skillet](https://themom100.com/recipe/creamy-italian-chicken-skillet/)
- [Easy Chicken Alfredo](https://themom100.com/recipe/easy-chicken-alfredo/)
- [Chicken and Dumplings](https://themom100.com/recipe/chicken-and-dumplings/)
- [Chicken Pot Pie](https://themom100.com/recipe/chicken-pot-pie/)
- [Chicken with Mushrooms in Cream Sauce](https://themom100.com/recipe/chicken-with-mushrooms-in-cream-sauce/)
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About Katie Workman
Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.
[Read More About Me](https://themom100.com/about-the-mom-100)
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4\.83 from 47 votes ([7 ratings without comment](https://themom100.com/recipe/creamy-tuscan-chicken/))
## Leave a comment [Cancel reply](https://themom100.com/recipe/creamy-tuscan-chicken/#respond)
## 68 Comments
1. **C Yotter** says:
May 11, 2025 at 7:17 pm
This turned out sooo good. My kids loved it.
[Reply](https://themom100.com/recipe/creamy-tuscan-chicken/#comment-84578)
2. **S. Mack** says:
January 28, 2025 at 4:04 pm
AWESOME CHICKEN SKILLET RECIPE\!
When I want something that will be relatively quick and easy, this is it. I’ve substituted arugala for the spinach and if I don’t have the cherry tomatoes I think that artichokes are ok, but not as colorful. And if I don’t have cream I use half and half or milk.
Overall, a quick and easy, delicious recipe\!
[Reply](https://themom100.com/recipe/creamy-tuscan-chicken/#comment-83794)
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One skillet. Thirty minutes. A sauce so good you’ll want to mop it up with bread or maybe even grab a spoon.
This creamy Tuscan chicken hits every note — golden, flour-dredged cutlets, a rich Parmesan cream sauce, wilted spinach, and cherry tomatoes that burst into the sauce and pull the whole thing together. It’s the kind of dinner that looks like you spent the afternoon cooking, but you can keep that little truth to yourself.
Serve it over [pasta](https://themom100.com/how-to-cook-pasta/), [polenta](https://themom100.com/recipe/how-to-make-perfect-polenta-on-the-stove/), [mashed potatoes](https://themom100.com/recipe/how-to-make-perfect-mashed-potatoes/), or just with the [best garlic bread](https://themom100.com/recipe/best-garlic-bread-ever/) you can make. The sauce demands something to soak it up.
## What's In This Post?
- [What Is Tuscan Chicken?](https://themom100.com/recipe/creamy-tuscan-chicken/#what-is-tuscan-chicken)
- [Ingredients](https://themom100.com/recipe/creamy-tuscan-chicken/#h-ingredients)
- [How to Make Creamy Tuscan Chicken](https://themom100.com/recipe/creamy-tuscan-chicken/#h-how-to-make-creamy-tuscan-chicken)
- [Variations](https://themom100.com/recipe/creamy-tuscan-chicken/#h-variations)
- [Storage and Leftovers](https://themom100.com/recipe/creamy-tuscan-chicken/#h-storage-and-leftovers)
- [FAQs](https://themom100.com/recipe/creamy-tuscan-chicken/#h-faqs)
- [What to Serve With Tuscan Chicken](https://themom100.com/recipe/creamy-tuscan-chicken/#h-what-to-serve-with-tuscan-chicken)
- [Creamy Tuscan Chicken Recipe](https://themom100.com/recipe/creamy-tuscan-chicken/#wprm-recipe-container-20749)
- [More Creamy Chicken Recipes](https://themom100.com/recipe/creamy-tuscan-chicken/#h-more-creamy-chicken-recipes)
## What Is Tuscan Chicken?
Tuscan chicken is a loose, Italian-American concept rather than a strict regional dish — but the hallmarks are consistent: olive oil, garlic, spinach, tomatoes, Parmesan, and cream. All the ingredients that make Tuscany worth dreaming about in one pan on a Tuesday night.
You may have also seen this called Marry Me Chicken. Same idea, same irresistible result. I’d probably marry someone who made this for me, too.
Key Tips
**[Dredge in flour — don’t skip it](https://themom100.com/how-to-flour-chicken-cutlets/).** The light flour coating gives the cutlets a golden crust and, crucially, thickens the sauce as the chicken simmers back in. This is what separates a restaurant-quality Tuscan chicken from a pale, thin-sauced version.
**Don’t let the cream boil hard.** Add it after you’ve turned the heat down, stir constantly, and keep it at a gentle simmer. A hard boil can break the sauce and turn it grainy. Cook low and slow once the cream goes in.
