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Creamy Tuscan Chicken

September 20, 2020 (Last updated April 3, 2022) · Nicole Triebe

This creamy Tuscan chicken recipe is packed with tender artichoke hearts, sun dried tomatoes, and spinach in a creamy garlic cream sauce that the whole family will love!

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! I could eat the 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, because the combination of juicy chicken breasts and artichokes with a creamy sauce it is like a warm Italian hug on a plate. Third, because it is loaded with fiber, nutrients and incredible flavor! This chicken dinner is guaranteed to be a family favorite in no time!

Raw chicken seasoned on cutting board and

Ingredients for this recipe:

4 boneless skinless chicken breasts or chicken cutlets, pat dry with a paper towel

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 black pepper

1 8.5oz jar sundried tomato halves, drained 

12 oz jar of marinated artichoke hearts, drained 

8 oz fresh spinach

Olive oil

A note about buying chicken

Many grocery stores carry chicken breast cutlets, and if you can find them, they’re 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.

How do you make creamy Tuscan chicken?

This dish is similar to a lot of other chicken dishes that 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 the chicken with a little of McCormick Perfect Pinch 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.

step by step process of making creamy Tuscan chicken

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.

finished creamy tuscan chicken in skillet

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. By doing this, you’ll let all the flavors incorpoate 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. Add the chicken back to 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 the noodle of your choice, rice or sautéed veggies!

Some other pairings would include:

A green salad like this kale and pear salad

Serve it over cauliflower rice instead of pasta!

Panzanella Salad

Roasted tomato soup

Or finish the meal with my quick and easy tiramisu!

finished creamy tuscan chicken in skillet with seasoning bottle and herbs spilling out

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 something magical happens 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!

If you loved this recipe, please come back and let me know how you like it by leaving a star rating and review.

You can also FOLLOW ME on social media on INSTAGRAMPINTEREST, and FACEBOOK for more new recipes!

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Creamy Tuscan chicken

  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Italian

Ingredients

Scale

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

  1. 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.

  2. 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.

  3. 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. 

  4. Add the cream and cheese and stir to combine. Add spinach and cover pan with a lid allowing the spinach to wilt. 

  5. Return all the chicken to the pan and simmer for 5 minutes. Add crushed red pepper if desired. 


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1 Comment

  • Reply Allison September 20, 2020 at 7:56 pm

    It may seem impossible, but this tastes even better than it looks!

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