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    Home » Recipes » Chicken Recipes

    Creamy Tuscan Chicken

    Published: Jan 31, 2021 · Modified: Feb 13, 2023 by Chef Dennis Littley

    386 shares
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    • Yummly
    5 from 44 votes
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    Pinterest image for Creamy Tuscan Chicken

    One bite, and you’ll agree this is the Best Creamy Tuscan Chicken you’ll ever make! Made with tender chicken breast, baby Tuscan kale, sun-dried tomatoes, and red bliss potatoes in a luxurious cream sauce. This delicious restaurant-quality dish is perfect for weeknights, date nights, or your next dinner party.

    Tuscan Chicken with potatoes on a white plate

    This is a take on an old Olive Garden recipe with a few tweaks to make it even more delicious! The flavorful, creamy sauce makes my Creamy Tuscan Chicken of my favorite chicken recipes.

    When it comes to creating delicious recipes, you can always count on Italy to come up with delicious dishes.

    Ingredients for Creamy Tuscan Chicken

    ingredients to make creamy tuscan chicken

    Let’s start by gathering the ingredients we need to make my Skillet Chicken Gumbo. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

    Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.

    Made with Simple Ingredients

    • chicken breasts
    • baby Tuscan kale (or baby spinach)
    • red bliss potatoes
    • sun-dried tomatoes
    • bacon
    • heavy cream
    • fresh garlic cloves
    • shallots
    • grated Parmesan cheese (or Romano cheese)
    • chicken broth
    • sweet Hungarian paprika
    • salt and black pepper
    • olive oil

    I’ve seen recipes add tomato paste, but that is not an ingredient I would add to this dish.

    Do I have to use Chicken Thighs to make Creamy Tuscan Chicken?

    No, you don’t. You can use boneless skinless chicken breasts or a whole cut-up chicken instead of just thighs. The process is the same as long as you leave the skin on. Either way, you make it, my creamy Tuscan chicken recipe is a keeper!

    **if you go with skinless breasts or thighs, you don’t have to sear the chicken for as long since there isn’t any skin to crisp up.

    Can I make substitutions in this dish?

    You sure can! If you can’t find baby kale or prefer using fresh spinach (or any other green), feel free to make the change. I like using baby kale because it’s more tender than the larger leaves.

    You can leave out the sun-dried tomatoes if you don’t like them or can’t find them. Or you can swap them out for cherry tomatoes. If you use cherry or grape tomatoes, cut them in half and use them more as a garnish. You can cook them, but raw, they will add a nice fresh pop to the dish.

    The bacon garnish is optional, or you can cook it with the shallots and garlic adding it directly to the sauce. You could also use chopped prosciutto as a garnish instead of bacon.

    If you like mushrooms, they will make an excellent addition to the dish. Quartered or cut in half would work well in the sauce; sauté them right before adding the shallots and garlic. No fresh garlic on hand? You can use garlic powder instead.

    You can also use any type of potato that you like or have on hand. If you don’t have any shallots, use chopped onion instead or onion powder.

    How to make Creamy Tuscan Chicken

    seasoned chicken thighs on a white platter

    The first step is to preheat your oven to 375 F. Then season the chicken thighs on both sides with sea salt, black pepper, and sweet paprika.

    *you can also use your favorite Italian seasoning.

    crispy pan seared chicken thighs in a large skillet

    Add olive oil to a large skillet on the stovetop over medium-high heat.

    Place the seasoned chicken skin side down into the hot skillet (be careful) and cook until nicely browned, about 4-5 minutes. Turn the chicken over once it has browned, and cook the other side for 2 minutes.

    garlic and shallots in a large skillet

    Remove the chicken from the skillet and set aside until needed. Discard all but one tablespoon of the oil from the skillet, then add fresh garlic and shallots to the oil. Let them cook for about one minute.

