This post may contain affiliate links. Please read our disclosure policy.
Ah, Tuscan Chicken—a creamy, succulent delight that transports you straight to the hills of Tuscany! Picture a perfectly cooked chicken breast paired with a rich, aromatic sauce full of sun-dried tomatoes and fresh spinach. The best part? You can make this delicious dish in just 30 minutes using one pan. This single serving version brings traditional Italian goodness to your dinner table with zero fuss.
For those seeking a variety of single serving chicken dishes, our flavorful Chicken Shawarma, crispy Chicken Nuggets, spicy Paprika Chicken, and rich Chicken Marsala are sure to delight.
Why You’ll Love This Tuscan Chicken Recipe
- Quick & Easy: With prep and cooking, you’re looking at roughly 30 minutes to flavor heaven.
- Single Serving: Designed to satisfy that Tuscan Chicken craving without any leftovers.
- Doubles Well: Got company? This recipe can easily be doubled without losing its authentic taste.
- Healthy: Loaded with protein and nutrient-rich veggies, this is comfort food you can feel good about.
- Flexibility: Vegan, low-carb, or gluten-free? I got you covered with substitution options.
What Is Tuscan Chicken?
Enjoy the flavors of Italy with Tuscan Chicken, a delightful dish showcasing chicken in a creamy, tomato-based sauce. Originating from Italy’s Tuscany region, this versatile meal pairs excellently with buttered noodles or rice but also stands strong on its own for a satisfying main course. Our single serving version of Tuscan Chicken is perfect for those cooking for one, offering a quick, easy, and delicious way to enjoy traditional Italian flavors without any waste.
Ingredients
- Chicken: Use a 5 to 6-ounce boneless, skinless chicken breast, sliced into 1/4-inch thick strips. The perfect portion for a single serving dish. If you’ve got an extra chicken breast, consider using it in Chicken Fajitas or Chicken Alfredo.
- Flour: All-purpose flour works well for coating the chicken. For a gluten-free option, go for a gluten-free flour like King Authur brand, Measure For Measure Gluten Free Flour. Ensure your chicken broth is gluten-free as well.
- Olive oil: Extra virgin olive oil is my go-to for this Tuscan Chicken recipe. It’s the least processed, high-quality option that packs in authentic olive flavor and essential nutrients. Light olive oil or avocado oil can also be used as a substitute.
- Vegetables: Add fresh spinach, chopped onions, and minced garlic to your dish for an infusion of flavor and nutrition. These ingredients are also key in our Chicken Tortellini Soup, Saag Paneer, and crustless Coronation Quiche. If you have leftovers of these, they’re perfect for using in these recipes.
- Chicken broth: Low-sodium chicken broth lets you control the salt levels in your dish. If you’re using regular broth, be cautious with additional salt, and always taste before seasoning. Leftover broth can be used in a Hashbrown Casserole and Split Pea Soup.
- Tomato paste: Tomato paste, a potent flavor enhancer, is available in tubes for longer shelf life in the fridge. Any excess can be frozen in ice cube trays for later use. Many of our recipes, including Slow Cooker Ropa Vieja and Baked Black Bean Tacos, incorporate tomato paste, so feel free to use any leftovers in these dishes.
- Heavy cream: For a rich and creamy texture in your Tuscan Chicken, use heavy cream or heavy whipping cream, each containing over 36% milk fat. If you have extra cream, it’s perfect for use in several of our recipes, such as Chicken Tikka Masala, Fettuccine Alfredo, and Broccoli Cheddar Soup, enhancing their luxurious consistency.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for immediate use. If using dry-packed, rehydrate them with boiling water for better texture and flavor. Use leftovers in a Spinach and Orzo Salad.
- Seasonings: A mix of salt, black pepper, chili pepper flakes, and Italian seasoning enhances the dish. Italian seasoning usually contains basil, oregano, thyme, and rosemary. Substitute with one or two of these herbs if needed.
- Parmesan cheese: Freshly grated Parmesan elevates the dish, offering a salty, nutty flavor.
- Fresh basil leaves: Optional, but adding 2 to 3 torn basil leaves on top enriches the dish and adds a finishing touch.
If you have any ingredients leftover from this single serving Tuscan Chicken recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
This Tuscan chicken recipe can be made spicy, with different vegetables, or with extra cheese. Here are a few Tuscan chicken variations:
- Add extra cheese: In addition to or in place of Parmesan, you can use Gruyere, Fontina, Gouda, or fresh Mozzarella.
- Make it spicy: You can raise the heat level by adding additional red pepper flakes.