**Use thin cutlets.** Buy pre-sliced cutlets, [pound the chicken](https://themom100.com/how-to-pound-chicken-breasts/), or slice breasts in half horizontally yourself. Thin cutlets cook faster, more evenly, and are far less likely to dry out before the sauce is ready.
**[Fresh garlic only.](https://themom100.com/how-to-mince-garlic/)** Pre-minced garlic from a jar won’t give you the same result here. The garlic is the flavor base of the sauce — it matters.
**Add Parmesan gradually.** Sprinkle it in slowly while stirring rather than dumping it all at once. This helps it melt smoothly into the sauce instead of clumping.
**Cherry tomatoes are the move.** Their acidity cuts through the richness of the cream and keeps the whole dish from feeling heavy. Don’t swap for sun-dried without knowing what you’re trading — sun-dried are deeper and jammier, fresh cherry tomatoes are brighter and lighter.
## Ingredients
- **All-purpose flour** – This is used to [dredge the cutlets](https://themom100.com/how-to-flour-chicken-cutlets/) before they are cooked, giving them a great texture and also thickening the sauce as it simmers.
- **Thin-sliced boneless skinless chicken breasts** – You can either buy thinly sliced chicken breasts or [slice the chicken in half on your own](https://themom100.com/how-to-pound-chicken-breasts/).
- **[Olive oil](https://amzn.to/3ZBi3C9)** – You can use butter instead if you prefer.
- **[F](https://themom100.com/how-to-mince-garlic/)[inely minced garlic](https://themom100.com/how-to-mince-garlic/)** – Use fresh cloves of garlic, not pre-minced.
- **Less-sodium chicken broth** – Broth enhances the flavor of the sauce.
- **Heavy cream** – This gives the sauce richness and body and provides a lush, creamy, golden color.
- **[Fresh or dried basil](https://themom100.com/how-to-cook-with-basil/)** – Basil is a mainstay herb in Italian cooking and adds freshness.
- **[Fresh or dried oregano](https://themom100.com/how-to-cook-with-oregano/)** – Another quintessential Italian-Mediterranean herb.
- **Finely grated Parmesan cheese** – Gives the sauce a nutty cheesiness (save some for passing at the table!).
- **Fresh spinach** – The chopped spinach quickly cooks down when added to the sauce, adding pretty green flecks to the sauce.
- **[Cherry or grape tomatoes](https://themom100.com/how-to-cook-cherry-tomatoes/ "Cherry or grape tomatoes")** – The acidity of these little tomatoes really brings this dish together.
- **[Orzo](https://amzn.to/3EIBYqh) or cooked hot pasta (optional)** – Any pasta shape will be great with this dish.
- **[Fresh parsley](https://themom100.com/how-to-cook-with-parsley/)** – A final little sprinkle of fresh green parsley adds that restaurant flair\!
## How to Make Creamy Tuscan Chicken
1. **[Dredge the chicken](https://themom100.com/how-to-flour-chicken-cutlets/):** Combine the flour, salt, and pepper in a shallow bowl or tray. Using [tongs](https://amzn.to/47GGq3p), coat the chicken in the [seasoned flour](https://themom100.com/recipe/how-to-make-seasoned-flour/).
1. **Cook the chicken:** Heat the oil, then cook the cutlets for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
1. **Start the sauce:** Turn the heat down to medium and add the garlic. Stir for just 1 minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid.
1. **Finish the sauce:** Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
1. **Stir in the veggies:** Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined.
1. **Return the chicken:** Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
1. **Serve:** Either serve the chicken over hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
## Variations
- **Sun-dried tomatoes:** Swap in or add alongside the fresh tomatoes for a deeper, more intense flavor.
- **Chicken thighs:** Boneless, skinless thighs work beautifully and are even more forgiving than breasts.
- **Add mushrooms:** Sliced cremini or baby bellas added with the garlic add earthiness and body.
- **Italian seasoning shortcut:** Sub 1 tablespoon of Italian seasoning for the individual herbs.
## Storage and Leftovers
Leftovers can be stored in the fridge in an [airtight container](https://amzn.to/41m6fEr) for up to 4 days. Reheat the chicken and sauce over low heat in a skillet until hot throughout. Or reheat in the microwave just until warmed through.
## FAQs
**What’s the difference between Tuscan Chicken and Marry Me Chicken?**
Essentially the same dish with different branding. Both feature chicken in a creamy Parmesan sauce with tomatoes and greens. The name “Marry Me Chicken” started circling food blogs a few years ago — the idea being the dish is good enough to prompt a proposal. Hard to argue with that.
