Tuscan Chicken Recipe

Name: Tuscan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 chicken breasts; 3 teaspoons Italian seasoning; 1 teaspoon salt; 1 teaspoon pepper; 4 tablespoons olive oil, divided; 1 cup julienned or diced sun-dried tomatoes; 1/2 tablespoon garlic, minced; 1 cup heavy cream; 1/2 cup Parmesan cheese, grated; 1/2 cup chopped artichoke hearts (canned or frozen/thawed); 2 cups baby spinach; 1/4 cup capers; basil or parsley for garnish

One-pan meals are the best way to get dinner on the table fast, and our creamy Tuscan chicken with sun-dried tomatoes is a great choice.

This recipe is simple, but it’s so full of flavor from the sun-dried tomatoes and the Italian seasoning. It will take you about 30 minutes from start to finish, so I’d say that’s a win!

Cooked seasoned chicken breasts in a skillet with vegetables, herbs, sun-dried tomatoes, and a wooden spatula.

Blue cursive text reads "Lucy's notes" on a transparent background.

One-pot meals and sheet pan meals are my jam. I’m a pretty lazy cook during the week when I’m working and don’t have time to spend hours in the kitchen. And I don’t even have kids at home!

I remember those days, though, and my key to success was keeping simple, one-pan meals on rotation like this creamy Tuscan chicken.

Testing results for Tuscan chicken

We used boneless, skinless chicken breasts for this recipe, but you can absolutely use skin-on chicken breasts. If you opt for bone-in, then you’ll need to adjust the cooking time slightly, as they are usually thicker. I would use a meat thermometer in that case.

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I hope you make this recipe. I think you’ll love it!

A cooked chicken breast served on a bed of pasta with a creamy sauce, sun-dried tomatoes, artichokes, and fresh basil on a white plate.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Chicken breasts: I know a lot of you prefer to use chicken thighs, and that’s totally fine. I don’t like chicken thighs (unless they’re fried chicken), so I don’t use them often. If you do, you’ll need to adjust the cooking time since thighs take longer to cook. I strongly suggest using a meat thermometer either way to avoid overcooking.

Artichoke hearts: You can use canned or frozen (thawed) artichoke hearts in this recipe. You could also substitute with asparagus, mushrooms, zucchini, or whatever you like. Just choose something with a similar texture that will go with the overall flavor profile.

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A stainless steel pan with cooked tuscan chicken breasts, sun-dried tomatoes, artichokes, spinach, and fresh basil garnish sits on a white surface next to a bowl of grated cheese and stacked plates.

How to make creamy Tuscan chicken

Season the chicken and then sear 4-5 minutes per side.
Remove the chicken from the skillet, then add olive oil and heat. Add sun-dried tomatoes, cook for a couple of minutes, then add minced garlic and stir for about 30 seconds.
Stir in artichoke hearts and then fresh spinach. Once the spinach is almost wilted, whisk in heavy cream and Parmesan and mix well.
Place the chicken back in the skillet and cook an additional 3-4 minutes, until the chicken is 165 degrees F. Sprinkle with capers and basil and serve.