Creamy Tuscan Chicken is one of those weeknight meals that feels like a weekend indulgence. In under 30 minutes, I bring together juicy, herby chicken cutlets and a velvety Parmesan cream sauce loaded with baby spinach and sun-dried tomatoes. The best part? It all comes together in a single skillet. This is the kind of dish I like to make when I want to impress without spending hours in the kitchen.
Why You’ll Love This Recipe
I love how this dish is comforting, creamy, and packed with flavor without being overly complicated. It’s a one-pan meal, which means fewer dishes to wash. The chicken turns out perfectly golden, the sauce is rich and garlicky, and the sun-dried tomatoes add a slightly sweet-tart pop in every bite. Whether I serve it over pasta, polenta, or mashed potatoes, it always feels like a special dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 chicken cutlets (about 1 1/2 pounds total)
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3/4 teaspoon kosher salt, divided
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1/4 teaspoon freshly ground black pepper
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1 tablespoon dried oregano
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3 tablespoons olive oil, divided
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1 medium shallot, minced
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1/3 cup sun-dried tomatoes (drained and patted dry if oil-packed)
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4 cloves garlic, minced
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1/2 cup dry white wine
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1 cup heavy cream or half-and-half
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1 ounce finely grated Parmesan cheese (about 1/2 cup grated or 1/3 cup store-bought)
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5 ounces baby spinach (about 5 packed cups)
Directions
Cook the chicken:
I start by patting the chicken cutlets dry and seasoning them with 1/2 teaspoon salt, black pepper, and oregano. I heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the chicken for 3 to 5 minutes per side until it’s golden brown and cooked through. Then I set it aside on a plate.
Make the sauce:
I reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. I sauté the minced shallot for about a minute, then add the sun-dried tomatoes, garlic, and remaining 1/4 teaspoon salt. After about 30 seconds, I pour in the white wine and scrape up all those flavorful browned bits from the bottom. I let the wine reduce by half.
Next, I stir in the heavy cream and Parmesan cheese, then gradually add the spinach, letting it wilt into the sauce.
Finish the dish:
I return the cooked chicken and any juices back to the skillet. I let everything simmer for another 3 to 4 minutes until the sauce thickens slightly and the chicken is warmed through.
Servings and timing
This recipe makes 4 servings.
Prep time: 7 minutes
Cook time: 20 minutes
Total time: 27 minutes
Variations
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Lighter version: I swap the heavy cream with half-and-half for a lighter but still creamy result.
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No wine: If I don’t want to use wine, I replace it with chicken broth or a splash of white wine vinegar diluted with water.
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Add mushrooms: Sometimes I toss in a handful of sliced mushrooms with the shallots for extra earthiness.
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Herb swap: If I’m out of oregano, I use dried Italian seasoning, thyme, or rosemary.
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Dairy-free option: I use coconut cream and nutritional yeast instead of cream and Parmesan for a dairy-free twist.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the chicken gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. I avoid the microwave if I can, as it tends to dry out the chicken and break the sauce.
FAQs
What can I serve with creamy Tuscan chicken?
I usually serve it over fettuccine, but it’s also great with polenta, mashed potatoes, rice, or crusty bread to soak up the sauce.
Can I make this ahead of time?
Yes, I often cook the chicken and make the sauce separately, then combine them right before serving. It makes for a quick reheat meal.
Is this recipe gluten-free?
It can be! The dish itself is naturally gluten-free as long as I skip pasta or use a gluten-free option. Just be sure any wine or broth used is also gluten-free.
What type of sun-dried tomatoes should I use?
I like oil-packed for their rich flavor, but I also use dry ones if that’s what I have—just make sure they’re soft and flexible.
Can I freeze this dish?
I don’t recommend freezing it. Cream sauces tend to break when thawed and reheated, so it’s best enjoyed fresh or from the fridge within a few days.
Conclusion
Creamy Tuscan Chicken is my go-to when I want something comforting, flavorful, and easy to pull off. It brings together simple ingredients into a restaurant-worthy meal I can make any night of the week. Whether I serve it to family or guests, it’s always a hit—and I love that it only takes one pan to make.
