🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 32 (from laksa050)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa032.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/","crawl_time":1776140903,"first_indexed_time":1598731270,"http_code":200,"src_unparsed":"com,thecookierookie!www,\/tuscan-chicken-in-parmesan-cream-sauce\/ s443","src_root_hash":"14936524575915678432","history_drop_reason":null,"meta_title":"Tuscan Chicken in a Creamy Parmesan Sauce","meta_descriptions":["Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with goodies and loaded with flavor!"],"attrs_boilerpipe_text":"Jump to Recipe\nWatch Video\nThis Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. The sauce is creamy, savory, and perfect for spooning over pasta, rice, or crusty bread. It’s perfect for a sophisticated dinner party or an easy weeknight meal.\n5-Star Review\n“So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal!\n– Monica\nThis Tuscan chicken in a creamy Parmesan sauce feels a little fancy but is surprisingly easy to make at home. I start by searing the chicken until golden, then build the sauce right in the same skillet so nothing goes to waste. On nights when I am short on time, I lean on my\ncrockpot Tuscan chicken\nrecipe instead, but when I want that rich, freshly made sauce, this stovetop version is my go-to. The sun-dried tomatoes add richness, the spinach balances the creaminess, and the Parmesan pulls everything together. It’s a decadent but rustic recipe that my entire family requests often and is truly a favorite.\nTips for Beginners\nSear in batches.\nIf your skillet feels crowded, cook the chicken in batches so each piece has enough space to properly sear instead of steaming. Let the chicken cook until deeply golden before adding the sauce, as this step builds flavor from the start and keeps the finished dish from tasting pale or flat.\nKeep the brown bits and scrape the pan.\nAfter removing the chicken and before making the sauce, let the butter melt and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Those bits hold a ton of flavor and should stay right where they are. Scraping the pan while building the sauce is one of my favorite ways to add depth with zero extra work. Put a little elbow grease into it. This tip came straight from my mom, and it is one of the best kitchen lessons I have ever learned.\nUse heavy cream.\nHeavy cream creates the thickest, richest sauce and helps the Parmesan melt smoothly. Lighter creams can work, but the sauce will be thinner.\nSpinach goes in last.\nAdd the spinach at the very end and stir just until wilted. This keeps it tender and prevents excess water from thinning the sauce.\nIf the sauce is too thick.\nIf the sauce tightens up too quickly, loosen it with a splash of warm chicken broth. Cold liquid can cause the sauce to seize.\nFor the Chicken\n▢\n4\nboneless, skinless chicken breasts\nlightly pounded to even thickness\n▢\n1\ntsp\nItalian Seasoning\n▢\nKosher salt and freshly ground black pepper\n▢\n4\ntbsp\nall-purpose flour\n▢\n3\ntbsp\nfreshly grated Parmesan cheese\n▢\n2\ntbsp\nEuropean-style butter\nFor the Sauce\n▢\n&frac14;\ncup\nEuropean-style butter\nEuropean butter has a higher fat content. I like Kerrygold.\n▢\n4\ncloves\ngarlic\nminced\n▢\n8.5\noz.\nsun-dried tomatoes\ndrained and rinsed (1 jar)\n▢\n1\ntbsp\nall-purpose flour\n▢\n&frac12;\ncup\nheavy cream\n▢\n1\ncup\nlow-sodium chicken broth\n▢\n&frac12;\ncup\nfreshly grated Parmesan cheese\n▢\n1\ntsp\nItalian seasoning\n▢\n&frac14;\ntsp\nground black pepper\n▢\n1\ncup\nbaby spinach\nchopped\n▢\nChopped fresh parsley\noptional, for garnish\nSeason each side of each pounded chicken breast with Italian Seasoning and salt and pepper.\nCombine flour and grated Parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.\nHeat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir\/melt.\nCook the chicken (in batches if necessary) for 4-5 minutes per side or until its 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.\nReturn the skillet to medium-high heat, and add the remaining &frac14; 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 them.\nAdd the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.\nWhisk in the flour and allow to thicken for approximately 1 minute.\nWhisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.\nAdd the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.\nAdd 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.\nYou can also use\nchicken thighs\n. Make sure to check doneness.\nYou can\ncheck the doneness of your chicken\nby inserting a meat thermometer into the thickest part of the chicken. It should read at least\n165°F.\nServing:\n1\nserving\nCalories:\n658\nkcal\nCarbohydrates:\n46\ng\nProtein:\n41\ng\nFat:\n38\ng\nSaturated Fat:\n21\ng\nPolyunsaturated Fat:\n3\ng\nMonounsaturated Fat:\n10\ng\nTrans Fat:\n1\ng\nCholesterol:\n166\nmg\nSodium:\n649\nmg\nPotassium:\n2677\nmg\nFiber:\n8\ng\nSugar:\n24\ng\nVitamin A:\n2389\nIU\nVitamin C:\n28\nmg\nCalcium:\n273\nmg\nIron:\n7\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nHow to Make Tuscan Chicken Step by Step\nSeason the chicken:\nPat 1&frac12; lbs boneless, skinless chicken breasts dry with paper towels, then season both sides with 1 tsp salt and &frac12; tsp black pepper. \nDredge the Chicken:\nCombine 4 tbsp of all-purpose flour and 3 tbsp of grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. The flour helps to brown the chicken and thicken the sauce.\nCook the chicken:\nHeat a large skillet over medium-high heat. Add in 2 tbsp butter and stir\/melt. Add the chicken in a single layer and cook for 4-5 minutes per side, until deeply golden and nearly cooked through. Work in batches if needed so the chicken sears instead of steaming. Transfer the chicken to a plate and set aside.\nSauté the tomatoes:\nWipe the skillet clean, and return the skillet to medium-high heat. Add the remaining &frac14; 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 minced garlic and 8.5 oz drained and rinsed sun-dried tomatoes, and cook for 1-2 minutes or until fragrant. Whisk in 1 tbsp of all-purpose flour and allow to thicken for approximately 1 minute.\nAdd the Cream:\nWhisk in &frac12; cup heavy cream, 1 cup low-sodium chicken broth, &frac12; cup Parmesan cheese, 1 tsp Italian seasoning, and &frac14; tsp black pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat slightly so it stays smooth and does not boil. Heavy cream creates the richest, thickest sauce and helps prevent curdling.\nAdd the Spinach:\nAdd 1 cup baby spinach and keep at a gentle simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.\nSimmer the Chicken:\nAdd 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.\nVariations\nUse chicken thighs.\nInstead of breasts for a juicier, richer result. Boneless, skinless thighs work best and may need a few extra minutes to cook through.\nMake it dairy-free\n. By swapping the heavy cream for full-fat coconut milk and using nutritional yeast in place of Parmesan.\nAdd heat\n. With a pinch of red pepper flakes or a splash of Calabrian chili oil stirred into the sauce.\nSwap the greens\nby using kale instead of spinach\n. Add it a little earlier so it has time to soften.\nAdd mushrooms\n. Sauté sliced mushrooms after the chicken is removed and before building the sauce.\nAdd artichoke hearts\n. Stir in drained, chopped artichoke hearts near the end of cooking for a briny, slightly tangy contrast to the creamy sauce.\nHow to Store and Reheat\nStore leftover Tuscan chicken in an airtight container and refrigerate within two hours of cooking. Cooked chicken will be safe in the fridge for up to 3 days. Reheat on the stovetop for best results. You can mix in some more heavy cream to freshen up the Parmesan sauce.\nFreeze Tuscan chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.\nServing Suggestions\nThis creamy Tuscan chicken is incredibly versatile, which is one of the reasons I make it so often. I usually serve it over\nhomemade pasta\nso the noodles can soak up every bit of that rich Parmesan sauce, but it’s just as good spooned over rice,\nmashed potatoes\n, or\ncreamy polenta\n. When I want something lighter, I’ll pair it with a simple\nkale salad\nand some\ndinner rolls\nfor dipping. It’s hearty enough for a cozy family dinner, yet polished enough to serve when friends come over, and I love that starting the night off with a fresh\nBurrata Caprese\n.\nMore Creamy Braised Chicken Recipes\nMushroom Chicken\n: If you enjoy the rich, creamy sauce in Tuscan chicken, this mushroom chicken is another great option. Tender chicken cutlets simmer in a thick, savory mushroom cream sauce for an easy, comforting skillet dinner.\nMarry Me Chicken\n: Another creamy chicken dinner to try is marry me chicken. It features juicy chicken cooked in a luscious sauce with sun-dried tomatoes, cream, and Parmesan for a bold, Italian-inspired flavor similar to Tuscan chicken.\nCreamy Basil Chicken\n:\nIf you love creamy skillet chicken recipes like Tuscan chicken, this creamy basil chicken skillet is a must-try. It combines tender chicken with tomatoes, herbs, and a rich cream sauce for a simple one-pan dinner.\nMore Easy Tuscan recipes\nOur Creamy Tuscan Chicken was originally published 11\/7\/23. It was retested, reworked, and republished to be better than ever 1\/9\/26.\nBecky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.","attrs_markdown":"[Skip to content](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#main-content)\n\n[Download my FREE Recipe eBook →](https:\/\/www.thecookierookie.com\/subscribe\/)\n\n- [Recipe Index](https:\/\/www.thecookierookie.com\/recipes\/)\n- [Course](https:\/\/www.thecookierookie.com\/category\/main-courses\/)\n  - [Dinner](https:\/\/www.thecookierookie.com\/category\/main-courses\/)\n  - [Appetizers](https:\/\/www.thecookierookie.com\/category\/appetizers\/)\n  - [Breakfast](https:\/\/www.thecookierookie.com\/category\/breakfast\/)\n  - [Lunch](https:\/\/www.thecookierookie.com\/category\/lunch\/)\n  - [Easy Burger and Sandwich Ideas](https:\/\/www.thecookierookie.com\/category\/burgers-sandwiches\/)\n  - [Soups](https:\/\/www.thecookierookie.com\/category\/soups\/)\n  - [Side Dishes](https:\/\/www.thecookierookie.com\/category\/side-dishes\/)\n  - 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Cooker](https:\/\/www.thecookierookie.com\/category\/crock-pot-slow-cooker\/)\n\n- [About](https:\/\/www.thecookierookie.com\/food-blogger\/)\n- [Collaborate](https:\/\/www.thecookierookie.com\/collaborate\/)\n\n[Home](https:\/\/www.thecookierookie.com\/) › [Recipes](https:\/\/www.thecookierookie.com\/recipes\/) › [Chicken](https:\/\/www.thecookierookie.com\/category\/chicken\/)\n\n# Creamy Tuscan Chicken\n[![](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/headshot-the-cookie-rookie-2018-1-of-1-795x800.jpg)](https:\/\/www.thecookierookie.com\/food-blogger\/)\n\nBy [Becky Hardin](https:\/\/www.thecookierookie.com\/food-blogger\/)\n\nPublished Jan 9, 2026\n\n4\\.69\n\n[Read 252 Reviews](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#comments)\n\nPrep 10 minutes mins\n\nCook 20 minutes mins\n\nServings 4 servings\n\n[![](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/headshot-the-cookie-rookie-2018-1-of-1-795x800.jpg)](https:\/\/www.thecookierookie.com\/food-blogger\/)\n\nBy [Becky Hardin](https:\/\/www.thecookierookie.com\/food-blogger\/)\n\nPublished Jan 9, 2026\n\n[Jump to Recipe](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#wprm-recipe-container-70779)\n\n[Watch Video](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#wprm-recipe-video-container-70779)\n\n![tuscan chicken in parmesan cream sauce pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)\n\n![tuscan