The first time I made Tuscan chicken in cream sauce was on a weekend when I wanted to treat myself to something rich and comforting without dining out so I looked around the kitchen and pulled together some sun-dried tomatoes, spinach, garlic, and cream. As the sauce simmered and the aromas of garlic and herbs filled the kitchen, I knew I had found something special—and that first bite proved it right.

Ever since, this Tuscan chicken in cream sauce has been a regular in my dinner rotation because it’s the perfect combination of elegance and ease and the creamy sauce with savory chicken and bold Mediterranean flavors makes it a hit every single time I serve it. Whether it’s a quiet night or a gathering, it never disappoints.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Chicken thighs – Juicy and tender, they hold up beautifully in creamy sauces.
Sun-dried tomatoes – Provide intense sweet-savory flavor and a chewy texture.
Fresh spinach – Adds color, freshness, and nutrition to the dish.
Garlic – Aromatic and essential for building flavor.
Heavy cream – Forms the rich, velvety base of the sauce.
Chicken broth – Adds depth and thins the sauce slightly.
Parmesan cheese – Melts into the sauce to enhance its richness.
Olive oil – Used for searing the chicken and sautéing the aromatics.
Italian seasoning – A blend of herbs to boost the Tuscan flavor profile.
Salt and pepper – For seasoning the chicken and sauce throughout.

Tools You’ll Need

Large skillet – For searing the chicken and simmering the sauce all in one pan.
Tongs – For turning the chicken without losing the coating.
Measuring cups and spoons – To get sauce proportions just right.
Cutting board and knife – To prep the chicken, garlic, and vegetables.
Whisk or spoon – To blend the sauce until it’s smooth and creamy.

Instructions

Step 1:

I season the chicken thighs with salt, pepper, and Italian seasoning then I sear them in a hot skillet with olive oil for about 5-6 minutes per side until they’re golden and nearly cooked through then I remove them and set them aside.

Step 2:

In the same skillet, I sauté minced garlic and chopped sun-dried tomatoes for about 1 minute until fragrant.

Step 3:

Next, I pour in the chicken broth and heavy cream, stirring to combine and bring it to a gentle simmer.

Step 4:

I stir in the Parmesan cheese and let it melt completely into the sauce which helps it thicken and become silky smooth.

Step 5:

I add the fresh spinach and cook until it wilts down, which only takes about a minute or two.

Step 6:

I return the chicken to the skillet, nestling it into the sauce and I let everything simmer together for 5-10 more minutes until the chicken is fully cooked and the sauce has thickened.

Step 7:

Before serving, I like to give the sauce a final taste and adjust the seasoning if needed.

Tips

I often use boneless, skinless thighs for easier eating but bone-in works great for extra flavor. You can substitute kale or arugula for spinach, or even add mushrooms for a heartier version. And if you’re cooking for guests, this dish pairs beautifully with a glass of white wine.

Ways to Serve

I love serving this Tuscan chicken in cream sauce over mashed potatoes, pasta, or rice to soak up every drop of the sauce. It’s also wonderful with crusty bread and a green salad on the side for a complete and elegant meal.

Frequently Asked Questions

Can I use chicken breasts instead of thighs in Tuscan chicken in cream sauce?

Yes, just be mindful to adjust the cooking time since breasts may cook a bit faster and dry out if overdone.

Can I make Tuscan chicken in cream sauce ahead of time?

Absolutely! Just store it in the fridge and gently reheat over low heat while stirring to keep the sauce creamy.

Can I make this recipe lighter?

You can use half-and-half instead of heavy cream and reduce the Parmesan slightly, though the sauce will be a bit less rich.

See You in the Kitchen

I hope you give this Tuscan chicken in cream sauce a try because it’s an elegant, comforting dish that’s still simple enough for a weeknight and packed with flavor. It’s one of my favorites, and I’d love to hear how you enjoy it too!

Happy Cooking!