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Tuscan Chicken Recipe
This Tuscan Chicken Recipe is a one-pan wonder that brings Mediterranean flavors and creamy sauce together for an easy dinner any night of the week.
I first fell in love with this baked chicken dish on a breezy evening in coastal Tuscany, where the sun sets over rolling vineyards—and yes, it tastes just as comforting at home. Picture juicy chicken breasts seared in garlic and herbs, then bathed in a silky, sun-dried tomato–studded sauce that’s rich without feeling heavy. Inspired by Italian cuisine but tweaked for busy weeknights, this recipe uses simple, wholesome ingredients—think low-fat cream, fresh spinach, and pantry-friendly Tuscan seasoning—to deliver comfort food with a light touch. Honestly, it’s my go-to when I need a break from takeout and crave that rustic, one-pan meal charm.
Why You’ll Love This Tuscan Chicken Recipe
- Ready in under an hour—perfect for busy weeknights or last-minute guests
- One-pan meal means minimal cleanup (hallelujah!)
- Creamy sauce feels indulgent but uses light cream and Greek yogurt
- Packed with garlic herb chicken flavor and bold Tuscan seasoning
- Spinach and sun-dried tomatoes add Mediterranean flavors and color
- Versatile: serve over pasta, rice, or with crusty bread
- Easy dinner that feels gourmet—no fancy techniques required
- Great for meal prep or making ahead (just reheat gently!)
Ingredients for Tuscan Chicken Recipe
• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 teaspoon kosher salt (or sea salt)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil (extra-virgin for best flavor)
• 1 tablespoon unsalted butter (you can swap for ghee)
• 4 cloves garlic, minced (use a Microplane for fine grate)
• 1 teaspoon dried Italian seasoning
• 1 teaspoon Tuscan seasoning (or mix equal parts dried rosemary, oregano, thyme)
• 1 cup low-sodium chicken broth (homemade or store-bought)
• ½ cup heavy cream (or substitute half-and-half for lighter sauce)
• ¼ cup plain Greek yogurt (whole-milk style for creaminess)
• ½ cup sun-dried tomatoes, julienned (packed in oil, drained)
• 2 cups fresh baby spinach (or baby kale)
• ¼ cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
• Lemon wedges, for serving (optional)
Tips:
– Choose chicken breasts of even thickness (or pound gently) for uniform cooking.
– If you’re in a pinch, grab pre-minced garlic from a jar—but fresh always sings.
– Greek yogurt adds tang and thickness—stir it in off-heat to prevent curdling.
Directions for Tuscan Chicken Recipe
- Season and sear: Pat chicken breasts dry, then season both sides with salt, pepper, Italian and Tuscan seasoning. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once oil shimmers, add chicken; cook 4–5 minutes per side until golden-brown (internal temp 160°F). Transfer to a plate.
- Sauté garlic: Lower heat to medium. Add minced garlic to the same skillet; stir for about 30 seconds until fragrant—watch it, garlic burns fast.
- Deglaze with broth: Pour in chicken broth, scraping up browned bits with a wooden spoon—that’s where the flavor hides. Let it bubble for a minute.
- Build the sauce: Stir in heavy cream, then whisk in Greek yogurt off the heat (keeps it smooth). Add sun-dried tomatoes and bring just to a gentle simmer.
- Return chicken: Nestle the seared breasts back into the creamy sauce. Spoon sauce over tops.
- Wilt the spinach: Scatter fresh spinach around and on top of the chicken. It will shrink in seconds—just enough to add color and nutrients.
- Finish in oven (optional): For extra melded flavor, place skillet under broiler for 2–3 minutes until edges bubble and spinach wilts fully. If you skip this, just cover skillet and simmer on low for 3–4 minutes.
- Add cheese and rest: Sprinkle with Parmesan, then let rest 5 minutes so juices redistribute.
- Serve: Plate chicken with spoonfuls of creamy sauce, a squeeze of lemon, and your favorite side—pasta, rice, or crusty Italian bread.
Servings & Timing for Tuscan Chicken Recipe
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes (plus 3–5 minutes broiling or covered simmer)
Total Time: About 40 minutes
Variations on the Tuscan Chicken Recipe
• Swap chicken thighs: Use bone-in thighs for richer flavor, adding 5 extra minutes cooking time.
• Go dairy-free: Replace cream and yogurt with full-fat coconut milk—still creamy and tangy.
• Add heat: Toss in a pinch of red pepper flakes when sautéing garlic.
• Veggie boost: Stir in mushrooms or roasted bell peppers with the spinach.
