This Creamy Tuscan Chicken recipe is a one-pot, 30-minute dinner idea made with juicy seared chicken breasts. Served in a rich and creamy sauce chock full of sun-dried tomatoes, dried herbs, and fresh spinach.
A CREAMY & EASY CHICKEN BREASTS DINNER IDEA
This Creamy Tuscan Chicken recipe is quick, super easy, and finger-licking good! You are going to love the creamy sauce, the tangy sun-dried tomatoes, and all that spinach served over amazingly juicy chicken breasts. It’s a fancy restaurant-quality meal made right at home.
Thanks to the spinach, tomatoes, and chicken with Tuscan herbs, this recipe has all the Italian flair you could want and more. The dish is accompanied by a sauce that has all the creamy goodness you ever wanted, so get ready for an unforgettable meal. 🍽
Remindful of my Creamy Sun-Dried Tomato Sauce Chicken, the recipe for this tuscan chicken came about due to my hubby’s love for all-things Olive Garden. Because he’s on this Keto diet kick, I had no choice but to create a creamy chicken breasts recipe similar to my Creamy Garlic Herb Chicken that is keto-friendly. No pasta, no flour. Just some heavy cream and a handful of parmesan cheese will do.
P.S. I am not complaining at all because, I LOVE a Keto menu – bring on all the meat, and cream, and cheese, please. 😬
HOW DO YOU MAKE TUSCAN CHICKEN
- We will begin with searing our chicken breasts in olive oil, about 5 to 6 minutes per side, or until done.
- Remove chicken breasts from pan and add butter to the skillet; add in onions and garlic and cook for about 4 minutes.
- Stir in the tomatoes and spinach; cook for 1 minute, or until spinach is wilted.
- Add the heavy cream and season with basil, rosemary, and oregano. Continue to cook to a boil and stir in parmesan cheese.
- Place prepared chicken back in the pan, spoon the sauce on top of the chicken, and serve.
There you have it; winner, winner, chicken dinner! Juicy seared chicken breasts bathed in a creamy Tuscan sauce loaded with spinach, sun dried tomatoes, and herbs… bring it ON!
HOW TO MAKE AHEAD
- This is a very quick meal, but if need be, you can save time by making the sauce ahead.
- Prepare the sauce, let cool completely, and store it in an airtight container.
- Place in the fridge until ready to use. Stays good in the fridge for up to 2 days.
- When ready to use, reheat over medium-low heat. To thin it out, add a splash of chicken broth or water.
HOW TO STORE LEFTOVERS
- Store in an airtight container and refrigerate within two hours of cooking.
- Cooked chicken is safe in the fridge for up to 3 days.
- To prevent cream sauce from curdling, stir well when reheating.
OTHER ONE POT CHICKEN RECIPES
- Cheesy Chicken Spinach Bake
- One Pot Ranch Chicken and Rice
- Basil Feta Sauce Chicken
- Creamy Pesto Chicken
- Creamy Lemon Chicken Piccata
ENJOY!
One pot, 30-minute dinner made with juicy seared chicken breasts served in a rich and creamy sauce chock full of sun-dried tomatoes, dried herbs, and fresh spinach.
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- salt and fresh ground pepper to taste
- 1/2 tablespoon butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 1 package (6 to 8 ounces) baby spinach
- 1 1/2 cup heavy cream (you can also use half & half or evaporated milk)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- salt and fresh ground pepper to taste
- 1/2 cup grated parmesan cheese
- chopped fresh parsley for garnish
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper.
- Place the chicken in the skillet and cook for about 7 minutes; flip and continue to cook for 6 more minutes, or until done. Cooking time also depends on the thickness of the chicken breasts; use thinner chicken breasts for faster cooking.
- Remove chicken from pan and set aside.
- Add butter to the pan and melt.
- Stir in onions and cook for 2 minutes.
- Stir in garlic and continue to cook for 1 more minute, or until onions are soft.
- Stir in tomatoes; cook for 1 minute.
- Stir in spinach and continue to cook until wilted, about 1 to 2 minutes more.
- Add heavy cream, basil, oregano, rosemary, salt, and pepper; bring to a boil.
- Mix in parmesan cheese; stir until sauce has thickened.
- Place chicken back in the pan and cook for 1 minute to heat through.
- Spoon sauce over the chicken, sprinkle with parsley, and serve.
HOW TO STORE LEFTOVERS
- Store in an airtight container and refrigerate within two hours of cooking.
- Cooked chicken is safe in the fridge for up to 3 days.
- To prevent cream sauce from curdling, stir well when reheating.
WW FREESTYLE POINTS: 14
Those following WW Freestyle Points, use Low Fat Evaporated Milk to reduce the points down to 6 per serving.
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Looks delicious!! Any suggestions on what to serve as a side?
Do you slice the breasts in half for a thinner piece of chicken?
Excited to cook this tomorrow!!
I’m happy to skip heavy carbs for fats any time, this works for me, love the creaminess and even the spinach-tomato, thank you for this recipe!
This looks absolutely delicious! Yummy!
Wow, that looks absolutely mouthwatering!
This dish looks incredible! Such a tasty, creamy, easy and fabulous dinner!
This looks like my next weeknight favorite meal.
Such a delicious looking sauce and dish.
I fell in love with the recipe of this chicken! This sounds fantastic! Looks tasty! This recipe is perfect for me and my family. Thank you!
I bet this is going to become a new regular on my weekly dinner rotation – love how creamy and flavorful it looks!
I cannot wait to try this chicken! So pretty and luscious 😉
This is my kind of chicken dinner! Ultra creamy and delicious!
Oh my goodness, this looks so delicious! I love all of the flavors going on. Yum!
I am totally drooling right now. Love everything about this dish!
This is such an awesome chicken dinner! One of my favorites!
This looks amazing! So creamy and delicious!