Want restaurant-style chicken at home? This Tuscan chicken recipe works. Takes about 30 minutes.
This dish is naturally gluten-free. You can adapt it for keto, dairy-free, paleo, or Whole30 requirements. One pan does everything, so cleanup stays simple[-3]. The creamy sauce has spinach, sun-dried tomatoes, and artichokes. Rich flavors in 30-40 minutes.
Everything cooks in a single skillet. For me, that’s the best part[-4]. Whether you need gluten-free options or just want good chicken dinner recipes, this one delivers. Simple ingredients, restaurant results.
Essential Ingredients for Tuscan Chicken
Image Source: Hip Mama’s Place
Good ingredients make this recipe work. Simple as that.
Choosing the right cut of chicken
Boneless skinless chicken breasts are standard for this recipe. Quick cooking, lean protein. You can butterfly them horizontally – two large breasts become four thinner pieces. Much better for even cooking.
For me, boneless skinless chicken thighs work better. More flavor, stay juicier. If you want extra taste, try skin-on chicken breasts.
Key ingredients for the creamy sauce
Heavy cream creates that rich texture. Full-fat coconut milk works for dairy-free.
Sun-dried tomatoes – get the oil-packed ones. Way better flavor. These give you that concentrated tomato taste.
Fresh baby spinach is crucial. I use a full five-ounce package. Skip frozen spinach – adds too much water.
Parmesan cheese thickens the sauce and adds flavor. Check your chicken stock is gluten-free – some have barley.
Garlic and Italian herbs (mostly oregano) give it that Tuscan taste.
Optional add-ins for extra flavor
These extras can boost your dish:
- Fresh basil or parsley – sprinkle on top
- Lemon zest and juice – cuts through the richness
- Mushrooms – earthy flavor, good texture
- Artichoke hearts – pair nicely with sun-dried tomatoes
- Roasted red peppers – adds sweetness and color
- Dijon mustard – just a tablespoon adds complexity
Each ingredient has a job. Get them right, and you’ll have restaurant-quality Tuscan chicken that’s completely gluten-free.
Step-by-Step Cooking Instructions
Image Source: Jamie Oliver Eats
Making this Tuscan chicken is simple. Follow these steps for best results.
1. Prep and season the chicken
Pat chicken breasts dry with paper towels. Butterfly each breast by slicing horizontally. Don’t cut all the way through. This creates thinner pieces that cook evenly.
Season both sides with Italian seasoning, salt, and pepper. I add garlic powder and paprika for extra flavor.
Lightly dredge in gluten-free flour. This helps create a crust and thickens the sauce later.
2. Sear the chicken for golden crust
Heat a large skillet over medium-high heat. Cast iron works great. Add 1-2 tablespoons olive oil. For me, using oil from the sun-dried tomatoes jar adds better flavor.
Once oil is hot, add chicken pieces. Leave space between each piece. Don’t overcrowd the pan.
Sear for 3-5 minutes per side until golden-brown. The chicken won’t be fully cooked yet. That’s fine.
Transfer chicken to a plate. Cover with foil to keep warm.
3. Build the creamy Tuscan sauce
Use the same pan with all those browned bits. Reduce heat to medium.
Add sun-dried tomatoes and sauté for about a minute. Add minced garlic and cook for 30-60 seconds. Don’t burn the garlic.
Deglaze with chicken broth, scraping up the browned bits. These add flavor.
Whisk in 1 tablespoon gluten-free flour if using. Cook for a minute.
Pour in heavy cream and chicken broth, stirring constantly. For dairy-free, use full-fat coconut milk instead.
Add Parmesan cheese and stir until melted.
4. Combine and simmer to finish
Once sauce starts to simmer, add fresh spinach in batches. Stir until wilted.
Return chicken to the pan with any juices. Reduce heat to low and simmer until chicken reaches 165°F. Usually 5-7 minutes.
Stir in fresh basil or parsley before serving.
Taste and adjust seasonings. Add salt, pepper, or lemon juice as needed.
If sauce gets too thick, add more broth. If too thin, simmer longer. It’s ready to serve.
Ingredient Swaps for Different Diets
Easy to adapt this recipe for various diets. Simple swaps work well.
Dairy-free options
Coconut milk replaces heavy cream perfectly. Use full-fat for best results. The sun-dried tomatoes and Italian seasonings mask any coconut taste.
Cashew cream works even better. Doesn’t separate during cooking. Soak raw cashews, then blend until smooth.
For cheese, nutritional yeast adds that savory flavor. Use 1-2 tablespoons instead of Parmesan. Country Crock Plant Cream also works well in this recipe.
Keto adjustments
This dish is naturally low-carb. Stick with full-fat heavy cream and high-fat cheeses like Parmesan or mozzarella.
Skip the pasta. Serve with:
- Zucchini noodles
- Cauliflower rice
- Steamed broccoli
- Just eat it plain
Sun-dried tomatoes have some carbs. Use fewer if you need it really low-carb.
