Tuscan Chicken is one of those dinners that feels fancy but takes less than 30 minutes to make. It’s the perfect balance of creamy, savory, and slightly tangy thanks to sun-dried tomatoes. Paired with spinach and garlic in a parmesan cream sauce, this dish is weeknight-friendly but dinner-party approved. Serve it over pasta, mashed potatoes, or with crusty bread to soak up every drop.
CHEF
Priscilla King
CUISINE
Italian/American
DIFFICULITY
Easy / Beginner
I’m constantly on the hunt for new and exciting chicken recipes. Chicken is a staple in my kitchen—it’s always on my grocery list—but let’s be honest, salt and pepper can get a little boring. That’s why I love this Tuscan Chicken. It’s a flavorful upgrade from the everyday, with a creamy garlic parmesan sauce, sun-dried tomatoes, and fresh spinach that bring the perfect twist to a classic weeknight dinner.
Additional Notes!
Add Mushrooms!
For an earthy, umami-rich twist, stir in 1 cup of chopped mushrooms (like cremini or baby bella) after sautéing the garlic. Let them cook down for 3–4 minutes before adding the sun-dried tomatoes. They add amazing flavor and texture to the creamy sauce.
Make It Dairy-Free:
Swap the heavy cream with full-fat coconut milk and use nutritional yeast in place of parmesan for a dairy-free version that still tastes indulgent.
Protein Swap:
Not feeling chicken? This recipe works beautifully with seared shrimp or even salmon fillets. Just adjust the cook time accordingly.
Add Heat:
If you like a little kick, add ¼ teaspoon of crushed red pepper flakes when you sauté the garlic.
TIME
10 mins
Prep
20 mins
Cook
30 mins
Total
NUTRITIONAL FACTS
~ 531
Calories
~ 38g
Fat
~ 6g
Carbs
~ 40g
Protein
A Quick Note:
I’m not a dietitian or a certified nutritionist—just someone who genuinely loves good food and enjoys sharing homemade recipes. All nutritional information provided is estimated using trusted online sources, and I’ve included links when possible so you can review the data for yourself.
If you have specific dietary needs or restrictions, I always recommend consulting a licensed nutrition professional for personalized advice.
This recipe is inspired by many variations of Tuscan Chicken that have been shared and loved by home cooks and food bloggers alike. I didn’t invent the original concept—this is just my take on a classic, with a few personal touches (like the mushrooms!) that I love.
Nutritional Sources:
To provide the nutritional information for the Tuscan Chicken with Mushrooms recipe, I utilized data from the following sources:
Eat This Much : Offers detailed nutritional breakdowns for recipes similar to Tuscan Chicken.
USDA Agricultural Research Service: Provides comprehensive nutrient data for individual ingredients.
By combining these resources, I estimated the nutritional content per serving for the recipe.
Full Recipe in Details
I started adding mushrooms to this Tuscan Chicken simply because I love their rich, earthy flavor—and now I can’t imagine the dish without them. They add depth to the creamy sauce and balance the sweetness of the sun-dried tomatoes perfectly. Sautéed just right, they bring a savory note that makes every bite feel a little more elevated. It’s a small tweak, but one that makes a big difference.
STARTING GUIDE
INGREDIENTS
GUIDE / INSTRUCTIONS
NOTES
If you don’t have heavy whipping cream (like me half the time) you can whisk together ¾ cup milk and ¼ cup melted butter (or add 1 teaspoon of cornstarch to the milk if you don’t have butter). Pour this mixture into the skillet along with the chicken broth. Bring it to a gentle simmer, stirring constantly until it begins to thicken. Then stir in the parmesan cheese and let it melt into the sauce.
Share this recipe
Subscribe & Receive A Free eBook
Subscribe to receive update recipes, PDF downloads and more!
We do not spam. You can unsubscribe anytime