chicken in parmesan cream sauce pinterest](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/08\/tuscan-chicken-in-parmesan-cream-sauce-5-600x900.jpg)\n\n![tuscan chicken in parmesan cream sauce pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)\n\n![tuscan chicken in parmesan cream sauce pinterest](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/08\/tuscan-chicken-in-parmesan-cream-sauce-4-600x900.jpg)\n\n![tuscan chicken in parmesan cream sauce pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)\n\n![tuscan chicken in parmesan cream sauce pinterest](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/08\/tuscan-chicken-in-parmesan-cream-sauce-2-600x900.jpg)\n\n![tuscan chicken in parmesan cream sauce pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)\n\n![tuscan chicken in parmesan cream sauce pinterest](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/08\/tuscan-chicken-in-parmesan-cream-sauce-1-600x900.jpg)\n\n![tuscan chicken pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%201200'%3E%3C\/svg%3E)\n\n![tuscan chicken pinterest](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/05\/Tuscan-Chicken-in-Parmesan-Cream-Sauce-PIN-3-800x1200.jpg)\n\n![tuscan chicken pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%201200'%3E%3C\/svg%3E)\n\n![tuscan chicken pinterest](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/05\/Tuscan-Chicken-in-Parmesan-Cream-Sauce-PIN-2-800x1200.jpg)\n\n![tuscan chicken pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%201200'%3E%3C\/svg%3E)\n\n![tuscan chicken pinterest](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/05\/Tuscan-Chicken-in-Parmesan-Cream-Sauce-PIN-1-800x1200.jpg)\n\n![tuscan chicken in parmesan cream sauce pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)\n\n![tuscan chicken in parmesan cream sauce pinterest](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/08\/tuscan-chicken-in-parmesan-cream-sauce-9-600x900.jpg)\n\nThis Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. The sauce is creamy, savory, and perfect for spooning over pasta, rice, or crusty bread. It’s perfect for a sophisticated dinner party or an easy weeknight meal.\n\n![up close image of tuscan chicken in parmesan cream sauce](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/05\/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited.jpg)\n\nShare Recipe\n\n### 5-Star Review\n“So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal\\!  \n– Monica\n\nThis Tuscan chicken in a creamy Parmesan sauce feels a little fancy but is surprisingly easy to make at home. I start by searing the chicken until golden, then build the sauce right in the same skillet so nothing goes to waste. On nights when I am short on time, I lean on my [crockpot Tuscan chicken](https:\/\/www.thecookierookie.com\/crockpot-tuscan-chicken\/) recipe instead, but when I want that rich, freshly made sauce, this stovetop version is my go-to. The sun-dried tomatoes add richness, the spinach balances the creaminess, and the Parmesan pulls everything together. It’s a decadent but rustic recipe that my entire family requests often and is truly a favorite.\n\n## Tips for Beginners\n- **Sear in batches.** If your skillet feels crowded, cook the chicken in batches so each piece has enough space to properly sear instead of steaming. Let the chicken cook until deeply golden before adding the sauce, as this step builds flavor from the start and keeps the finished dish from tasting pale or flat.\n- **Keep the brown bits and scrape the pan.** After removing the chicken and before making the sauce, let the butter melt and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Those bits hold a ton of flavor and should stay right where they are. Scraping the pan while building the sauce is one of my favorite ways to add depth with zero extra work. Put a little elbow grease into it. This tip came straight from my mom, and it is one of the best kitchen lessons I have ever learned.\n- **Use heavy cream.** Heavy cream creates the thickest, richest sauce and helps the Parmesan melt smoothly. Lighter creams can work, but the sauce will be thinner.\n- **Spinach goes in last.** Add the spinach at the very end and stir just until wilted. This keeps it tender and prevents excess water from thinning the sauce.\n- **If the sauce is too thick.** If the sauce tightens up too quickly, loosen it with a splash of warm chicken broth. Cold liquid can cause the sauce to seize.\n\n![](https:\/\/www.thecookierookie.com\/wp-content\/themes\/thecookierookie-2024\/assets\/icons\/logo\/favicon.svg)\n\nRecipe Card\n\n## Creamy Tuscan Chicken\n4\\.69 from 719 votes\n\nPrep: 10 minutes mins\n\nCook: 20 minutes mins\n\nTotal: 30 minutes mins\n\nServings: 4 servings\n\nAuthor: [Becky Hardin](https:\/\/www.thecookierookie.com\/food-blogger\/)\n\n![up close image of tuscan chicken in parmesan cream sauce](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)\n\n![up close image of tuscan chicken in parmesan cream sauce](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/05\/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited-e1767034028312-300x300.jpg)\n\n[Print](https:\/\/www.thecookierookie.com\/wprm_print\/creamy-tuscan-chicken)\n\n[Rate](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#comments)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thecookierookie.com%2Ftuscan-chicken-in-parmesan-cream-sauce%2F&media=https%3A%2F%2Fwww.thecookierookie.com%2Fwp-content%2Fuploads%2F2020%2F08%2Ftuscan-chicken-in-parmesan-cream-sauce-9.jpg&description=&is_video=false)\n\nThis Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests.\n\n### Ingredients 1x 2x 3x\n#### For the Chicken\n- ▢\n  4 boneless, skinless chicken breasts lightly pounded to even thickness\n- ▢\n  1 tsp [Italian Seasoning](https:\/\/www.thecookierookie.com\/italian-seasoning-recipe\/)\n- ▢\n  Kosher salt and freshly ground black pepper\n- ▢\n  4 tbsp all-purpose flour\n- ▢\n  3 tbsp freshly grated Parmesan cheese\n- ▢\n  2 tbsp European-style butter\n\n#### For the Sauce\n- ▢\n  \\&frac14; cup European-style butter European butter has a higher fat content. I like Kerrygold.\n- ▢\n  4 cloves garlic minced\n- ▢\n  8\\.5 oz. sun-dried tomatoes drained and rinsed (1 jar)\n- ▢\n  1 tbsp all-purpose flour\n- ▢\n  \\&frac12; cup heavy cream\n- ▢\n  1 cup [low-sodium chicken broth](https:\/\/www.thecookierookie.com\/homemade-chicken-broth-recipe\/)\n- ▢\n  \\&frac12; cup freshly grated Parmesan cheese\n- ▢\n  1 tsp [Italian seasoning](https:\/\/www.thecookierookie.com\/italian-seasoning-recipe\/)\n- ▢\n  \\&frac14; tsp ground black pepper\n- ▢\n  1 cup baby spinach chopped\n- ▢\n  Chopped fresh parsley optional, for garnish\n### Video\n### Instructions\n- Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.\n- Combine flour and grated Parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.\n- Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir\/melt.\n- Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its 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.\n- Return the skillet to medium-high heat, and add the remaining \\&frac14; 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 them.\n- Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.\n- Whisk in the flour and allow to thicken for approximately 1 minute.\n- Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.\n- Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.\n- 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.\n\n### Becky’s Tips\n- You can also use **chicken thighs**. Make sure to check doneness.\n- You can **check the doneness of your chicken** by inserting a meat thermometer into the thickest part of the chicken. It should read at least **165°F.**\n\nServing: 1servingCalories: 658kcalCarbohydrates: 46gProtein: 41gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 166mgSodium: 649mgPotassium: 2677mgFiber: 8gSugar: 24gVitamin A: 2389IUVitamin C: 28mgCalcium: 273mgIron: 7mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n![The Cookie Rookie](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%2040'%3E%3C\/svg%3E)\n\n![The Cookie Rookie](https:\/\/www.thecookierookie.com\/wp-content\/themes\/thecookierookie-2024\/assets\/icons\/logo\/tertiary.svg)\n\nDid you make this? [Leave a comment\\!](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#comments)\n## How to Make Tuscan Chicken Step by Step\n![chicken seasoned on a cutting board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20670'%3E%3C\/svg%3E)\n\n![chicken seasoned on a cutting board](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-1.jpg)\n\n**Season the chicken:** Pat 1\\&frac12; lbs boneless, skinless chicken breasts dry with paper towels, then season both sides with 1 tsp salt and \\&frac12; tsp black pepper.\n\n![dredging chicken in flour and Parmesan cheese](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20673'%3E%3C\/svg%3E)\n\n![dredging chicken in flour and Parmesan cheese](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-3.jpg)\n\n**Dredge the Chicken:** Combine 4 tbsp of all-purpose flour and 3 tbsp of grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. The flour helps to brown the chicken and thicken the sauce.\n\n![cooked chicken on a plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20671'%3E%3C\/svg%3E)\n\n![cooked chicken on a plate](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-5.jpg)\n\n**Cook the chicken:** Heat a large skillet over medium-high heat. Add in 2 tbsp butter and stir\/melt. Add the chicken in a single layer and cook for 4-5 minutes per side, until deeply golden and nearly cooked through. Work in batches if needed so the chicken sears instead of steaming. Transfer the chicken to a plate and set aside.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20675'%3E%3C\/svg%3E)\n\n![](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-6-scaled.jpg)\n\n**Sauté the tomatoes:** Wipe the skillet clean, and return the skillet to medium-high heat. Add the remaining \\&frac14; 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 minced garlic and 8.5 oz drained and rinsed sun-dried tomatoes, and cook for 1-2 minutes or until fragrant. Whisk in 1 tbsp of all-purpose flour and allow to thicken for approximately 1 minute.\n\n![Tuscan chicken being cooked in a pan full of dried tomatoes soaked in oil.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20668'%3E%3C\/svg%3E)\n\n![Tuscan chicken being cooked in a pan full of dried tomatoes soaked in oil.](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-7.jpg)\n\n**Add the Cream:** Whisk in \\&frac12; cup heavy cream, 1 cup low-sodium chicken broth, \\&frac12; cup Parmesan cheese, 1 tsp Italian seasoning, and \\&frac14; tsp black pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat slightly so it stays smooth and does not boil. Heavy cream creates the richest, thickest sauce and helps prevent curdling.\n\n![spinach being added to tuscan chicken skillet dish](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20674'%3E%3C\/svg%3E)\n\n![spinach being added to tuscan chicken skillet dish](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-8.jpg)\n\n**Add the Spinach:** Add 1 cup baby spinach and keep at a gentle simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.\n\n![chicken simmering in skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20673'%3E%3C\/svg%3E)\n\n![chicken simmering in skillet](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-9.jpg)\n\n**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.