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Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. Follow updated Aug 27, 2024 [(141)](https://www.thekitchn.com/tuscan-chicken-recipe-23624913#comments-23624913) [Read reviews\!](https://www.thekitchn.com/tuscan-chicken-recipe-23624913#comments-23624913) The creamy sauce makes this chicken totally irresistible. [Serves4Prep15 minutesCook30 minutes to 35 minutes](https://www.thekitchn.com/tuscan-chicken-recipe-23624913#post-recipe-572161678) Cook Mode+ Save Save this to your Recipe Box — so everything you want to cook is in one place\! Send to Me Print Share [Jump to Recipe](https://www.thekitchn.com/tuscan-chicken-recipe-23624913#post-recipe-572161678) We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. More Videos Volume 0% Press shift question mark to access a list of keyboard shortcuts Keyboard Shortcuts EnabledDisabled Play/PauseSPACE Increase Volume↑ Decrease Volume↓ Seek Forward→ Seek Backward← Captions On/Offc Fullscreen/Exit Fullscreenf Mute/Unmutem Seek %0-9 Next Up Roasted Sweet Potatoes 00:56 H.264 320px H.264 480px H.264 720px H.264 1280px AAC Audio H.264 1920px H.264 1080px Live 00:00 01:24 01:24 More Videos 00:56 Roasted Sweet Potatoes 01:01 Freezer-Friendly Breakfast Sandwiches 00:37 Ham and Cheese Sliders Recipe (With Hawaiian Roll) 00:56 Split Pea Soup 00:40 Easiest Homemade Alfredo Sauce 00:42 Honey-Glazed Carrots Close This video file cannot be played.(Error Code: 224003) X Boneless chicken breast is a staple in my family’s weekly dinner rotation because there are so many different ways to serve it, whether it’s [stuffed with spinach and cheese](https://www.thekitchn.com/how-to-stuff-chicken-breast-with-spinach-amp-cheese-252070) or [marinated in yogurt and grilled](https://www.thekitchn.com/chicken-kebabs-recipe-23168710). On the nights I want an easy chicken dinner that feels kind of luxurious *and* will be a total hit with the whole table, I make Tuscan chicken. What really makes this one-pan chicken dinner so delicious is the ultra-creamy sauce — it’s got onion, lots of garlic, and sun-dried tomatoes. Plus, it’s easy enough to pull together in the middle of the week yet special enough when you have people over for dinner. Here’s how to make it.   Credit: Photo: Alex Lepe ; Food Stylist: Kelli Foster ## Key Ingredients in Tuscan Chicken - **Boneless chicken breast.** I recommend using two large boneless chicken breasts (about two pounds total). You’ll slice them in half horizontally (this is also known as butterflying) to yield four pieces total. - **Sun-dried tomatoes.** This is a signature ingredient in Tuscan chicken. Be sure to use [oil-packed sun-dried tomatoes](https://www.thekitchn.com/sundried-tomatoes-word-of-mouth-217847) here. - **Spinach.** While most recipes use three or four ounces of spinach, I don’t care for the skimpy amount of leftovers that leaves, so this recipe uses a full five-ounce package of baby spinach. - **Heavy cream.** This is the ingredient that makes up the heart and soul of the sauce. Because it has a higher fat content than other dairy, it thickens better as it simmers. - **Parmesan cheese.** You can grate your own or use store-bought; both options work great here. This adds more flavor to the sauce and gives it more body.   Credit: Photo: Alex Lepe ; Food Stylist: Kelli Foster ## How to Make Tuscan Chicken - **Sear the chicken.** You’ll do this in two batches, so as not to overcrowd the pan. Once you add the chicken to the pan, let it cook undisturbed until the bottom gets nice and brown. (The chicken won’t be cooked through at this point.) - **Sauté the seasonings.** Cook the diced onion just until softened, then add garlic, sliced sun-dried tomatoes, and Italian seasoning. - **Wilt the spinach.** Add the baby spinach a handful at a time, stirring after each addition, and cook just until it starts to wilt. - **Add the heavy cream and simmer.** Add the cream and grated Parm, stir to combine, and bring to a simmer. - **Finish the chicken in the sauce.