    *If you’d like to add a little white wine to the sauce, this is the time to add it, deglazing the pan.

    heavy cream added to the skillet

    Next, add the heavy cream and chicken stock to the pan. Bring the mixture to a light boil, reduce the heat to medium-low, and allow the sauce to reduce for about five minutes until thickened.

    spinach and sun dried tomatoes added to the skillet

    Add the spinach and sun-dried tomatoes to the sauce. Mix into the sauce and allow to cook for 2-3 minutes over medium heat.

    cheese added to the pan of sauce.

    Remove the pan from the heat and add in the grated Romano or parmesan cheese. Taste the sauce and re-season as needed.

    sauce added over potatoes in a baking dish

    Pour the sauce over the potatoes into the baking dish. I used a 10-inch square baking dish.

    If you’d rather use pasta instead of potatoes, you can easily make the switch and turn it into a Creamy Tuscan Chicken Pasta dish.

    seared chicken thighs added to the baking dish on top of the potatoes

    Place the seared chicken thighs on top of the potato mixture. Place the baking dish in the 375-degree preheated oven and bake for 50-60 minutes until the potatoes are fork tender and the chicken is fully cooked.

    finished tuscan chicken sprinkled with parsley and bacon in the baking dish

    Garnish the chicken with the crispy bacon and chopped parsley and this great recipe is finished!

    Tuscan Chicken with potatoes, baby kale and sun dried tomatoes on a white plate

    Wouldn’t your family love to sit down to this delicious meal? I promise you won’t hear anyone say, “Chicken Again?”.

    Recipe FAQ’s

    What goes with creamy Tuscan chicken?

    I like to serve a side salad and crusty bread (or garlic bread) with this dish. But if you don’t mind the extra carbs, it can be served over rice or pasta, making this a very filling meal.

    Where did Tuscan chicken originate?

    The Tuscany region of Italy is where the first recipes for Tuscan chicken were developed. Of course, in Tuscany, it was just referred to as a chicken recipe. You will find that recipes from the Tuscan region use mushrooms, sun-dried tomatoes, local fresh greens like kale, and grated hard cheese such as Romano or parmesan.

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    creamy tuscan chicken on a white plate
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    5 from 44 votes

    Rustic Creamy Tuscan Chicken and Potatoes

    If you're looking for a delicious weeknight meal my Creamy Tuscan Chicken and Potatoes is sure to become a family favorite. Your family will love this simple country dish and you'll love how easy it is to make.
    Prep Time15 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 30 mins
    Course: Entree
    Cuisine: Italian
    Servings: 4
    Calories: 1035kcal
    Author: Chef Dennis Littley

    Ingredients

    • 8 chicken thighs bone-in, skin-on.
    • 2½ cups red bliss potatoes or your favorite potato – rough cut
    • 2 tbsp olive oil
    • 1 tbsp garlic minced
    • 2 tbsp shallots minced
    • ⅓ cup sun-dried tomatoes chopped
    • 1½ cup chicken stock
    • 1½ cup heavy cream
    • 5 ounces Tuscan kale or your favorite green
    • ½ cup Romano cheese finely grated
    • sea salt & pepper to taste
    • 1 tsp paprika
    • 3 slices bacon or pancetta – chopped (optional)
    • 1 tbsp parsley finely chopped as garnish
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 375 F;
    • Season the chicken thighs on both sides with sea salt, black pepper and sweet paprika.
    • Add olive oil to a large skillet over high heat.
    • Add the seasoned chicken to the skillet skin side down and cook until nicely browned for about 4-5 minutes. Turn the chicken over once it has browned and cook the other side for 2 minutes.
    • Remove the chicken from the skillet and set aside until needed.
    • Discard all but one tablespoon of the oil from the skillet. Add the garlic and shallots to the oil, allow to cook for a minute. Then add the heavy cream and chicken stock to the pan.
    • Bring the mixture to a light boil, reduce the heat and allow the sauce to reduce for about five minutes until thickened. Add spinach and sun-dried tomatoes to the sauce. Remove the pan from the heat.
    • Add the grated Romano cheese, and mix well. Taste the sauce and reseason as needed.
    • Place the cut potatoes into a baking dish so they make one layer in the baking dish.
      *If the potatoes are on top of each other you need a larger baking dish
    • Pour the sauce over the potatoes and place the chicken chicken thighs on top of the potatoes.
    • Place the baking dish in the 375 degree preheated oven and bake for 50-60 minutes until the potatoes are fork tender and the chicken is fully cooked.
      *use a meat thermometer to make sure the chicken has reached an internal temperature of at least 165 degrees.
    • While your chicken is in the oven, add the chopped bacon to a clean skillet and cook until golden brown and crispy. Set aside until needed.
    • Serve the chicken with a portion of the potatoes. Garnish with the crispy bacon and chopped parsley.

