Creamy Tuscan chicken is a one-pan Italian-American dish featuring seared butterflied chicken breasts simmered in a rich garlic cream sauce with sun-dried tomatoes, spinach, and mushrooms. It's a weeknight-friendly meal that cooks in under 30 minutes and pairs perfectly with crusty bread.
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Butterfly the chicken breasts if they are thick. Season generously on both sides with salt, garlic powder, onion powder, smoked paprika, oregano, and black pepper.
In a large skillet or braiser, heat the oil from the sun-dried tomato jar and the olive oil over medium-high heat.
Carefully place the seasoned chicken in the hot pan and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
To the same pan, add the minced shallot and garlic. Sauté for 3-5 minutes until softened and fragrant.
If using, add the sliced mushrooms and cook until they have released their moisture and started to brown.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the pan.
Add the halved cherry tomatoes and chopped sun-dried tomatoes. Stir to combine.
If desired, season with red pepper flakes and an additional pinch of oregano.
Pour in the heavy cream, stir, and bring the sauce to a simmer.
Add the fresh spinach to the pan and stir until it has wilted into the sauce.
Stir in the shredded Parmesan cheese until it has melted and the sauce is creamy.
Return the seared chicken breasts to the pan, nestling them into the sauce.
Reduce the heat and let the dish simmer for 5-10 minutes, allowing the chicken to cook through and the sauce to thicken.
Squeeze fresh lemon juice over the top to brighten the flavors before serving.
Serve hot with mashed potatoes, polenta, or rice. Use crusty bread to soak up the extra sauce.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of cream or chicken broth.
Yes. Thighs add more flavor and stay moist, but increase cooking time to 25–30 minutes until fully cooked through.
Cremini, button, or baby bella mushrooms work well. Avoid delicate varieties like shiitake if you prefer them cooked down.
Yes. Cook fully, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of cream or broth if needed.
The internal temperature should reach 165°F (74°C) at the thickest part. Butterflied breasts cook evenly in 12–15 minutes per side.
Fresh cherry tomatoes work as a lighter alternative, though they add less intensity. Roasted red peppers offer a sweeter flavor profile.
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