We love this creamy Tuscan chicken recipe with spinach and sundried tomatoes cooked right in your skillet that makes for an awesome meal. Tuscan chicken originates from Italy and because a very popular, well-known Italian dish made with a creamy white sauce. You will love this juicy chicken simmered in a yummy Parmesan and Pecorino-Romano cheese cream sauce. A new tasty family favorite dinner!
Skillet Tuscan Chicken with Creamy Sauce
Tasty pieces of chicken cooked in a white Parmesan cream sauce (similar to a delicious Alfredo sauce) that is simply an amazing meal. We kick this Tuscan Chicken recipe up a few notches with the addition of some Italian Pecorino cheese.
Pecorino Romano is a well-known and distinctive Tuscan cheese made from 100% sheep’s milk. It is sometimes used interchangeably in recipes with the milder Parmesan. However due to Pecorino’s stronger flavor profile, this isn’t always an ideal swap.
With this recipe, the stronger flavor of Pecorino Romano is balanced with an equal amount of Parmesan to create a flavorful cream sauce that isn’t overwhelming. Of course, the ratio of Pecorino to Parmesan can be easily adjusted up or down to suit individual tastes.
Ingredients Needed for Creamy Tuscan Chicken
- boneless chicken breasts
- extra virgin olive oil
- butter – use salted butter if you have it
- garlic cloves
- half and half – can also use heavy cream
- chicken broth – or can use chicken stock
- dried oregano
- Pecorino Romano cheese
- Parmesan cheese
- sun-dried tomatoes
- baby spinach
- salt and pepper
How to Prepare Creamy Tuscan Chicken
- Pounding chicken thin is a simple trick to making the tastiest chicken. Use two pieces of plastic wrap or put chicken in a large thin plastic baggie.
Step 1. Place chicken breasts between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard plastic and transfer chicken to a clean work surface. Cut into bite-sized pieces and set aside.
Step 2. Heat olive oil, butter and garlic in a large high-sided skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove garlic with a slotted spatula and discard.
Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.
Step 3. Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula. Add oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
Step 4. Reduce heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer for 3-4 minutes, stirring occasionally, or until tomatoes are softened and the spinach wilts.
Step 5. Add chicken and its juices back to skillet and simmer for another 3-5 minutes, or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately with a side of Tuscan White Beans.
Try this Chicken Skillet Dish Straight From Tuscany! Show Your Family How Delicious Dinner Can Be!
- 1-3/4 lbs. boneless chicken breasts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 4-5 large cloves garlic, smashed
- ¾ cup half and half
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 1/3 cup Pecorino Romano cheese, freshly grated
- 1/3 cup Parmesan cheese, freshly grated
- ½ cup sun-dried tomatoes, chopped
- 1½ cups baby spinach
- Sea salt and black pepper, to taste
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Place chicken breasts between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard plastic and transfer chicken to a clean work surface. Cut into bite-sized pieces and set aside.
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Heat olive oil, butter and garlic in a large high-sided skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove garlic with a slotted spatula and discard.
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Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.
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Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula. Add oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
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Reduce heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer for 3-4 minutes, stirring occasionally, or until tomatoes are softened and the spinach wilts.
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Add chicken and its juices back to skillet and simmer for another 3-5 minutes, or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately with a side of Tuscan White Beans.
We hope you enjoy this scrumptious Creamy Tuscan Chicken with Parmesan Cream Sauce! This is one of our favorite recipes, so we think you will love it too!
How to Store Leftover Creamy Tuscan Chicken
Store this leftover chicken in an airtight container in the fridge for about 4 days. Leftovers are easy to reheat in the microwave.
Can You Freeze this Chicken Recipe?
Yes, freeze this chicken after it has been cooked and left to cool. You can freeze for up to 1 month. Let thaw in the fridge and reheat in the microwave.
What to Serve with Tuscan Chicken
Cooked Spaghetti with Olive oil & butter
Tossed Salad
Italian Bread & Butter
Your Favorite Red or White Wine (A good Chardonay or Merlot)
Also, you will enjoy reading – what to serve with Tuscan Chicken
You will also Love Some of our Other Delicious Recipes:
Oven Baked Chicken Piccata
Orzo Pasta with Lemony Chicken
Ground Turkey Bolognese
Caprese Chicken Thighs
