Creamy Tuscan Chicken Recipe
Published October 6, 2023. This post may contain affiliate links. Please read my disclosure policy.
This tasty Tuscan chicken recipe is pan-roasted and served with a creamy spinach, mushroom, and tomato sauce that’s finished with Parmigiana Reggiano. You will love how simple this dish is to prepare and how quickly it comes together.
Making the same chicken recipes over and over can be really boring for you and your family. Get out of your routine by making my delicious Arroz con Pollo or Butter Chicken.
Tuscan Chicken
Tuscan chicken is an Italian-inspired American dish consisting of pan-seared chicken breasts that are served with a cream-based sauce with spinach and tomatoes. There are a few variations with the cream sauce where the addition of mushrooms and sun-dried tomatoes are used. This is the version I used in this recipe.
I do not believe this dish is from Tuscany since Tuscany is based in central Italy, where cream is rarely used. However, it is used in northern Italy. I think this is more of an American-Italian dish with the ingredients of cream and spinach. Florence is the capital of Tuscany, and when something is Florentine style or a la Florentine, it usually refers to eggs or fish that are served with spinach and Mornay sauce. While there are some differences, there are also some similarities.
Ingredients and Substitutions
- Chicken – I used boneless, skinless chicken breasts for this.
- Tomatoes – A combination of cherry tomatoes and sun-dried tomatoes is needed. If you do not have access to fresh cherry tomatoes, then Roma tomatoes are a great option. If canned is available, use one 15-ounce drained can of diced tomatoes.
- Onions – I use some shallots and garlic to enhance the sauce’s flavor further. If you cannot access shallots, a red, white, yellow, or sweet onion will work in its place.
- Spinach – Baby spinach is the best to use. However, you can use regular spinach.
- Cream – You will need heavy whipping cream for this Tuscan chicken.
- Herbs – I finished the dish with fresh chopped basil. You can substitute the fresh for dry basil if that’s all that is available. In addition, you can also use rosemary, oregano, or thyme.
- Cheese – Parmigiano Reggiano will make the sauce incredibly creamy and rich.
- Mushrooms – I used a combination of button and baby bella mushrooms. The most common mushrooms in Italy are button, portabella, chantarelle, and porcinis. However, you can use whatever mushrooms you have access to.
- Wine – Any dry white wine such as chardonnay, sauvignon blanc, or pinot grigio will work.
- Oil – Olive or avocado oil are the best oils to use.
How to Make Tuscan Chicken
Season the chicken breasts on both sides with salt and pepper.
Prepare the shallots, garlic, tomatoes, mushrooms, and cheese.
Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.
Add the seasoned chicken breasts, turn the heat to medium-high, and sear for 4-5 minutes or until very well browned.
Flip the chicken breasts over, turn the heat to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.
Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.
Sauté the mushrooms for 4 to 6 minutes or until they are lightly browned and tender.
Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining one tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.
Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.
Add the cream and parmigiano Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick, like an Alfredo sauce. It should coat the back of a spoon.
Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat until the spinach is wilted.
Adjust the seasonings with coarse salt and fresh cracked pepper.
Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.
Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.
Make-Ahead and Storage
Make-Ahead: This Tuscan chicken is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for one day before reheating and serving. Feel free to store the sauce separately from the cooked chicken breast.
How to Reheat: Add the desired amount of chicken and sauce to a medium-sized pan and heat over low heat until warmed. Feel free to add ¼ cup to 1/3 cup of heavy whipping cream or chicken stock to the sauce to help loosen it up.
Chef Notes + Tips
- You can also use chicken thighs or drums in this recipe.
- Feel free to use assorted wild mushrooms.
- Add 2 to 3 more tablespoons of olive oil to the pan after pan-frying the chicken before adding the mushrooms if the chicken has soaked it all up.
- If you do not drink wine, replace it with chicken stock.
- When a sauce can coat the back of a spoon, the consistency of the sauce is known as nappe.
More Chicken Recipes
Video
Creamy Tuscan Chicken Recipe
Ingredients
- 4 boneless-skinless chicken breasts
- 4 tablespoons olive oil
- 1 ½ cups sliced button mushrooms
- 1 ½ cups sliced cremini mushrooms
- 1 peeled small diced shallot
- 3 finely minced cloves of garlic
- ½ cup dry white wine
- 2 cups heavy whipping cream
- ½ cup grated parmigiano Reggiano
- 4 cups packed baby spinach
- 1 cup sliced cherry tomatoes
- 1/3 cup julienne sun-dried tomatoes
- 2 tablespoons minced fresh basil
- coarse salt and fresh cracked pepper to taste
Instructions
- Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.
- In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese.
- Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.
- Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.
- Flip the chicken breasts over, turn the heat to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.
- Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.
- Sauté the mushrooms for 4 to 6 minutes or until lightly browned and tender.
- Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.
- Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.
- Add in the cream and parmigiano Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick, like an Alfredo sauce. It should coat the back of a spoon.
- Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.
- Adjust the seasonings with coarse salt and fresh cracked pepper.
- Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.
- Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.
This was a Gourmet Meal in the middle of the week that my family absolutely flipped over!!! Thanks Billy, for sharing!!!
Fantastic! So glad you all enjoyed it!
I made this yesterday for our family dinner and it was a big hit! My son in law isn’t fond of mushrooms and I considered leaving them out, but I wanted to make your exact recipe at least once before messing with it. It was incredible! Better than any local restaurant fare. Mushrooms and all.
Fantastic!
This recipe turned out to perfection. I did substitute with thighs, but that was the only change. This is one our friends will rave about! Thank you.
My pleasure.
Wonderful!
J’ai servi le poulet crémeux de la Toscane à l’occasion de l’anniversaire de ma fille et tout le monde a adoré. Un succès sur toute la ligne. Merci beaucoup M. Parisi
La vinegar coleslaw était un bon accompagnement
This was completely amazing, the flavor was outrageous. My wife and kids loved it and ask for it at least once a month. It has become a staple at our house. Your recipes are wonderful, I have tried a few and can not wait to try more. Thanks for your time to create all these video and inspiring us to cook at home. We hardly ever go out to eat any more, these recipes and food is much better.
Thanks for everything
This was delicious, thankyou.
thanks for giving it a shot!!
It’s a favorite of my family. Even my picky grandchildren love it.
This is a very delicious recipe and extremely easy to make . just make sure you get all of your ingredients prepped and ready and you will have no trouble
Accomplishing a beautiful dish that is very worthy of guests.. I love Chef Billy’s recipes. I’ve shared this one with several friends.
.
so good!!
Tried this on Sunday was told by my family it was the best chicken ever
excellent!
I made this last night and it was absolutely scrumptious! I will make this at least once a month, it is definitely restaurant quality. This meal made me look good😁 totally yummy
Made the Creamy Tuscan chicken for the first time tonight; this recipe is a keeper! Thank you!
Excellent, served over egg noodles.
Love this dish!!!
It was a very tasty meal and the guys ate it all! Easy to prepare!
I made your Tuscan Chicken on Sunday and it was Friggin Fantabulous! I made with Mushroom Risotto. It was a huge hit in my house. ❤️❤️❤️
This recipe was soooooo good. Just follow the directions and voila. You have Made a delicious dinner.
This was just exceptional. Not to difficult either. What a winner!! Thank you!
I really enjoyed this recipe, so creamy
Served it with buttered noodles.
It was a hit.
thanks for giving it a shot!!
SO delicious, made it yesterday! Easy directions, easy prep. A keeper! How can I post a pic of my dish?
This was so delicious that it will be on my regular rotation.
I have made this twice now and absolutely love it. Easy recipe to follow and the taste is outstanding. I love your recipes. In fact every recipe of yours I’ve ever tried has been a winner!! The first time I made this one I said …..
“Winner, winner, Chicken Dinner!!”
I made this chicken dish and I was very impressed with the taste definitely worth a five-star
This may sound odd, but I have so much leftover turkey that I’m going to do this with turkey and serve it over noodles. I just love this sauce recipe. Next week, I’ll make it your way! I do love your recipes!
This was super decadent and easy to prepare. Great recipe
I plan to make this recipe for our Wine Wednesday grouo soon.
Delicious recipe. I also make the sauce, throw in some leftover chicken and serve over pasta. Also great using leftover turkey! Thanks for all your recipes, techniques and tips!
This a Delicious meal!! Thanks Chef!!
Thank you for trying this!
I love your recipes. They’re clear and so easy to follow while allowing simple, individual changes for anyone.
my pleasure!
Just an amazing dish. Definitely a “company’s coming for diner” recipe.
thank you for trying this!
Great recipe! Made it as a surprise for my wife and we both loved it!
thank you for trying this!
Loved this dish and made it as written last night. I’ve made other similar recipes but this is the best one!
so good!!
very delicious.Easy to make as well.Kids loved it.
excellent!
Hello Chef. When you saute the shallot and garlic, could you use better instead of olive oil?
sure
Loved this. My husband says this is a keeper for sure! Thanks, Chef.
I made this tonight for dinner and everyone raved about how delicious it tasted! That fresh basil at the end sends it into another dimension of flavor. It’s a keeper! Thank you Chef!
Hi Chef!
I made this last night for my wife and she loved it. I served it over thin spaghetti with butter on top. A top ten for sure. I’ve already shared this with several people.
Thanks, much!
It was so gooood.
Thank you chef billy can you send me your cook book right . I am in love with this recipe my husband tells me just to add on top crispy bacon.
Friday bye bye……
I love this recipe for family and guests. It’s quick, easy, so very tasty, and elegant.
excellent!
What do you serve with this creamy tuscan chicken, to make a complete meal?
Whatever you want.
This dish sounds as delicious as it is. I have made this before served it with Polenta, it was very good and a beautiful dish. I love all the different mushrooms I added to this dish. Very delicious and comforting too…Thank you Chef for another great recipe.