Oct 30, 2024 Who doesn’t adore an easy, one-pan dinner recipe? Especially one that features juicy chicken breasts and a creamy tomato sauce.
Tuscan Chicken
Tuscan Chicken is a creamy, Italian-inspired dish with seasoned, tender chicken breast in a rich sauce of cream, garlic, fresh or sundried tomatoes, Parmesan, and spinach. Olive Garden popularized this dish (often called Chicken Toscana) as part of its Italian-American menu, making it widely recognized outside of Italy.
What is Tuscan Chicken Made of?
Tuscan Chicken is a creamy Italian-inspired dish with juicy chicken, garlic, tomatoes (either sundried, diced or cherry tomatoes), fresh spinach, and herbs.
Seasoned chicken breasts are seared, then simmered in the sauce to absorb all the delicious Tuscan flavors. Served with pasta, rice, or bread, it’s a comforting and flavorful family favorite with restaurant quality vibes.
What is Tuscan Cream Sauce Made of?
Tuscan cream sauce is made of heavy cream, garlic, tomatoes, a splash of broth, and Parmesan cheese for a rich, savory base. Italian seasoning and red pepper flakes add a touch of herbiness and heat.
What do you eat Tuscan chicken with?
Tuscan Chicken pairs well with pasta, rice, or mashed potatoes to soak up the creamy sauce. For a lighter option, serve it with crusty bread and a side of roasted or steamed vegetables like asparagus or green beans. A simple green salad also complements the rich flavors nicely.
What is Tuscan Chicken Made of?
Gather you ingredients to make this easy Tuscan Chicken recipe.
Chicken breasts: They’re the star of the show. Kosher salt and black pepper: Your basic seasoning pals. Cooking oil: For that golden sear on the chicken. Onion and garlic: Fresh is preferred over garlic powder. Unsalted diced tomatoes: Bringing some tangy freshness (feel free to swap in the same quantity of fresh cherry tomatoes). Chicken broth: Layers more flavor into the sauce. You could swap in 1/4 cup of the chicken broth for white wine if you like. Heavy cream: For a creamy, indulgent touch. Dried Italian seasoning and crushed red pepper flakes (optional): The dish is delicious with or without, but if you want to use it, this Litehouse brand is my favorite Italian Seasoning. Fresh baby spinach: A hint of green never hurt. Freshly grated Parmesan cheese: Adds rich, nutty, cheesy umami flavor and thickens the sauce like magic. Fresh basil leaves: To make it look like you really know what you’re doing.
What are some tips for swapping in half-and-half or milk without making it curdle the sauce?
Use Lower Heat: Milk and half-and-half are more prone to curdling at higher temperatures, so keep to medium heat maximum. Temper the Dairy: You can temper the milk or half-and-half by gradually whisking in some of the hot liquid from the skillet before adding it into the pan. This gently raises the temperature of the dairy, reducing the risk of curdling. Stir Frequently: Keep the sauce moving by stirring often, especially as it’s coming up to temperature. Avoid Prolonged Cooking: Add the milk or half-and-half only at the end of the recipe (with the spinach) and aim for a gentle simmer and avoid cooking for a long time. Consider a Stabilizer: If you’re particularly concerned, a teaspoon of flour or cornstarch whisked into the cold milk or half and half before adding can help stabilize it and prevent curdling.
Grab these Tools
Before we dive into cooking, here’s what you need to make magic happen in your kitchen:
Different protein: Instead of chicken breasts, try boneless, skinless chicken thighs, salmon, or even paneer (like an Italian take on Butter Paneer). Each one brings a unique flavor and texture to the dish. Fresh herbs: I am personally not crazy about dried basil (found in Italian seasoning). If I don’t have my favorite Italian Seasoning on hand, I’ll sometimes skip it altogether and just add a handful of chopped fresh basil at the very end. Spice it up or down: The crushed red pepper flakes are optional, so add more if you love heat or skip it if you’re not into spicy food. Add more veggies: Want more greens? Throw in some kale, arugula, or even broccoli to up the nutritional content. Add some sun-dried tomatoes: these are a delicious addition to the sauce if you have them on hand. Gluten-free: Serve this over gluten-free pasta or with gluten-free bread to make the entire meal celiac-friendly.
Large skillet: To sear the chicken and create the sauce, all in one pan. Spatula or wooden spoon: For stirring and ensuring that everything’s mixed perfectly. Cheese grater: Freshly grated Parmesan is key, so get that arm workout in!
Expert Tips and Tricks
Take this flavorful dish to the next level with these 2 tips:
Prepare the chicken:
Season and sear the chicken until it’s looking golden. Set aside to finish cooking it in the sauce later.
Make the flavorful sauce
This creamy parmesan sauce will have you licking the plate.
Cook the onion and garlic: In the same pan until soft. You want to scrape up all the browned bits from the bottom of the pan. We’re layering flavors here. Add liquids and seasonings: Pour in the broth, heavy whipping cream, tomatoes, and seasonings. Simmer to deepen the flavor and thicken the tomato-y creamy garlic sauce. Add the cheese: Stir in that Parmesan until it’s all melted and thickens the sauce.
Assemble the Tuscan Chicken
Bring back the chicken: Nestle it into the sauce, and let it simmer until cooked through. It should reach an internal temperature of 165ºF. Finish with spinach and basil: Add the spinach just until wilted, then garnish with basil.
Sear the Chicken Well: This adds an incredible depth of flavor, so don’t rush this step. Use Fresh Parmesan: Seriously, don’t skip this part. The pre-grated stuff just isn’t the same.
Make Ahead and Storage Tips
Got leftover Tuscan chicken or just planning ahead? I’ve got you covered:
Pasta: Want to keep things classic? Serve each Tuscan chicken breast over your favorite pasta like spaghetti, penne, linguine or fettuccine. I also love it with orzo. There’s enough sauce for four servings of pasta. Or head on over to my Creamy Tuscan Chicken Pasta recipe. With Crusty Bread: Dip and scoop the extra sauce. Or try my yummy no-knead garlic cheese bread. With Mashed Potatoes: Here’s my best mashed potato recipe – I swear it’s changed lives! A Vegetable “Starch”: For a lighter Tuscan chicken side dish, you could serve it with cauliflower rice or zucchini noodles.
Now just add a little side salad and you’re ready to go!
Make Ahead: You can cook the chicken and create the sauce separately. When you’re ready to serve, combine them and heat. Storage Tips: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan, adding a splash of cream if needed.
Can you Freeze Tuscan Chicken?
The short answer is yes, however there is a caveat. Freezing creamy sauces can be tricky as they may separate or become grainy when thawed. It’s usually best to consume this dish fresh, but if you must freeze it, make sure to allow it to cool completely and store it in an airtight container. Upon reheating, you may need to whisk it vigorously or even add a touch more cream to help bring it back together. In case you skimmed through, let’s get to tackling all of the quick questions you might have:
