I reimagined the Olive Garden favorite as Tuscan Chicken packed with spinach and sun-dried tomatoes in a silky parmesan garlic cream that begs you to read on.
When I first made this Tuscan Chicken I thought it might be just another copycat, but the combination of golden boneless skinless chicken breasts and bright sun dried tomatoes turned out to be unexpectedly addictive. It hits rich and tangy notes without feeling overwrought, and there are little flavor surprises in every bite that keep you coming back.
I cook a lot, yet this keeps sneaking into my weeknight lineup, the kind of thing you find under Chicken Dinner Recipes when you want dinner that feels fancy but is actually easy enough to pull off.
Ingredients
- Chicken breasts: Lean protein, builds muscle, low carbs; can dry out if overcooked but so tender.
- Spinach: High in fiber, iron and vitamins A and C, wilts down to silky green.
- Sun dried tomatoes: Concentrated tomato sweetness, tangy and salty, adds chewy texture and vitamin C.
- Heavy cream: Rich source of fat, makes sauce velvety and indulgent, use sparingly unless you dont care.
- Parmesan cheese: Salty, nutty umami, adds depth; provides protein and calcium, but watch sodium.
- Garlic: Sharp aromatic punch, may help immunity, small amounts go a long way flavorwise.
- Olive oil: Heart healthy monounsaturated fats, helps sear chicken and carry flavors, not too much though.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all purpose flour
- 1 tsp paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1/2 cup sun dried tomatoes, oil packed, drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 4 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp fresh lemon juice (optional)
- 2 tbsp chopped fresh basil (optional, for garnish)
How to Make this
1. Pat the chicken breasts dry and pound them to an even thickness (about 1/2 inch) so they cook evenly, then season both sides with kosher salt and black pepper. Toss the flour and paprika together on a plate and dredge each breast, shaking off excess flour.
2. Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons butter. If you saved a little of the sun-dried tomato oil, a splash here adds nice flavor. Don’t overcrowd the pan, cook in batches if needed.
3. Sear the chicken 4 to 6 minutes per side until golden brown and just cooked through (internal temp about 160 to 165 F). Transfer chicken to a plate and tent loosely with foil to rest.
4. Lower heat to medium, add the minced shallot and garlic to the same pan and sauté briefly, about 30 to 45 seconds, scraping up the browned bits from the bottom of the pan for extra flavor.
5. Add the chopped sun-dried tomatoes, stir for 30 seconds, then pour in the chicken broth to deglaze the pan, scraping any browned bits. Let the broth reduce a minute or two.
6. Stir in the heavy cream, freshly grated Parmesan, Italian seasoning and crushed red pepper flakes if using. Simmer gently until the sauce thickens slightly and the Parmesan melts, about 3 to 5 minutes. Taste and season with more salt and pepper if needed.
7. Add the packed baby spinach a handful at a time, stirring until it wilts into the sauce. If you like a brightness, stir in the tablespoon of fresh lemon juice now.
8. Return the chicken to the skillet, spoon sauce over each piece and simmer 2 to 3 minutes so the chicken finishes cooking and soaks up the sauce.
9. Turn off the heat, sprinkle with chopped fresh basil and extra grated Parmesan, then serve right away. Tip: let chicken rest a minute so juices redistribute, and always use freshly grated Parmesan for a smoother, less grainy sauce.
Equipment Needed
1. Cutting board for trimming and pounding the chicken
2. Chef’s knife (or a good sharp knife)
3. Meat mallet or rolling pin to pound breasts to an even thickness
4. Shallow plate or rimmed dish for the flour and paprika dredge
5. Large skillet (10 to 12 inch, nonstick or cast iron works great)
6. Tongs and a silicone spatula for flipping and stirring
7. Measuring cups and spoons
8. Microplane or box grater for freshly grated Parmesan
9. Instant read meat thermometer to check doneness
FAQ
Creamy Tuscan Chicken Recipe Substitutions and Variations
- Heavy cream: use 1 cup half and half plus 2 tbsp melted butter per cup if you want the same richness, or swap with full fat coconut milk for a dairy free version, it’ll taste a bit sweeter.
- Parmesan cheese: replace with Pecorino Romano for a sharper saltier bite, or use 2 tbsp nutritional yeast per 1/4 cup cheese for a vegan swap.
- All purpose flour (for dredging): use cornstarch or almond flour 1:1 by volume; cornstarch gives a crispier crust, almond flour browns faster so cook a bit lower heat.
- Sun dried tomatoes: substitute with chopped roasted red peppers for a sweet smoky note, or stir in 1 to 2 tbsp tomato paste plus a splash of olive oil for concentrated tomato flavor.
Pro Tips
1) Use a probe thermometer and pull the chicken at about 160 F, then rest it. The carryover heat will finish it to 165 F and you wont have dry meat, just juicy.
2) Save a little of the oil from the sun dried tomatoes and use it to sear the chicken or finish the sauce, it adds big flavor without extra work. Also press the flour coating on gently then shake off the excess so the crust stays crisp not gummy.
3) Freshly grated Parmesan from a wedge makes the sauce silky, pregrated stuff can make it grainy. If the cheese still clumps, take the pan off heat and stir the cheese in slowly so it melts smoother.
4) Add spinach in small handfuls and let each batch wilt before adding more, this keeps the sauce from getting watery. If the sauce is too thin, simmer it a bit longer on low, or stir in a tiny cornstarch slurry, but add slowly so it doesnt go gluey.
5) If you want brighter flavor, use lemon zest instead of too much juice and add basil right at the end. For make ahead meals store chicken and sauce separate, reheat gently and add a splash of cream or broth to loosen the sauce before serving.
Creamy Tuscan Chicken Recipe
I reimagined the Olive Garden favorite as Tuscan Chicken packed with spinach and sun-dried tomatoes in a silky parmesan garlic cream that begs you to read on.
4
servings
1113
kcal
Equipment: 1. Cutting board for trimming and pounding the chicken
2. Chef’s knife (or a good sharp knife)
3. Meat mallet or rolling pin to pound breasts to an even thickness
4. Shallow plate or rimmed dish for the flour and paprika dredge
5. Large skillet (10 to 12 inch, nonstick or cast iron works great)
6. Tongs and a silicone spatula for flipping and stirring
7. Measuring cups and spoons
8. Microplane or box grater for freshly grated Parmesan
9. Instant read meat thermometer to check doneness
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
-
Kosher salt and freshly ground black pepper, to taste
-
1/2 cup all purpose flour
-
1 tsp paprika
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
3 cloves garlic, minced
-
1 small shallot, minced
-
1/2 cup sun dried tomatoes, oil packed, drained and chopped
-
1 cup chicken broth
-
1 cup heavy cream
-
1/2 cup freshly grated Parmesan cheese
-
4 cups baby spinach, packed
-
1 tsp Italian seasoning
-
1/4 tsp crushed red pepper flakes (optional)
-
1 tbsp fresh lemon juice (optional)
-
2 tbsp chopped fresh basil (optional, for garnish)
Directions
- Pat the chicken breasts dry and pound them to an even thickness (about 1/2 inch) so they cook evenly, then season both sides with kosher salt and black pepper. Toss the flour and paprika together on a plate and dredge each breast, shaking off excess flour.
- Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons butter. If you saved a little of the sun-dried tomato oil, a splash here adds nice flavor. Don't overcrowd the pan, cook in batches if needed.
- Sear the chicken 4 to 6 minutes per side until golden brown and just cooked through (internal temp about 160 to 165 F). Transfer chicken to a plate and tent loosely with foil to rest.
- Lower heat to medium, add the minced shallot and garlic to the same pan and sauté briefly, about 30 to 45 seconds, scraping up the browned bits from the bottom of the pan for extra flavor.
- Add the chopped sun-dried tomatoes, stir for 30 seconds, then pour in the chicken broth to deglaze the pan, scraping any browned bits. Let the broth reduce a minute or two.
- Stir in the heavy cream, freshly grated Parmesan, Italian seasoning and crushed red pepper flakes if using. Simmer gently until the sauce thickens slightly and the Parmesan melts, about 3 to 5 minutes. Taste and season with more salt and pepper if needed.
- Add the packed baby spinach a handful at a time, stirring until it wilts into the sauce. If you like a brightness, stir in the tablespoon of fresh lemon juice now.
- Return the chicken to the skillet, spoon sauce over each piece and simmer 2 to 3 minutes so the chicken finishes cooking and soaks up the sauce.
- Turn off the heat, sprinkle with chopped fresh basil and extra grated Parmesan, then serve right away. Tip: let chicken rest a minute so juices redistribute, and always use freshly grated Parmesan for a smoother, less grainy sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 417g
- Total number of serves: 4
- Calories: 1113kcal
- Fat: 54g
- Saturated Fat: 24g
- Trans Fat: 0.5g
- Polyunsaturated: 10g
- Monounsaturated: 20g
- Cholesterol: 255mg
- Sodium: 624mg
- Potassium: 750mg
- Carbohydrates: 25g
- Fiber: 3.5g
- Sugar: 7g
- Protein: 68g
- Vitamin A: 1500IU
- Vitamin C: 12mg
- Calcium: 225mg
- Iron: 3mg