Creamy Tuscan Chicken You’ll Crave Every Weeknight

Comforting, cozy, and wildly flavorful—Creamy Tuscan Chicken is like a vacation to Italy without leaving your kitchen. We’re talking juicy chicken, silky garlic-parmesan sauce, sun-dried tomatoes, and wilted spinach that hugs every bite. It’s the kind of dinner that makes people close their eyes on the first forkful. Ready to master it—and riff on it five delicious ways?

1. Skillet Creamy Tuscan Chicken For Busy Weeknights

This is the classic you’ll want in your back pocket. It’s a one-pan wonder, fast enough for Tuesday but fancy enough for guests. The sauce is rich but balanced with tangy sun-dried tomatoes and a pop of lemon—seriously, it’s weeknight wizardry.

Ingredients:

• 4 boneless, skinless chicken breasts (1.5–2 lbs total)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil (use some oil from the sun-dried tomatoes if you can)
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, packed in oil, sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp Dijon mustard
• 1/2 tsp crushed red pepper flakes (optional)
• 3 cups baby spinach, packed
• 1 tbsp fresh lemon juice
• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Season the chicken. Pat chicken dry. Sprinkle with salt, pepper, and Italian seasoning on both sides.
2. Sear. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and just cooked through (165°F). Transfer to a plate.
3. Build the sauce base. Lower heat to medium. Add remaining 2 tbsp butter. Stir in garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook 1 minute.
4. Deglaze. Pour in chicken broth, scraping browned bits. Simmer 2 minutes to reduce slightly.
5. Make it creamy. Stir in heavy cream, Parmesan, Dijon, and red pepper flakes. Simmer 3–4 minutes, stirring, until glossy and slightly thickened.
6. Finish with greens. Add spinach and stir until just wilted. Season to taste with salt and pepper, then stir in lemon juice.
7. Nestle and serve. Return chicken (and juices) to skillet, coat with sauce, and warm 1–2 minutes. Garnish with basil or parsley.

Serve over buttery mashed potatoes, pasta, or creamy polenta. Want lighter? Try zucchini noodles. Pro tip: slice the chicken after searing for more sauce coverage. Leftovers reheat beautifully with a splash of broth.

2. Creamy Tuscan Chicken Thighs With Crispy Edges

Prefer juicier, richer chicken? Thighs are your hero. They finish silky in the sauce but start with a golden, almost crackly sear. This one’s made for cozy weekends and second helpings.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small shallot, finely minced
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/2 cup dry white wine (or extra chicken broth)
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Pecorino Romano (or Parmesan)
• 2 cups baby kale or spinach
• 1 tsp fresh thyme leaves
• Zest of 1/2 lemon, plus 1 tsp lemon juice

Instructions:

1. Season and sear. Pat thighs dry. Mix salt, pepper, paprika, and garlic powder; rub over thighs. Heat olive oil in a large skillet on medium-high. Sear thighs skin-side down 6–8 minutes until deeply golden and fat renders. Flip and sear 3–4 minutes. Transfer to a plate.
2. Render and sauté. Spoon off excess fat, leaving about 1 tbsp. Add butter, then shallot and garlic; cook 1 minute. Stir in sun-dried tomatoes.
3. Deglaze. Add white wine, scraping the pan. Reduce by half, 2–3 minutes. Pour in broth; simmer 3 minutes.
4. Creamy finish. Lower heat. Stir in cream and Pecorino. Simmer gently 3–5 minutes until thickened. Add thyme and lemon zest.
5. Return the thighs. Nestle thighs skin-side up into the sauce. Simmer uncovered 10–12 minutes until cooked through (175°F+), basting occasionally.
6. Greens and brighten. Fold in baby kale/spinach until wilted. Finish with lemon juice and adjust seasoning.

Serve with garlicky bread to scoop up the sauce, or spoon over parmesan risotto. Swap kale for chard if you like a sturdier green. For ultra-crispy skin, broil 2 minutes at the end—just watch closely.

3. One-Pot Creamy Tuscan Chicken Pasta

All the Tuscan flavors, plus pasta, in one pot. No draining water, no fuss, maximum coziness. It’s a crowd-pleaser that tastes like you worked way harder than you did—trust me.

Ingredients:

• 1 lb boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, sliced
• 12 oz short pasta (penne, rigatoni, or fusilli)
• 3 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream (or 1/2 cup cream + 1/4 cup milk)
• 3/4 cup freshly grated Parmesan
• 2 cups baby spinach
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté chicken. Season chicken with salt, pepper, and Italian seasoning. In a large Dutch oven, heat olive oil over medium-high. Brown chicken 4–5 minutes (doesn’t need to be fully cooked). Transfer to a bowl.
2. Flavor base. In the same pot, add garlic and sun-dried tomatoes; cook 1 minute.
3. All-in pasta cook. Add pasta and chicken broth. Bring to a boil, then reduce to a lively simmer. Cook uncovered, stirring occasionally, 9–11 minutes until pasta is al dente.
4. Cream it up. Stir in cream, Parmesan, and reserved chicken. Simmer 2–3 minutes until the sauce clings to the pasta.
5. Finish. Fold in spinach until wilted. Add red pepper flakes and lemon juice. Season to taste.

