Can I double creamy Tuscan chicken?

Yes, double recipes to feed more people, but don't overcrowd the pan with chicken․ Brown, rather than steam, the chicken cutlets by cooking them in batches․ Return every batch to the sauce at the end of cooking․ Use a large pan so all the chicken can be cooked in the sauce at once without overlapping․

How can I make it kid-friendly?

Stick closely to the existing recipe by using similar seasonings and serving the cream sauce with a traditional food side dish․ The spinach is cooked with the cream sauce, and chicken is the main meat item on the plate․ An article suggests using fresh grape, cherry, or chopped medium tomatoes instead of sun-dried tomatoes as a topping if you dislike sun-dried tomatoes․ Slice the cutlets before serving them to help with serving․

Can I use milk instead of heavy cream?

No, the recipe says not to substitute milk or half-and-half for heavy cream․ Milk and half-and-half will negatively impact the texture and potentially cause curdling in sauces․ Heavy or whipping cream is needed for the texture of skillet sauce with spinach and tomatoes․ Measure heavy cream ahead of time, it is among the early ingredients added to simmering broth and Dijon in the skillet․

How do I store and reheat leftovers?

Keep leftover Tuscan chicken in the refrigerator in an airtight container, following the storage directions for the original recipe․ Reheat the chicken and sauce in a saucepan over low heat until heated through․ Rapid or high-heat reheating can cause the cream sauce to separate․ Stir the sauce occasionally during reheating and wait until the sauce begins to heat before adding the chicken․

Why is my sauce too thin?

Let the sauce simmer with the chicken in the pan, following the recipe instructions․ Heat the cream sauce after adding broth, Dijon, spinach, and sun-dried tomatoes․ Avoid using milk or half-and-half in place of heavy cream, which will thin the sauce․ Heat the sauce slowly to reduce it, rather than boiling it vigorously․

Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach

By Olivia HayesOct 3, 2026

Prep

5 min

Cook

20 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Cook Tuscan chicken with‌ cream sauce for a simple weeknight dish that's a‌ little fancier than a basic meal․ Chicken cutlets are sautéed in‌ a cream sauce with sun-dried tomatoes, baby spinach,‌ garlic, and basil to add a tangy tomato taste․

Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach

Slicing two whole chicken breasts into four pieces‌ makes thinner, quicker-to-cook chicken pieces‌ that are more evenly cooked․ Pieces of chicken‌ are seasoned with garlic powder, salt, and pepper, dredged in‌ flour, and sautéed in olive oil and butter․ Dijon mustard and‌ chicken broth‌ are added to the pan to deglaze it․ Heavy cream, spinach, and‌ sun-dried tomatoes are added to‌ the sauce․

Golden-colored chicken cutlets are a sign that they're done‌ when you‌ take them off the heat․ Let the broth and mustard‌ simmer briefly before‌ you deglaze the pan․ The‌ sauce‌ will simmer gently when you return the chicken to the pan․ The main risk is overcooking‌ the‌ chicken․ Cooking times‌ provided should‌ work well for thinner chicken cutlets․

Serve the lamb with jasmine rice,‌ garlic mashed potatoes, buttered egg noodles, risotto, or‌ a mixed green salad․ Sprinkle a little grated parmesan‌ over‌ a single serving at mealtime․ Store leftover lamb in an airtight container in the refrigerator‌ and reheat gently in a saucepan to preserve the quality of the‌ cream sauce․

Why you'll love this recipe

Serves four‚ with thin chicken cutlets․ Suitable as a weeknight main dish when other‚ more complicated dishes aren't desired․
Family-friendly dishes with creamy sauces: Add spinach‚ fresh basil‚ and sun-dried tomatoes to the cooking pan along with the chicken for an Italian taste․
The chicken is evenly cooked because the breasts are prepared as cutlets that cook faster in a pan and finish in the sauce․
One skillet can be used for searing and other cooking purposes to decrease the number of dishes you need to prepare if you need to serve a meal quickly․
Serve the dish over rice‚ mashed potatoes‚ noodles‚ or risotto to soak up the cream sauce and make more servings․
Leftovers can be reheated in a saucepan over low heat․
This added versatility allows the dish to be used for other meal-planning purposes or prepared twice in the same day or other circumstances without extra effort․

Instructions

Cut the chicken in half lengthwise.

