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Creamy Tuscan Chicken + Spinach with Roasted Tomatoes
Creamy Tuscan Chicken with Spinach and Roasted Tomatoes is a deliciously savory one-pot dinner with a creamy, lemony sauce, wilted veggies and tender chicken breasts.
When I think easy weeknight meals, I instantly think of chicken and anything that I can make in one pan. This creamy Tuscan skillet chicken fits both those bills, and then some. It's packed with deeply rich and savory flavors from jammy tomatoes, herbs and a fragrant Tuscan herb blend. If you have chicken breasts in your freezer right now, start defrosting because you're going to want to make this for dinner tonight.
How to Make One-Pan Tuscan Chicken
This is a very simple recipe, but it does have three components: jammy roasted tomatoes, a simple dried Tuscan blend, and the chicken itself.
Skillet Chicken Ingredients
Here's what you need to make this fast chicken dinner recipe:
Chicken breast. I recommend using organic chicken.
Butter. Use unsalted butter to control the flavor of the dish.
Garlic. I recommend fresh, but you could use ½ teaspoon granulated garlic.
Chicken stock. Use low-sodium store-bought or make you row.
Heavy cream. I recommend organic!
White wine. Choose a dry wine that you like the taste of.
Parmesan cheese. You could also use pecorino romano.
You can make them ahead of time in the oven, then keep the tomatoes in the fridge unit you're ready to make the chicken. They'll stay fresh for up to three days in an airtight container.
Tuscan Seasoning Blend
Sure, you can find pre-made seasoning blends at the grocery store. But there's nothing like the fresh, customized flavor you get by making your own blend. The herbs and spices in the Tuscan spice mix for this recipe are inspired by the fresh herbs that grow in Italy, mixed with a bit of heat from smoked paprika.
You can Store the seasoning blend in an airtight container at room temperature for up to a month. Use it on anything from simple roasted vegetables to salad dressing to herb oil for dipping bread.
What to Serve with Creamy Tuscan Chicken
I like to serve this hearty dish with wintertime sides. You can roast up some sweet butternut squash or sweet potato while the oven is on for the tomatoes. Or try these other delicious starchy and fresh sides for chicken:
Clean and rinse the chicken breasts, season with salt + black pepper. Set aside.
Over medium-high heat, melt 2 Tbsps butter in a large 12-inch skillet.
Once heated, add the chicken breasts and sear on both sides until golden brown, about 2-3 minutes per side. Remove chicken breasts from skillet and set aside onto a plate for them to "rest" a bit.
In the same skillet, melt the remaining 2 Tbsps of butter and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant. NOTE: It's OK if there are little bits in your skillet from frying the chicken. That adds nice flavor.
Add in the tuscan seasoning blend and whisk together until well combined. Add in the heavy cream, white cooking wine, lemon juice, and chicken stock, whisking until combined and it begins to bubble, about 1-2 minutes.
Add in the spinach and cook within the sauce until it has wilted. Next, return the chicken breasts back to the skillet and spoon some of the sauce from the side on top of the chicken a few times, reducing the heat to low and cooking (on a simmer) until the chicken is cooked through and the sauce has thickened a bit, about 15-20 minutes or so. Whisk in the parmesan cheese until the sauce becomes more creamy. Finally, add in the roasted tomatoes.
Once done, remove everything from heat and serve immediately with your favorite sides such as roasted butternut squash, rice, potatoes (baked or mashed), veggies, etc.
Tips & Tricks
STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days.
SPINACH: If preferred, you can always substitute Spinach with Kale or Collard Greens.
CHICKEN: If you don’t have chicken breasts, you can always use chicken thighs, drumsticks, etc.