Creamy Tuscan Chicken is a comforting, restaurant-quality dish made entirely in one skillet. Rich in flavor and visually inviting, this dish pairs juicy chicken with a velvety sauce that’s both creamy and herbaceous. Each element complements the next—bright notes of lemon and fresh basil meet the richness of cream and Parmesan in a way that feels balanced and satisfying.
Ingredient Breakdown
Chicken breasts, sliced horizontally into thinner cutlets, are ideal for quick, even cooking. This technique ensures the chicken remains moist inside while developing a golden sear on the outside—no dry or chewy bites here.
The seasoning blend features a classic medley of Italian herbs—oregano, garlic powder, and Italian seasoning—with a touch of red pepper flakes for gentle heat. It’s a simple yet effective way to infuse the chicken with flavor from the first step.
At the heart of the sauce is heavy cream, which brings depth and silkiness, while cream cheese adds body and a subtle tang. Parmesan cheese melds beautifully into the sauce, creating richness and a slightly salty finish that clings to every bite.
Fresh basil and parsley breathe lightness into the dish, cutting through the cream with their earthy freshness. Spinach adds a hint of green and slight texture. A squeeze of lemon juice brightens the sauce, balancing the dairy with a bit of acidity.
Optional ingredients like diced onion or sun-dried tomatoes offer extra dimension. Onions bring sweetness and savor, while sun-dried tomatoes intensify the Tuscan flair with bold, concentrated flavor.
Step-by-Step Cooking Guide
Begin by seasoning the halved chicken breasts with olive oil and the herb-and-spice blend. Letting the meat sit in this marinade for a few minutes allows the seasoning to adhere and penetrate slightly, enhancing flavor during cooking.
Sear the chicken in a hot skillet until both sides develop a deep golden color. A proper sear not only improves texture but also locks in moisture. Once seared, lower the heat to gently cook the chicken through. Remove and keep warm while preparing the sauce.
To deglaze the pan, add butter and lemon juice. Use a wooden spoon to lift any browned bits—these flavorful fragments deepen the base of the sauce. Stir in garlic and cherry tomatoes, cooking just long enough to release their juices and soften the tomatoes.
Add the cream and broth, whisking well as it begins to simmer. The cream cheese should be stirred in gently to avoid clumping, followed by Parmesan, which melts into the sauce, thickening it naturally. Simmer until the sauce reaches a smooth and velvety consistency.
Once thickened, fold in chopped spinach, basil, and parsley. These herbs wilt quickly and release their aroma into the sauce, finishing it with a fresh, fragrant layer.
Return the cooked chicken to the skillet, nestling it into the sauce. Spoon the creamy mixture over the chicken to coat, allowing it to warm through and absorb some of the flavors before serving.
Recipe Tips & Frequently Asked Questions
Use a meat thermometer to ensure perfectly cooked chicken without overcooking:
The internal temperature should read 165°F at the thickest point.
Don’t rush the sauce—let the cream simmer to naturally thicken before adding cheese:
This prevents curdling and ensures a silky consistency.
If the sauce is too thick, add a splash of broth or cream to adjust the consistency:
Keep stirring gently while adjusting to maintain the emulsion.
Slice cherry tomatoes in half for faster cooking and a juicier burst:
This helps them soften quickly and meld into the sauce more evenly.
Fresh herbs deliver better aroma and flavor than dried—use them just before serving:
Basil and parsley are best added at the end to preserve their color and fragrance.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be lighter and less rich—reduce the broth slightly to maintain consistency.
What can I substitute for cream cheese?
Mascarpone, ricotta, or a small amount of sour cream can offer a similar texture with slightly different flavor profiles.
Can this recipe be made dairy-free?
Use full-fat coconut milk instead of cream and a dairy-free Parmesan alternative, but note the flavor will change.
How long does it keep in the fridge and can it be frozen?
Store leftovers in an airtight container for up to 3 days. For freezing, allow to cool completely and store for up to one month. Reheat gently on the stovetop to preserve texture.
What to Serve With This Recipe
Pair this dish with creamy mashed potatoes or garlic butter pasta for a hearty and comforting base that soaks up the luscious sauce.
Crusty bread or warm focaccia makes an excellent choice for scooping up every last drop. It also adds a chewy texture that contrasts beautifully with the creamy sauce.
Vegetable sides like sautéed green beans, asparagus, or roasted Brussels sprouts provide balance and lightness. Their crispness brings freshness to the plate.
For drinks, a glass of light red wine or sparkling water with lemon enhances the meal’s brightness and cuts through the richness without overpowering the palate.
Creative Variations
Swap out chicken breasts for boneless thighs if you prefer a richer flavor and juicier bite. They hold up well to creamy sauces and stay tender even with longer cooking.
