This creamy Easy Creamy Tuscan style chicken is packed with sun-dried tomatoes, tender artichoke hearts, and spinach in a creamy garlic cream sauce, all made in under 30 minutes!
Today’s weather has all the fall feels and I’m loving it! Cooler weather makes me crave all sorts of comfort food, and this creamy Tuscan chicken recipe may be a new favorite! It’s one of the prettiest dishes that uses simple ingredients. I could eat this flavorful sauce by itself for days!
Why we love this creamy Tuscan chicken recipe
Why do you need to make this creamy Tuscan Chicken recipe? To start, it’s low carb, simple to make and it’s ready in under 30 minutes! Second, the combination of sun-dried tomatoes, fresh garlic, and Parmesan cheese creates a rich and tangy dish that’s perfect for the whole family. Lastly, it is loaded with fiber, nutrients and incredible flavor! This chicken dinner is guaranteed to be an immediate family favorite!
Ingredients for this recipe
Chicken
You can use chicken breasts or chicken cutlets. If you can find them, cutlets are a great hack for this recipe because no cutting or pounding is required! Using thin cutlets like that will make it so the chicken cooks through really quickly. Alternatively, you could also use chicken thighs
if you prefer. Pat the chicken dry with a paper towel before seasoning.
Italian Seasoning
Italian seasoning blends herbs like basil, oregano, thyme, and rosemary, release a rich, earthy aroma that elevates the flavors and pairs perfectly with the creamy, garlicky sauce used in this chicken dish. I like McCormick Brand Perfect Pinch Italian Seasoning.
Chicken Broth
Chicken broth adds a savory, rich depth of flavor that complements the creamy sauce, balancing out the richness of ingredients like heavy cream and parmesan.
Heavy Cream
Heavy cream makes the sauce thick, smooth, and indulgent, giving the dish its iconic creamy texture
Sundried Tomatoes
Sun-dried tomatoes are a classic Italian ingredient with a concentrated, slightly tangy, sweet flavor. It adds depth and complexity, evoking the warmth and flavors of Tuscany. When softened in the sauce, sun-dried tomatoes offer a chewy texture that contrasts nicely with tender chicken and silky sauce. You can use the whole or julienne cut varieties in olive oil. They’re typically found in the pasta aisle at your local grocery store.
Parmesan cheese
Parmesan is packed with savory, nutty, and slightly salty flavors that enhance the overall taste of the dish. When melted into the creamy sauce, Parmesan helps thicken it, giving the dish a rich, velvety texture.
Dry White Wine
Adding dry white wine to the sauce helps to add acidity and balance out the richness of the sauce. It also adds depth in flavor.
Shallot
Shallots have a milder flavor than onions, and as they cook, their caramelization adds a natural sweetness that compliments the creamy elements of the creamy Tuscan sauce. If you don’t have a shallot on hand, a sweet onion will work, too.
Garlic
The garlic adds a robust, savory flavor that makes the creamy garlic sauce taste so incredible and a restaurant quality dish! Fresh garlic gloves are preferred.
Artichoke Hearts
Artichoke hearts add a tangy flavor that adds a lovely contrast to the richness of this Tuscan garlic chicken. Canned or jarred are fine. Be sure to drain the artichoke hearts before adding them to the dish.
Fresh Spinach
Spinach adds a mild, slightly earthy flavor that complements the rich, creamy sauce and so many nutrients! It also brightens up the dish with its vibrant green color. Feel free to go heavy on the baby spinach since it wilts down as it cooks!
Additional Ingredients
Salt and black pepper
Flour
Extra Virgin Olive oil
How do you make creamy Tuscan chicken?
This dish is similar to many other chicken dishes I’ve made, like the chicken piccata.
First, in a large skillet over medium-high heat, the chicken is seared on both sides. For this recipe, I’m not dredging the chicken in flour before searing. I season chicken with a little Italian seasoning and sear. I find that the flour doesn’t incorporate as well using this method. Instead, we’ll create a roux later that will thicken the sauce. that make this sauce to die for. Cook chicken until the internal temperature reaches 165.
Next, remove the chicken from the pan and set aside on a warming plate.
Then, lower to medium heat and add two tablespoons of butter and another 2 tablespoons of olive oil to the same pan that you cooked the chicken in. We want to incorporate all the brown bits and flavor of that chicken into the sauce. To the butter and oil, add the shallots and cook until almost translucent. Add the garlic and cook for about a minute, making sure not to burn.
