Creamy Tuscan Chicken

Creamy Tuscan chicken. Loaded with garlic, Parmesan, as well as sun-dried tomatoes and plenty of wilted spinach for a feel-good hit of green. But have you ever tried it with Cajun seasoning? So delicious! Plus, in 30 minutes you’ve got an easy, quick meal that everyone will enjoy.

Using simple ingredients to create maximum flavor, the recipe is incredibly easy, but nonetheless super flavorful. This Tuscan chicken is hands-down one of the most delicious chicken dishes. The secret is in the sauce! And there’s plenty of it to serve over pasta or with lots of crusty bread.

The chicken is first seasoned in a Cajun and Italian seasoning mixture before being cooked. Next, garlic and shallot get cooked together with sun-dried tomatoes and more of the seasoning mixture. Then, we create a sauce with chicken broth, heavy cream, Parmesan and spinach. The chicken hangs out in all those flavors and we continue to cook it for a couple of minutes. The result is a deeply flavored crowd-pleasing dish with super juicy chicken fillets. You can dig into these flavors in 30 minutes of cooking and you’ll only need one pan. Irresistible!
Let me guide you through the recipe with this step-by-step VIDEO.

How to serve this Tuscan Chicken?

• serve over pasta, gnocchi, mashed potatoes or rice to soak up all that delicious sauce. But cauliflower rice or crispy potatoes will also work great here
• pair it with a side of vegetables like steamed broccoli, cucumber salad, a big lettuce salad or green beans to complete the meal

RECIPE NOTES

• store leftover chicken in an airtight container in your fridge for up to 3 days
• reheat in a skillet until chicken is heated through
• you can use chicken thighs instead of chicken breast fillets
• add things like capers, bell pepper, kale, mushrooms, artichoke hearts or summer squash 
• top with chopped parsley or basil
• you could also mix your own Cajun spices: 2 tbsp smoked paprika, 2 tsp each onion powder + garlic powder, 1 tsp each dried thyme + dried oregano + salt + black pepper + cayenne pepper + chili powder + ground cumin
• Italian seasoning mixture: 1 tbsp dried basil + dried oregano, ½ tbsp dried rosemary + dried thyme

Try These Next

• Garlic Tomato Chicken with Mozzarella
• Pesto Chicken with Peppers
• 30 Minute Chicken with Braised Tomatoes and Burrata
• Pasta with Sun-dried Tomato Ricotta Pesto
• Creamy Cajun Pepper Salmon
• Creamy Cajun Shrimp Pasta

Cooking Video

 

Yield: serves 4

Creamy Tuscan Chicken

Print

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

Chicken

• 4 chicken breast fillets
• 2 tsp each: Cajun seasoning, Italian seasoning
• 1 tsp salt + black pepper

Parmesan Cream Sauce

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 shallot, finely chopped
• 4 garlic cloves, minced
• 1 tsp each: Cajun seasoning, Italian seasoning, salt, black pepper, flour
• 5 oz/150 g sun-dried tomatoes, drained
• ¼ cup/120 ml chicken broth
• 2 cups/480 ml heavy cream
• 1 oz/30 g grated Parmesan
• 2 oz/50 g baby spinach
• freshly ground black pepper, for serving
• red pepper flakes, for serving

Instructions

1. Get all the prep done before you start cooking. Season both sides of the chicken with Cajun and Italian seasoning, salt and pepper. Set aside.
   Finely chop the shallot and mince the garlic cloves.
2. Heat oil and butter in a large skillet over medium. Add the chicken fillets and cook, for 5 minutes per side or until fully cooked through and browned on both sides. Remove from skillet and place on a clean plate. 
3. In the same skillet, add garlic and shallot. Cook until soft and fragrant, about 2 minutes. Add Cajun and Italian seasoning, salt, pepper, flour and sun-dried tomatoes. Cook for 1 minute, while stirring frequently. Deglaze with chicken broth, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. 
4. Add cream, bring to a boil. Reduce the heat to low and simmer for 5 minutes or until the sauce starts to thicken. Stir in Parmesan. Add spinach and stir until it starts to wilt.
5. Return chicken to the skillet, simmer for 3 minutes or until the chicken is heated through. Top with freshly ground black pepper and crushed red pepper flakes. Serve with your favorite sides. Enjoy!

Notes

Calories Per Serving: 574 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Share your creations! Comment on the blog and rate this recipe. Also, remember to tag me on Instagram @anna_s_table. Excited to see what you're cooking!

DOWNLOAD PRINTABLE RECIPE PDF

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.