\n\n![up close image of tuscan chicken in parmesan cream sauce](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201600%201200'%3E%3C\/svg%3E)\n\n![up close image of tuscan chicken in parmesan cream sauce](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/05\/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited-e1767034028312.jpg)\n## Variations\n- **Use chicken thighs.** Instead of breasts for a juicier, richer result. Boneless, skinless thighs work best and may need a few extra minutes to cook through.\n- **Make it dairy-free**. By swapping the heavy cream for full-fat coconut milk and using nutritional yeast in place of Parmesan.\n- **Add heat**. With a pinch of red pepper flakes or a splash of Calabrian chili oil stirred into the sauce.\n- **Swap the greens** **by using kale instead of spinach**. Add it a little earlier so it has time to soften.\n- **Add mushrooms**. Sauté sliced mushrooms after the chicken is removed and before building the sauce.\n- **Add artichoke hearts**. Stir in drained, chopped artichoke hearts near the end of cooking for a briny, slightly tangy contrast to the creamy sauce.\n## How to Store and Reheat\nStore leftover Tuscan chicken in an airtight container and refrigerate within two hours of cooking. Cooked chicken will be safe in the fridge for up to 3 days. Reheat on the stovetop for best results. You can mix in some more heavy cream to freshen up the Parmesan sauce.\n\nFreeze Tuscan chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.\n\n## Serving Suggestions\nThis creamy Tuscan chicken is incredibly versatile, which is one of the reasons I make it so often. I usually serve it over [homemade pasta](https:\/\/www.thecookierookie.com\/homemade-pasta\/) so the noodles can soak up every bit of that rich Parmesan sauce, but it’s just as good spooned over rice, [mashed potatoes](https:\/\/www.thecookierookie.com\/easy-mashed-potatoes-recipe-boiled-in-milk\/), or [creamy polenta](https:\/\/www.thecookierookie.com\/parmesan-polenta\/). When I want something lighter, I’ll pair it with a simple [kale salad](https:\/\/www.thecookierookie.com\/kale-salad\/) and some [dinner rolls](https:\/\/www.thecookierookie.com\/dinner-rolls\/) for dipping. It’s hearty enough for a cozy family dinner, yet polished enough to serve when friends come over, and I love that starting the night off with a fresh [Burrata Caprese](https:\/\/www.thecookierookie.com\/burrata-caprese\/).\n\n## More Creamy Braised Chicken Recipes\n- [Mushroom Chicken](https:\/\/www.thecookierookie.com\/mushroom-chicken\/): If you enjoy the rich, creamy sauce in Tuscan chicken, this mushroom chicken is another great option. Tender chicken cutlets simmer in a thick, savory mushroom cream sauce for an easy, comforting skillet dinner.\n- [Marry Me Chicken](https:\/\/www.thecookierookie.com\/marry-me-chicken\/): Another creamy chicken dinner to try is marry me chicken. It features juicy chicken cooked in a luscious sauce with sun-dried tomatoes, cream, and Parmesan for a bold, Italian-inspired flavor similar to Tuscan chicken.\n- [Creamy Basil Chicken](https:\/\/www.thecookierookie.com\/skillet-basil-cream-chicken\/)**:** If you love creamy skillet chicken recipes like Tuscan chicken, this creamy basil chicken skillet is a must-try. It combines tender chicken with tomatoes, herbs, and a rich cream sauce for a simple one-pan dinner.\n\n## More Easy Tuscan recipes\n[![up close platter of crockpot tuscan chicken](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![up close platter of crockpot tuscan chicken](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2021\/12\/crockpot-tuscan-chicken-recipe-5-600x800.jpg)](https:\/\/www.thecookierookie.com\/crockpot-tuscan-chicken\/)\n\n### [Crockpot Tuscan Chicken](https:\/\/www.thecookierookie.com\/crockpot-tuscan-chicken\/)\n\n[![tuscan chicken soup](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![tuscan chicken soup](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2022\/05\/featured-crockpot-tuscan-chicken-soup-recipe-600x800.jpg)](https:\/\/www.thecookierookie.com\/crockpot-tuscan-chicken-soup\/)\n\n### [Crockpot Tuscan Chicken Soup](https:\/\/www.thecookierookie.com\/crockpot-tuscan-chicken-soup\/)\n\n[![close up view of tuscan salmon in a cast iron pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![close up view of tuscan salmon in a cast iron pan.](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/02\/tuscan-salmon-2-600x800.jpg)](https:\/\/www.thecookierookie.com\/tuscan-salmon\/)\n\n### [Tuscan Salmon](https:\/\/www.thecookierookie.com\/tuscan-salmon\/)\n\n[![overhead view of a serving of tuscan chicken soup in a white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![overhead view of a serving of tuscan chicken soup in a white bowl.](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/05\/tuscan-chicken-soup-recipe-2-600x800.jpg)](https:\/\/www.thecookierookie.com\/tuscan-chicken-soup\/)\n\n### [Tuscan Chicken Soup](https:\/\/www.thecookierookie.com\/tuscan-chicken-soup\/)\n\n*Our Creamy Tuscan Chicken was originally published 11\/7\/23. It was retested, reworked, and republished to be better than ever 1\/9\/26.*\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/&media=https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/08\/tuscan-chicken-in-parmesan-cream-sauce-9.jpg&description=Tuscan%20Chicken%20 \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Creamy%20Tuscan%20Chicken%0D%0Ahttps%3A%2F%2Fwww.thecookierookie.com%2Ftuscan-chicken-in-parmesan-cream-sauce%2F%0D%0A \"Share via Email\")\n\nCopy URL\n\nSaved RecipeSave Recipe\n\nFiled under: [Chicken](https:\/\/www.thecookierookie.com\/category\/chicken\/), [Dinner Recipes](https:\/\/www.thecookierookie.com\/category\/main-courses\/), [Italian](https:\/\/www.thecookierookie.com\/category\/italian\/), [Most Popular Recipes](https:\/\/www.thecookierookie.com\/category\/reader-favorite-recipes\/), [One Pot\/One Pan](https:\/\/www.thecookierookie.com\/category\/one-pot-one-pan\/), [Skillet](https:\/\/www.thecookierookie.com\/category\/skillet\/)\n\nShare this recipe\\!\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/&media=https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/08\/tuscan-chicken-in-parmesan-cream-sauce-9.jpg&description=Tuscan%20Chicken%20 \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/&text=Creamy%20Tuscan%20Chicken \"Share on Twitter\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Creamy%20Tuscan%20Chicken%0D%0Ahttps%3A%2F%2Fwww.thecookierookie.com%2Ftuscan-chicken-in-parmesan-cream-sauce%2F%0D%0A \"Share via Email\")\n\n[![](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/headshot-the-cookie-rookie-2018-1-of-1-795x800.jpg)](https:\/\/www.thecookierookie.com\/food-blogger\/)\n\nMeet Becky Hardin\n\nBecky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.\n\n[Read More About Becky Hardin](https:\/\/www.thecookierookie.com\/food-blogger\/)\n\n4\\.69 from 719 votes ([604 ratings without comment](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/))\n\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n252 Comments\n\nNewest\n\nOldest Most Voted\n\nInline Feedbacks\n\nView all comments\n\n![Rosalie](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Rosalie](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nRosalie\n\nJanuary 18, 2026 1:24 pm\n\n![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n Best creamy Tuscan chicken ever. Recipe and instructions were clear and concise. Everyone loved the dish!!\\!\n\n0\n\nReply\n\n![Monica](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Monica](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nMonica\n\nDecember 10, 2025 6:32 pm\n\n![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal\\!\n\n0\n\nReply\n\n![Keth](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Keth](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nKeth\n\nSeptember 26, 2025 3:20 am\n\n![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n Great recipe. Flovorful and easy. Will make again.\n\n0\n\nReply\n\n![Liz](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Liz](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nLiz\n\nAugust 10, 2025 8:05 pm\n\n![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n So freaking good. I will eliminate the salt next time as it was a little too salty for me. But I also had to get Irish butter. I’m not sure if that has more salt than European butter. Also, we made it without the veggies, but will add spinach next time since it turned out so well. Thanks so much\\!\n\n1\n\nReply\n\n![Jeffrey Kohut](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Jeffrey Kohut](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nJeffrey Kohut\n\nJune 26, 2025 4:05 pm\n\nThis Tuscan Chicken recipe was amazing! Easily a 5 star recipe with the amount of flavor it has! I recommend trying it with pasta or rice.\n\n1\n\nReply\n\n![Bit](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Bit](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nBit\n\nMay 20, 2025 2:53 am\n\n![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n This Tuscan chicken was a hit at our dinner table! The creamy Parmesan sauce with sun-dried tomatoes and spinach was rich and flavorful. I served it over linguine, and it made for a comforting meal. Definitely adding this to our regular rotation—thank you for sharing such a delicious recipe\\!\n\n1\n\nReply\n\n![patricia hacker](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![patricia hacker](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\npatricia hacker\n\nMarch 7, 2025 9:06 am\n\nwhat is European Style butter? never heard of ot\n\n0\n\nReply\n\n![Samantha Marceau](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Samantha Marceau](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/11\/samantha-broady-96x96.jpg)\n\nSamantha Marceau\n\nMarch 7, 2025 3:57 pm\n\nReply to  [patricia hacker](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#comment-116928)\n\nHi Patricia, European-style butter has a higher fat content. Regular butter will work just fine in this recipe, though\\!\n\n0\n\nReply\n\n![James Kelly](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![James Kelly](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nJames Kelly\n\nJune 10, 2025 1:45 pm\n\nReply to  [patricia hacker](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#comment-116928)\n\nThe best European butter (and probably the best in the world!), is Kerrygold Irish butter.\n\n0\n\nReply\n\n![Pam](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Pam](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nPam\n\nDecember 14, 2024 5:55 pm\n\n![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n Becky-  \n This is our first try at the Tuscan Chicken recipe of yours and not only does it look delicious but it is absolutely delicious 😋  \n Thank you & I can’t wait make more of your recipes!!\\!\n\n[![IMG\\_1051](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/12\/IMG_1051-1734220521.4114-263x350.jpeg)](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/12\/IMG_1051-1734220521.4114-scaled.jpeg)\n\n1\n\nReply\n\n![Kapn](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Kapn](https:\/\/secure.gravatar.com\/avatar\/996b9db93c3c551306ec4573ac2cc4abc6cecaf5b31d768e997ce7126b2bff47?s=64&d=wp_user_avatar&r=g)\n\nKapn\n\nAugust 1, 2024 10:52 pm\n\n![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n This one will impress your in-laws. So good & 10\/10 recommend. I added mushrooms and served with roasted asparagus and diced potatoes on side. It’s a keeper\\!