A single serving version of classic Tuscan Chicken ready in less than 30 minutes! One tender and juicy chicken breast simmer in a rich and creamy, spinach and sun-dried tomato sauce.
If you love one-pan chicken recipes like Chicken Piccata and Chicken Cacciatore, you will adore this easy Tuscan chicken recipe. One tender and juicy chicken breast simmer in a rich and creamy sauce filled with onions, garlic, fresh spinach, and a handful of tasty sun-dried tomatoes. The entire meal comes together in less than 30 minutes and is one of the best-tasting meals ever!
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What Is Tuscan Chicken?
Tuscan chicken is a popular Italian-inspired dish featuring chicken cooked in a creamy tomato sauce. The dish takes its name from the Tuscany region of Italy. It is often served with pasta or rice, but I absolutely love to eat it just as it is.
Is Tuscan Chicken The Same As Marry Me Chicken?
Tuscan chicken and Marry Me Chicken are similar dishes but are not exactly the same. Both are creamy chicken dishes that use similar ingredients but the specific ingredients and flavors can vary depending on the recipe.
Why This Recipe Works
- A one-pan meal: You just need one pan to make Tuscan chicken which makes clean-up easy.
- Extra flavorful: Tuscan chicken is so easy to make and filled with flavor.
- Recipe doubles well: If you'd like to make Tuscan chicken for two or simply have leftovers for another meal, just double the ingredients.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Chicken: Use 1 (5 to 6-ounce) boneless, skinless chicken breast cut into ¼-inch thick strips.
- Flour: Use all-purpose flour. For a gluten-free Tuscan Chicken, use a gluten-free flour like King Authur brand, Measure For Measure Gluten Free Flour, and make sure the broth used is gluten-free too.
- Olive oil: I use extra virgin olive oil in this easy Tuscan Chicken recipe and in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil, but you may use light olive oil instead.
- Vegetables: Use fresh spinach, chopped onions, and garlic.
- Chicken broth: I prefer using low-sodium chicken broth to control the salt content of the dish. If you use regular chicken broth, you might want to reduce the amount of salt you add. I always recommend tasting the finished dish and adding extra seasonings and salt if needed.
- Tomato paste: Tomato paste is simply concentrated tomatoes. A small amount adds a tremendous amount of flavor. Look for tomato paste that comes in a tube. You can find it in the same section of your grocery store where cans are found. A tube stays good in the refrigerator for much longer than canned. You can also freeze the leftover paste in ice cube trays. When frozen, pop the cubes out of the tray and store them in a zip-top bag in the freezer.
- Heavy cream: I recommend using heavy cream (double cream) or heavy whipping cream. Both of these ingredients are essentially the same - they both have over 36% milk fat, and the name often depends on the brand.
- Sun-dried tomatoes: I love the flavor of sun-dried tomatoes in this chicken dish. When buying sun-dried tomatoes, we typically purchase the oil-packed kind. If you purchase the dry-packed variety, you will need to rehydrate them by pouring boiling water over the dried tomatoes so that they soften.
- Seasonings: Use salt, black pepper, chili pepper flakes, and Italian seasoning. The main herbs in Italian seasoning are basil, oregano, thyme, and rosemary. If you don't have Italian seasoning, use one or two of these herbs instead.
- Parmesan cheese: For best flavor, use freshly grated Parmesan cheese.
- Fresh basil leaves: (Optional) Tear 2 to 3 basil leaves and scatter over the top of your chicken before eating.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Tuscan Chicken For One
See the recipe box 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.
- Transfer the chicken and sauce to a bowl and top with fresh basil.
Expert Tips
- 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.
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.
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.
If your sauce is too thick, add more heavy cream, a tablespoon at a time, until it reaches your desired consistency.
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.
Serving Suggestions
Although I love to enjoy Tuscan chicken just as it is, you might like to consider serving it over pasta or rice. A wedge of crusty french bread is ideal for soaking up some of the delicious sauce.
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 ½ 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.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this single serving Tuscan chicken recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Chicken: Chicken Piccata, Chicken Parmesan, Chicken Alfredo, Chicken Tortellini Soup, Coq au Vin, Butter Chicken
- Onions: Shrimp Fried Rice, Chili Mac, Pizza Bowl, Penne alla Vodka, Baked Stuffed Fish, Guacamole
- Garlic: Pad Thai, Split Pea Soup, Pork Stir Fry, Shrimp Fettuccine, Baba Ganoush, Sauteed Green Beans
- Spinach: Hot Spinach Dip, Spinach Turkey Wrap, Spinach Manicotti, Crustless Spinach Quiche, Stuffed Peppers, Breakfast Sandwich
- Sun-dried tomatoes: Spinach and Orzo Salad, Mediterranean Quinoa Salad
- Tomato paste: Baked Black Bean Tacos, Chicken Tagine, Crawfish Pasta, Beef and Cheese Pita Pizza, Irish Stew, Pizza Sauce
- Chicken broth: White Bean Soup, Turkey Cutlets, White Chicken Chili, Tomato Soup, Potato Soup, Zuppa Toscana
- Heavy cream: Creamy Tomato Soup, Mushroom Casserole, Cauliflower Casserole, French Silk Pie, Cream Scones, Creamy Mustard Chicken
- Italian seasoning: Vegetable Lasagna, Pork Tenderloin, Ratatouille, Lentil Stew, Hamburger Casserole, Giant Italian Meatball
- Parmesan cheese: Creamed Spinach, Broiled Tomatoes, Pasta Primavera, Chicken Cordon Bleu, Pasta Carbonara
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.
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Recipe
Tuscan Chicken For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
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.
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.
LEE ARNETT MD says
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!!
Joanie Zisk says
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.
J. Hegyi says
Good recipe.