• Lemon-basil twist: Finish with fresh basil leaves and a splash of lemon juice instead of sun-dried tomatoes.
• One-pan pasta: Add 8 ounces uncooked pasta and ½ cup extra broth, cover, and simmer until pasta is al dente.
Storage & Reheating for Tuscan Chicken Recipe
Refrigerator: Store in an airtight container for up to 3 days. The sauce will thicken—just stir in a splash of broth when reheating.
Freezer: Freeze portions in freezer-safe bags for up to 2 months. Thaw overnight in fridge.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally; microwave on medium power in 1-minute bursts.
Make-ahead: Cook through step 6, cool, then refrigerate; finish broiling and resting just before serving.
Notes on the Tuscan Chicken Recipe
• I learned that resting the chicken under foil for a few minutes makes it juicier—don’t skip it!
• If your skillet’s not oven-safe, transfer everything to a baking dish for broiling.
• Taste your sauce before serving—depending on your broth brand, you might need a pinch more salt or a dash of lemon zest.
• For extra glossy sauce, swirl in a teaspoon of cold butter off-heat.
FAQs about the Tuscan Chicken Recipe
Q: Can I use chicken tenders instead of breasts?
A: Absolutely—tenders cook faster (about 3 minutes per side), so watch the color and internal temperature.
Q: My sauce separated—what went wrong?
A: Likely yogurt went in over heat; stir it in off-heat next time and whisk gently.
Q: What sides pair best with this dish?
A: Classic Italian pasta like penne or fusilli, garlic bread, or even a simple arugula salad tossed in lemon vinaigrette.
Q: Is there a vegetarian version?
A: Swap chicken for firm tofu or seared cauliflower steaks; cook similarly, though tofu may need extra browning.
Q: How spicy is this recipe?
A: It’s mild by default—add red pepper flakes or a drizzle of hot honey if you like a kick.
Q: Can I prep the sauce in advance?
A: Yes—make the sauce, cool, and refrigerate up to 24 hours; gently reheat before adding chicken.
Q: What if I don’t have sun-dried tomatoes?
A: Cherry tomatoes work—halve them and roast quickly, though the flavor will be fresher and less concentrated.
Q: How do I know the chicken is done?
A: Use an instant-read thermometer: 165°F in the thickest part, then let it rest to carry over to about 170°F.
Conclusion
This Tuscan Chicken Recipe delivers creamy sauce, bold seasoning, and Mediterranean flavors in one easy dinner that feels like a hug from Nonna. Give it a try tonight, and don’t forget to leave a comment below—let me know your favorite twist or which Italian cuisine classic I should tackle next!
Tuscan Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 teaspoon kosher salt (or sea salt)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (extra-virgin for best flavor)
- 1 tablespoon unsalted butter (you can swap for ghee)
- 4 cloves garlic, minced (use a Microplane for fine grate)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Tuscan seasoning (or mix equal parts dried rosemary, oregano, thyme)
- 1 cup low-sodium chicken broth (homemade or store-bought)
- 1/2 cup heavy cream (or substitute half-and-half for lighter sauce)
- 1/4 cup plain Greek yogurt (whole-milk style for creaminess)
- 1/2 cup sun-dried tomatoes, julienned (packed in oil, drained)
- 2 cups fresh baby spinach (or baby kale)
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
Instructions
- Pat chicken breasts dry, then season both sides with salt, pepper, Italian and Tuscan seasoning. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once oil shimmers, add chicken; cook 4–5 minutes per side until golden-brown (internal temp 160°F). Transfer to a plate.
- Lower heat to medium. Add minced garlic to the same skillet; stir for about 30 seconds until fragrant—watch it, garlic burns fast.
- Pour in chicken broth, scraping up browned bits with a wooden spoon—that’s where the flavor hides. Let it bubble for a minute.
- Stir in heavy cream, then whisk in Greek yogurt off the heat (keeps it smooth). Add sun-dried tomatoes and bring just to a gentle simmer.
- Nestle the seared breasts back into the creamy sauce. Spoon sauce over tops.
- Scatter fresh spinach around and on top of the chicken. It will shrink in seconds—just enough to add color and nutrients.
- For extra melded flavor, place skillet under broiler for 2–3 minutes until edges bubble and spinach wilts fully. If you skip this, just cover skillet and simmer on low for 3–4 minutes.
- Sprinkle with Parmesan, then let rest 5 minutes so juices redistribute.
- Plate chicken with spoonfuls of creamy sauce, a squeeze of lemon, and your favorite side—pasta, rice, or crusty Italian bread.