- Add lemon: Make a delightful Lemon Tuscan Chicken by adding 1/2 to 1 teaspoon of lemon juice to the cream sauce.
- Use a different protein: The sauce is so creamy and flavorful, you’ll want to use it with everything! Consider subbing the chicken breast for boneless, skinless chicken thighs, shrimp, or fish.
- Add vegetables: Cook a handful of mushrooms along with the onions or add frozen and thawed peas to the cream sauce.
- Marry Me Chicken: Tuscan chicken is very similar to Marry Me Chicken, just leave out the spinach.
How To Make Tuscan Chicken For One
These step-by-step photos and instructions help you visualize how to make a single serving of Tuscan Chicken. See the recipe below for ingredient amounts and full recipe instructions.
- Mix together the flour, salt, and pepper in a small bowl.
- Dredge the sliced chicken in the flour mixture until both sides of the chicken strips are well coated.
- Heat oil in a 10-inch skillet over medium heat. Place the chicken strips in the pan and cook for 3 minutes on one side. Flip the chicken over and cook for another 3 minutes, until the chicken has lightly browned and is cooked through. Transfer to a plate and set aside.
Pro Tip: Resist the urge to move the chicken as it cooks or to flip it more than once. Allow the chicken to stay in the same place for 3 minutes and then flip the chicken over. When the chicken is ready, it will naturally release from the pan.
- Add the onions to the pan and cook, stirring frequently, until the onions have softened and are translucent, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring constantly for 30 seconds.
- Add the broth and deglaze the pan by scraping any bits stuck to the pan with a rubber spatula or a wooden spoon.
- Add the cream, sun-dried tomatoes, tomato paste, and Italian seasoning. Stir frequently while the mixture comes to a boil.
- Reduce the heat to medium-low and gently simmer, uncovered until the sauce has thickened, about 3 to 5 minutes.
Pro Tip: Allow the sauce to simmer until it has reduced by half.
- Stir in the grated Parmesan cheese and spinach. Simmer until the spinach has wilted.
- Add the chicken back to the pan and simmer until the chicken has warmed through.
Pro Tip: If your sauce is too thick, add more heavy cream – a tablespoon at a time – until it reaches your desired consistency.
- Transfer the chicken and sauce to a bowl and top with fresh basil.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Tuscan Chicken turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Don’t overcook the chicken: The chicken won’t take very long to cook, especially since it is thinly sliced. Searing them in hot oil for about 3 minutes per side should cook them perfectly.
- Customize the recipe if necessary: This recipe is very adaptable. Feel free to leave out the spinach if desired, or use frozen and thawed spinach. Chopped fresh tomatoes or diced canned tomatoes can replace sun-dried tomatoes. Garlic powder (1/8 teaspoon) can replace fresh garlic.
- To make a low carb Tuscan Chicken, leave out the flour coating. Just coat the chicken strips with shredded Parmesan, salt, and pepper.
Serving Suggestions
Tuscan Chicken is delicious on its own, but it also pairs well with various sides. Here are some great options to complete your single serving Tuscan Chicken meal:
- Pasta: Elevate your Tuscan Chicken by serving it over Pasta al Limone.
- Rice: For a heartier option, serve the Tuscan Chicken atop a bed of fluffy rice. This grain captures the sauce’s flavor, ensuring every bite is as delicious as the last.
- Crusty French Bread: Who can resist a warm slice of crusty French bread? Use it to soak up every drop of the indulgent, creamy sauce for a truly satisfying culinary experience.
- White Wine: A crisp Pinot Grigio or Chardonnay pairs beautifully with this creamy dish.
Frequently Asked Questions
Yes. If you’d like to make another portion, just double the ingredient amounts.
I prefer using a chicken breast in this recipe but you can use one or two boneless, skinless chicken thighs instead.
Yes, but make sure to thoroughly thaw and pat it dry before cooking.
You can substitute whole milk but I don’t recommend it. The fat from the cream helps to make the Tuscan chicken sauce creamy, rich, and thick.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
I don’t recommend freezing Tuscan chicken because the creamy sauce does not do well when frozen.
No, while both dishes have creamy sauces and chicken, Tuscan Chicken usually includes sun-dried tomatoes and spinach, while Marry Me Chicken has its own unique ingredients and flavors.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this easy Tuscan Chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Tuscan Chicken For One
Equipment
Ingredients
- 1 tablespoon all purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (5 to 6 ounce) boneless, skinless chicken breast -sliced into ¼ inch strips
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- ⅛ teaspoon red pepper flakes (optional)
- 1 cup low sodium chicken broth
- ¼ cup heavy cream
- 2 tablespoons sun-dried tomatoes (packed in oil)
- 1 teaspoon tomato paste
- ¼ teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 1 cup fresh spinach -packed
- 2-3 fresh basil leaves -torn
Instructions
- Mix together the flour, salt, and pepper in a small bowl.
