Need more Italian chicken recipes? Try my marry me chicken, chicken Florentine, and chicken piccata next. My family loves it when I make my famous Tuscan-inspired chicken. And me, well, I love any recipe that wins me brownie points with the family. Named after Tuscany, a region in central Italy beloved for its hearty cuisine, this recipe features chicken fillets pan-seared until crisp, then simmered in an aromatic cream sauce alongside sundried tomatoes, spinach–and heaps of garlic.
Why I love this recipe
It’s a one-pot meal. So clean-up is done well before dinner’s ready. Deceptively healthy. The whole recipe has a whopping ½ cup of heavy cream, making this a fairly high-protein, low-carb dish. An easy weeknight dinner option. From prep to plate, it’s ready in under 20 minutes. Multiple cooking options. I tested several different methods, and while I preferred the stovetop, I included my Instant Pot and crockpot methods, just in case.
Ingredients needed
Chicken breasts. I prefer skinless, boneless chicken breasts, but chicken thighs are also delicious. Just note that thighs take more time to cook. Olive oil. To pan-fry the chicken. Salt and black pepper. To taste. Flour. Optional, but helps the sauce stick to it once cooked.
For the Tuscan cream sauce: “I followed the recipe exactly as written. This was absolutely delicious! Even my husband, who’s not a huge fan of chicken, loved it. Bonus — it’s quick and easy!!” – Jodi
Heavy cream. For the creamy factor. Chicken broth. To thin out the sauce. Half and half. For extra creaminess without using too much heavy cream. Garlic. A must for an Italian-inspired chicken recipe. Italian seasoning. For aroma and flavor. If you don’t have a mix, combine dried rosemary, thyme, and oregano. Parmesan cheese. To thicken the sauce and add savoriness. If possible, I find freshly grated parmesan is always best. Spinach. I used baby spinach, but mature spinach also works, though the latter will need to be washed, dried, and de-stemmed. Sun-dried tomatoes. Opt for the kind packed in oil (not water), as those have more flavor.
How to make Tuscan chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Don’t fret if it’s not fully there after the first sear,it will continue cooking once its added back to the pan. Dredge the chicken in flour before searing. This helps give the chicken a beautiful golden color and deepens the flavor. Deglaze the pan. After removing the chicken, turn the heat to high, then add a splash of broth or dry white wine. Use a wooden spatula to scrape the pan and lift the brown bits. Let the broth boil for a few minutes, then finish building the sauce. Add sautéed onions and mushrooms. For more flavor, add onions and mushrooms to the pan after the chicken and sauté until tender and caramelized. Garnish with fresh parsley or basil for a pop of color.
Storage instructions
To store: Store cooled leftovers in an airtight container in the refrigerator for 4-5 days. Instant Pot method: Season the chicken, then cook it in the pressure cooker on the Sauté setting until cooked. Add the remaining ingredients, seal, and pressure cook for 5 minutes at High Pressure. Let the steam release naturally for 10 minutes, then manually release the remaining pressure. Slow cooker method: Add all of the ingredients to a slow cooker and cook on Low for 6-8 hours or High for 3-4 hours. There are no wrong answers when it comes to what to pair with your Tuscan-inspired chicken. Here are some suggestions:
Cauliflower fried rice A side salad (like a wedge salad or green goddess salad) Air fryer frozen green beans Air fryer garlic bread Roasted potatoes and carrots
When in doubt, I love serving this dish over a bed of buttery pasta or zucchini noodles for a low-carb dish. To freeze: Let the chicken cool, transfer it to an airtight container or freezer-safe bag, and freeze for up to six months. Thaw in the fridge before reheating. To reheat: Reheat the chicken in a baking dish in a 350F oven until warm, or microwave the chicken in 30-second intervals. Add a splash of broth if needed to thin out the sauce.
Frequently asked questions
More easy chicken dinners
Greek chicken Air fryer chicken breast Smoked chicken breast Parmesan crusted chicken Or any of these chicken recipes
Originally updated April 2023, updated and republished October 2024