Whole30 and paleo swaps
Use coconut cream or cashew cream for the sauce. Choose coconut milk with just coconut and water listed.
For thickening, arrowroot powder or tapioca starch replace flour. Cassava flour also works.
Make your own Italian seasoning with dried basil, thyme, rosemary, and parsley. Store-bought blends sometimes have additives.
Chicken thighs taste better than breasts anyway. Serve with cauliflower rice or roasted vegetables.
What to Serve with Tuscan Chicken
Image Source: Everyday Dishes
Your creamy sauce needs something to soak it up. That’s the whole point.
Gluten-free sides that work
I always serve this with gluten-free bread. Crusty baguettes or garlic knots work perfectly for dipping. You want something that absorbs all that sauce.
Mashed potatoes are excellent here. I make mine with extra butter. Crispy roasted potatoes work too. For something fancier, try truffle mashed potatoes.
Roasted vegetables add color. Asparagus, Brussels sprouts, or a simple vegetable medley with olive oil and salt. Keep it simple.
Pasta and rice options
Gluten-free pasta is the obvious choice. I prefer angel hair pasta because it doesn’t compete with the chicken. Any gluten-free shape works though.
Rice works well too. Basmati rice has a nice fragrance. Cauliflower rice if you want low-carb.
Want more vegetables? Try these:
- Sautéed spinach with garlic
- Grilled zucchini with lemon
- Roasted broccoli with parmesan
- Green beans or asparagus
A bright arugula salad with shaved parmesan cuts through the richness nicely.
Simple plating
Use a wide, shallow bowl. Put your pasta or rice in the center. Place the chicken on top at an angle. Spoon sauce over everything.
Fresh herbs on top. Italian parsley or basil. Sprinkle some parmesan. Twist of black pepper.
Don’t overcrowd the plate. Leave some space around the edges.
Storage, Reheating, and Make-Ahead Tips
Leftovers keep well with this recipe. Store them right and you’ll have great meals for days.
How to store leftovers properly
Cool the chicken to room temperature first. Use airtight containers to keep flavors fresh. Stays good in the fridge for 4-5 days. I portion mine into single servings before storing.
Made it with pasta? Store the sauce separately from the pasta when possible. Prevents soggy noodles.
Reheating without losing texture
Gentle heat works best for keeping that creamy texture:
Stovetop works great. Put the chicken and sauce in a skillet over medium-low heat. Add a splash of cream or broth if it looks thick. Stir occasionally until heated through.
Oven Method: Heat to 325°F. Put chicken in an oven-safe dish, add 2-3 tablespoons liquid, cover with foil. Heat 10-15 minutes until it hits 165°F.
Microwave: Use medium power, 30-second intervals. Stir between each cycle. Cover the dish.
Can you freeze creamy Tuscan chicken?
Yes, it freezes well. Use freezer-safe containers and freeze up to 3 months. Date your containers.
Thaw overnight in the fridge. If the sauce separates after thawing, just whisk while reheating. Comes back together.
Conclusion
Overall, this Tuscan chicken recipe delivers restaurant quality at home. Simple ingredients, one pan, 30 minutes.
The recipe adapts to different diets easily. I would experiment with the add-ins based on what you have. Try different herbs or adjust the creaminess to your taste.
Leftovers reheat well for several days. You can also freeze portions for later meals.
For me, the best part is how impressive it looks when you plate it properly. Guests always ask for the recipe.
It’s delicious.
FAQs
Q1. What makes Tuscan chicken unique?
Tuscan chicken is characterized by its creamy sauce made with heavy cream, Parmesan cheese, and sun-dried tomatoes. It also typically includes fresh spinach, garlic, and sometimes mushrooms or basil. While not a traditional Tuscan dish, it’s inspired by flavors common in Tuscan cuisine.
Q2. Is Tuscan chicken naturally gluten-free?
Tuscan chicken can be naturally gluten-free if made with gluten-free chicken stock. However, it’s important to check all ingredients, especially any seasonings or thickeners used, to ensure they are certified gluten-free.
Q3. What are some dairy-free alternatives for the cream in Tuscan chicken?
For a dairy-free version, you can substitute the heavy cream with full-fat coconut milk or cashew cream. These alternatives provide a similar creamy texture without compromising on flavor.
Q4. How can I make Tuscan chicken keto-friendly?
To make Tuscan chicken keto-friendly, use full-fat heavy cream and high-fat cheeses. Serve it with low-carb sides like zucchini noodles or cauliflower rice instead of pasta. You may also want to reduce the amount of sun-dried tomatoes to lower the carb content further.
Q5. How should I store and reheat leftover Tuscan chicken?
Store leftover Tuscan chicken in an airtight container in the refrigerator for up to 4-5 days. When reheating, use low heat on the stovetop or in the oven, adding a splash of liquid if needed to maintain the creamy consistency. Avoid high heat to prevent the sauce from separating.