** Return the chicken and any accumulated juices on the plate to the skillet, and cook at a gentle simmer just until the chicken is cooked through. ## What Do You Eat with Tuscan Chicken? Between the juicy chicken, creamy sauce, and tender spinach, Tuscan chicken is basically a full meal already. For this reason, I think it partners best with something to mop up every last drop of the delicious sauce. Here are my favorite choices. - Any cooked [pasta shape](https://www.thekitchn.com/types-of-pasta-23401949) you have in the pantry - Couscous, rice, and farro - [Crispy oven-roasted potatoes](https://www.thekitchn.com/oven-roasted-potatoes-recipe-23424442) - [Garlic bread](https://www.thekitchn.com/garlic-bread-recipe-23611185) [Comments](https://www.thekitchn.com/tuscan-chicken-recipe-23624913#comments-23624913) [(141)](https://www.thekitchn.com/tuscan-chicken-recipe-23624913#comments-23624913) [Read reviews\!](https://www.thekitchn.com/tuscan-chicken-recipe-23624913#comments-23624913) ## Tuscan Chicken Recipe The creamy sauce makes this chicken totally irresistible. Prep time 15 minutes Cook time 30 minutes to 35 minutes Serves 4 #### Nutritional Info View - fish-free - gluten-free - soy-free - sulphite-free - low-carb - pork-free - shellfish-free - tree-nut-free - red-meat-free - sugar-conscious - wheat-free - alcohol-free - peanut-free - egg-free Per serving, based on 4 servings. (% daily value) - Calories 612 - Fat 44\.1 g (67.9%) - Saturated 20\.6 g (103.2%) - Carbs 9\.8 g (3.3%) - Fiber 1\.9 g (7.6%) - Sugars 3\.0 g - Protein 44\.6 g (89.1%) - Sodium 722\.4 mg (30.1%) [](https://www.edamam.com/ "Powered by Edamam") ### Ingredients - 1 small yellow onion - 3 cloves garlic - 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces) - 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated) - 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total) - 1 1/2 teaspoons kosher salt, divided - 1/2 teaspoon freshly ground black pepper - 2 to 3 tablespoons olive oil, divided - 2 teaspoons dried Italian seasoning - 5 ounces baby spinach (about 5 packed cups) - 1 1/4 cups heavy cream [Shop Recipe](https://www.thekitchn.com/tuscan-chicken-recipe-23624913) ### Instructions 1. Dice 1 small yellow onion (about 2/3 cup). Mince 3 garlic cloves. Thinly slice 1/2 cup drained oil-packed sun-dried tomatoes. Finely grate 1 ounce Parmesan cheese if needed (about 1/2 cup lightly packed), or measure out 1/3 cup store-bought grated. 2. Cut 2 large boneless, skinless chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. 3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add 1 tablespoon of the olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate. 4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, if needed, and heat until shimmering. Add the onion and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic, sun-dried tomatoes, and 2 teaspoons dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes. 5. Add the Parmesan, 1 1/4 cups heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer. Return the chicken and any accumulated juices on the plate to the pan and cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 4 to 7 minutes. ### Recipe Notes **Storage:** Refrigerate leftovers in an airtight container for up to 4 days. #### Featured in  [Skip the \$100 Italian Dinner: These 17 Tuscan Recipes Are the Ultimate Weeknight Luxury](https://www.thekitchn.com/best-tuscan-recipes-23777994) Recipe Roundup [Alexandra Foster](https://www.thekitchn.com/authors/alexandra-foster)  [Our Most Popular Dinner Recipes of All Time](https://www.thekitchn.com/most-popular-dinner-recipes-23749145) Recipe Roundup [Jan Valdez](https://www.thekitchn.com/authors/jan-valdez)  [40 Recipes to Use Up That Extra Heavy Cream in Your Fridge](https://www.thekitchn.com/best-recipes-using-heavy-cream-189538) Recipe Roundup [Kelli Foster](https://www.thekitchn.com/authors/kelli-foster)  [27 Delicious & Easy Recipes to Cook in March, According to Our Editors](https://www.thekitchn.com/best-recipes-to-cook-in-march-2026-23772320) Recipe Roundup [Alexandra Foster](https://www.thekitchn.com/authors/alexandra-foster) [See More Recipes](https://www.thekitchn.com/recipes) Reviews (141) Filed in: [Recipes](https://www.thekitchn.com/recipes) [recipe](https://www.thekitchn.com/collection/recipe) [make ahead](https://www.thekitchn.com/collection/make-ahead) [cooking with kids](https://www.thekitchn.com/collection/cooking-with-kids) [budget](https://www.thekitchn.com/collection/budget) ## More to Love from The Kitchn  [You Don't Need Mayo to Make Creamy, Dreamy Chicken Salad (This Recipe Proves It)](https://www.thekitchn.com/avocado-chicken-salad-recipe-23159043) It's light, fresh, and yes — still creamy. Patty Catalano Oct 14, 2021  [Instant Pot White Chicken Chili Is Sublimely Comforting](https://www.thekitchn.com/instant-pot-white-chicken-chili-recipe-23396104) And it's easy enough to make on a