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This is the most delicious chicken you can possibly make! Sometimes called “Marry Me Chicken” (because it’s that good!), my Parmesan Tuscan Chicken recipe uses thin skinless chicken breasts, sun dried tomatoes, fresh spinach, basil, parmesan cheese and a creamy sauce that will have you coming back for seconds and thirds. Serve with your favorite pasta noodle, Roasted Green Beans or simple side salad.
What is Tuscan Chicken?
Sounds fancy doesn’t it? Well, originating in Tuscany, Italy this chicken dish pairs a creamy parmesan sauce with chicken breast, spinach, sun-dried tomatoes, and Italian seasonings. It’s ready in less than 30 minutes and full of Italian flavor. Pair with pasta, a roasted vegetable or bread.
What are Sun-Dried Tomatoes?
Just as the name suggests, sun-dried tomatoes are ripe tomatoes that have been dried out in the sun, removing their juices. This brings out the tomatoes naturally sweet and tangy flavors. Sundried tomatoes are used in many recipes because of their robust and intense flavoring. You can find these in your grocery store. They typically come in a jar packed in olive oil and usually in the canned vegetable aisle or sometimes in the fresh produce area.
How to Make Parmesan Tuscan Chicken
This Italian dish is ready in just 30 minutes. Tuscan Chicken is perfect and delicious paired with pasta and a salad. For full recipe details including ingredients used and measurements, see the printable recipe card down below. Here is what to expect when making this dish:
Slice + Season Chicken
Slice chicken breasts lengthwise into 2 thin cutlets each. If your chicken breasts are still too thick, pound them out between plastic wrap until desired thickness is achieved. Season with salt, black pepper and italian seasoning. Dredge chicken in flour. Feel free to add any seasonings you like here. Garlic powder, onion powder, other dried herbs – this is your kitchen!
Pro Tip: When selecting your chicken breasts, try to find ones that are similar sized. This will ensure an even cooking time.
Heat Skillet + Brown the Chicken
Heat large skillet on medium heat to medium-high heat. Add oil and butter. Add your seasoned chicken breasts to the skillet and cook chicken until golden brown on both sides (about 2-3 minutes per side).
Remove Browned Chicken, Add Garlic, Sun-Dried Tomatoes + Spinach
Remove chicken from pan and add minced garlic. Saute for 2-3 minutes being careful not to burn.
Add sun-dried tomatoes and spinach to skillet.
Deglaze the Skillet with White Wine, Add Chicken Broth, Heavy Cream + Parmesan
Deglaze skillet with white wine and bring to a simmering boil. Add chicken broth. Whisk in heavy cream and parmesan cheese. Add chicken back to skillet and garnish with fresh herbs like basil. Serve warm and enjoy!
Pro Tip: Use a meat thermometer to ensure that your chicken is cooked to 165° F. If chicken is cooked too long, it will be tough and dry and nobody wants that!
Can I substitute white wine with something else?
Yes! If you don’t have or don’t want to use white wine, simply substitute with more chicken broth.
Parmesan Tuscan Chicken Recipe Tips and FAQ
No, you can use any part of the chicken you desire. If you don’t have boneless, skinless chicken breasts, feel free to use chicken tenders, chicken thighs or even legs! This recipe focuses on the delicious sauce, so any type of chicken will work here.
If you don’t have heavy cream, you can add a splash of milk, half and half or coconut milk instead.
While pasta is the classic choice here, Tuscan chicken can also be served with zucchini noodles, white rice, cauliflower rice, steamed or roasted vegetables, mashed potatoes, etc.
If you don’t have or don’t want to use white wine, simply substitute with more chicken broth.
Sides to Serve With Tuscan Chicken
Whether you’re wanting to serve this with pasta, a green salad, zucchini noodles, veggies or bread, I have a few excellent ideas for you to choose from. Here are some of the best side dishes to serve with Parmesan Tuscan Chicken.
- Cheesy Garlic Bread – this pull-apart garlic bread recipe is a no-brainer
- Mom’s Potato Rolls – fluffy, soft and slightly sweet
- Italian Pasta Salad – a great side to any Italian main dish
- Pear Salad – such a fresh side to contrast the rich flavors of the Tuscan sauce
- Caprese Salad – another light salad perfect for your Italian meal
- Roasted Brussels Sprouts or Oven Roasted Asparagus – the earthy flavors compliment this chicken dish perfectly
- See 30 ideas for What to Serve with Tuscan Chicken
Storing Leftovers
To Store – place leftover chicken in an airtight container for 5-6 days.
To Freeze – place completely cooked and cooled to room temperature chicken in an airtight, freezer safe container. Chicken will stay fresh in the freezer for up to 6 months.
To Reheat – if frozen, allow to thaw before reheating. Reheating Tuscan Chicken is best done on the stovetop over low heat. You may need to add a little water or heavy cream to thin out the sauce.
Love Tuscan Chicken? More Easy Chicken Recipes to Try!
- French Onion Chicken
- Sous Vide Chicken Breasts
- Chicken Alfredo Stuffed Shells
- Orange Chicken
- Chicken Piccata
- Crockpot Chicken Fajitas
- Chicken Pot Pie
I hope you add this creamy Tuscan chicken recipe to your meal rotation soon! It’s something the whole family just loves. Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Tuscan Chicken
Ingredients
- salt to taste
- pepper to taste
- 1 tsp italian seasoning
- 2 boneless skinless chicken breasts sliced lengthwise into 2 pieces each
- 2 tbsp sundried tomato oil or olive oil
- 2 tbsp butter
- ½ cup flour
- 4 cloves garlic minced
- ¼ cup sundried tomato sliced
- 3 cups spinach fresh, baby, chopped
- ½ cup dry white wine sauvignon blanc, pinot grigio, etc.
- ⅓ cup chicken broth
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- ½ cup basil fresh, chiffonade
Instructions
- Slice chicken breasts lengthwise into 2 thin cutlets each. If your chicken breasts are still too thick, pound them out between plastic wrap until desired thickness is achieved.
- Season with salt, pepper and italian seasoning.
- Dredge chicken in flour.
- Heat large skillet on medium heat. Add oil and butter.
- Add chicken to skillet and brown on both sides (about 2-3 minutes per side).
- Remove chicken from pan and add minced garlic. Saute for 2-3 minutes being careful not to burn.
- Add sundried tomatoes and spinach to skillet.
- Deglaze pan with white wine and bring to a simmering boil.
- Add chicken broth.
- Whisk in heavy cream and parmesan cheese.
- Add chicken back to skillet and garnish with fresh basil.
- Serve warm and enjoy!
Would be nice to have nutrition value
Bevin, you should see it now. 🙂
Made this last night for dinner. I followed the recipe as written. It was heavenly! Will be making this often. Thanks so much.
So glad you enjoyed Donna! Thank you for your comment. 🙂