Creamy Tuscan Chicken with Spinach
Creamy Tuscan Chicken with Spinach is a cozy, comforting meal ready in just 30 minutes. After making this many times, I’ve perfected the creamiest sauce with just the right amount of garlic and spinach. The melted Parmesan on top is irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Cajun Chicken Pasta Recipe and Creamy Smoked Salmon Gnocchi Dinner Recipe.
Why This Creamy Tuscan Chicken with Spinach Is Pure Comfort
- Ready in just 30 minutes
- Creamy, garlicky sauce with spinach
- Better than takeout
- Easy cleanup with just one pan
What You'll Need for Creamy Tuscan Chicken with Spinach
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- baby spinach
- heavy cream
- Parmesan cheese
- garlic
- salt
- black pepper
- red pepper flakes
- Italian seasoning
- Optional: fresh basil
- Optional: Parmesan cheese
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion Blender — Smooths the sauce right in the pan for less mess. → See on Amazon
How to Make Creamy Tuscan Chicken with Spinach
- Sear the chicken: Season chicken with salt, pepper, and Italian seasoning. Sear in a hot skillet until browned, about 5 minutes per side.
- Cook the garlic: Remove chicken from skillet. Add garlic and cook until fragrant, about 1 minute.
- Add the spinach: Add spinach to skillet and cook until wilted, about 2 minutes.
- Add the cream: Stir in heavy cream, scraping the bottom of the skillet to deglaze. Bring to a simmer.
- Simmer and blend: Return chicken to skillet. Simmer for 10 minutes. Use an immersion blender to smooth the sauce.
- Finish and serve: Stir in Parmesan cheese and red pepper flakes. Serve with fresh basil and more Parmesan on top.
Cook's Tips for Perfect Creamy Tuscan Chicken with Spinach
- Common mistake and fix: Don't overcook the chicken. It will become tough. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Substitution tip: No heavy cream? Use half-and-half or milk for a lighter sauce.
- Make-ahead tip: This dish can be made ahead and reheated in the oven or microwave.
- Storage tip: Store leftovers in the refrigerator for up to 3 days.
Storing & Reheating Creamy Tuscan Chicken with Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: This dish can be made ahead and reheated.
Freezing Creamy Tuscan Chicken with Spinach
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: Deglaze the skillet with the cream to get all the flavorful bits from the bottom.
- Best substitution: No spinach? Use kale or Swiss chard instead.
- Make-ahead: This dish can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, tender chicken every time. → Check price on Amazon
Creamy Tuscan Chicken with Spinach
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- baby spinach
- heavy cream
- Parmesan cheese
Seasonings
- garlic
- salt
- black pepper
- red pepper flakes
- Italian seasoning
Optional Toppings
- fresh basil
- Parmesan cheese
Instructions
- Sear the chicken: Season chicken with salt, pepper, and Italian seasoning. Sear in a hot skillet until browned, about 5 minutes per side.
- Cook the garlic: Remove chicken from skillet. Add garlic and cook until fragrant, about 1 minute.
- Add the spinach: Add spinach to skillet and cook until wilted, about 2 minutes.
- Add the cream: Stir in heavy cream, scraping the bottom of the skillet to deglaze. Bring to a simmer.
- Simmer and blend: Return chicken to skillet. Simmer for 10 minutes. Use an immersion blender to smooth the sauce.
- Finish and serve: Stir in Parmesan cheese and red pepper flakes. Serve with fresh basil and more Parmesan on top.
Notes
- Chef tip: Deglaze the skillet with the cream to get all the flavorful bits from the bottom.
- Best substitution: No spinach? Use kale or Swiss chard instead.
- Make-ahead: This dish can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: This dish can be made ahead and reheated.
Nutrition Per Serving
- Calories: 480
- Protein: 42g
- Fat: 32g
- Carbs: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 650mg
- Cholesterol: 145mg
- Sat. Fat: 19g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Tuscan Chicken with Spinach FAQs
Yes, this dish can be made ahead and reheated in the oven or microwave.
Overcooking can make chicken tough. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, this dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Yes, cook on low for 6-8 hours or on high for 3-4 hours. Add the cream and spinach in the last hour of cooking.
This dish pairs well with Classic Scalloped Potatoes with Cheddar Cheese or a side salad.
A Warm Final Note
I can’t wait for you to try Creamy Tuscan Chicken with Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