\n\n[![IMG\\_9380](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/08\/IMG_9380-1722570627.8674-204x350.jpeg)](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/08\/IMG_9380-1722570627.8674.jpeg)\n\n2\n\nReply\n\n![Kristen](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Kristen](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2020\/09\/favicon-150x150.png)\n\nKristen\n\nJuly 30, 2024 9:09 am\n\n![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n I made this last night and it was delicious. I followed the directions exactly and added artichoke hearts when I added the sun-dried tomatoes. I love how clear the instructions are and that the amount of ingredients is listed under each step. That was so helpful! Thanks for great recipe\\!\n\n2\n\nReply\n\nLoad More Comments\n\n![](https:\/\/thecookierookie.com\/wp-content\/uploads\/2024\/08\/becky-square.jpg)\n\nWelcome\\!\n\nHi, I'm Becky Hardin. Here at The Cookie Rookie, I lead a team of dedicated recipe developers who work hard to make sure each recipe is simple and delicious. We test everything multiple times to get it just right! Our goal is to make cooking for your family easy, delish, and fun.\n\n[Learn More →](https:\/\/www.thecookierookie.com\/food-blogger\/)\n\n## Most Popular\n[![overhead sliced crockpot chicken breasts with spice rub on white plate](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2021\/10\/crockpot-chicken-breasts-recipe-7-600x800.jpg)](https:\/\/www.thecookierookie.com\/crockpot-chicken-breasts\/)\n\n### [Crockpot Chicken Breast](https:\/\/www.thecookierookie.com\/crockpot-chicken-breasts\/)\n\n[![a hand dipping a birria taco into a bowl of dipping sauce.](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/03\/birria-tacos-recipe-4-600x800.jpg)](https:\/\/www.thecookierookie.com\/birria-tacos\/)\n\n### [Birria Tacos Recipe](https:\/\/www.thecookierookie.com\/birria-tacos\/)\n\n[![platter of baked chicken wings](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![platter of baked chicken 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This Basil Chicken Recipe has a creamy sauce made with buttermilk and cheese that is just to die for. Easy breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof Skillet Chicken Recipe. You need this Cream Chicken in your life ASAP\\!](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Basil Chicken with Cream Sauce has always been one of my favorite recipes. This Basil Chicken Recipe has a creamy sauce made with buttermilk and cheese that is just to die for. Easy breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof Skillet Chicken Recipe. You need this Cream Chicken in your life ASAP\\!](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2014\/11\/skillet-basil-cream-chicken-6-of-6-600x800.jpg)](https:\/\/www.thecookierookie.com\/skillet-basil-cream-chicken\/)\n\n### [Creamy Basil Chicken Skillet Recipe](https:\/\/www.thecookierookie.com\/skillet-basil-cream-chicken\/)\n\n[![Street corn chicken bowl with sliced grilled chicken, creamy corn mixture, white rice, avocado slices, cotija cheese, and lime wedges.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Street corn chicken bowl with sliced grilled chicken, creamy corn mixture, white rice, avocado slices, cotija cheese, and lime wedges.](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/02\/street-corn-chicken-and-rice-bowls-1-13-600x800.jpg)](https:\/\/www.thecookierookie.com\/street-corn-chicken-rice-bowls\/)\n\n### [Street Corn Chicken Rice Bowls](https:\/\/www.thecookierookie.com\/street-corn-chicken-rice-bowls\/)\n\n![Better Homes & Gardens](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20288'%3E%3C\/svg%3E)\n\n![Better Homes & Gardens](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/08\/better-homes-and-gardens.png)\n\n![BuzzFeed](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20288'%3E%3C\/svg%3E)\n\n![BuzzFeed](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/08\/buzzfeed.png)\n\n![FamilyCircle](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20288'%3E%3C\/svg%3E)\n\n![FamilyCircle](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/08\/family-circle.png)\n\n![Kitchn](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20288'%3E%3C\/svg%3E)\n\n![Kitchn](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/08\/the-kitchn.png)\n\n![MSN](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20288'%3E%3C\/svg%3E)\n\n![MSN](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/08\/msn.png)\n\n![Taste of Home](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20288'%3E%3C\/svg%3E)\n\n![Taste of Home](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2024\/08\/taste-of-home.png)\n\n[Back to top](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#top)\n\n[The Cookie Rookie®](https:\/\/www.thecookierookie.com\/)\n\n- [Recipes](https:\/\/www.thecookierookie.com\/recipes\/)\n  - [Dinner Recipes](https:\/\/www.thecookierookie.com\/category\/main-courses\/)\n  - [30 Minute Meals](https:\/\/www.thecookierookie.com\/category\/30-minute-meals\/)\n  - [Kid-Friendly Recipes](https:\/\/www.thecookierookie.com\/category\/kid-friendly\/)\n  - [Chicken Recipes](https:\/\/www.thecookierookie.com\/category\/chicken\/)\n  - [Crockpot](https:\/\/www.thecookierookie.com\/category\/crock-pot-slow-cooker\/)\n  - [Recipe Roundups](https:\/\/www.thecookierookie.com\/category\/recipe-roundups\/)\n- [Free Resources](https:\/\/www.thecookierookie.com\/category\/guides\/)\n  - [Cooking Guides](https:\/\/www.thecookierookie.com\/category\/guides\/)\n  - [Essential Grocery List](https:\/\/www.thecookierookie.com\/easy-grocery-list-free-printable\/)\n  - [Cooking Conversions Chart](https:\/\/www.thecookierookie.com\/cooking-measurements-kitchen-conversion-chart\/)\n  - [Meat Temperature Chart (Free Printable)](https:\/\/www.thecookierookie.com\/meat-temperature-chart\/)\n- [About](https:\/\/www.thecookierookie.com\/food-blogger\/)\n  - [Meet Becky](https:\/\/www.thecookierookie.com\/food-blogger\/)\n  - [Contact](https:\/\/www.thecookierookie.com\/contact\/)\n  - [Terms of Service](https:\/\/www.thecookierookie.com\/terms-of-service\/)\n  - [Privacy Policy](https:\/\/www.thecookierookie.com\/disclosure\/)\n- [Connect](https:\/\/www.instagram.com\/thecookierookie\/)\n  - [Instagram](https:\/\/www.instagram.com\/thecookierookie\/)\n  - [Pinterest](https:\/\/www.pinterest.com\/thecookierookieblog\/)\n  - [Facebook](https:\/\/www.facebook.com\/cookierookiebec)\n  - [TikTok](https:\/\/www.tiktok.com\/@thecookierookie)\n  - [YouTube](https:\/\/www.youtube.com\/c\/TheCookieRookieRecipes)\n\n©2026 The Cookie Rookie® Branding by Melissa Rose Design • Powered by CultivateWP\n\n## Sharing is Caring\nHelp spread the word. You're awesome for doing it\\!\n\nwpDiscuz\n\nInsert\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"[Jump to Recipe](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#wprm-recipe-container-70779)[Watch Video](https:\/\/www.thecookierookie.com\/tuscan-chicken-in-parmesan-cream-sauce\/#wprm-recipe-video-container-70779)\n\nThis Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. The sauce is creamy, savory, and perfect for spooning over pasta, rice, or crusty bread. It’s perfect for a sophisticated dinner party or an easy weeknight meal.\n\n![up close image of tuscan chicken in parmesan cream sauce](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/05\/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited.jpg)\n\n### 5-Star Review\n“So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal\\!  \n– Monica\n\nThis Tuscan chicken in a creamy Parmesan sauce feels a little fancy but is surprisingly easy to make at home. I start by searing the chicken until golden, then build the sauce right in the same skillet so nothing goes to waste. On nights when I am short on time, I lean on my [crockpot Tuscan chicken](https:\/\/www.thecookierookie.com\/crockpot-tuscan-chicken\/) recipe instead, but when I want that rich, freshly made sauce, this stovetop version is my go-to. The sun-dried tomatoes add richness, the spinach balances the creaminess, and the Parmesan pulls everything together. It’s a decadent but rustic recipe that my entire family requests often and is truly a favorite.\n\n## Tips for Beginners\n- **Sear in batches.** If your skillet feels crowded, cook the chicken in batches so each piece has enough space to properly sear instead of steaming. Let the chicken cook until deeply golden before adding the sauce, as this step builds flavor from the start and keeps the finished dish from tasting pale or flat.\n- **Keep the brown bits and scrape the pan.** After removing the chicken and before making the sauce, let the butter melt and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Those bits hold a ton of flavor and should stay right where they are. Scraping the pan while building the sauce is one of my favorite ways to add depth with zero extra work. Put a little elbow grease into it. This tip came straight from my mom, and it is one of the best kitchen lessons I have ever learned.\n- **Use heavy cream.** Heavy cream creates the thickest, richest sauce and helps the Parmesan melt smoothly. Lighter creams can work, but the sauce will be thinner.\n- **Spinach goes in last.** Add the spinach at the very end and stir just until wilted. This keeps it tender and prevents excess water from thinning the sauce.\n- **If the sauce is too thick.** If the sauce tightens up too quickly, loosen it with a splash of warm chicken broth. Cold liquid can cause the sauce to seize.\n\n#### For the Chicken\n- ▢\n  4 boneless, skinless chicken breasts lightly pounded to even thickness\n- ▢\n  1 tsp [Italian Seasoning](https:\/\/www.thecookierookie.com\/italian-seasoning-recipe\/)\n- ▢\n  Kosher salt and freshly ground black pepper\n- ▢\n  4 tbsp all-purpose flour\n- ▢\n  3 tbsp freshly grated Parmesan cheese\n- ▢\n  2 tbsp European-style butter\n\n#### For the Sauce\n- ▢\n  \\&frac14; cup European-style butter European butter has a higher fat content. I like Kerrygold.\n- ▢\n  4 cloves garlic minced\n- ▢\n  8\\.5 oz. sun-dried tomatoes drained and rinsed (1 jar)\n- ▢\n  1 tbsp all-purpose flour\n- ▢\n  \\&frac12; cup heavy cream\n- ▢\n  1 cup [low-sodium chicken broth](https:\/\/www.thecookierookie.com\/homemade-chicken-broth-recipe\/)\n- ▢\n  \\&frac12; cup freshly grated Parmesan cheese\n- ▢\n  1 tsp [Italian seasoning](https:\/\/www.thecookierookie.com\/italian-seasoning-recipe\/)\n- ▢\n  \\&frac14; tsp ground black pepper\n- ▢\n  1 cup baby spinach chopped\n- ▢\n  Chopped fresh parsley optional, for garnish\n\n- Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.\n- Combine flour and grated Parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.\n- Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir\/melt.\n- Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its 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.\n- Return the skillet to medium-high heat, and add the remaining \\&frac14; 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 them.\n- Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.\n- Whisk in the flour and allow to thicken for approximately 1 minute.\n- Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.\n- Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.\n- 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.\n\n- You can also use **chicken thighs**. Make sure to check doneness.\n- You can **check the doneness of your chicken** by inserting a meat thermometer into the thickest part of the chicken. It should read at least **165°F.**\n\nServing: 1servingCalories: 658kcalCarbohydrates: 46gProtein: 41gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 166mgSodium: 649mgPotassium: 2677mgFiber: 8gSugar: 24gVitamin A: 2389IUVitamin C: 28mgCalcium: 273mgIron: 7mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n## How to Make Tuscan Chicken Step by Step\n![chicken seasoned on a cutting board](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-1.jpg)\n\n**Season the chicken:** Pat 1\\&frac12; lbs boneless, skinless chicken breasts dry with paper towels, then season both sides with 1 tsp salt and \\&frac12; tsp black pepper.