Next is when you’ll create a roux. A roux is a combination of equal parts flour and fat, the most common being butter (or meat drippings). When you make a roux, if you cook it long enough, the flour will brown adding great flavor to your sauce or dish. Add the flour and mix it well with the fat, adding more oil if needed. Cook for a minute until the flour has browned slightly, whisking to get rid of any lumps.
The you’ll deglaze the pan with white wine. Deglazing is adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom of the pan to release. Use a wooden spoon
to get all those bits up off the bottom. By doing this, you’ll let all the flavors incorporate and it results in a super flavorful tuscan sauce.
After the pan is deglazed, you’ll add the artichoke hearts and sundried tomatoes. Finally, the cream and parmesan cheese will be added to finish off the sauce. Place chicken breasts
back in the pan, as well as any juices that have accumulated on the plate, and allow the chicken to finish cooking in the sauce.
What can you serve with this chicken dish?
You can serve this dish over your favorite pasta, rice, sautéed veggies or some nice crusty bread!
Some other pairings would include:
A green salad like this kale and pear salad
Serve it over cauliflower rice instead of pasta!
Or finish the meal with my quick and easy tiramisu!
How can I reheat creamy Tuscan chicken?
This is one of those dishes I actually think tastes better the next day! I’m not sure if the flavors were able to marinate longer or if something magical happened in my fridge, but when I had it for lunch the next day, it tasted even better! Reheating spinach artichoke chicken is easy, and it still tastes amazing the next day! Store the leftovers in an airtight container in the fridge overnight.
Add a couple of tablespoons of water and reheat in a microwave-safe glass container until chicken is warmed through, about 2 minutes. You can also warm it in a skillet, being careful not to heat for too long, as the chicken dries out easily.
Leave people wondering if they are secretly in a gourmet restaurant with this Creamy Tuscan Chicken. It’s such an easy recipe, and ready on the dinner table in less than 15 minutes, you will even impress yourself!
Need more ideas for chicken dinners?
These Healthy Air Fryer Chicken Tenders are quick and kid friendly!
Chicken piccata is a simple chicken dinner served over pasta or spinach!
25 Minute Buffalo Chicken Wraps – packed with juicy, breaded buffalo chicken, crunchy fresh veggies, chopped kale and cabbage, and a creamy homemade blue cheese dressing, all wrapped tightly in a spinach tortilla.
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PrintEasy Creamy Tuscan Style Chicken Recipe with Artichokes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
Description
Experience the rich and tangy flavors of Tuscan style chicken. This low carb recipe is ready in under 30 minutes and packed with artichoke hearts, sun-dried tomatoes, and spinach.
Ingredients
4 boneless skinless chicken breasts
2 tsp McCormick Perfect Pinch Italian Seasoning
1 cup chicken broth
1 cup heavy cream
1/4 cup grated parmesan cheese
1/2 cup white wine
1 tbl flour
1 small shallot, minced
3 cloves garlic, minced
salt and pepper
1 8.5oz jar sundried tomato halves, drained
12 oz jar of marinated artichoke hearts, drained
8 oz baby spinach
olive oil
Instructions
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In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to warm plate.
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Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Into the pan add the shallots and cook until almost translucent. Add the garlic and cook about a minute, making sure not to burn. Add the flour and mix well with the fat, adding more if needed. Cook for one minute.
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Deglaze the pan with white wine, using a whisk, incorporate the liquid into the flour mix until there are no lumps. Add chicken broth, drained artichoke hearts, and sundried tomatoes.
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Add the cream and cheese and stir to combine. Add spinach and cover pan with a lid allowing the spinach to wilt.
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Return all the chicken to the pan and simmer for 5 minutes. Add crushed red pepper if desired.
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3 Comments
It may seem impossible, but this tastes even better than it looks!
Delicious! Great flavors. The whole family loved it. My teenage son said it was better than a restaurant.
This was very good. I used what I had on hand which was marinated sun dried tomatoes, a regular can of artichoke hearts, frozen spinach leaves. I also used up a wedge of Parmesan cheese that had been loitering in my cold cuts drawer, which yielded more like 1/2 cup. No wine so more chicken broth, the acidity of the wine would have deglazed better maybe next time I’ll use balsamic vinegar. The recipe was very forgiving.