Succulent and creamy Tuscan chicken is a speedy and simple weeknight dinner recipe. It’s coated in a creamy, tomato and wine pan sauce that’s so delicious you’ll want to eat it by the spoonful!
A Mediterranean dish in flavor and aesthetic, creamy Tuscan chicken boasts a bold tomato flavor nestled in a deep, creamy wine sauce built on deceptively simple seasonings.
I personally love preparing this recipe any time of the year. It’s very quick to make – less than 30 minutes from beginning to end – and uses evergreen ingredients you can grab from any store in any season!
Anyone who wants to enjoy tell-tale Mediterranean flavors right at home will love creamy Tuscan chicken! It’s simple to prepare, but has all of the right touches that make it feel and taste like you just ordered it from an authentic Italian restaurant.
INGREDIENT NOTES AND SUBSTITUTIONS
- Chicken – I prepare this recipe with breast meat, but you could use cutlets for a lighter meal.
- Garlic Powder – Use powder rather than fresh. It will be easier to evenly coat and season the meat. You could use garlic salt – but omit the other salt in the recipe if doing so.
- Paprika – This seasoning adds a very mild, subtle, smoky heat. For stronger spice, add chili powder or crushed red pepper.
- Shallots – These vegetables have that sweet oniony flavor without the same sharpness and heat. For a similar substitute, use scallions or green onions.
- Sun-Dried Tomatoes & Sun-Dried Tomato Oil – When sun-dried, both the sweet and sour flavors of the fruit are enhanced. If store-bought, they are often stored in an oil that you can then use to saute in this recipe.
- Dry White Wine – Pinot Grigio, Sauvignon Blanc, or really any dry white wine is fine. Don’t put too much emphasis on the quality of the wine.
- Heavy Cream – Half and half works as a substitute, but avoid using regular milk or a milk substitute if you want to get the classic consistency of creamy Tuscan chicken.
- Flat Leaf Parsley – A stronger version of curly parsley, the garnish you may be used to, chopped parsley makes a great finishing touch.
HOW TO MAKE CREAMY TUSCAN CHICKEN
- Prepare & Season the Meat. Wrap the chicken breasts in plastic wrap, then flatten with a meat mallet. If using cutlets, halve each chicken breast horizontally. Combine the salt, pepper, garlic, and paprika and coat both sides of each cut with the seasonings.
- Brown the Chicken. Heat two tablespoons of the oil over medium-high heat. Add the meat to the skillet and brown both sides until cooked through to a safe internal temperature of 165°F. Lay the cooked cuts on a plate and cover with foil to keep warm while preparing the sauce.
- Begin the Wine Sauce. Lower the heat to medium. Add the shallots and tomatoes. Saute for two minutes. Pour the wine into the skillet and increase the heat until it boils. Scrape the bottom of the skillet to release the browned bits of meat and vegetables. Heat until the wine evaporates and reduces.
- Add the Cream. Lower the heat once more to medium. When the temperature drops, add the cream and stir into the mixture for two minutes. Return the meat to the skillet and spoon the sauce over top.
- Coat the Chicken and Serve. Plate each cut and spoon more sauce over top to serve.
What is Tuscan chicken made of?
The beginnings of this pan-seared recipe are like any other – seasoned with salt and pepper and browned in oil.
It also features garlic and paprika and a creamy wine sauce that’s brightened with sun-dried tomatoes. It’s a very rich, subtly sweet flavor.
What do you eat with creamy Tuscan chicken?
Pan-seared Tuscan chicken is a flexible main course. It’s can be served with bread, pasta, or rice.
Roasted potatoes would build out a rather heavy, filling, and satisfying Mediterranean menu fit for a king.
You might also try this Greek spinach rice. It has a similar herbal, garlicky flavor, but with a different tang that would be a nice break from the creamy Tuscan chicken. Vegetables would be great for this, too.
Can creamy Tuscan chicken be made ahead of time?
Yes, this recipe can be made up to 4 days ahead of time. It must be kept refrigerated at all times and not reheated more than once.
Reheat on medium heat back on the stovetop to prevent the cream sauce from separating – don’t set the temperature too high.
I would not, however, freeze this recipe due to the heavy cream. Once frozen, the fats and acids will separate, significantly altering the texture of the whole dish.
Creamy Tuscan Chicken
- If using whole chicken breasts, pound slightly to flatten between plastic wrap. If wanting cutlets, slice each chicken breast in half horizontally. Season both sides with salt, pepper, garlic powder and paprika.
- In a skillet over medium high heat add 2 tablespoons of the sun-dried tomato oil, or olive oil. Saute the chicken on both sides until browned and cooked through (165°F), about 6-7 minutes. Transfer to plate and cover with foil to keep warm.
- Add the shallots and sun-dried tomatoes to skillet and saute for 2 minutes over medium heat. Add the wine and bring to a boil, scraping the pan for browned bits, until wine has almost evaporated and reduced.
- Turn heat to medium and add the cream, stirring together for 2 minutes. Transfer chicken and accumulated juices into the skillet, spooning sauce over chicken to coat.
- Serve with sauce spooned over each piece of chicken and top with parsley.
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.