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Homemade Creamy Tuscan Chicken


This Homemade Creamy Tuscan Chicken formula is a one-pot, 30-minute supper thought made with delicious singed chicken bosoms. Served in a rich and smooth sauce packed with sun-dried tomatoes, dried spices, and new spinach.


This Homemade Creamy Tuscan Chicken formula is snappy, excessively simple, and finger-licking great! You will adore the rich sauce, the tart sun-dried tomatoes, and all that spinach served over incredibly delicious chicken bosoms. It's an extravagant eatery quality dinner made comfortable.

Because of the spinach, tomatoes, and chicken with Tuscan spices, this formula has all the Italian pizazz you could need and that's just the beginning. The dish is joined by a sauce that has all the smooth goodness you ever needed, so prepare for a remarkable dinner.

Remindful of my Creamy Sun-Dried Tomato Sauce Chicken, the formula for this Tuscan chicken happened because of my hubby's adoration for everything Olive Garden. Since he's on this Keto diet kick, I had no real option except to make a smooth chicken bosoms formula like my Creamy Garlic Herb Chicken that is keto-accommodating. No pasta, no flour. Simply some substantial cream and a modest bunch of parmesan cheddar will do.

The most effective method to MAKE AHEAD

  1. This is a fast dinner, however on the off chance that need be, you can spare time by making the sauce ahead.
  2. Set up the sauce, let cool totally, and store it in a sealed shut compartment.
  3. Spot in the refrigerator until prepared to utilize. Remains great in the cooler for as long as 2 days.
  4. At the point when prepared to utilize, warm over medium-low warmth. To thin it out, add a sprinkle of chicken stock or water.

Step by step instructions to STORE LEFTOVERS

  1. Store in a water/air proof holder and refrigerate inside two hours of cooking.
  2. Cooked chicken is sheltered in the refrigerator for as long as 3 days.
  3. To forestall cream sauce from souring, mix well while warming.

Homemade Creamy Tuscan Chicken Ingredients


  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken bosoms
  • salt and new ground pepper to taste


  • 1/2 tablespoon spread
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes hacked
  • 1 bundle (6 to 8 ounces) infant spinach
  • 1 1/2 cup weighty cream (you can likewise utilize half and half or dissipated milk)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • salt and new ground pepper to taste
  • 1/2 cup ground parmesan cheddar
  • chopped new parsley for decorate



  1. Warmth olive oil in an enormous skillet over medium warmth.
  2. Season chicken with salt and pepper.
  3. Spot the chicken in the skillet and cook for around 7 minutes; flip and keep on cooking for 6 additional minutes, or until done. Cooking time likewise relies upon the thickness of the chicken bosoms; utilize more slender chicken bosoms for quicker cooking.
  4. Eliminate chicken from the dish and put it in a safe spot.


  1. Add spread to the container and dissolve.
  2. Mix in onions and cook for 2 minutes.
  3. Mix in garlic and keep on cooking for 1 more moment, or until onions are delicate.
  4. Mix in tomatoes; cook for 1 moment.
  5. Mix in spinach and keep on cooking until withered, around 1 to 2 minutes more.
  6. Add hefty cream, basil, oregano, rosemary, salt, and pepper; heat to the point of boiling.
  7. Blend in parmesan cheddar; mix until the sauce has thickened.
  8. Spot chicken back in the dish and cook for 1 moment to warm through.
  9. Spoon sauce over the chicken, sprinkle with parsley and serve.