I was on the hunt for the best Tuscan chicken recipe for months before I came across this one on the delish website. As soon as I tried it, I was obsessed. Not only is it super easy to make, but it’s a total crowd-pleaser. Everyone I’ve made it for loves it as much as I do.
A few quick notes after making this recipe several times —
You can easily swap out sun-dried tomatoes for the cherry tomatoes if that’s all you have. I’ve used these a few times and they’re great.
It might seem weird to add lemon to this recipe, but I promise it makes a big difference. The acidity helps balance out the creaminess.
Also, to speed things up a bit with this recipe, I will typically swap out the cloves of garlic for some pre-diced garlic in a jar. It saves some chopping and takes 2 seconds to toss into the skillet.
If you end up trying this recipe, I’d love to know your thoughts!
Best Creamy Tuscan Chicken
Ingredients
1 Tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving
DIRECTION
In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
Serve with lemon wedges.