weeknight. Kelli Foster Aug 10, 2022  [This Chicken Piccata Will Have Everyone Asking for Seconds](https://www.thekitchn.com/chicken-piccata-recipe-23635213) Bonus: It's super easy. Kelli Foster Mar 18, 2024  [This Is the "Most Delicious" Pasta I've Made in Years (It Has Lasagna Vibes)](https://www.thekitchn.com/chicken-alfredo-casserole-recipe-23764498) Comforting and cheesy. Laura Rege Jan 10, 2026  [My Italian Family's Secret Makes This Pasta Taste Better than Any Restaurant's](https://www.thekitchn.com/penne-alla-vodka-recipe-23632022) You won’t be able to resist. Laura Rege Apr 5, 2025  [Creamy Tuscan Chicken Pasta](https://www.thekitchn.com/tuscan-chicken-pasta-recipe-23245979) PSA: Your family will be requesting it weekly. Kelli Foster Nov 29, 2021  [This Is the Only Chicken Parm Recipe You'll Ever Need](https://www.thekitchn.com/chicken-parmesan-recipe-23587487) It’s our classic for a reason. Rachel Perlmutter Jan 19, 2024  [The 6-Ingredient Creamy Baked Chicken I've Been Making for Over 10 Years](https://www.thekitchn.com/poppy-seed-chicken-recipe-23655970) The buttery cracker topping is everything. Patty Catalano Apr 30, 2024  [Creamy, Cheesy Instant Pot Chicken and Rice Is Ready in 30 Minutes](https://www.thekitchn.com/instant-pot-chicken-rice-recipe-23153061) It promises juicy pieces of chicken, fluffy rice, perfectly tender veggies, and a level of creaminess that just can't be beat. Kelli Foster Apr 21, 2021  ["No-Peek Chicken" Is the Coziest Dinner When You Really Don't Feel Like Cooking](https://www.thekitchn.com/no-peek-chicken-recipe-23592358) TikTok loves this recipe. Cory Fernandez Nov 1, 2023  [I Promise My "Bruschetta Chicken" Is the Best Dinner You'll Make All Summer](https://www.thekitchn.com/bruschetta-chicken-recipe-23667880) Juicy summer bruschetta meets easy, one-pan chicken dinner. Alexis deBoschnek Jul 10, 2024  ["Three Cup Chicken" Will Be Your Favorite Chinese Comfort Food](https://www.thekitchn.com/three-cup-chicken-recipe-23614121) Enjoy with lots of rice. James Park Dec 12, 2023  [The Secret to This Garlicky Chicken Scampi Pasta Is Wondra Flour](https://www.thekitchn.com/chicken-scampi-recipe-23213997) Thanks for the guidance, Jacques Pépin\! Meleyna Nomura Sep 6, 2021  [Creamy Chicken Roll-Ups Are the Retro Dinner You'll Love](https://www.thekitchn.com/spinach-prosciutto-chicken-roll-ups-recipe-23147821) These are a HUGE hit at my house. Olivia Mack McCool Apr 20, 2021  [This 5-Ingredient Chicken Dinner Is So Delicious, I Ate It Straight from the Pan](https://www.thekitchn.com/garlic-parmesan-chicken-bites-recipe-23650735) Everything you love about garlic bread, but make it chicken. Patty Catalano Apr 3, 2024  [I Guarantee This Is the Best Chicken Dinner You'll Make All Summer](https://www.thekitchn.com/one-pan-chicken-corn-zucchini-recipe-23664687) It doesn’t get any better than this. Patty Catalano Jun 18, 2024 [The wordmark and logotype for the Kitchn brand.](https://www.thekitchn.com/) More From Us - [Our Team](https://www.thekitchn.com/team) - [About Us](https://www.thekitchn.com/about/about-us) - [Contact](https://www.thekitchn.com/about/contact) - [Site Map](https://www.thekitchn.com/sitemap) Follow along GET ON THE LIST Our daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more. 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- [Recipes](https://www.thekitchn.com/recipes) - [What To Make With](https://www.thekitchn.com/collection/ingredient) - [Chicken](https://www.thekitchn.com/collection/chicken) ## One-Pan Tuscan Chicken  [Kelli FosterCulinary Producer](https://www.thekitchn.com/authors/kelli-foster) [Kelli Foster](https://www.thekitchn.com/authors/kelli-foster)Culinary Producer I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. Follow updated Aug 27, 2024 The creamy sauce makes this chicken totally irresistible. [Serves4Prep15 minutesCook30 minutes to 35 minutes](https://www.thekitchn.com/tuscan-chicken-recipe-23624913#post-recipe-572161678) Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place\! We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Boneless chicken breast is a staple in my family’s weekly dinner rotation because there are so many different ways to serve it, whether it’s [stuffed with spinach and cheese](https://www.thekitchn.com/how-to-stuff-chicken-breast-with-spinach-amp-cheese-252070) or [marinated in yogurt and grilled](https://www.thekitchn.com/chicken-kebabs-recipe-23168710). On the nights I want an easy chicken dinner that feels kind of luxurious *and* will be a total hit with the whole table, I make Tuscan chicken. What really makes this one-pan chicken dinner so delicious is the ultra-creamy sauce — it’s got onion, lots of garlic, and sun-dried tomatoes. Plus, it’s easy enough to pull together in the middle of the week yet special enough when you have people over for dinner. Here’s how to make it.  