Sprinkle the chicken with salt, pepper, and garlic powder on both sides.

Coat the chicken in flour.

Melt the olive oil and butter in a skillet over medium-high heat.

Once hot, add the chicken and cook for 4-5 minutes per side or until golden.

Take the chicken out of the pan and set aside.

Deglaze the pan with the chicken broth or dry white wine and Dijon mustard.

Scrape up any brown bits and let the mixture simmer for 1-2 minutes.

Stir in the cream, spinach, and sun-dried tomatoes.

Add the chicken back to the pan.

Cook for 5 minutes or until the chicken is fully cooked through and the sauce reduces a bit.

Stir in the basil and season with extra salt and pepper if needed.

Serve immediately.

FAQ

Serve Tuscan chicken with starchy side dishes that can soak up some of its sauce, such as jasmine rice, garlic mashed potatoes, egg noodles with butter, and risotto․ Other side dishes noted with the Tuscan chicken dish include sautéed green beans and garlic butter broccolini․ Adding a side salad with dressing would make the meal less hearty․ Add shredded parmesan cheese to the chicken before serving for extra flavor․

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Dinner Chicken Italian Quick Meals One Pot

Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach

Name: Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 large chicken breasts (sliced lengthwise); salt (to taste); pepper (to taste); 1/2 tsp garlic powder; flour (for dredging); 1 tbsp olive oil; 1 tbsp butter; 1/4 cup chicken broth or dry white wine; 1 heaping tsp Dijon mustard; 1 cup heavy or whipping cream; 2 cups fresh baby spinach (loosely packed); 1/4 cup sun-dried tomatoes (drained; oil-packed preferred); 1 tbsp fresh basil (chopped)

By Olivia HayesOct 3, 2026

Prep

5 min

Cook

20 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Serves four‚ with thin chicken cutlets․ Suitable as a weeknight main dish when other‚ more complicated dishes aren't desired․
Family-friendly dishes with creamy sauces: Add spinach‚ fresh basil‚ and sun-dried tomatoes to the cooking pan along with the chicken for an Italian taste․
The chicken is evenly cooked because the breasts are prepared as cutlets that cook faster in a pan and finish in the sauce․
One skillet can be used for searing and other cooking purposes to decrease the number of dishes you need to prepare if you need to serve a meal quickly․
Serve the dish over rice‚ mashed potatoes‚ noodles‚ or risotto to soak up the cream sauce and make more servings․
Leftovers can be reheated in a saucepan over low heat․
This added versatility allows the dish to be used for other meal-planning purposes or prepared twice in the same day or other circumstances without extra effort․

Ingredients

Servings4

•2 large chicken breasts (sliced lengthwise)
•salt (to taste)
•pepper (to taste)
•½ tsp garlic powder
•flour (for dredging)
•1 tbsp olive oil
•1 tbsp butter
•¼ cup chicken broth or dry white wine
•1 heaping tsp Dijon mustard
•1 cup heavy or whipping cream
•2 cups fresh baby spinach (loosely packed)
•¼ cup sun-dried tomatoes (drained; oil-packed preferred)
•1 tbsp fresh basil (chopped)

Instructions

1
Cut the chicken in half lengthwise.
2
Sprinkle the chicken with salt, pepper, and garlic powder on both sides.
3
Coat the chicken in flour.
4
Melt the olive oil and butter in a skillet over medium-high heat.
5
Once hot, add the chicken and cook for 4-5 minutes per side or until golden.
6
Take the chicken out of the pan and set aside.
7
Deglaze the pan with the chicken broth or dry white wine and Dijon mustard.
8
Scrape up any brown bits and let the mixture simmer for 1-2 minutes.
9
Stir in the cream, spinach, and sun-dried tomatoes.
10
Add the chicken back to the pan.
11
Cook for 5 minutes or until the chicken is fully cooked through and the sauce reduces a bit.
12
Stir in the basil and season with extra salt and pepper if needed.
13
Serve immediately.