Creamy Tuscan Chicken

Creamy Tuscan Chicken! Succulent and flavorful chicken bathed in a creamy, cheesy rich sauce. Enjoy this alone, or with pasta, bread or roasted potatoes.

Buying anything in bulk never used to be my thing. I hated the crowds, the lines and never thought I need a 37-pack of anything. Fast forward to having kids and now- fixing my kids breakfast, lunch and dinner. Our school district is offering all students free lunches for the entire school year. I think there was extra money in the budget that was never spent last year so they did this. Great, right? It is great but in addition to the bus driver shortage, there’s a cafeteria worker shortage. So, the lines are longer because there aren’t enough people to serve and cook and by the time some kids get to line, they run out of food. So, I am now making lunch for both Phoebe and Madeline everyday. I was always making lunches for Madeline but now I’m packing a lunch for Phoebe too. So, now I buy my protein in bulk and freeze whatever I’m not going to use right away. 

Creamy Tuscan Chicken

We have an abundance of chicken breast and chicken thigh meat and we love chicken. So, I made this for my family one night and they loved it. Enjoy this alone, or with pasta, bread or roasted potatoes.

If you have some cherry tomatoes, you must make this. In fact, I got the idea to add the cherry tomatoes from this, which you should also make if you haven’t already. Sun dried tomatoes would also be heavenly in this recipe. 

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5 from 2 votes

Creamy Tuscan Chicken

This is a wonderful weeknight dinner option. Serve with pasta, bread or roasted potatoes. In the fall, all I want is comfort food like this but if this is too rich, and you are looking for a lighter version, do this: use only 2 tablespoons of butter, use only a 1/4 to a 1/2 cup of heavy cream and cut down on the parmesan cheese. Still flavorful but lighter! Enjoy.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Main or Side Dish

Cuisine: italian american

Keyword: chicken breast, chicken dinner, creamy tuscan chicken, tuscan chicken

Servings: 4

Ingredients

• 1 tablespoon olive oil extra virgin
• 4 chicken breasts boneless, skinless
• kosher salt
• pepper
• 1 to 2 teaspoons Italian seasoning
• 3 tablespoons butter unsalted
• 3 cloves garlic minced
• 1 (12 oz.) container cherry tomatoes
• 3 to 4 cups baby spinach
• 3/4 cup heavy cream* see note below
• 1 tablespoon Worcestershire sauce
• 1/2 cup Parmesan cheese freshly grated + more for garnish
• lemon wedges for serving

Instructions

• In a skillet over medium high heat, heat your oil. Add chicken and season with salt, pepper, and Italian seasoning (on both sides). Cook until golden brown and no longer pink, about 8 minutes per side. Remove from skillet and set aside on a plate. 
• In the same skillet over medium high heat, melt the butter. Use a wooden spoon to scrape up the crispy browned bits. Stir in the garlic and cook until fragrant, for about 1 minute. Add the cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
• Stir in heavy cream, Worcestershire sauce and the parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, for about 3 minutes. Return chicken to skillet and cook until heated through, for about 5 to 7 minutes.  Serve with lemon wedges and more parmesan cheese. Enjoy!

Notes

*You can start with a 1/2 cup of heavy cream. I like to end up with a lot of the creamy sauce in this dish so I use a 3/4 cup. It's absolutely delicious with the chicken and freshly squeezed lemon juice (from the wedges) and goes beautifully with pasta, or Italian bread. 

adapted from here