This 25-minute creamy Tuscan chicken recipe is so easy and totally irresistible. It has sun-dried tomatoes, fresh spinach, and basil for the best Italian-inspired flavors!

Why you’ll love it

This Tuscan chicken recipe is a favorite in my home. I mean, what’s not to like about melt-in-your-mouth chicken that’s pan-fried to golden perfection and slathered in a sauce with tomatoes, garlic, fresh spinach and basil, and real cream? It’s also very simple and fast.

For those unfamiliar, this Tuscan chicken recipe is inspired by the one at Olive Garden, but I have to say this one is even better with my own twist! As with most of my creamy chicken recipes, it elevates pantry staples for a dish that’s good enough for serving company.

What you’ll need

How to make Tuscan chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cut the chicken into 4 thinner cutlets, season with garlic powder and salt & pepper, and dredge in the flour. Pan sear in the oil and butter until golden, and transfer to a plate. Pour the chicken broth into the skillet, add the Dijon, and scrape up the browned bits.

Pour in the cream, and add the spinach and sun-dried tomatoes. Return the chicken to the pan, and fully cook it through while the sauce thickens. Stir in the basil, and season with additional salt & pepper if needed.

Substitutions and variations

I don’t recommend subbing the heavy cream for something else like milk or half-and-half because there’s a chance the sauce may curdle, and it will end up thinner and less flavorful.

If sun-dried tomatoes aren’t your thing, you could substitute them for fresh tomatoes. I suggest using a handful of grape or cherry tomatoes or cut up one medium tomato.

For more herb-forward flavor, try adding in 1/2 tsp of Italian seasoning.

Garlic lovers out there, go ahead and throw in a couple of cloves of minced garlic if you want to amp up the garlic flavor.

Leftovers and storage

This Tuscan chicken will keep in the fridge for 3-4 days in an airtight container.

Reheat in a saucepan over a low heat slowly until warmed through. Be careful to not reheat it too quickly or with a high temperature, or the sauce could separate.

Our kitchen doesn’t recommend freezing leftovers of this one.

Let me know in the comments below if you have any questions or if you’ve tried this easy Tuscan chicken recipe!