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side shot of tuscan chicken in cream sauce with wooden spoon

Tuscan Chicken in Parmesan Cream Sauce

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 790kcal
Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with spinach, sun-dried tomatoes, garlic and loaded with flavor!
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For the Chicken

For the Sauce


  • Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
  • Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
  • Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
  • Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
  • Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
  • Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
  • Whisk in the flour and allow to thicken for approximately 1 minute.
  • Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
  • Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
  • Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
  • Enjoy!



  • Cook your chicken in batches if needs be, so you don't overcrowd your pan.
  • You can also use chicken thighs. Make sure to check doneness.
  • You can check the doneness of your chicken by inserting a meat thermometer into the thickest part of the chicken - it should read at least 165F.
  • After cooking the chicken and just before making the sauce, use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
  • Heavy cream will make the thickest richest sauce.
  • Garnish with fresh parsley.


Calories: 790kcal | Carbohydrates: 45g | Protein: 66g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 245mg | Sodium: 705mg | Potassium: 3043mg | Fiber: 8g | Sugar: 23g | Vitamin A: 2405IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 8mg