Creamy Tuscan Chicken

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Creamy Tuscan Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course



  • 2 chicken breasts halved
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

**Tuscan Sauce:**

  • 1 teaspoon lemon juice
  • 3 tablespoons unsalted butter
  • 1 cup cherry tomatoes
  • 1/2 tablespoon minced garlic
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons softened cream cheese
  • 1/2 to 3/4 cup grated parmesan
  • Salt and black pepper to taste
  • 1 tablespoon finely chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • Handful of chopped spinach


**Cook the Chicken:**

  • In a bowl, mix the chicken with olive oil, Italian seasoning, salt, garlic powder, oregano, black pepper, and red pepper flakes to marinate evenly.
  • Heat a skillet or pan over medium-high heat with oil.
  • Add the marinated chicken to the pan and cook until golden brown on each side, about 3 minutes per side. Reduce heat to low and cook until the chicken reaches 165°F. Remove from the pan.

**Make the Tuscan Sauce:**

  • In the same pan over medium heat, add lemon juice and butter. Scrape the bottom of the pan and add garlic and tomatoes. If desired, add onions too. Sauté for a minute or two.
  • Pour in heavy cream and chicken broth. Whisk and simmer for 2 to 3 minutes.
  • Add cream cheese and parmesan, whisk until the sauce thickens. Season with salt and black pepper.
  • Stir in basil, parsley, and spinach.
  • Add the chicken back into the sauce and serve!

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