Imagine juicy, golden-brown chicken breasts simmered in a luxurious, creamy tomato sauce infused with aromatic herbs, sun-dried tomatoes, and sweet red bell peppers. The kind of sauce that clings perfectly to every bite and practically begs to be mopped up with a warm chunk of bread.
This dish is more than just a recipe—it’s a culinary escape to the heart of Tuscany, where bold flavors meet comforting textures for a meal that feels both sophisticated and approachable.
Welcome back to our kitchen, where we share family-friendly recipes designed to bring joy to your table. Today, we’re diving into one of my absolute favorite meals: Tuscan Chicken.
There’s something magical about this dish—it’s packed with flavor, yet incredibly simple to make. The combination of tender chicken, creamy sauce, and vibrant veggies is irresistible. And while it feels fancy enough for a special occasion, it’s easy enough to whip up on a weeknight.
We’ll walk through every step, from perfectly pan-seared chicken to a sauce so good you’ll want to eat it straight from the pan (no judgment here!). Whether you serve it with buttery pasta, crispy roast potatoes, or just a rustic loaf of bread, this Tuscan chicken is guaranteed to be a hit.
But what makes this dish stand out? The balance. You’ve got the richness of heavy cream paired with the bright, tangy notes of sun-dried tomatoes and white wine. The spinach adds a burst of freshness, while Parmesan cheese ties everything together with its savory, umami-packed goodness.
Ready to bring some Tuscan magic to your kitchen? Let’s get started!
Step 1: Preheat & Prep the Chicken
Start by preheating your oven to 160°C (320°F).
In a shallow bowl, whisk 1 large egg. In a separate bowl, combine:
- 3 tablespoons of plain (all-purpose) flour
- ¼ teaspoon each of salt and garlic salt
- ½ teaspoon each of black pepper, oregano, thyme, and paprika
Step 2: Pan-Sear the Chicken
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
Dip 2-4 chicken breasts in the egg, ensuring they’re fully coated. Then dredge each piece in the seasoned flour mixture, shaking off any excess.
Place the chicken in the hot pan and fry for 3-4 minutes per side until golden brown.
Step 3: Oven Finish
Transfer the seared chicken to a tray and place it in the preheated oven for 10 minutes to finish cooking while you prepare the sauce.
Step 4: Build the Tuscan Sauce
In the same pan, heat 1 tablespoon of olive oil over medium-high heat.
Add:
- 1 sliced onion
- Cook for 3-4 minutes until softened.
Next, stir in:
- 2 cloves of minced garlic
- ½ teaspoon of oregano
- 1 teaspoon of paprika
- 160g (1 cup) sun-dried tomatoes
- 1 red bell pepper, sliced
- 1 tablespoon of tomato paste
Cook for 2 minutes, stirring gently.
Step 5: Deglaze & Simmer
Pour in 90ml (⅓ cup) of white wine and let it bubble for 2 minutes to burn off the alcohol and intensify the flavors.
Then add:
- 240ml (1 cup) chicken stock
- A pinch of salt and pepper
Bring to a boil, then reduce the heat to a simmer for 5 minutes.
Step 6: Add Cream & Cheese
Stir in:
- 90ml (⅓ cup) of heavy (double) cream
- 50g (½ packed cup) of grated Parmesan cheese
- 90g (3 cups) baby spinach
Cook for 2-3 minutes, just until the spinach wilts and the sauce becomes creamy and luscious.
Step 7: Finish with the Chicken
By now, your chicken should be fully cooked (check to ensure it’s no longer pink in the middle). Remove it from the oven and add it back to the sauce.
Let the chicken simmer in the sauce for 2 more minutes, allowing all those beautiful flavors to meld together.
Top with a sprinkle of fresh parsley for a burst of color and freshness.
Serving Suggestions
This Tuscan chicken pairs beautifully with:
- Creamy mashed potatoes
- Al dente pasta (tagliatelle works wonderfully)
- A hearty slice of crusty bread to soak up that sauce
And there you have it—delicious Tuscan chicken that’s creamy, vibrant, and oh-so-satisfying. Trust me, you’ll want to make this recipe again and again.