**Can I use half-and-half instead of heavy cream?**
Not recommended. Lower-fat cream substitutes can break the sauce, and you’ll end up with something thin and potentially curdled rather than the rich, silky result you’re after. Stick with heavy cream.
**Can I make Tuscan chicken ahead?**
Yes — it reheats pretty well (but nothing is as good as right from the pan!). Store chicken and sauce together in an [airtight container](https://amzn.to/4soogwk) for up to 4 days. Reheat gently over low heat; high heat can cause the sauce to separate. Add a small splash of broth if the sauce has thickened too much in the fridge.
**What pasta goes best with Tuscan chicken?**
Something with nooks to catch the sauce — farfalle, penne, or rigatoni. Long pasta like spaghetti or fettuccine works too. Orzo is also great if you want to keep it in one bowl.
What to Serve With Tuscan Chicken
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[Pin It](https://pinterest.com/pin/create/button/?url=https://themom100.com/recipe/creamy-tuscan-chicken/&media=https://themom100.com/wp-content/uploads/2019/12/Mom100-pinterest-creamy-tuscan-chicken.jpg&description=Creamy%20Tuscan%20Chicken:%20Tender%20chicken%20breasts%20are%20simmered%20in%20a%20rich%20and%20creamy%20Parmesan%20sauce%20colorful%20with%20tomatoes,%20spinach,%20and%20herbs.%20%20 "Share on Pinterest")
- â–˘
\½ cup all-purpose flour
- â–˘
2 teaspoons kosher salt (plus more to taste)
- â–˘
1 teaspoon ground black pepper (plus more to taste)
- â–˘
1 \½ pounds thin-sliced boneless skinless chicken breasts (about 1/2 inch thick)
- â–˘
2 tablespoons [olive oil](https://amzn.to/3XLlzap)
- â–˘
1 tablespoon [finely minced garlic](https://themom100.com/how-to-mince-garlic/)
- â–˘
1 cup less-sodium chicken broth
- â–˘
\¾ cup heavy cream
- â–˘
2 tablespoons [chopped fresh basil](https://themom100.com/how-to-cook-with-basil/) (or 2 teaspoons dried)
- â–˘
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- â–˘
\½ cup finely grated Parmesan cheese (plus more to serve)
- â–˘
2 cups chopped fresh spinach
- â–˘
1 pint cherry or grape tomatoes (halved or quartered if large)
- â–˘
\½ pound orzo or cooked hot pasta (optional)
- â–˘
\¼ cup [chopped fresh parsley](https://themom100.com/how-to-cook-with-parsley/)
- Combine the flour, salt, and pepper in a shallow bowl or tray.
- Heat the olive oil in a very large skillet over medium-high heat. [Dredge the chicken cutlets](https://themom100.com/how-to-flour-chicken-cutlets/) in the [seasoned flour mixture](https://themom100.com/recipe/how-to-make-seasoned-flour/), and once the oil is hot, cook the cutlets in the pan for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
- Turn the heat down to medium and add the garlic. Stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
- Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
- Either serve the chicken over the hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
- Serve this over the pasta or starch of your choice — [rice](https://themom100.com/recipe/how-to-cook-perfect-rice-on-the-stove-2/), [quinoa,](https://themom100.com/recipe/how-to-cook-perfect-quinoa-on-the-stove/) or [polenta](https://themom100.com/recipe/how-to-make-perfect-polenta-on-the-stove/) would also be great.
- Leftovers can be stored in the fridge for up to 4 days and then reheated over low heat in a skillet until hot throughout.
Calories: 553kcal, Carbohydrates: 22g, Protein: 45g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 170mg, Sodium: 1851mg, Potassium: 1125mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3193IU, Vitamin C: 39mg, Calcium: 214mg, Iron: 4mg
## More Creamy Chicken Recipes
- [Creamy Italian Chicken Skillet](https://themom100.com/recipe/creamy-italian-chicken-skillet/)
- [Easy Chicken Alfredo](https://themom100.com/recipe/easy-chicken-alfredo/)
- [Chicken and Dumplings](https://themom100.com/recipe/chicken-and-dumplings/)
- [Chicken Pot Pie](https://themom100.com/recipe/chicken-pot-pie/)
- [Chicken with Mushrooms in Cream Sauce](https://themom100.com/recipe/chicken-with-mushrooms-in-cream-sauce/)
Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.
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