Creamy Tuscan Chicken, a delicious chicken dinner recipe made with seared chicken breasts cooked in a light creamy tomato, parmesan, garlic and spinach sauce. It's a quick and really easy dish that will pamper your taste buds and bring happiness at the dinner table.
Whenever I get stuck for ideas what else to cook for dinner, chicken breasts always come to the rescue. They are ridiculously quick and easy to cook, and are a great favourite with all ages.
But this dish is far from being an ordinary dinner recipe - it really takes you on a trip to Tuscany with its indulgent Mediterranean touch and rich flavours that come from the very simple ingredients used.
And while it's a very comforting chicken dish, it's light enough to be served all year round, even on a hot summer's day. And with summer upon us, and slaving away for hours not an option, this creamy chicken recipe is all you need.
I absolutely love the fresh produce that is in season at this time of the year, and the fresh tomatoes and spinach make all the difference when it comes to an ok recipe and a fantastic one!
- chicken breasts - I cooked them whole, but if the ones you used are too thick, you can cut them into fillets, or tenderize them beforehand for a faster cooking
- double cream - it makes the sauce rich and creamy
- tomatoes - I used tomatoes on the vine that were ripe and juicy
- spinach - fresh baby spinach for a splash of colour and goodness
- parmesan cheese - for a sharp kick
- garlic - fresh garlic works better than garlic granules
- olive oil and butter - for searing the chicken and frying the garlic
- salt and pepper - to taste
- fresh parsley - for garnishing
While I prefer fresh and juicy tomatoes when they are in season, as they have a naturally sweet and delicious taste, when fresh tomatoes aren't in season, you can swap them for jarred sun-dried tomatoes.
Fresh spinach can be swapped for frozen spinach, just allow it to cook until it thaws well - that shouldn't take longer than 3 minutes, if a lid is placed on the pan, that will speed up the process.
Parmesan is always my favourite when it comes Italian dishes, but any other hard cheese would do if you haven't got any parmesan.
Chicken breasts can be replaced with chicken thighs, drumsticks or whole chicken legs - just make sure they are cooked through.
Step-by-step photos and instructions
- in a large pan, heat up the oil and half of the butter, and allow it to melt
- season the chicken breasts with salt and pepper, and fry well on both sides until cooked through
- remove the chicken from the pan, and add the remaining butter
- peel and chop the garlic, and add it to the pan to fry for 30 seconds
- add the chopped tomatoes, and leave them to cook for 2-3 minutes until they turn mushy
- in goes the fresh spinach, and allow it to wilt
- add the cream, parmesan, season with salt and pepper and give it a good stir
- return the chicken to the pan, place the lid on, and leave it to simmer for 2-3 minutes
- garnish with fresh parsley and serve hot
Make sure that the chicken is cooked through before removing it from the pan - it won't have time to cook in the creamy sauce otherwise. Thicker chicken breasts can be sliced into fillets or tenderised for a faster cooking.
Otherwise, just allow the chicken to cook well, it can take up to 10 minutes on both sides - it won't dry up or burn.
What to serve with Tuscan chicken
This dish is sheer indulgence - and white it can be served as it is, a nice side dish can go a long way. My favourites are: mashed potatoes, basmati rice, couscous, bulgur wheat, pearl barley, pasta or any shape, or a nice green salad.
Other chicken breast recipes
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Creamy Tuscan Chicken
- 3 chicken breasts
- 5 small tomatoes on the vine
- 2 tablespoon parmesan cheese
- 2 cloves of garlic
- ½ cup double cream (heavy cream)
- ½ cup fresh baby spinach
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon butter
- 2 tablespoon chopped fresh parsley
- 1 teaspoon oregano
- In a pan set over a medium heat, add the oil and half of the butter, and allow the butter to melt.
- Add the chicken breasts, season them with salt and pepper, fry on one side until golden, then turn onto the other side, place the lid on, and leave it to cook again until the other side is golden too, and the chicken is cooked through.
- Remove the chicken from the pan, and set aside.
- Add the remaining butter, peeled and chopped garlic, and fry it for 30 seconds until it releases its flavour.
- Quarter the tomatoes, and add them to the garlic - leave to cook for 2-3 minutes until the tomatoes are slightly mushy.
- Add the spinach, give it a good stir, then in go the cream, parmesan, oregano, season with salt and pepper, and leave it to simmer for 2-3 minutes.
- Return the chicken to the pan, place the lid on for 2 minutes, then garnish with fresh parsley and serve hot!
- Make sure that the chicken is cooked through before removing it from the pan - it won't have time to cook in the creamy sauce otherwise. Thicker chicken breasts can be sliced into fillets or tenderised for a faster cooking.
- Otherwise, just allow the chicken to cook well, it can take up to 10 minutes on both sides - it won't dry up or burn.