Credit: Photo: Alex Lepe ; Food Stylist: Kelli Foster Key Ingredients in Tuscan Chicken - **Boneless chicken breast.** I recommend using two large boneless chicken breasts (about two pounds total). You’ll slice them in half horizontally (this is also known as butterflying) to yield four pieces total. - **Sun-dried tomatoes.** This is a signature ingredient in Tuscan chicken. Be sure to use [oil-packed sun-dried tomatoes](https://www.thekitchn.com/sundried-tomatoes-word-of-mouth-217847) here. - **Spinach.** While most recipes use three or four ounces of spinach, I don’t care for the skimpy amount of leftovers that leaves, so this recipe uses a full five-ounce package of baby spinach. - **Heavy cream.** This is the ingredient that makes up the heart and soul of the sauce. Because it has a higher fat content than other dairy, it thickens better as it simmers. - **Parmesan cheese.** You can grate your own or use store-bought; both options work great here. This adds more flavor to the sauce and gives it more body.  Credit: Photo: Alex Lepe ; Food Stylist: Kelli Foster How to Make Tuscan Chicken - **Sear the chicken.** You’ll do this in two batches, so as not to overcrowd the pan. Once you add the chicken to the pan, let it cook undisturbed until the bottom gets nice and brown. (The chicken won’t be cooked through at this point.) - **Sauté the seasonings.** Cook the diced onion just until softened, then add garlic, sliced sun-dried tomatoes, and Italian seasoning. - **Wilt the spinach.** Add the baby spinach a handful at a time, stirring after each addition, and cook just until it starts to wilt. - **Add the heavy cream and simmer.** Add the cream and grated Parm, stir to combine, and bring to a simmer. - **Finish the chicken in the sauce.** Return the chicken and any accumulated juices on the plate to the skillet, and cook at a gentle simmer just until the chicken is cooked through. What Do You Eat with Tuscan Chicken? Between the juicy chicken, creamy sauce, and tender spinach, Tuscan chicken is basically a full meal already. For this reason, I think it partners best with something to mop up every last drop of the delicious sauce. Here are my favorite choices. - Any cooked [pasta shape](https://www.thekitchn.com/types-of-pasta-23401949) you have in the pantry - Couscous, rice, and farro - [Crispy oven-roasted potatoes](https://www.thekitchn.com/oven-roasted-potatoes-recipe-23424442) - [Garlic bread](https://www.thekitchn.com/garlic-bread-recipe-23611185) The creamy sauce makes this chicken totally irresistible. ### Ingredients - 1 small yellow onion - 3 cloves garlic - 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces) - 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated) - 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total) - 1 1/2 teaspoons kosher salt, divided - 1/2 teaspoon freshly ground black pepper - 2 to 3 tablespoons olive oil, divided - 2 teaspoons dried Italian seasoning - 5 ounces baby spinach (about 5 packed cups) - 1 1/4 cups heavy cream 1. Dice 1 small yellow onion (about 2/3 cup). Mince 3 garlic cloves. Thinly slice 1/2 cup drained oil-packed sun-dried tomatoes. Finely grate 1 ounce Parmesan cheese if needed (about 1/2 cup lightly packed), or measure out 1/3 cup store-bought grated. 2. Cut 2 large boneless, skinless chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. 3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add 1 tablespoon of the olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate. 4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, if needed, and heat until shimmering. Add the onion and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic, sun-dried tomatoes, and 2 teaspoons dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes. 5. Add the Parmesan, 1 1/4 cups heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer. Return the chicken and any accumulated juices on the plate to the pan and cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 4 to 7 minutes. ### Recipe Notes **Storage:** Refrigerate leftovers in an airtight container for up to 4 days. Filed in: