Tuscan Creamy Chicken Breasts

Tuscan Creamy Chicken Breasts is a hearty Italian recipe that combines chicken with artichoke hearts, spinach, Parmesan cheese, and sun-dried tomatoes. This is a straightforward dish that’s delicious and perfect for any weeknight or weekend meal.

A large black skillet filled with pieces of cooked chicken, veggies smothered in a cream sauce.

Let’s Discuss This Tuscan Creamy Chicken Breasts…

  • The Flavors: The creamy sauce is loaded with outstanding flavor! But our favorite part of this dish is the chicken smothered with veggies and textures in every bite. Soak up that luscious cream sauce with some crusty bread, some creamy mashed potatoes, or sweet peas with onions. (it’s the best!)
  • The Ease To Make It: Even if you’re not a cook, this is a simple dish to follow and it is all cooked in one 12-inch skillet. Once you have all the ingredients nearby, the rest comes easy.
  • The Time It Takes: The chicken is seared and cooked first, then all other ingredients are added and simmered for a few minutes more. It’s an outstanding meal, ready in about 30 minutes!

Quick Tips for Success…

  • It’s best to slice the chicken breasts in halves, this will help speed up the cooking process and ensure the chicken is thoroughly cooked.
  • Keep in mind, that you may use other chicken parts, like chicken cutlets, or chicken tenders with this recipe.
  • Prefer additional cream sauce? You may increase the amount of cream sauce to your preference, increasing 1/4 cup of cream.
  • Be sure to simmer the cream sauce until it thickens to your preference.
  • Just before serving, taste the cream sauce, and adjust the seasonings to your liking.

Ingredients Needed for This Recipe…

Let’s discuss the ingredients you will need for this recipe.

  1. CHICKEN BREASTS: choose skinless, boneless chicken breasts, and you will 3 large breasts. Ask the butcher if he can slice them in halves for you.
  2. VEGETABLES: you will need 1 onion, about 6 ounces of frozen artichoke hearts, some sundried tomatoes packed in oil, and fresh spinach.
  3. OLIVE OIL: you will need about 2 tablespoons to sauté the vegetables.
  4. CREAM: for this recipe, you will need some heavy cream to make the sauce.
  5. BROTH: choose either chicken broth or vegetable broth, and only need 1 cup.
  6. CHEESE: grated Parmesan cheese gives richness and tons of flavor to the sauce.
  7. SEASONINGS: for this recipe, you will only need some salt, black pepper, dried oregano, and cayenne pepper.
A large black skillet filled with pieces of chicken, spinach, artichokes smothered in a cream sauce.

Overview: How to Make Tuscan Creamy Chicken Breasts?

Our full printable recipe is below, but let’s walk through each step before you start.

  1. COOK THE CHICKEN: Sauté the chicken in the skillet until the chicken is fully cooked. Remove the chicken to a plate, and set it nearby.
  2. SAUTE THE VEGETABLES: Next, sauté the onion, along with frozen artichoke hearts for a few minutes until the veggies soften.
  3. SEASON THE CHICKEN: Add the seasonings, and stir in the sundried tomatoes.
  4. MAKE THE CREAM SAUCE: Pour in the heavy cream and chicken broth, and bring to a boil. Then lower the heat and simmer for about 2 minutes or more, until the cream sauce thickens.
  5. ADD THE CHICKEN BACK: Add the cooked chicken back into the skillet.
  6. TOSS IN THE SPINACH AND CHEESE: Finally, add in the baby spinach and grated parmesan cheese. Stir to combine. Simmer for a few minutes more and serve!
A black skillet with cooked chicken, veggies, sundried tomatoes and heavy cream.
Chicken is placed into the cream sauce, and spinach and cheese are added to the mixture.

Storing and Reheating:

To Store: Best to store leftovers in a sealed container, and only after it has cooled enough to transfer. Kept in the fridge, it will stay fresh for you to 2 days.

To Reheat: You can reheat in a skillet on the stovetop, or the microwave. For the stovetop, transfer the chicken mixture to a skillet, and reheat on low heat, stirring occasionally. For the microwave, transfer the chicken mixture to a safe-microwavable plate or bowl, and reheat in increments of 1 minute at a time, until it is heated enough.

Additional Favorite Dinner Recipes…

Yield: 3 to 4 servings

Tuscan Creamy Chicken Breasts

A black skillet with pieces of cooked chicken, artichokes, spinach and sundried tomatoes in a cream sauce.

Tuscan Creamy Chicken Breasts is an easy skillet chicken dinner that turns out hearty, flavorful, and satisfying every time. Loaded with amazing flavors, this Tuscan creamy chicken recipe is nothing short of deliciousness!

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • 3 large chicken breasts - rinsed, drained and sliced in halves
  • salt and black pepper to season the chicken
  • 1/8 tsp. dried oregano
  • 1 Tbsp. of olive oil
  • 1 medium onion ( or 2 shallots) - diced
  • 2 Tbsp. butter
  • 6 ounces frozen artichoke hearts - rinsed, drained
  • 1/3 cup (about 6 to 7 pieces) sundried tomatoes in oil - cut into strips
  • 3/4 cup heavy cream
  • 1 cup chicken or vegetable broth
  • dash of cayenne pepper
  • 2 cups packed of fresh spinach
  • 3/4 cup grated parmesan cheese

Instructions

  1. Season the chicken breasts with salt, black pepper, and dried oregano, and heat olive oil on moderate heat in a large deep skillet. Add the chicken and cook the chicken all the way through, about 7 to 8 minutes per side. Remove the chicken to a plate, and set it nearby.
  2. In the same skillet, add the butter and toss in diced onions. Sauté the onions for about 2 minutes to soften. Add the artichoke hearts, and cook for about 3 to 4 minutes. Stir in the sundried tomatoes.
  3. Pour in the heavy cream and chicken broth, bring to a boil, then simmer, and stir on low heat for about 2 minutes until it starts to thicken.
  4. Meanwhile, add back in the chicken breasts, along with fresh spinach, grated parmesan cheese, and cayenne pepper. Stir the mixture until the spinach wilts and the sauce thickens and the cheese melts about 2 to 3 minutes. Remove from heat.
  5. Transfer to a serving platter, pour all the remaining sauce over the chicken, and serve.

Yields: 3 to 4 servings

Nutrition Information:

Yield:

4 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 673Total Fat: 54.3gFiber: 9.4gSugar: 1.7gProtein: 21.5g

Did you make this recipe?

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Have a delicious day!

xo anna and liz

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Welcome! From Anna and Liz

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