14 Creamy Tuscan Chicken Recipes (Restaurant-Worthy!)

Creamy, garlicky, and loaded with sun-dried tomatoes and spinach — Tuscan chicken is the weeknight hero that tastes like a restaurant dish. Here are 14 creamy versions to love.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Creamy Tuscan Chicken

The iconic creamy garlic chicken with sun-dried tomatoes and spinach.

Ingredients

• 1.5 lb chicken breasts
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup Parmesan
• 4 garlic cloves

Instructions

1. Season and sear the chicken 5 minutes per side; set aside.
2. Sauté the garlic 1 minute.
3. Add the cream and Parmesan; simmer 3 minutes.
4. Stir in the tomatoes and spinach until wilted.
5. Return the chicken; simmer 5 minutes.

2. Dairy-Free Tuscan Chicken

All the Tuscan flavor with creamy coconut milk.

Ingredients

• 1.5 lb chicken thighs
• 1 can coconut milk
• 1/2 cup sun-dried tomatoes
• 2 cups kale
• 2 tbsp tomato paste
• 1 tsp Italian seasoning

Instructions

1. Sear the chicken thighs 5 minutes per side.
2. Stir in the tomato paste and seasoning.
3. Add the coconut milk and tomatoes.
4. Simmer 10 minutes.
5. Wilt in the kale.

3. Tuscan Chicken Pasta

One-pan Tuscan chicken tossed with penne.

Ingredients

• 1 lb chicken breasts, sliced
• 8 oz penne
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup Parmesan

Instructions

1. Cook the penne; reserve 1 cup pasta water.
2. Sear the chicken slices 4 minutes.
3. Add garlic, cream, and Parmesan.
4. Toss with pasta, tomatoes, and spinach.
5. Loosen with pasta water as needed.

4. Tuscan Chicken with Mushrooms

Earthy mushrooms join the creamy Tuscan sauce.

Ingredients

• 1.5 lb chicken breasts
• 1 cup heavy cream
• 8 oz mushrooms, sliced
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1 tsp thyme

Instructions

1. Sear the chicken; set aside.
2. Sauté the mushrooms 5 minutes.
3. Add garlic, cream, and thyme.
4. Stir in the tomatoes and spinach.
5. Return the chicken; simmer 5 minutes.

5. Tuscan Chicken and White Beans

Hearty white beans make this a full meal.

Ingredients

• 1.5 lb chicken tenderloins
• 1 cup heavy cream
• 1 can white beans, drained
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup Parmesan

Instructions

1. Sear the tenderloins 4 minutes per side.
2. Add garlic and cream.
3. Stir in the beans, tomatoes, and Parmesan.
4. Simmer 8 minutes.
5. Wilt in the spinach.

6. Slow Cooker Tuscan Chicken

Set-and-forget Tuscan chicken in the crockpot.

Ingredients

• 2 lbs chicken pieces
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 3 cups spinach
• 1/2 cup Parmesan
• 1 tsp oregano

Instructions

1. Place the chicken in the slow cooker.
2. Add the cream, tomatoes, Parmesan, and oregano.
3. Cook on LOW 4 hours.
4. Stir in the spinach.
5. Serve over rice or pasta.

7. Lighter Tuscan Chicken

Greek yogurt keeps it creamy with less fat.

Ingredients

• 1.5 lb chicken breasts
• 1 cup Greek yogurt
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup Parmesan
• 1 tsp garlic powder

Instructions

1. Sear the chicken 5 minutes per side.
2. Whisk the yogurt with a splash of warm water.
3. Stir into the pan with garlic powder.
4. Add the tomatoes and Parmesan.
5. Wilt in the spinach; do not boil.

8. Keto Tuscan Chicken Skillet

Low-carb Tuscan chicken over cauliflower rice.

Ingredients

• 1 lb chicken breasts, diced
• 2 cups cauliflower rice
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup Parmesan

Instructions

1. Sear the diced chicken 5 minutes.
2. Add garlic and cream.
3. Stir in the tomatoes and Parmesan.
4. Wilt in the spinach.
5. Serve over cauliflower rice.

9. Tuscan Chicken with Roasted Peppers

Sweet roasted peppers in a smoky cream sauce.

Ingredients

• 1.5 lb chicken thighs
• 1 cup heavy cream
• 1 cup roasted red peppers
• 2 cups arugula
• 1/2 cup Parmesan
• 1 tsp smoked paprika

Instructions

1. Sear the chicken thighs 5 minutes per side.
2. Add the peppers, cream, and paprika.
3. Simmer 8 minutes.
4. Stir in the Parmesan.
5. Wilt in the arugula.

10. Tuscan Chicken Artichoke Bake

Baked Tuscan chicken with artichokes and melted mozzarella.

Ingredients

• 1.5 lb chicken breasts
• 1 cup heavy cream
• 1/2 cup artichoke hearts
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup mozzarella

Instructions

1. Heat the oven to 375°F.
2. Sear the chicken 3 minutes per side.
3. Transfer to a baking dish.
4. Top with cream, artichokes, tomatoes, and cheeses.
5. Bake 20 minutes.

11. One-Pot Tuscan Chicken Orzo

Creamy orzo cooked right in the Tuscan sauce.

Ingredients

• 1 lb chicken breasts, sliced
• 1 cup orzo
• 2.5 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 2 cups spinach

Instructions

1. Sear the chicken slices; set aside.
2. Toast the orzo 2 minutes.
3. Add the broth; simmer 10 minutes.
4. Stir in the cream, tomatoes, and chicken.
5. Wilt in the spinach.

12. Pesto Tuscan Chicken

Basil pesto swirled into the creamy Tuscan sauce.

Ingredients

• 1.5 lb chicken tenderloins
• 1 cup heavy cream
• 1/2 cup pesto
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup Parmesan

Instructions

1. Sear the tenderloins 4 minutes per side.
2. Stir in the cream and pesto.
3. Add the tomatoes and Parmesan.
4. Simmer 5 minutes.
5. Wilt in the spinach.

13. Tuscan Chicken Gnocchi

Pillowy gnocchi in creamy Tuscan chicken sauce.

Ingredients

• 1.5 lb chicken breasts
• 1 cup heavy cream
• 8 oz gnocchi
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup Parmesan

Instructions

1. Sear the chicken; set aside and slice.
2. Simmer the gnocchi in the cream 4 minutes.
3. Add the tomatoes and Parmesan.
4. Return the chicken.
5. Wilt in the spinach.

14. Tuscan Chicken Quesadillas

Creamy Tuscan chicken folded into crispy quesadillas.

Ingredients

• 1 lb chicken breasts, cubed
• 4 large tortillas
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1 cup mozzarella

Instructions

1. Cook the cubed chicken 6 minutes.
2. Stir in the cream, tomatoes, and spinach.
3. Fill the tortillas with the mixture and mozzarella.
4. Cook 3 minutes per side until crisp.
5. Slice and serve.

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