- Dredge the sliced chicken in the flour mixture until both sides of the chicken strips are well coated.
- Heat oil in a 10-inch skillet over medium heat. Place the chicken strips in the pan and cook for 3 minutes on one side. Flip the chicken over and cook for another 3 minutes, until the chicken has lightly browned and is cooked through. Transfer to a plate and set aside.Pro Tip: Resist the urge to move the chicken as it cooks or to flip it more than once. Allow the chicken to stay in the same place for 3 minutes and then flip the chicken over. When the chicken is ready, it will naturally release from the pan.
- Add the onions to the pan and cook, stirring frequently, until the onions have softened and are translucent, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring constantly for 30 seconds.
- Add the broth and deglaze the pan by scraping any bits stuck to the pan with a rubber spatula or a wooden spoon.
- Add the cream, sun-dried tomatoes, tomato paste, and Italian seasoning. Stir frequently while the mixture comes to a boil.
- Reduce the heat to medium-low and gently simmer, uncovered until the sauce has thickened, about 3 to 5 minutes.Pro Tip: Allow the sauce to simmer until it has reduced by half.
- Stir in the grated Parmesan cheese and spinach. Simmer until the spinach has wilted.
- Add the chicken back to the pan and simmer until the chicken has warmed through.
- Transfer the chicken and sauce to a bowl and top with fresh basil.
- Enjoy hot.
Notes
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. Tuscan Chicken comes together quickly so it’s a good idea to have everything ready before beginning.
- Don’t overcook the chicken: The chicken won’t take very long to cook, especially since it is thinly sliced. Searing them in hot oil for about 3 minutes per side should cook them perfectly.
- Customize the recipe if necessary: This recipe is very adaptable. Feel free to leave out the spinach if desired, or use frozen and thawed spinach. Chopped fresh tomatoes or diced canned tomatoes can replace sun-dried tomatoes. Garlic powder (⅛ teaspoon) can replace fresh garlic.
- To make a low-carb Tuscan Chicken, leave out the flour coating. Just coat the chicken strips with shredded Parmesan, salt, and pepper.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi! I’m curious are any of your recipes InstantPot friendly?
I actually don’t use an Instant Pot for my recipes, so they aren’t specifically developed for it. However, with some adjustments, a few of them might work well. If you decide to experiment, I’d love to hear how they turn out!
I’ve been looking forward to making this all week – wow it’s Fantastic!!! I put mine over rice – good thing since I got a little carried away with the red pepper 🥰😂. I also added a chopped up portobello mushroom I had – absolutely delicious – I can’t wait to make it again! Thanks for another favorite recipe!
Beautiful! Delicious! not to mention yummy!
I added about a cup of tiny button mushrooms along with the onions. Barely a quarter of a small jalapeno and a couple of leftover scallion stalks with the broth. (cleaning out the fridge!) I might reduce the broth next time by about 1/4 cup.
Served over rigatoni. Was great!
Was an early supper. Have enough for lunch tomorrow or maybe a late night snack. 😉
Did I mention it was delicious?
This was delicious. Mine ended up a bit creamier than the picture so I’d use a longer noddle than I choose.
This recipe is OUTSTANDING! LOVE IT!
Thank you so much!
Very good. Very tasty. Followed recipe exactly which is rare for me. Loved it
JOANIE,
I MADE YOUR TUSCAN CHICKEN USING CHICKEN BREAST STRIPS. USED THE LEMON JUICE AND PRESSED FRESH GARLIC. MY WIFE SAID IT WAS THE BEST MEAL I HAVE EVER SERVED. THAT’S SAYING A LOT, AS I HAVE BEEN COOKING HER MEALS FOR 25 YEARS! IT REALLY IS A TERRIFIC RECIPE, AND I LIKED HOW THE INGREDIENTS LIST EXPANDED FOR THE FOUR SERVINGS I WANTED TO MAKE. GREAT WEBSITE, AND I PLAN TO TRY SOME MORE OF YOUR RECIPES. THANK YOU!!
I’m so glad you both enjoyed the chicken recipe. Thank you so much for taking the time to let me know and I hope you find many new recipes here on our website that you love.
Good recipe.