\n\n![dredging chicken in flour and Parmesan cheese](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-3.jpg)\n\n**Dredge the Chicken:** Combine 4 tbsp of all-purpose flour and 3 tbsp of grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. The flour helps to brown the chicken and thicken the sauce.\n\n![cooked chicken on a plate](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-5.jpg)\n\n**Cook the chicken:** Heat a large skillet over medium-high heat. Add in 2 tbsp butter and stir\/melt. Add the chicken in a single layer and cook for 4-5 minutes per side, until deeply golden and nearly cooked through. Work in batches if needed so the chicken sears instead of steaming. Transfer the chicken to a plate and set aside.\n\n![](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-6-scaled.jpg)\n\n**Sauté the tomatoes:** Wipe the skillet clean, and return the skillet to medium-high heat. Add the remaining \\&frac14; 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 minced garlic and 8.5 oz drained and rinsed sun-dried tomatoes, and cook for 1-2 minutes or until fragrant. Whisk in 1 tbsp of all-purpose flour and allow to thicken for approximately 1 minute.\n\n![Tuscan chicken being cooked in a pan full of dried tomatoes soaked in oil.](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-7.jpg)\n\n**Add the Cream:** Whisk in \\&frac12; cup heavy cream, 1 cup low-sodium chicken broth, \\&frac12; cup Parmesan cheese, 1 tsp Italian seasoning, and \\&frac14; tsp black pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat slightly so it stays smooth and does not boil. Heavy cream creates the richest, thickest sauce and helps prevent curdling.\n\n![spinach being added to tuscan chicken skillet dish](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-8.jpg)\n\n**Add the Spinach:** Add 1 cup baby spinach and keep at a gentle simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.\n\n![chicken simmering in skillet](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2026\/01\/tuscan-chicken-how-to-9.jpg)\n\n**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.\n\n![up close image of tuscan chicken in parmesan cream sauce](https:\/\/www.thecookierookie.com\/wp-content\/uploads\/2023\/05\/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited-e1767034028312.jpg)\n\n## Variations\n- **Use chicken thighs.** Instead of breasts for a juicier, richer result. Boneless, skinless thighs work best and may need a few extra minutes to cook through.\n- **Make it dairy-free**. By swapping the heavy cream for full-fat coconut milk and using nutritional yeast in place of Parmesan.\n- **Add heat**. With a pinch of red pepper flakes or a splash of Calabrian chili oil stirred into the sauce.\n- **Swap the greens** **by using kale instead of spinach**. Add it a little earlier so it has time to soften.\n- **Add mushrooms**. Sauté sliced mushrooms after the chicken is removed and before building the sauce.\n- **Add artichoke hearts**. Stir in drained, chopped artichoke hearts near the end of cooking for a briny, slightly tangy contrast to the creamy sauce.\n## How to Store and Reheat\nStore leftover Tuscan chicken in an airtight container and refrigerate within two hours of cooking. Cooked chicken will be safe in the fridge for up to 3 days. Reheat on the stovetop for best results. You can mix in some more heavy cream to freshen up the Parmesan sauce.\n\nFreeze Tuscan chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.\n\n## Serving Suggestions\nThis creamy Tuscan chicken is incredibly versatile, which is one of the reasons I make it so often. I usually serve it over [homemade pasta](https:\/\/www.thecookierookie.com\/homemade-pasta\/) so the noodles can soak up every bit of that rich Parmesan sauce, but it’s just as good spooned over rice, [mashed potatoes](https:\/\/www.thecookierookie.com\/easy-mashed-potatoes-recipe-boiled-in-milk\/), or [creamy polenta](https:\/\/www.thecookierookie.com\/parmesan-polenta\/). When I want something lighter, I’ll pair it with a simple [kale salad](https:\/\/www.thecookierookie.com\/kale-salad\/) and some [dinner rolls](https:\/\/www.thecookierookie.com\/dinner-rolls\/) for dipping. It’s hearty enough for a cozy family dinner, yet polished enough to serve when friends come over, and I love that starting the night off with a fresh [Burrata Caprese](https:\/\/www.thecookierookie.com\/burrata-caprese\/).\n\n## More Creamy Braised Chicken Recipes\n- [Mushroom Chicken](https:\/\/www.thecookierookie.com\/mushroom-chicken\/): If you enjoy the rich, creamy sauce in Tuscan chicken, this mushroom chicken is another great option. Tender chicken cutlets simmer in a thick, savory mushroom cream sauce for an easy, comforting skillet dinner.\n- [Marry Me Chicken](https:\/\/www.thecookierookie.com\/marry-me-chicken\/): Another creamy chicken dinner to try is marry me chicken. It features juicy chicken cooked in a luscious sauce with sun-dried tomatoes, cream, and Parmesan for a bold, Italian-inspired flavor similar to Tuscan chicken.\n- [Creamy Basil Chicken](https:\/\/www.thecookierookie.com\/skillet-basil-cream-chicken\/)**:** If you love creamy skillet chicken recipes like Tuscan chicken, this creamy basil chicken skillet is a must-try. It combines tender chicken with tomatoes, herbs, and a rich cream sauce for a simple one-pan dinner.\n\nMore Easy Tuscan recipes\n\n*Our Creamy Tuscan Chicken was originally published 11\/7\/23. It was retested, reworked, and republished to be better than ever 1\/9\/26.*\n\nBecky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.","meta_canonical":null}

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Meta Description	Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with goodies and loaded with flavor!
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Boilerpipe Text	Jump to Recipe Watch Video This Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. The sauce is creamy, savory, and perfect for spooning over pasta, rice, or crusty bread. It’s perfect for a sophisticated dinner party or an easy weeknight meal. 5-Star Review “So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal! – Monica This Tuscan chicken in a creamy Parmesan sauce feels a little fancy but is surprisingly easy to make at home. I start by searing the chicken until golden, then build the sauce right in the same skillet so nothing goes to waste. On nights when I am short on time, I lean on my crockpot Tuscan chicken recipe instead, but when I want that rich, freshly made sauce, this stovetop version is my go-to. The sun-dried tomatoes add richness, the spinach balances the creaminess, and the Parmesan pulls everything together. It’s a decadent but rustic recipe that my entire family requests often and is truly a favorite. Tips for Beginners Sear in batches. If your skillet feels crowded, cook the chicken in batches so each piece has enough space to properly sear instead of steaming. Let the chicken cook until deeply golden before adding the sauce, as this step builds flavor from the start and keeps the finished dish from tasting pale or flat. Keep the brown bits and scrape the pan. After removing the chicken and before making the sauce, let the butter melt and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Those bits hold a ton of flavor and should stay right where they are. Scraping the pan while building the sauce is one of my favorite ways to add depth with zero extra work. Put a little elbow grease into it. This tip came straight from my mom, and it is one of the best kitchen lessons I have ever learned. Use heavy cream. Heavy cream creates the thickest, richest sauce and helps the Parmesan melt smoothly. Lighter creams can work, but the sauce will be thinner. Spinach goes in last. Add the spinach at the very end and stir just until wilted. This keeps it tender and prevents excess water from thinning the sauce. If the sauce is too thick. If the sauce tightens up too quickly, loosen it with a splash of warm chicken broth. Cold liquid can cause the sauce to seize. For the Chicken ▢ 4 boneless, skinless chicken breasts lightly pounded to even thickness ▢ 1 tsp Italian Seasoning ▢ Kosher salt and freshly ground black pepper ▢ 4 tbsp all-purpose flour ▢ 3 tbsp freshly grated Parmesan cheese ▢ 2 tbsp European-style butter For the Sauce ▢ ¼ cup European-style butter European butter has a higher fat content. I like Kerrygold. ▢ 4 cloves garlic minced ▢ 8.5 oz. sun-dried tomatoes drained and rinsed (1 jar) ▢ 1 tbsp all-purpose flour ▢ ½ cup heavy cream ▢ 1 cup low-sodium chicken broth ▢ ½ cup freshly grated Parmesan cheese ▢ 1 tsp Italian seasoning ▢ ¼ tsp ground black pepper ▢ 1 cup baby spinach chopped ▢ Chopped fresh parsley optional, for garnish Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper. Combine flour and grated Parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt. Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its 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. Return the skillet to medium-high heat, and add the remaining ¼ 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 them. Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant. Whisk in the flour and allow to thicken for approximately 1 minute. Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine. Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts. 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. You can also use chicken thighs . Make sure to check doneness. You can check the doneness of your chicken by inserting a meat thermometer into the thickest part of the chicken. It should read at least 165°F. Serving: 1 serving Calories: 658 kcal Carbohydrates: 46 g Protein: 41 g Fat: 38 g Saturated Fat: 21 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 10 g Trans Fat: 1 g Cholesterol: 166 mg Sodium: 649 mg Potassium: 2677 mg Fiber: 8 g Sugar: 24 g Vitamin A: 2389 IU Vitamin C: 28 mg Calcium: 273 mg Iron: 7 mg Nutrition information is automatically calculated, so should only be used as an approximation. How to Make Tuscan Chicken Step by Step Season the chicken: Pat 1½ lbs boneless, skinless chicken breasts dry with paper towels, then season both sides with 1 tsp salt and ½ tsp black pepper. Dredge the Chicken: Combine 4 tbsp of all-purpose flour and 3 tbsp of grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. The flour helps to brown the chicken and thicken the sauce. Cook the chicken: Heat a large skillet over medium-high heat. Add in 2 tbsp butter and stir/melt. Add the chicken in a single layer and cook for 4-5 minutes per side, until deeply golden and nearly cooked through. Work in batches if needed so the chicken sears instead of steaming. Transfer the chicken to a plate and set aside. Sauté the tomatoes: Wipe the skillet clean, and return the skillet to medium-high heat. Add the remaining ¼ 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 minced garlic and 8.5 oz drained and rinsed sun-dried tomatoes, and cook for 1-2 minutes or until fragrant. Whisk in 1 tbsp of all-purpose flour and allow to thicken for approximately 1 minute. Add the Cream: Whisk in ½ cup heavy cream, 1 cup low-sodium chicken broth, ½ cup Parmesan cheese, 1 tsp Italian seasoning, and ¼ tsp black pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat slightly so it stays smooth and does not boil. Heavy cream creates the richest, thickest sauce and helps prevent curdling. Add the Spinach: Add 1 cup baby spinach and keep at a gentle 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. Variations Use chicken thighs. Instead of breasts for a juicier, richer result. Boneless, skinless thighs work best and may need a few extra minutes to cook through. Make it dairy-free . By swapping the heavy cream for full-fat coconut milk and using nutritional yeast in place of Parmesan. Add heat . With a pinch of red pepper flakes or a splash of Calabrian chili oil stirred into the sauce. Swap the greens by using kale instead of spinach . Add it a little earlier so it has time to soften. Add mushrooms . Sauté sliced mushrooms after the chicken is removed and before building the sauce. Add artichoke hearts . Stir in drained, chopped artichoke hearts near the end of cooking for a briny, slightly tangy contrast to the creamy sauce. How to Store and Reheat Store leftover Tuscan chicken in an airtight container and refrigerate within two hours of cooking. Cooked chicken will be safe in the fridge for up to 3 days. Reheat on the stovetop for best results. You can mix in some more heavy cream to freshen up the Parmesan sauce. Freeze Tuscan chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Serving Suggestions This creamy Tuscan chicken is incredibly versatile, which is one of the reasons I make it so often. I usually serve it over homemade pasta so the noodles can soak up every bit of that rich Parmesan sauce, but it’s just as good spooned over rice, mashed potatoes , or creamy polenta . When I want something lighter, I’ll pair it with a simple kale salad and some dinner rolls for dipping. It’s hearty enough for a cozy family dinner, yet polished enough to serve when friends come over, and I love that starting the night off with a fresh Burrata Caprese . More Creamy Braised Chicken Recipes Mushroom Chicken : If you enjoy the rich, creamy sauce in Tuscan chicken, this mushroom chicken is another great option. Tender chicken cutlets simmer in a thick, savory mushroom cream sauce for an easy, comforting skillet dinner. Marry Me Chicken : Another creamy chicken dinner to try is marry me chicken. It features juicy chicken cooked in a luscious sauce with sun-dried tomatoes, cream, and Parmesan for a bold, Italian-inspired flavor similar to Tuscan chicken. Creamy Basil Chicken : If you love creamy skillet chicken recipes like Tuscan chicken, this creamy basil chicken skillet is a must-try. It combines tender chicken with tomatoes, herbs, and a rich cream sauce for a simple one-pan dinner. More Easy Tuscan recipes Our Creamy Tuscan Chicken was originally published 11/7/23. It was retested, reworked, and republished to be better than ever 1/9/26. Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. The sauce is creamy, savory, and perfect for spooning over pasta, rice, or crusty bread. It’s perfect for a sophisticated dinner party or an easy weeknight meal. ![up close image of tuscan chicken in parmesan cream sauce](https://www.thecookierookie.com/wp-content/uploads/2023/05/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited.jpg) Share Recipe ### 5-Star Review “So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal\! – Monica This Tuscan chicken in a creamy Parmesan sauce feels a little fancy but is surprisingly easy to make at home. I start by searing the chicken until golden, then build the sauce right in the same skillet so nothing goes to waste. On nights when I am short on time, I lean on my [crockpot Tuscan chicken](https://www.thecookierookie.com/crockpot-tuscan-chicken/) recipe instead, but when I want that rich, freshly made sauce, this stovetop version is my go-to. The sun-dried tomatoes add richness, the spinach balances the creaminess, and the Parmesan pulls everything together. It’s a decadent but rustic recipe that my entire family requests often and is truly a favorite. ## Tips for Beginners - Sear in batches. If your skillet feels crowded, cook the chicken in batches so each piece has enough space to properly sear instead of steaming. Let the chicken cook until deeply golden before adding the sauce, as this step builds flavor from the start and keeps the finished dish from tasting pale or flat. - Keep the brown bits and scrape the pan. After removing the chicken and before making the sauce, let the butter melt and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Those bits hold a ton of flavor and should stay right where they are. Scraping the pan while building the sauce is one of my favorite ways to add depth with zero extra work. Put a little elbow grease into it. This tip came straight from my mom, and it is one of the best kitchen lessons I have ever learned. - Use heavy cream. Heavy cream creates the thickest, richest sauce and helps the Parmesan melt smoothly. Lighter creams can work, but the sauce will be thinner. - Spinach goes in last. Add the spinach at the very end and stir just until wilted. This keeps it tender and prevents excess water from thinning the sauce. - If the sauce is too thick. If the sauce tightens up too quickly, loosen it with a splash of warm chicken broth. Cold liquid can cause the sauce to seize. ![](https://www.thecookierookie.com/wp-content/themes/thecookierookie-2024/assets/icons/logo/favicon.svg) Recipe Card ## Creamy Tuscan Chicken 4\.69 from 719 votes Prep: 10 minutes mins Cook: 20 minutes mins Total: 30 minutes mins Servings: 4 servings Author: [Becky Hardin](https://www.thecookierookie.com/food-blogger/) ![up close image of tuscan chicken in parmesan cream sauce](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E) ![up close image of tuscan chicken in parmesan cream sauce](https://www.thecookierookie.com/wp-content/uploads/2023/05/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited-e1767034028312-300x300.jpg) [Print](https://www.thecookierookie.com/wprm_print/creamy-tuscan-chicken) [Rate](https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/#comments) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thecookierookie.com%2Ftuscan-chicken-in-parmesan-cream-sauce%2F&media=https%3A%2F%2Fwww.thecookierookie.com%2Fwp-content%2Fuploads%2F2020%2F08%2Ftuscan-chicken-in-parmesan-cream-sauce-9.jpg&description=&is_video=false) This Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. ### Ingredients 1x 2x 3x #### For the Chicken - ▢ 4 boneless, skinless chicken breasts lightly pounded to even thickness - ▢ 1 tsp [Italian Seasoning](https://www.thecookierookie.com/italian-seasoning-recipe/) - ▢ Kosher salt and freshly ground black pepper - ▢ 4 tbsp all-purpose flour - ▢ 3 tbsp freshly grated Parmesan cheese - ▢ 2 tbsp European-style butter #### For the Sauce - ▢ \¼ cup European-style butter European butter has a higher fat content. I like Kerrygold. - ▢ 4 cloves garlic minced - ▢ 8\.5 oz. sun-dried tomatoes drained and rinsed (1 jar) - ▢ 1 tbsp all-purpose flour - ▢ \½ cup heavy cream - ▢ 1 cup [low-sodium chicken broth](https://www.thecookierookie.com/homemade-chicken-broth-recipe/) - ▢ \½ cup freshly grated Parmesan cheese - ▢ 1 tsp [Italian seasoning](https://www.thecookierookie.com/italian-seasoning-recipe/) - ▢ \¼ tsp ground black pepper - ▢ 1 cup baby spinach chopped - ▢ Chopped fresh parsley optional, for garnish ### Video ### Instructions - Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper. - Combine flour and grated Parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. - Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt. - Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its 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. - Return the skillet to medium-high heat, and add the remaining \¼ 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 them. - Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant. - Whisk in the flour and allow to thicken for approximately 1 minute. - Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine. - Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts. - 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. ### Becky’s Tips - You can also use chicken thighs. Make sure to check doneness. - You can check the doneness of your chicken by inserting a meat thermometer into the thickest part of the chicken. It should read at least 165°F. Serving: 1servingCalories: 658kcalCarbohydrates: 46gProtein: 41gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 166mgSodium: 649mgPotassium: 2677mgFiber: 8gSugar: 24gVitamin A: 2389IUVitamin C: 28mgCalcium: 273mgIron: 7mg Nutrition information is automatically calculated, so should only be used as an approximation. ![The Cookie Rookie](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20200%2040'%3E%3C/svg%3E) ![The Cookie Rookie](https://www.thecookierookie.com/wp-content/themes/thecookierookie-2024/assets/icons/logo/tertiary.svg) Did you make this? [Leave a comment\!](https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/#comments) ## How to Make Tuscan Chicken Step by Step ![chicken seasoned on a cutting board](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20670'%3E%3C/svg%3E) ![chicken seasoned on a cutting board](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-1.jpg) Season the chicken: Pat 1\½ lbs boneless, skinless chicken breasts dry with paper towels, then season both sides with 1 tsp salt and \½ tsp black pepper. ![dredging chicken in flour and Parmesan cheese](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20673'%3E%3C/svg%3E) ![dredging chicken in flour and Parmesan cheese](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-3.jpg) Dredge the Chicken: Combine 4 tbsp of all-purpose flour and 3 tbsp of grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. The flour helps to brown the chicken and thicken the sauce. ![cooked chicken on a plate](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20671'%3E%3C/svg%3E) ![cooked chicken on a plate](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-5.jpg) Cook the chicken: Heat a large skillet over medium-high heat. Add in 2 tbsp butter and stir/melt. Add the chicken in a single layer and cook for 4-5 minutes per side, until deeply golden and nearly cooked through. Work in batches if needed so the chicken sears instead of steaming. Transfer the chicken to a plate and set aside. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20675'%3E%3C/svg%3E) ![](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-6-scaled.jpg) Sauté the tomatoes: Wipe the skillet clean, and return the skillet to medium-high heat. Add the remaining \¼ 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 minced garlic and 8.5 oz drained and rinsed sun-dried tomatoes, and cook for 1-2 minutes or until fragrant. Whisk in 1 tbsp of all-purpose flour and allow to thicken for approximately 1 minute. ![Tuscan chicken being cooked in a pan full of dried tomatoes soaked in oil.