This Tuscan Chicken is impressive but deceptively simple.
First things first. If you walked into a restaurant in the Tuscany region, located in central Italy, and ordered “Tuscan chicken,” the waiter would have no idea what you were talking about. Chicken is not that popular in traditional Italian cuisine, and the creamy, spinach-laden sauce is not a Tuscan recipe. Tuscan chicken is a dish popularized by the American chain restaurant Olive Garden.
Most likely, Olive Garden named this dish “Tuscan chicken” because for centuries, any Italian-type of dish featuring spinach has been labeled “Florentine.” Florence is the capital of Tuscany. As far back as the 16th century, French cooks began tacking “Florentine” on anything spinach-related—quiche Florentine or chicken Florentine, for example.
Despite its non-traditional Tuscan origin story, Tuscan chicken is a solid recipe to have in your back pocket. The chicken breasts turn out juicy and flavorful, seasoned with the Italian seasoning. And the sauce is really good. No wonder this dish has become a restaurant classic here in the States! The creamy, flavorful sauce is studded with onions, sun-dried tomatoes, fresh spinach, and Parmesan cheese, which is a great combo. The best part about Tuscan chicken is that it’s straightforward enough for a Wednesday night dinner but can be an elegant meal to serve to company as well.
How to buy sun-dried tomatoes
Sun-dried tomatoes are typically sold in the canned/jarred section of the produce department of your supermarket. Typically, sun-dried tomatoes are sold in jars, in oil, or in pouches without oil. Either one works for this recipe, but the ones in pouches are not oily, so they work really well in the cream sauce. One last thing to look for is the cut: they are sold whole, sliced, or julienned (thin slices). Since they need to be thinly sliced for this recipe, the latter option is the easiest.
How do I store leftovers?
Store the sauce separately from the chicken in the refrigerator for up to 2 days. Alternatively, you can freeze the sauce and the chicken for up to 3 months. Thaw overnight in the fridge if frozen. When ready to serve, gently reheat on the stove until warm. Follow the same instructions for leftovers.
Serving suggestions
Tuscan chicken is a meal for a cool autumn or chilly winter night when you want a filling, satisfying meal. Pair it with cooked linguini, Garlic Mashed Potatoes, or Mashed Cauliflower (for a gluten-free side!). For an additional veggie, try a simple Caesar Salad or steamed asparagus. Baked Garlic Rolls or a loaf of crusty garlic bread round out the meal nicely. Or you could go “full Olive Garden” and have unlimited breadsticks along with your Tuscan chicken!
Tuscan Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/4 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 1/3 cup sun-dried tomatoes thinly sliced
- 2 cups baby spinach
- 1 1/2 cups heavy cream
- 5 tablespoons grated Parmesan cheese
- Fresh basil chopped, for garnish
Instructions
- Season both sides of each chicken breast with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 3-4 minutes on each side, until golden. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion and sauté for 2-3 minutes until softened. Add the garlic and sun-dried tomatoes and sauté for another minute until fragrant.
- Add the spinach to the skillet and sauté until just starting to wilt. Stir in the heavy cream and Parmesan cheese, and bring to a simmer.
- Return the chicken to the skillet, cover, and simmer until the chicken is cooked through, about 5 minutes. Garnish with fresh basil when serving.
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