This 20-minute Creamy Tuscan Chicken recipe is a weeknight staple. This one-skillet recipe is a must make and is such a dreamy way to enjoy eating chicken. Made with all pantry staples and it is gluten-free, dairy-free and absolutely delicious.

Tuscan chicken is my favorite way to eat chicken right now. It’s creamy, deliciously flavorful and made in a skillet. it is one of the easiest meals you can make and it won’t take a mess in your entire kitchen. 

I love how this recipe packs in protein, veggies and you can pair it with any sides you want. I usually go for rice for this and my kids love it too. It is one of those dishes you will come back to again and again. 

This is a great recipe to make when you want something rich, creamy and want to spice things up a bit. I also love that you can spice things up a bit using whatever you have on hand. No sun-dried tomatoes? Use roasted red peppers or cherry tomatoes. No spinach? Use kale or swiss chard. Craving some actual dairy? Use heavy cream or milk and add some freshly grated parmesan cheese.

I cannot wait to hear what you think of this dish! I hope you love it as much as we do.

What ingredients you need to make Creamy Tuscan Chicken:

  • Chicken breasts – sliced lengthwise so they are about 1/4 inch thin
  • Garlic powder – I prefer this over cloves since it’s to season the chicken
  • Gluten-free flour – or regular flour if not gf. Just something to crisp the chicken a bit when it cooks
  • Olive oil – I love using olive oil in this as opposed to another oil
  • Chicken broth – can use a vegetable broth too if you prefer
  • Dijon mustard – really any mustard can work but dijon is my preference for this recipe
  • Full-fat coconut milk – or use heavy cream if not dairy-free for this too
  • Sun-dried tomatoes – chopped up! You can omit these if you’re not a huge fan of sun-dried tomatoes 
  • Baby spinach – fresh spinach is best. Frozen would be too watery for this recipe. You can also use swiss chard or kale for another leafy green
  • Fresh basil – or use dried basil if you prefer

How to make this one-skillet tuscan chicken:

  1. Season chicken with spices and coat in flour on both sides
  2. Melt the oil and butter in skillet over medium/high heat
  3. Once hot, add the chicken and cook for 4-5 minutes on each side or until golden. Remove from skillet and set aside
  4. Deglaze the pan with chicken broth and mustard (scrape up any brown bits and let it simmer for 1-2 minutes)
  5. Add in the milk, spinach and sun-dried tomatoes and stir
  6. Add in the chicken to the pan and cook on low heat for 5-10 minutes so chicken is fully cooked through and sauce reduces a bit
  7. Then add in basil and season as needed and enjoy!

tuscan chicken

Tips and FAQs on making this creamy chicken:

  1. What can I serve with this dish? Make this heartier but adding some rice, quinoa sweet potatoes or your favorite grain. Or for a lighter option, do a salad of sorts like my Barbuto Kale Salad.
  2. What is the best way to store this? In the fridge in airtight container for 3-5 days. Or in the freezer for up to 2 months in freezer-safe container or bag.
  3. Can I use chicken thighs instead of breast? Yes! adjust the cook time as needed. The chicken should be 165 degrees F when ready.
  4. Is this chicken dish spicy? Not at all. The sun-dried tomatoes and a little spice but nothing crazy.
  5. What is the best way to reheat this? In microwave or skillet on stovetop on low heat with a cover. Add a splash of coconut milk/cream/broth as needed.

A few other delicious chicken recipes to try:

One-Skillet Greek Chicken with Rice

How to Make Grilled Whole Chicken

Chicken Pot Pie Casserole (dairy-free)

Buffalo Chicken Sheet Pan Quesadilla

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20-minute Creamy Tuscan Chicken

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5 from 5 reviews

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This 20-minute Creamy Tuscan Chicken recipe is a weeknight staple. This recipe is a must make and is such a dreamy way to enjoy eating chicken. Made with all pantry staples and it is gluten-free, dairy-free and absolutely delicious.

Ingredients

Scale
  • 2 large chicken breasts, sliced lengthwise so they are about 1/4 inch thin
  • Sea salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons gluten-free flour (or regular flour if not gf)
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon dijon mustard
  • 1 cup full-fat coconut milk (or use heavy cream if not dairy-free)
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 cups baby spinach
  • 1 tablespoon fresh basil, chopped

Instructions

  1. Season chicken with spices and coat in flour on both sides
  2. Melt the oil in skillet over medium/high heat
  3. Once hot, add the chicken and cook for 4-5 minutes on each side or until golden. Remove from skillet and set aside
  4. Deglaze the pan with chicken broth and mustard (scrape up any brown bits and let it simmer for 1-2 minutes)
  5. Add in the milk, spinach and sun-dried tomatoes and stir
  6. Add in the chicken to the pan and cook on low heat for 5-10 minutes so chicken is fully cooked through and sauce reduces a bit
  7. Then add in basil and season as needed and enjoy!
  • Author: Rachel