Go Back
Creamy Tuscan Chicken! Succulent and flavorful chicken bathed in a creamy, cheesy rich sauce. Enjoy this alone, or with pasta, bread or roasted potatoes.
Print Recipe
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 minutes
Cook Time35 minutes
Total Time40 minutes
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.