Creamy Tuscan Chicken Recipe
This creamy Tuscan chicken, cooked in one pan, combines sweet cherry tomatoes, rich cream, savory chicken stock, and fresh spinach for a healthy twist. Serve it over creamy mashed potatoes, freshly cooked pasta, or fluffy rice for a delicious family dinner any night of the week. Let’s get cooking!
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When it comes to easy meal prep for busy weeknights, having a few trusty, make-ahead dishes in your arsenal is a lifesaver. This creamy Tuscan chicken along with gluten-free creamy chicken stew and slow cooker Thai green curry is one of my go-to meals that’s super easy to make, and it keeps beautifully in the fridge or freezer.
Whether you’re juggling kids, school runs, or endless to-do lists, this hearty, comforting stew is a lifesaver for busy mums. With a batch prepped ahead of time, dinner is one less thing to worry about—just heat it up, serve, and enjoy knowing your family is getting a wholesome, homemade meal with zero fuss!
🔖 Creamy Tuscan Chicken Ingredients
Ingredient Notes
- Chicken. Tuscan chicken is usually made with chicken breast, but I used boneless chicken thighs with skin on. I found the neat juicier and more tender than chicken breast.
- Tomatoes. To make classic Tuscan chicken you sun-dried tomatoes. However, I prefer cherry tomatoes for this recipe, they add a lot of flavor and sweetness to the sauce.
How to make it
To make creamy Tuscan chicken is very straightforward. Follow these simple steps to make it. You can also watch the video in the recipe card for more visual guidance.
Step 1: Heat some olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and season with salt, garlic powder, and sweet paprika. Cook until the skin is golden brown.
Step 2: Flip the chicken thighs and cook until browned on the other side. Remove chicken from the skillet and set aside.
Step 3: In the same skillet, add crushed garlic and sauté until fragrant, being careful not to burn.
Step 4: Add cherry tomatoes and cook until they start to blister and release their juices.
Step 5: Pour in cream and chicken stock, then stir in grated Parmesan cheese.
Step 6: Return the chicken thighs back into the sauce along with fresh baby spinach.
Step 7: Cover the skillet with a lid and reduce heat to low. Simmer for 15-20 minutes, or until the chicken is cooked and the spinach has wilted.
Expert Tips:
For perfectly cooked chicken: Use an instant-read thermometer to ensure the internal temperature of the chicken thighs reaches 165°F (74°C) at the thickest part of the meat.
What to serve with Creamy Tuscan chicken
A bed of fluffy basmati rice or a tangle of al dente fettuccine provides a perfect canvas for the rich sauce, while a side of crusty bread is ideal for sopping up every last drop.
For a lighter option, try peppery arugula with grilled pears, grilled zucchini slices or Mediterranean eggplant.
❄️ How to Store
- Refrigerate: Leftover creamy Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze it: For longer storage, freeze the chicken and sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid reheating the dish multiple times to maintain its quality and flavor.
- Reheat: To reheat, gently warm on the stovetop over low heat, adding a splash of chicken stock or cream if the sauce has thickened.
More Chicken Dinner Recipes You’ll Love
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Creamy Tuscan Chicken Recipe
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Ingredients
- 6 chicken thighs boneless, skin on
- 2 tbsp extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ½ teaspoon sea salt (drained)
- 1 teaspoon Italian dried herbs
- 2 cloves garlic minced
- 1 cup cherry tomatoes, halved
- ½ cup pure cream
- ½ cup chicken or vegetable stock
- ½ cup grated parmesan cheese
- ½ cup baby spinach
Instructions
- Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet skin down. Season with salt, garlic powder, paprika and Italian dried herbs. Cook for 5-7 minutes per side, or until golden brown. Remove chicken and set aside.
- Add minced garlic to the same skillet and sauté for 30 seconds, until garlic is fragrant.
- Add cherry tomatoes and cook for 5-7 minutes, until they soften and release their juices.
- Pour in cream and chicken stock, then stir in Parmesan cheese.
- Return chicken to the skillet along with spinach and bring to a simmer.
- Cover the skillet with a lid and reduce heat to low. Simmer for 10-15 minutes, or until chicken is cooked through and spinach is wilted.
- Your Creamy Tuscan Chicken is ready to be served. Enjoy!!
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Ooo that looks so yum
The chicken on the photo looked sooo good – I had to give it a go. Mmmmmm….
This recipe is so delicious that I know I will make it again. The sauce is addicting. It’s not difficult to make. I’ve sent this recipe to friends and family.
I made this chicken on the weekend. It was amazing. Very easy to prepare and my whole family enjoyed it. Thank you so much for sharing!