Top with extra Parmesan and cracked pepper. Want a veggie boost? Add sautéed mushrooms or peas. If you like it saucier, splash in more broth or cream at the end—no judgment.

4. Lighter Creamy Tuscan Chicken With Greek Yogurt

All the decadence, lighter on the cream. Greek yogurt steps in for a tangy, velvety sauce that still feels indulgent. Great for lunch meal prep or when you want seconds without the nap.

Ingredients:

• 4 small chicken breasts or 6 chicken cutlets (about 1.5 lbs)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 3/4 cup low-sodium chicken broth
• 1 tsp cornstarch mixed with 1 tsp cold water
• 3/4 cup plain Greek yogurt (whole milk or 2%)
• 1/4 cup finely grated Parmesan
• 2 cups baby spinach
• 1 tsp lemon zest + 1 tsp lemon juice
• Fresh basil, for serving

Instructions:

1. Season and sear. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large nonstick skillet over medium-high. Sear cutlets 2–3 minutes per side until cooked through. Set aside.
2. Sauce base. Lower heat to medium. Add garlic and sun-dried tomatoes; sauté 1 minute. Pour in broth and bring to a simmer.
3. Thicken gently. Stir in cornstarch slurry and simmer 1–2 minutes until slightly thickened. Remove from heat for 1 minute (important for yogurt not to curdle).
4. Make it creamy-light. Whisk in Greek yogurt and Parmesan until smooth. Return to low heat only if needed to warm—don’t boil.
5. Finish. Stir in spinach to wilt, then lemon zest and juice. Season to taste. Return chicken and coat in sauce.

Serve with quinoa, cauliflower mash, or a big arugula salad. If you want dairy-free, swap yogurt for unsweetened coconut cream and use nutritional yeast instead of Parmesan. Keep the heat low after adding yogurt—your sauce will stay silky.

5. Creamy Tuscan Chicken Bake For Company

All the Tuscan flavors baked into a bubbling, cheese-kissed casserole. It’s hands-off once it hits the oven, which makes it perfect for guests. Bonus: the sauce thickens into a spoonable dream.

Ingredients:

• 4–5 boneless, skinless chicken breasts (about 2 lbs), pounded to even thickness
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 tbsp butter
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 3/4 cup grated Parmesan, plus extra for topping
• 3 cups baby spinach
• 1/2 cup shredded mozzarella (for bubbling top)
• 1 tbsp lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. Prep and preheat. Heat oven to 400°F. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large oven-safe skillet and sear chicken 2–3 minutes per side. Transfer to a plate.
2. Sauce build. In the same skillet, melt butter. Add onion and cook 3 minutes. Stir in garlic 30 seconds, then sun-dried tomatoes.
3. Creamy base. Add broth and simmer 2 minutes. Pour in cream and Dijon; simmer 2–3 minutes until slightly thick. Stir in Parmesan until smooth.
4. Greens and assemble. Fold in spinach to wilt. Add lemon juice and adjust seasoning. Nestle chicken back into the sauce. Sprinkle with mozzarella and a little extra Parmesan.
5. Bake. Transfer skillet to the oven and bake 12–15 minutes until chicken is cooked through and the top is lightly golden and bubbly.

Let it rest 5 minutes so the sauce settles, then garnish with parsley. Serve with roasted potatoes or buttered noodles. For a mushroom twist, add 8 oz sautéed creminis before baking—earthy and incredible.

Tips For Maximum Tuscan Flavor

– Use oil from the sun-dried tomato jar to sear—it’s instant flavor.

– Freshly grated Parmesan melts smoother than pre-shredded. Worth it.

– A squeeze of lemon at the end keeps the richness lively. Don’t skip it.

Make-Ahead And Storage

– Refrigerate leftovers up to 4 days. Reheat gently with a splash of broth or cream.

– For meal prep, cook chicken just shy of done and finish warming in the sauce when serving.

– Sauces with dairy can thicken in the fridge; loosen on the stovetop over low heat.

There you go—five ways to spin Creamy Tuscan Chicken from weeknight staple to dinner-party showstopper. Choose your vibe, grab a skillet, and let that garlicky, sun-dried-tomato magic do its thing. Your only real problem? Deciding which one to make first. Enjoy!