    Notes

    If you’d rather use pasta instead of potatoes, you can easily make the switch and turn it into a Creamy Tuscan Chicken Pasta dish.

    Nutrition

    Calories: 1035kcal | Carbohydrates: 24g | Protein: 51g | Fat: 82g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 370mg | Sodium: 642mg | Potassium: 1411mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5503IU | Vitamin C: 53mg | Calcium: 289mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Siobhan

      December 17, 2022 at 2:51 pm

      Are the sun-dried tomatoes packed in oil?

      Reply
      • Chef Dennis Littley

        December 17, 2022 at 3:54 pm

        I like to get sun-dried tomatoes dehydrated and rehydrate them in hot water. But if all you can find is packed in oil, they’ll work. Just don’t add any extra oil to the dish.

        Reply
    2. Scott

      September 21, 2022 at 10:03 am

      5 stars
      Great dinner, easy to make and the flavor was awesome.

      Reply
    3. Jeanne

      September 17, 2022 at 10:41 am

      5 stars
      I just want you to know how much I love your recipes. They are easy to make and they are delicious.

      Reply
    4. Christine Comella

      March 13, 2021 at 11:58 pm

      5 stars
      Absolutely delicious and so much flavor!

      Reply
    5. Katie

      February 09, 2021 at 1:51 pm

      5 stars
      Oh man, I love a creamy sauce with chicken. And those red skinned potatoes look amazing! Pinning for some weekend cooking.

      Katie xoxo

      Reply
    6. Ramona

      February 08, 2021 at 3:53 am

      5 stars
      This made a delicious dinner last week and since it was such a hit , I’m making it again tonight. Really easy and delicious recipe. Thank you for sharing ☺️

      Reply
    7. Jamie

      February 08, 2021 at 2:01 am

      5 stars
      My family loves anything that has chicken and potatoes so this recipe is a keeper! It’s such a great combination of flavors and that’s so satisfying, especially during the winter!

      Reply
    8. Kari Heron

      February 07, 2021 at 7:12 pm

      5 stars
      CHef Dennis, I can always count on you to deliver a recipe that is easy to follow and produces spectacular results. Another winner here.

      Reply
    9. Naiby

      February 07, 2021 at 6:15 pm

      5 stars
      I’m enticed by your creamy sauce. I’ve been to Tuscan and I loved everything I ate there. I’m sure this tastes amazing too.

      Reply
      • Kris

        March 15, 2022 at 11:22 am

        5 stars
        An ultimate comfort food. I had to modify the recipe because there is not a chance to find Romana cheese in a small town in Ireland. I got grated Grana Padano and it worked well. If you have small kids this recipe is pefect.

        Reply
        • Chef Dennis Littley

          March 15, 2022 at 2:14 pm

          Grana Padano is a good substitute, and I’m happy to hear you enjoyed the dish! I hope you find more recipes on my blog to try

    10. Jacqueline Debono

      February 07, 2021 at 3:57 pm

      5 stars
      I just love making creamy baked chicken dishes. This one sounds delicious. I love the addition of sundried tomatoes!

      Reply
    11. Kushigalu

      February 07, 2021 at 11:56 am

      5 stars
      Chicken and potatoes are one of the best combo for any meal. This dish looks fantastic. Thanks for sharing.

      Reply
    12. Julie @ Running in a Skirt

      February 06, 2021 at 4:08 pm

      5 stars
      What a great chicken recipe! I love how you put the creamy sauce with it to make chicken an elevated meal. Will make this again soon.

      Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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