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20668'%3E%3C/svg%3E) ![Tuscan chicken being cooked in a pan full of dried tomatoes soaked in oil.](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-7.jpg) Add the Cream: Whisk in \½ cup heavy cream, 1 cup low-sodium chicken broth, \½ cup Parmesan cheese, 1 tsp Italian seasoning, and \¼ tsp black pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat slightly so it stays smooth and does not boil. Heavy cream creates the richest, thickest sauce and helps prevent curdling. ![spinach being added to tuscan chicken skillet dish](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20674'%3E%3C/svg%3E) ![spinach being added to tuscan chicken skillet dish](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-8.jpg) Add the Spinach: Add 1 cup baby spinach and keep at a gentle simmer. Allow to cook until the sauce slightly thickens and the spinach wilts. ![chicken simmering in skillet](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20673'%3E%3C/svg%3E) ![chicken simmering in skillet](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-9.jpg) 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. ![up close image of tuscan chicken in parmesan cream sauce](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201600%201200'%3E%3C/svg%3E) ![up close image of tuscan chicken in parmesan cream sauce](https://www.thecookierookie.com/wp-content/uploads/2023/05/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited-e1767034028312.jpg) ## Variations - Use chicken thighs. Instead of breasts for a juicier, richer result. Boneless, skinless thighs work best and may need a few extra minutes to cook through. - Make it dairy-free. By swapping the heavy cream for full-fat coconut milk and using nutritional yeast in place of Parmesan. - Add heat. With a pinch of red pepper flakes or a splash of Calabrian chili oil stirred into the sauce. - Swap the greens by using kale instead of spinach. Add it a little earlier so it has time to soften. - Add mushrooms. Sauté sliced mushrooms after the chicken is removed and before building the sauce. - Add artichoke hearts. Stir in drained, chopped artichoke hearts near the end of cooking for a briny, slightly tangy contrast to the creamy sauce. ## How to Store and Reheat Store leftover Tuscan chicken in an airtight container and refrigerate within two hours of cooking. Cooked chicken will be safe in the fridge for up to 3 days. Reheat on the stovetop for best results. You can mix in some more heavy cream to freshen up the Parmesan sauce. Freeze Tuscan chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. ## Serving Suggestions This creamy Tuscan chicken is incredibly versatile, which is one of the reasons I make it so often. I usually serve it over [homemade pasta](https://www.thecookierookie.com/homemade-pasta/) so the noodles can soak up every bit of that rich Parmesan sauce, but it’s just as good spooned over rice, [mashed potatoes](https://www.thecookierookie.com/easy-mashed-potatoes-recipe-boiled-in-milk/), or [creamy polenta](https://www.thecookierookie.com/parmesan-polenta/). When I want something lighter, I’ll pair it with a simple [kale salad](https://www.thecookierookie.com/kale-salad/) and some [dinner rolls](https://www.thecookierookie.com/dinner-rolls/) for dipping. It’s hearty enough for a cozy family dinner, yet polished enough to serve when friends come over, and I love that starting the night off with a fresh [Burrata Caprese](https://www.thecookierookie.com/burrata-caprese/). ## More Creamy Braised Chicken Recipes - [Mushroom Chicken](https://www.thecookierookie.com/mushroom-chicken/): If you enjoy the rich, creamy sauce in Tuscan chicken, this mushroom chicken is another great option. Tender chicken cutlets simmer in a thick, savory mushroom cream sauce for an easy, comforting skillet dinner. - [Marry Me Chicken](https://www.thecookierookie.com/marry-me-chicken/): Another creamy chicken dinner to try is marry me chicken. It features juicy chicken cooked in a luscious sauce with sun-dried tomatoes, cream, and Parmesan for a bold, Italian-inspired flavor similar to Tuscan chicken. - [Creamy Basil Chicken](https://www.thecookierookie.com/skillet-basil-cream-chicken/): If you love creamy skillet chicken recipes like Tuscan chicken, this creamy basil chicken skillet is a must-try. It combines tender chicken with tomatoes, herbs, and a rich cream sauce for a simple one-pan dinner. ## More Easy Tuscan recipes [![up close platter of crockpot tuscan chicken](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![up close platter of crockpot tuscan chicken](https://www.thecookierookie.com/wp-content/uploads/2021/12/crockpot-tuscan-chicken-recipe-5-600x800.jpg)](https://www.thecookierookie.com/crockpot-tuscan-chicken/) ### [Crockpot Tuscan Chicken](https://www.thecookierookie.com/crockpot-tuscan-chicken/) [![tuscan chicken soup](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![tuscan chicken soup](https://www.thecookierookie.com/wp-content/uploads/2022/05/featured-crockpot-tuscan-chicken-soup-recipe-600x800.jpg)](https://www.thecookierookie.com/crockpot-tuscan-chicken-soup/) ### [Crockpot Tuscan Chicken Soup](https://www.thecookierookie.com/crockpot-tuscan-chicken-soup/) [![close up view of tuscan salmon in a cast iron pan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![close up view of tuscan salmon in a cast iron pan.](https://www.thecookierookie.com/wp-content/uploads/2023/02/tuscan-salmon-2-600x800.jpg)](https://www.thecookierookie.com/tuscan-salmon/) ### [Tuscan Salmon](https://www.thecookierookie.com/tuscan-salmon/) [![overhead view of a serving of tuscan chicken soup in a white bowl.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![overhead view of a serving of tuscan chicken soup in a white bowl.](https://www.thecookierookie.com/wp-content/uploads/2024/05/tuscan-chicken-soup-recipe-2-600x800.jpg)](https://www.thecookierookie.com/tuscan-chicken-soup/) ### [Tuscan Chicken Soup](https://www.thecookierookie.com/tuscan-chicken-soup/) Our Creamy Tuscan Chicken was originally published 11/7/23. It was retested, reworked, and republished to be better than ever 1/9/26. [Pinterest](https://pinterest.com/pin/create/button/?url=https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/&media=https://www.thecookierookie.com/wp-content/uploads/2020/08/tuscan-chicken-in-parmesan-cream-sauce-9.jpg&description=Tuscan%20Chicken%20 "Share on Pinterest") [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Creamy%20Tuscan%20Chicken%0D%0Ahttps%3A%2F%2Fwww.thecookierookie.com%2Ftuscan-chicken-in-parmesan-cream-sauce%2F%0D%0A "Share via Email") Copy URL Saved RecipeSave Recipe Filed under: [Chicken](https://www.thecookierookie.com/category/chicken/), [Dinner Recipes](https://www.thecookierookie.com/category/main-courses/), [Italian](https://www.thecookierookie.com/category/italian/), [Most Popular Recipes](https://www.thecookierookie.com/category/reader-favorite-recipes/), [One Pot/One Pan](https://www.thecookierookie.com/category/one-pot-one-pan/), [Skillet](https://www.thecookierookie.com/category/skillet/) Share this recipe\! [Pin](https://pinterest.com/pin/create/button/?url=https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/&media=https://www.thecookierookie.com/wp-content/uploads/2020/08/tuscan-chicken-in-parmesan-cream-sauce-9.jpg&description=Tuscan%20Chicken%20 "Share on Pinterest") [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Tweet](https://twitter.com/share?url=https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/&text=Creamy%20Tuscan%20Chicken "Share on Twitter") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Creamy%20Tuscan%20Chicken%0D%0Ahttps%3A%2F%2Fwww.thecookierookie.com%2Ftuscan-chicken-in-parmesan-cream-sauce%2F%0D%0A "Share via Email") [![](https://www.thecookierookie.com/wp-content/uploads/2020/09/headshot-the-cookie-rookie-2018-1-of-1-795x800.jpg)](https://www.thecookierookie.com/food-blogger/) Meet Becky Hardin Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes. [Read More About Becky Hardin](https://www.thecookierookie.com/food-blogger/) 4\.69 from 719 votes ([604 ratings without comment](https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/)) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) 252 Comments Newest Oldest Most Voted Inline Feedbacks View all comments ![Rosalie](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Rosalie](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) Rosalie January 18, 2026 1:24 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Best creamy Tuscan chicken ever. Recipe and instructions were clear and concise. Everyone loved the dish!!\! 0 Reply ![Monica](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Monica](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) Monica December 10, 2025 6:32 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal\! 0 Reply ![Keth](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Keth](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) Keth September 26, 2025 3:20 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Great recipe. Flovorful and easy. Will make again. 0 Reply ![Liz](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Liz](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) Liz August 10, 2025 8:05 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) So freaking good. I will eliminate the salt next time as it was a little too salty for me. But I also had to get Irish butter. I’m not sure if that has more salt than European butter. Also, we made it without the veggies, but will add spinach next time since it turned out so well. Thanks so much\! 1 Reply ![Jeffrey Kohut](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Jeffrey Kohut](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) Jeffrey Kohut June 26, 2025 4:05 pm This Tuscan Chicken recipe was amazing! Easily a 5 star recipe with the amount of flavor it has! I recommend trying it with pasta or rice. 1 Reply ![Bit](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Bit](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) Bit May 20, 2025 2:53 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This Tuscan chicken was a hit at our dinner table! The creamy Parmesan sauce with sun-dried tomatoes and spinach was rich and flavorful. I served it over linguine, and it made for a comforting meal. Definitely adding this to our regular rotation—thank you for sharing such a delicious recipe\! 1 Reply ![patricia hacker](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![patricia hacker](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) patricia hacker March 7, 2025 9:06 am what is European Style butter? never heard of ot 0 Reply ![Samantha Marceau](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Samantha Marceau](https://www.thecookierookie.com/wp-content/uploads/2023/11/samantha-broady-96x96.jpg) Samantha Marceau March 7, 2025 3:57 pm Reply to [patricia hacker](https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/#comment-116928) Hi Patricia, European-style butter has a higher fat content. Regular butter will work just fine in this recipe, though\! 0 Reply ![James Kelly](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![James Kelly](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) James Kelly June 10, 2025 1:45 pm Reply to [patricia hacker](https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/#comment-116928) The best European butter (and probably the best in the world!), is Kerrygold Irish butter. 0 Reply ![Pam](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Pam](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) Pam December 14, 2024 5:55 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Becky- This is our first try at the Tuscan Chicken recipe of yours and not only does it look delicious but it is absolutely delicious 😋 Thank you & I can’t wait make more of your recipes!!\! [![IMG\_1051](https://www.thecookierookie.com/wp-content/uploads/2024/12/IMG_1051-1734220521.4114-263x350.jpeg)](https://www.thecookierookie.com/wp-content/uploads/2024/12/IMG_1051-1734220521.4114-scaled.jpeg) 1 Reply ![Kapn](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Kapn](https://secure.gravatar.com/avatar/996b9db93c3c551306ec4573ac2cc4abc6cecaf5b31d768e997ce7126b2bff47?s=64&d=wp_user_avatar&r=g) Kapn August 1, 2024 10:52 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This one will impress your in-laws. So good & 10/10 recommend. I added mushrooms and served with roasted asparagus and diced potatoes on side. It’s a keeper\! [![IMG\_9380](https://www.thecookierookie.com/wp-content/uploads/2024/08/IMG_9380-1722570627.8674-204x350.jpeg)](https://www.thecookierookie.com/wp-content/uploads/2024/08/IMG_9380-1722570627.8674.jpeg) 2 Reply ![Kristen](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Kristen](https://www.thecookierookie.com/wp-content/uploads/2020/09/favicon-150x150.png) Kristen July 30, 2024 9:09 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I made this last night and it was delicious. I followed the directions exactly and added artichoke hearts when I added the sun-dried tomatoes. I love how clear the instructions are and that the amount of ingredients is listed under each step. That was so helpful! Thanks for great recipe\! 2 Reply Load More Comments ![](https://thecookierookie.com/wp-content/uploads/2024/08/becky-square.jpg) Welcome\! Hi, I'm Becky Hardin. Here at The Cookie Rookie, I lead a team of dedicated recipe developers who work hard to make sure each recipe is simple and delicious. We test everything multiple times to get it just right! Our goal is to make cooking for your family easy, delish, and fun. 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Readable Markdown	[Jump to Recipe](https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/#wprm-recipe-container-70779)[Watch Video](https://www.thecookierookie.com/tuscan-chicken-in-parmesan-cream-sauce/#wprm-recipe-video-container-70779) This Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. The sauce is creamy, savory, and perfect for spooning over pasta, rice, or crusty bread. It’s perfect for a sophisticated dinner party or an easy weeknight meal. ![up close image of tuscan chicken in parmesan cream sauce](https://www.thecookierookie.com/wp-content/uploads/2023/05/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited.jpg) ### 5-Star Review “So delicious and easy to follow. I loved how you put the ingredients information under each instruction, making so much easier to follow. Thank you for such a delicious and easy to follow meal\! – Monica This Tuscan chicken in a creamy Parmesan sauce feels a little fancy but is surprisingly easy to make at home. I start by searing the chicken until golden, then build the sauce right in the same skillet so nothing goes to waste. On nights when I am short on time, I lean on my [crockpot Tuscan chicken](https://www.thecookierookie.com/crockpot-tuscan-chicken/) recipe instead, but when I want that rich, freshly made sauce, this stovetop version is my go-to. The sun-dried tomatoes add richness, the spinach balances the creaminess, and the Parmesan pulls everything together. It’s a decadent but rustic recipe that my entire family requests often and is truly a favorite. ## Tips for Beginners - Sear in batches. If your skillet feels crowded, cook the chicken in batches so each piece has enough space to properly sear instead of steaming. Let the chicken cook until deeply golden before adding the sauce, as this step builds flavor from the start and keeps the finished dish from tasting pale or flat. - Keep the brown bits and scrape the pan. After removing the chicken and before making the sauce, let the butter melt and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Those bits hold a ton of flavor and should stay right where they are. Scraping the pan while building the sauce is one of my favorite ways to add depth with zero extra work. Put a little elbow grease into it. This tip came straight from my mom, and it is one of the best kitchen lessons I have ever learned. - Use heavy cream. Heavy cream creates the thickest, richest sauce and helps the Parmesan melt smoothly. Lighter creams can work, but the sauce will be thinner. - Spinach goes in last. Add the spinach at the very end and stir just until wilted. This keeps it tender and prevents excess water from thinning the sauce. - If the sauce is too thick. If the sauce tightens up too quickly, loosen it with a splash of warm chicken broth. Cold liquid can cause the sauce to seize. #### For the Chicken - ▢ 4 boneless, skinless chicken breasts lightly pounded to even thickness - ▢ 1 tsp [Italian Seasoning](https://www.thecookierookie.com/italian-seasoning-recipe/) - ▢ Kosher salt and freshly ground black pepper - ▢ 4 tbsp all-purpose flour - ▢ 3 tbsp freshly grated Parmesan cheese - ▢ 2 tbsp European-style butter #### For the Sauce - ▢ \¼ cup European-style butter European butter has a higher fat content. I like Kerrygold. - ▢ 4 cloves garlic minced - ▢ 8\.5 oz. sun-dried tomatoes drained and rinsed (1 jar) - ▢ 1 tbsp all-purpose flour - ▢ \½ cup heavy cream - ▢ 1 cup [low-sodium chicken broth](https://www.thecookierookie.com/homemade-chicken-broth-recipe/) - ▢ \½ cup freshly grated Parmesan cheese - ▢ 1 tsp [Italian seasoning](https://www.thecookierookie.com/italian-seasoning-recipe/) - ▢ \¼ tsp ground black pepper - ▢ 1 cup baby spinach chopped - ▢ Chopped fresh parsley optional, for garnish - Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper. - Combine flour and grated Parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. - Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt. - Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its 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. - Return the skillet to medium-high heat, and add the remaining \¼ 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 them. - Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant. - Whisk in the flour and allow to thicken for approximately 1 minute. - Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine. - Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts. - 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. - You can also use chicken thighs. Make sure to check doneness. - You can check the doneness of your chicken by inserting a meat thermometer into the thickest part of the chicken. It should read at least 165°F. Serving: 1servingCalories: 658kcalCarbohydrates: 46gProtein: 41gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 166mgSodium: 649mgPotassium: 2677mgFiber: 8gSugar: 24gVitamin A: 2389IUVitamin C: 28mgCalcium: 273mgIron: 7mg Nutrition information is automatically calculated, so should only be used as an approximation. ## How to Make Tuscan Chicken Step by Step ![chicken seasoned on a cutting board](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-1.jpg) Season the chicken: Pat 1\½ lbs boneless, skinless chicken breasts dry with paper towels, then season both sides with 1 tsp salt and \½ tsp black pepper. ![dredging chicken in flour and Parmesan cheese](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-3.jpg) Dredge the Chicken: Combine 4 tbsp of all-purpose flour and 3 tbsp of grated Parmesan cheese in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides. The flour helps to brown the chicken and thicken the sauce. ![cooked chicken on a plate](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-5.jpg) Cook the chicken: Heat a large skillet over medium-high heat. Add in 2 tbsp butter and stir/melt. Add the chicken in a single layer and cook for 4-5 minutes per side, until deeply golden and nearly cooked through. Work in batches if needed so the chicken sears instead of steaming. Transfer the chicken to a plate and set aside. ![](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-6-scaled.jpg) Sauté the tomatoes: Wipe the skillet clean, and return the skillet to medium-high heat. Add the remaining \¼ 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 minced garlic and 8.5 oz drained and rinsed sun-dried tomatoes, and cook for 1-2 minutes or until fragrant. Whisk in 1 tbsp of all-purpose flour and allow to thicken for approximately 1 minute. ![Tuscan chicken being cooked in a pan full of dried tomatoes soaked in oil.](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-7.jpg) Add the Cream: Whisk in \½ cup heavy cream, 1 cup low-sodium chicken broth, \½ cup Parmesan cheese, 1 tsp Italian seasoning, and \¼ tsp black pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat slightly so it stays smooth and does not boil. Heavy cream creates the richest, thickest sauce and helps prevent curdling. ![spinach being added to tuscan chicken skillet dish](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-8.jpg) Add the Spinach: Add 1 cup baby spinach and keep at a gentle simmer. Allow to cook until the sauce slightly thickens and the spinach wilts. ![chicken simmering in skillet](https://www.thecookierookie.com/wp-content/uploads/2026/01/tuscan-chicken-how-to-9.jpg) 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. ![up close image of tuscan chicken in parmesan cream sauce](https://www.thecookierookie.com/wp-content/uploads/2023/05/tuscan-chicken-parmesan-cream-sauce-6-of-8-edited-e1767034028312.jpg) ## Variations - Use chicken thighs. Instead of breasts for a juicier, richer result. Boneless, skinless thighs work best and may need a few extra minutes to cook through. - Make it dairy-free. By swapping the heavy cream for full-fat coconut milk and using nutritional yeast in place of Parmesan. - Add heat. With a pinch of red pepper flakes or a splash of Calabrian chili oil stirred into the sauce. - Swap the greens by using kale instead of spinach. Add it a little earlier so it has time to soften. - Add mushrooms. Sauté sliced mushrooms after the chicken is removed and before building the sauce. - Add artichoke hearts. Stir in drained, chopped artichoke hearts near the end of cooking for a briny, slightly tangy contrast to the creamy sauce. ## How to Store and Reheat Store leftover Tuscan chicken in an airtight container and refrigerate within two hours of cooking. Cooked chicken will be safe in the fridge for up to 3 days. Reheat on the stovetop for best results. You can mix in some more heavy cream to freshen up the Parmesan sauce. Freeze Tuscan chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. ## Serving Suggestions This creamy Tuscan chicken is incredibly versatile, which is one of the reasons I make it so often. I usually serve it over [homemade pasta](https://www.thecookierookie.com/homemade-pasta/) so the noodles can soak up every bit of that rich Parmesan sauce, but it’s just as good spooned over rice, [mashed potatoes](https://www.thecookierookie.com/easy-mashed-potatoes-recipe-boiled-in-milk/), or [creamy polenta](https://www.thecookierookie.com/parmesan-polenta/). When I want something lighter, I’ll pair it with a simple [kale salad](https://www.thecookierookie.com/kale-salad/) and some [dinner rolls](https://www.thecookierookie.com/dinner-rolls/) for dipping. It’s hearty enough for a cozy family dinner, yet polished enough to serve when friends come over, and I love that starting the night off with a fresh [Burrata Caprese](https://www.thecookierookie.com/burrata-caprese/). ## More Creamy Braised Chicken Recipes - [Mushroom Chicken](https://www.thecookierookie.com/mushroom-chicken/): If you enjoy the rich, creamy sauce in Tuscan chicken, this mushroom chicken is another great option. Tender chicken cutlets simmer in a thick, savory mushroom cream sauce for an easy, comforting skillet dinner. - [Marry Me Chicken](https://www.thecookierookie.com/marry-me-chicken/): Another creamy chicken dinner to try is marry me chicken. It features juicy chicken cooked in a luscious sauce with sun-dried tomatoes, cream, and Parmesan for a bold, Italian-inspired flavor similar to Tuscan chicken. - [Creamy Basil Chicken](https://www.thecookierookie.com/skillet-basil-cream-chicken/): If you love creamy skillet chicken recipes like Tuscan chicken, this creamy basil chicken skillet is a must-try. It combines tender chicken with tomatoes, herbs, and a rich cream sauce for a simple one-pan dinner. More Easy Tuscan recipes Our Creamy Tuscan Chicken was originally published 11/7/23. It was retested, reworked, and republished to be better than ever 1/9/26. Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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