If you love creamy chicken dinners, this recipe deserves a spot on your menu. It's rich, cozy, packed with Italian-inspired flavors, and comes together in just one pan. I make it often on busy weeknights because it feels like a restaurant-quality meal, but it's simple enough to pull together with everyday ingredients.
Unlock exclusive recipes, meal plans & ad-free browsing!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Tuscan Chicken Skillet Video
Readers Feedback
My family went crazy of this! It's now going to be a weekly meal. The best part is it's Keto friendly!
- Angela, our reader
Key Ingredient Notes
- Chicken breasts - I usually use boneless, skinless chicken breasts cut into thinner cutlets because they cook quickly and stay nice and juicy. If your chicken breasts are thick, simply slice them in half horizontally or gently pound them to an even thickness. Chicken cutlets or boneless, skinless thighs work just as well.
- Sun-dried tomatoes - These are one of my favorite ingredients in this recipe because they add so much flavor with very little effort. Their sweet, tangy flavor balances the rich cream sauce beautifully. If you're out, roasted cherry tomatoes or canned diced tomatoes will work, although the flavor will be a little milder.
- Heavy cream - I recommend heavy cream because it creates the richest, silkiest sauce and is much less likely to separate while cooking. If you prefer a lighter version, half-and-half works too, but plan on simmering the sauce a little longer and expect a slightly thinner consistency.
- Fresh garlic - Freshly minced garlic makes a huge difference here. Since the ingredient list is simple, every flavor really shines, and fresh garlic gives the sauce so much more depth than garlic powder.
- Parmesan cheese - Freshly grated Parmesan melts much more smoothly than the pre-shredded kind. I almost always grate it from a block for the creamiest sauce. Pecorino Romano or Asiago are both delicious substitutes if that's what you have on hand.
- Fresh spinach - I prefer fresh spinach because it wilts beautifully into the sauce without changing the texture. Frozen spinach tends to break into tiny pieces and can make the sauce a little watery, so I save it for recipes like spinach dip or frittatas instead.
Unlock exclusive recipes, meal plans & ad-free browsing!
📋 You can find the full ingredient list in the Recipe Card below the article.
How to Make Creamy Tuscan Chicken
- Cook the bacon - Dice the bacon and cook it in a large skillet over medium heat until lightly crispy. Transfer it to a plate lined with paper towels and set aside. You'll sprinkle it over the finished dish just before serving.
- Prepare the chicken - Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides with salt, black pepper, and smoked paprika.
- Brown the chicken - Heat the olive oil in the same skillet over medium-high heat, then stir in the butter. Once melted, add the chicken and cook for about 3 minutes per side, or until golden brown. It doesn't need to be fully cooked at this stage since it will finish cooking in the sauce. Transfer the chicken to a plate.
- Build the sauce - Reduce the heat to medium and sauté the onion in the same skillet until softened, scraping up any browned bits from the bottom of the pan. Stir in the sun-dried tomatoes and garlic, then cook for about 30 seconds, just until fragrant.
- Add the spinach - Stir in the fresh spinach and cook for about a minute, or until it has wilted. Pour in the chicken broth and bring it to a gentle simmer.
- Finish the sauce - Stir in the heavy cream and season with salt and pepper to taste, keeping in mind that some chicken broth brands are already well seasoned. Add the Parmesan and let the sauce simmer gently for 2-3 minutes, or until it thickens into a rich, creamy sauce. I've found the Parmesan naturally thickens the sauce, so there's no need for cornstarch or flour.
- Finish the dish - Return the chicken and any juices to the skillet, spoon the sauce over the top, and simmer for another 2-3 minutes, or until the chicken is cooked through.
- Serve - Sprinkle the crispy bacon over the top, garnish with fresh parsley if you like, and serve immediately over pasta, mashed potatoes, rice, or with plenty of crusty bread to soak up the creamy sauce.
My Favorite Way to Serve It
One of my favorite things about this Creamy Tuscan Chicken is how versatile it is. That rich, creamy sauce is too good to waste, so I always serve it with something that can soak up every last spoonful.
Here are my favorite pairings:
- Pasta - My go-to! Fettuccine, linguine, or penne all work beautifully with the creamy sauce.
- Mashed potatoes - Creamy mashed potatoes and this garlic Parmesan sauce are a match made in heaven.
- Rice or quinoa - A great option if you want something simple that lets the sauce shine.
- Crusty bread - Perfect for mopping up every last bit of the sauce. I almost always put a loaf on the table when I make this.
- Roasted vegetables - Roasted broccoli, asparagus, green beans, or Brussels sprouts add a fresh contrast to the rich, creamy chicken.
Julia's Best Tips
- Get the skillet nice and hot - A hot skillet helps the chicken develop a beautiful golden crust while preventing it from sticking. Don't move the chicken too soon-let it sear before flipping.
- Use evenly sized chicken pieces - If your chicken breasts are very thick, slice or pound them to an even thickness so everything cooks at the same rate.
- Add a little heat - If you like a spicy sauce, stir in a pinch of red pepper flakes or a little cayenne pepper. Start small-you can always add more.
- Make it your own - This recipe is easy to customize. Sauté sliced mushrooms with the onions, add artichokes, or swap the spinach for kale if you'd like to change things up.
- Fresh herbs make a difference - I love finishing the dish with chopped fresh parsley or basil. It brightens the rich sauce and adds a fresh pop of color.
- Don't waste the sauce - My family always grabs extra bread because everyone wants to soak up the last bit of that creamy garlic Parmesan sauce!
Storing Leftovers
- To Store. Store any leftover Tuscan chicken in an airtight container in the refrigerator for 3-4 days. I like using glass meal prep containers because they keep the sauce fresh and make leftovers easy to reheat for lunch the next day.
- To Freeze. You can freeze leftovers for up to 3 months in a freezer-safe container, but I don't usually recommend it. Cream-based sauces can separate after thawing, so the texture won't be quite as smooth and creamy as when freshly made.
- To Make Ahead. You can prepare the recipe a day or two in advance and refrigerate it until you're ready to serve. The flavors become even richer overnight, making it a great option for meal prep or entertaining.
- To Reheat. For the best texture, reheat the chicken gently in a skillet over medium-low heat, stirring the sauce occasionally until warmed through. If the sauce has thickened in the fridge, add a splash of chicken broth or cream to loosen it. You can also microwave individual portions in 30-second intervals, stirring between each, until heated through.
More Easy Dinner Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
One-Pan Creamy Tuscan Chicken
Chicken breasts are coated in an irresistible creamy sun dried tomato sauce filled with spinach, delicious smoked paprika, parmesan, and topped up with salty crispy bacon. This Creamy Tuscan Chicken is an excellent restaurant quality dish and is definitely a winner of a chicken dinner!
Ingredients
Method
- Cook the bacon: Cook the diced bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate and set aside.6 slices bacon
- Prepare the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt, black pepper, and smoked paprika.
- Brown the chicken: Heat the olive oil and butter in the same skillet over medium-high heat. Cook the chicken for about 3 minutes per side until golden brown. Transfer to a plate.4-5 tablespoons sundried tomatoes, 2 tablespoons butter, 2 tablespoons olive oil
- Cook the vegetables: Reduce the heat to medium. Sauté the onion until softened, then stir in the sun-dried tomatoes and garlic. Cook for 30 seconds, then add the spinach and cook until wilted.4-5 tablespoons sundried tomatoes, 1 teaspoon garlic, ½ cup brown onion
- Make the sauce: Pour in the chicken broth, then stir in the heavy cream. Season with salt and pepper to taste. Add the Parmesan and simmer for 2-3 minutes, or until the sauce thickens slightly.4 cup fresh spinach, 1 cup heavy cream, salt and black pepper, ½ cup chicken broth, ¼ cup parmesan cheese
- Finish the dish: Return the chicken and any juices to the skillet. Spoon the sauce over the chicken and simmer for 2-3 minutes, or until the chicken is cooked through.
- Serve: Sprinkle with the crispy bacon and fresh parsley, if desired. Serve over pasta, mashed potatoes, rice, or with crusty bread.
- If you like this recipe, please leave a 5-star review! Thanks!
Nutrition
Video
Notes
- Use heavy cream for the richest, creamiest sauce. Half-and-half works, but the sauce will be thinner.
- Slice thick chicken breasts into thinner cutlets so they cook quickly and evenly.
- Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- Don't skip the sun-dried tomatoes-they add the signature Tuscan flavor and a touch of sweetness.
- Chicken thighs or chicken cutlets work just as well if you don't have chicken breasts.
- Want a little heat? Add a pinch of red pepper flakes or cayenne to the sauce.
- Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of cream or chicken broth if needed.
- I don't recommend freezing this recipe since cream-based sauces can separate after thawing.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
If you like easy chicken dinner recipes try my Chicken Bacon Pasta.
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
Giselle
My go to creamy tuscan chicken, I doubled the recipe this time!
Wendy Slopsema
So good! Definitely will be on repeat! Thank you!
Julia | The Yummy Bowl
thank you so much!
Cailin
Wow, this was so delicious! My husband and I were sad when dinner was over! I used coconut milk and vegan parm to make it dairy free. 5 stars!
Julia | The Yummy Bowl
coconut milk sounds delicious here, I have to try this out!!!
Susan C
This was very delicious! I had all the ingredients but only had frozen spinach. I rinsed and drained the spinach in a colander. It worked just fine. Reading the recipe made my mouth water so I doubled it. Good thing I did because my husband and I both had seconds. We recommend garlic bread to soak up the creamy, delicious sauce.
Julia | The Yummy Bowl
garlic bread is excellent for this! Thank you for sharing Susan!
Colleen
How much chicken stock?
Julia
About 1/2 cup, add more in the end (after cream & cheese) if you feel more sauce needed.
Kim
Delicious!! I've made this twice and had many compliments on how good it tastes. Thank you.
Julia | The Yummy Bowl
thank you so much, glad you liked it.