Creamy Tuscan Chicken Recipe

Creamy Tuscan chicken is a flavorful one-pan recipe made with tender chicken breasts, garlic, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce. Perfect for weeknight dinners or family meals, this easy dish pairs well with pasta, rice, or low-carb sides. With simple ingredients and bold flavors, this chicken recipe brings a restaurant-style meal to your table with minimal effort. Gluten-free and dairy-free options available.

Ingredients

For the Chicken:

• 4 chicken breasts
• 1 large egg
• 3 tbsp plain (all-purpose) flour (use a gluten-free blend if needed)
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp garlic salt
• 2 tbsp olive oil

For the Sauce:

• 1 tbsp olive oil
• 1 onion, peeled and sliced
• 2 garlic cloves, minced
• ½ tsp dried oregano
• 1 tsp paprika
• 160 g (1 cup) sun-dried tomatoes (preferably bright red, deli-style)
• 1 red bell pepper, de-seeded and sliced
• 1 tbsp tomato puree (tomato paste for US)
• 90 ml (⅓ cup) white wine
• 240 ml (1 cup) chicken stock (use bouillon for gluten-free)
• Salt and pepper, to taste
• 90 ml (⅓ cup) double (heavy) cream
• 50 g (½ cup) grated Parmesan cheese
• 90 g (about 3 packed cups) fresh baby spinach
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat the oven to 160°C/320°F (fan-assisted). Trim any excess fat from the chicken breasts.
2. Prepare the dredge: In one shallow bowl, beat the egg. In another, combine the flour, salt, pepper, oregano, thyme, paprika, and garlic salt.
3. Coat the chicken: Dip each chicken breast in the egg, then dredge in the flour mixture until well coated.
4. Sear the chicken: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Fry the chicken breasts for 3–4 minutes on each side until golden brown.
5. Bake: Transfer the seared chicken to a baking tray and place in the oven for 10 minutes while you prepare the sauce.
6. Make the sauce: In the same pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook for 3–4 minutes until softened. Stir in the garlic, oregano, paprika, sun-dried tomatoes, red bell pepper, and tomato puree. Cook for another 2 minutes.
7. Deglaze: Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
8. Add liquids: Pour in the chicken stock and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
9. Finish the sauce: Stir in the cream, Parmesan, and spinach. Simmer until the spinach wilts and the sauce thickens slightly.
10. Combine and serve: Remove the chicken from the oven, check it is fully cooked, then add it to the sauce. Simmer together for 2 more minutes. Garnish with chopped parsley and serve hot.

Tips

• Even thickness: Pound chicken breasts slightly to ensure even cooking.
• Use deli-style sun-dried tomatoes: These add better color and flavor than jarred varieties.
• Don’t skip the sear: It adds rich flavor and helps the coating stay on the chicken.
• Adjust creaminess: Add more cream or cheese to make the sauce richer, or reduce it for a lighter version.

Variations and Substitutions

• Gluten-free: Swap regular flour with a gluten-free blend.
• Low-carb: Replace flour with almond flour or coconut flour.
• Dairy-free: Use coconut cream and a vegan Parmesan alternative.
• No wine: Replace wine with extra chicken stock or a splash of lemon juice for acidity.

FAQs

Can I make this ahead of time?
Yes. Store the chicken and sauce separately in the fridge for up to 2 days. Reheat gently to avoid overcooking.

Can I freeze Tuscan chicken?
Yes, but it’s best to freeze just the sauce. Cream-based sauces may separate slightly upon reheating.

Can I use chicken thighs?
Absolutely. Boneless, skinless thighs work well and remain juicy.

Serving Suggestions

• Serve with pasta (tagliatelle, penne), rice, sautéed potatoes, or courgetti (zucchini noodles).
• Add a side of crusty bread or garlic toast to soak up the sauce.
• For a lighter meal, pair it with a fresh green salad.

Why You’ll Love This Recipe

This creamy Tuscan chicken is packed with bold flavors from sun-dried tomatoes, garlic, herbs, and Parmesan. The golden-seared chicken is tender and juicy, while the rich sauce complements a variety of sides. It’s easy enough for a weeknight dinner yet impressive enough for guests.

Creamy Tuscan Chicken Recipe

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Ingredients

• For the Chicken:

• 4 chicken breasts

• 1 large egg

• 3 tbsp plain (all-purpose) flour (use a gluten-free blend if needed)

• ¼ tsp salt

• ½ tsp freshly ground black pepper

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp paprika

• ¼ tsp garlic salt

• 2 tbsp olive oil

• For the Sauce:

• 1 tbsp olive oil

• 1 onion, peeled and sliced

• 2 garlic cloves, minced

• ½ tsp dried oregano

• 1 tsp paprika

• 160 g (1 cup) sun-dried tomatoes (preferably bright red, deli-style)

• 1 red bell pepper, de-seeded and sliced

• 1 tbsp tomato puree (tomato paste for US)

• 90 ml (⅓ cup) white wine

• 240 ml (1 cup) chicken stock (use bouillon for gluten-free)

• Salt and pepper, to taste

• 90 ml (⅓ cup) double (heavy) cream

• 50 g (½ cup) grated Parmesan cheese

• 90 g (about 3 packed cups) fresh baby spinach

• 1 tbsp chopped fresh parsley (for garnish)

Directions

• Preheat the oven to 160°C/320°F (fan-assisted). Trim any excess fat from the chicken breasts.
• Prepare the dredge: In one shallow bowl, beat the egg. In another, combine the flour, salt, pepper, oregano, thyme, paprika, and garlic salt.
• Coat the chicken: Dip each chicken breast in the egg, then dredge in the flour mixture until well coated.
• Sear the chicken: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Fry the chicken breasts for 3–4 minutes on each side until golden brown.
• Bake: Transfer the seared chicken to a baking tray and place in the oven for 10 minutes while you prepare the sauce.
• Make the sauce: In the same pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook for 3–4 minutes until softened. Stir in the garlic, oregano, paprika, sun-dried tomatoes, red bell pepper, and tomato puree. Cook for another 2 minutes.
• Deglaze: Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
• Add liquids: Pour in the chicken stock and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
• Finish the sauce: Stir in the cream, Parmesan, and spinach. Simmer until the spinach wilts and the sauce thickens slightly.
• Combine and serve: Remove the chicken from the oven, check it is fully cooked, then add it to the sauce. Simmer together for 2 more minutes. Garnish with chopped parsley and serve hot.