Tender chicken, spinach, and sun dried tomatoes meet a rich and creamy parmesan garlic sauce in this Tuscan chicken recipe! You won’t be missing out on any flavor with this one.
Why this recipe works
By now, everyone has their own spin on the best Tuscan chicken recipe. Heck, we’ve even transformed it into Tuscan salmon because the flavor is so good. I particularly love this recipe because of how rich and creamy the sauce is, dotted with vibrant sun dried tomatoes and spinach for days. It’s a Tuscan-inspired classic, something that’s reminiscent of their beautiful vineyards and countryside. It’s more of a feeling, really. Something romantic, yet comforting and rustic.
The key to good Tuscan chicken is nailing the sauce. It’s not a 3-ingredient recipe, but one made with love and lots o’ flavor from its ingredients. It’s no wonder there are so many different variations out there!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We usually buy large chicken breasts, trim them ourselves, and cut them in half horizontally (often called butterflying). However, to save time, you can purchase chicken cutlets; just remember you get two cutlets out of each breast, so adjust accordingly.
WINE – You’ll want a dry white wine for this recipe. Chardonnay, Pinot Grigio, or Sauvignon Blanc are all great options. Choose a wine you enjoy the flavor of, but don’t worry about spending a pretty penny on a bottle to cook with.
BASE – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. In this particular recipe we are using the Italian Herb bouillon for flavor. If you prefer, you can season the chicken cutlets with dried Italian seasoning along with the garlic salt and pepper, instead of the bouillon base. However, we believe the flavor is much better with this base!
How to Make Tuscan Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut chicken breasts in half horizontally to get 4 chicken cutlets. Season both sides with half of the garlic salt and half of the black pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add chicken cutlets and cook undisturbed until browned, about 2-3 minutes. Flip the chicken and cook an additional 2-3 minutes. Press the center of the chicken cutlets to release juices and help them cook faster. Flip and cook an additional 1 minute. Remove from pan and keep warm.
- Remove oil from pan and discard, but keep the brown bits in the pan. Return pan to heat and add butter. Allow butter to melt.
- Add garlic and shallots and saute for 1 minute.
- Add bouillon base, stir to combine.
- Add white wine and bring to a boil. Allow to cook for 3-4 minutes.
- Whisk in heavy cream, onion powder, remaining garlic salt, remaining black pepper, and paprika. Bring to a gentle boil. Simmer for 2-3 minutes.
- Slowly whisk in grated parmesan cheese.
- Make a slurry from the cornstarch and water and whisk it into the skillet. Simmer for 1 minute.
- Stir in sun dried tomatoes and spinach leaves. Cook for another 1-2 minutes to allow spinach to wilt.
- Nestle the chicken cutlets back into the sauce and heat through.
Frequently Asked Questions & Expert Tips
Tuscan chicken and marry me chicken are quite similar, both of which use sun dried tomatoes and a creamy sauce as the foundation. Marry me chicken is known for its sauces’ “wow” factor, which tends to be richer and more indulgent and is sometimes speckled with red pepper flakes for a hint of heat. Tuscan chicken leans more into the veggies and “rustic” vibe with the addition of spinach and shallots (or onions).
Yes, you can substitute the dry white wine with 1/3 cup of chicken broth. To keep the acidity in this dish, you can add 1 1/2 teaspoons of either white wine vinegar or lemon juice.
Absolutely. Feel free to substitute with boneless skinless chicken thighs instead if that’s what you prefer. Thighs typically take a bit longer to cook compared to chicken breasts so keep an eye on them.
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. You can add a splash of heavy cream if needed to loosen it back up.
Serving Suggestions
Serve your Tuscan chicken over a bed of creamy mashed potatoes, polenta, rice, or pasta. Something that can soak up all that incredible sauce is ideal! Crusty bread and a crisp dinner salad are always a welcome addition.
More Chicken Recipes
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Tuscan Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 pound boneless skinless chicken breasts 2 large breasts
- 2 teaspoons garlic salt divided
- 1 teaspoon black pepper divided
- 3 Tablespoons olive oil
- 1 Tablespoon butter
- 1 Tablespoon minced garlic
- ½ cup chopped shallots
- 1 Tablespoon Better than Bouillon Italian Herb Base
- ⅓ cup dry white wine
- 1 cup heavy whipping cream
- 2 teaspoons onion powder
- 1 teaspoon paprika optional
- ⅓ cup grated parmesan cheese
- 1 teaspoon cornstarch
- 2 Tablespoons water
- ½ cup sun dried tomatoes julienned
- 2 cups spinach leaves
Things You’ll Need
Before You Begin
- We used paprika in this recipe mostly to add color. The ingredient is optional and if you prefer you can omit it, the sauce will simply be lighter in color.
- We usually buy large chicken breasts, trim them ourselves and cut them in half horizontally (often called butterflying). However, to save time you can purchase chicken cutlets, just remember we get two cutlets out of each breast so adjust accordingly.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. In this particular recipe we are using the Italian Herb bouillon for flavor. If you prefer, you can season the chicken cutlets with dried Italian seasoning along with the garlic salt and pepper, instead of the bouillon base. However, we believe the flavor is much better with this base!
Instructions
- Cut chicken breasts in half horizontally to get 4 chicken cutlets. Season both sides with 1 teaspoon of the garlic salt and 1/2 teaspoon of the black pepper.1 pound boneless skinless chicken breasts
- Heat olive oil in skillet over medium-high heat until shimmering. Add chicken cutlets and cook undisturbed until browned, about 2-3 minutes. Flip the chicken and cook an additional 2-3 minutes. Press the center of the chicken cutlets to release juices and help them cook faster. Flip and cook an additional 1 minute. Remove from pan and keep warm.3 Tablespoons olive oil
- Remove oil from pan and discard, but keep the brown bits in the pan. Return pan to heat and add butter. Allow butter to melt.1 Tablespoon butter
- Add garlic and shallots and saute for 1 minute.1 Tablespoon minced garlic, 1/2 cup chopped shallots
- Add bouillon base, stir to combine.1 Tablespoon Better than Bouillon Italian Herb Base
- Add white wine and bring to a boil. Allow to cook for 3-4 minutes.1/3 cup dry white wine
- Whisk in heavy whipping cream, onion powder, remaining 1 teaspoon of garlic salt, remaining 1/2 teaspoon black pepper, and paprika. Bring to a gentle boil. Simmer for 2-3 minutes.1 cup heavy whipping cream, 2 teaspoons onion powder, 1 teaspoon paprika
- Slowly whisk in grated parmesan cheese.1/3 cup grated parmesan cheese
- Make a slurry from the cornstarch and water and whisk it into the skillet. Simmer for 1 minute.1 teaspoon cornstarch, 2 Tablespoons water
- Stir in sun dried tomatoes and spinach leaves. Cook for another 1-2 minutes to allow spinach to wilt.1/2 cup sun dried tomatoes, 2 cups spinach leaves
- Nestle the chicken cutlets back into the sauce and heat through.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. You can add a splash of heavy cream if needed to loosen it back up.
Nutrition
Chef Antoine Davis
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