Add mushrooms or sun-dried tomatoes to the sauté step for deeper umami and an earthy base. These additions blend well with the creamy texture and Italian-inspired ingredients.
Make it keto-friendly by using mascarpone instead of cream cheese and omitting the broth. Serve with zucchini noodles, cauliflower mash, or sautéed greens for a low-carb meal.
For an extra twist, finish with a drizzle of truffle oil or a sprinkle of lemon zest before serving. These subtle enhancements can elevate the aroma and complexity.
Creamy Tuscan Chicken is the kind of recipe that brings comfort and elegance together in one dish. From the first sizzle of chicken in the pan to the final spoonful of velvety sauce, it’s a meal that satisfies all the senses. Easy enough for a weeknight yet impressive enough for guests, this is a timeless recipe you’ll return to again and again.
Ingredients
CHICKEN
2 chicken breasts, halved lengthwise
2 tablespoons olive oil
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
TUSCAN SAUCE
1 teaspoon fresh lemon juice
3 tablespoons unsalted butter
1/2 tablespoon minced garlic
1 cup cherry tomatoes
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons softened cream cheese
1/2 to 3/4 cup grated Parmesan cheese, to taste
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh basil
1 tablespoon finely chopped fresh parsley
Handful of chopped spinach
Instructions
COOK THE CHICKEN
Place the chicken breast halves in a bowl. Drizzle with olive oil, then sprinkle over the Italian seasoning, garlic powder, salt, oregano, black pepper, and crushed red pepper flakes. Toss thoroughly to ensure every piece is evenly coated with the spice mixture.
Warm a large skillet or sauté pan over medium-high heat. Once hot, add the seasoned chicken and sear for about 3 minutes on each side, or until golden and caramelized on the outside. Reduce the heat to low and continue cooking gently until the internal temperature reaches 165°F and the chicken is cooked through. Transfer to a plate and set aside.
MAKE THE TUSCAN SAUCE
In the same skillet, with the heat returned to medium, add the lemon juice and butter. Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Stir in the minced garlic and cherry tomatoes, and sauté briefly—just a minute or two—until the tomatoes begin to soften and release their juices. You can also add finely diced onions at this stage, if desired.
Pour in the heavy cream and chicken broth. Whisk well to blend and let the sauce come to a gentle simmer for 2 to 3 minutes.
Add the cream cheese and grated Parmesan, continuing to whisk until the sauce becomes smooth and begins to thicken. Season to taste with salt and freshly ground black pepper.
Fold in the chopped spinach, fresh basil, and parsley, allowing them to wilt slightly and infuse the sauce with herbaceous aroma.
Return the cooked chicken to the pan, nestling it into the creamy Tuscan sauce. Spoon the sauce over the chicken and allow it to heat through for a minute or two before serving.
Creamy Tuscan Chicken Recipe
Ingredients
CHICKEN
- 2 chicken breasts halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
TUSCAN SAUCE
- 1 teaspoon fresh lemon juice
- 3 tablespoons unsalted butter
- 1/2 tablespoon minced garlic
- 1 cup cherry tomatoes
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons softened cream cheese
- 1/2 to 3/4 cup grated Parmesan cheese to taste
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- Handful of chopped spinach
Instructions
COOK THE CHICKEN
- Place the chicken breast halves in a bowl. Drizzle with olive oil, then sprinkle over the Italian seasoning, garlic powder, salt, oregano, black pepper, and crushed red pepper flakes. Toss thoroughly to ensure every piece is evenly coated with the spice mixture.
- Warm a large skillet or sauté pan over medium-high heat. Once hot, add the seasoned chicken and sear for about 3 minutes on each side, or until golden and caramelized on the outside. Reduce the heat to low and continue cooking gently until the internal temperature reaches 165°F and the chicken is cooked through. Transfer to a plate and set aside.
MAKE THE TUSCAN SAUCE
- In the same skillet, with the heat returned to medium, add the lemon juice and butter. Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Stir in the minced garlic and cherry tomatoes, and sauté briefly—just a minute or two—until the tomatoes begin to soften and release their juices. You can also add finely diced onions at this stage, if desired.
- Pour in the heavy cream and chicken broth. Whisk well to blend and let the sauce come to a gentle simmer for 2 to 3 minutes.
- Add the cream cheese and grated Parmesan, continuing to whisk until the sauce becomes smooth and begins to thicken. Season to taste with salt and freshly ground black pepper.
- Fold in the chopped spinach, fresh basil, and parsley, allowing them to wilt slightly and infuse the sauce with herbaceous aroma.
- Return the cooked chicken to the pan, nestling it into the creamy Tuscan sauce. Spoon the sauce over the chicken and allow it to heat through for a minute or two before serving.
