Creamy Tuscan Chicken: A 30-Minute…

Name: Creamy Tuscan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1.5 lbs chicken breasts; 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 cup sun-dried tomatoes, oil-packed, drained; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped; Salt and pepper to taste

Author: Olivia Bexley

December 5, 2025

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It always feels like a victory when you can whip up a killer dinner, especially on a crazy weeknight, right? I’m talking about those nights when you’re staring into the fridge, wondering what edible magic you can conjure. Well, friends, let me tell you about my go-to lifesaver: Creamy Tuscan Chicken! Seriously, this stuff is pure, unadulterated deliciousness, and the best part? It’s ridiculously easy to make. I’m talking ready in under an hour easy.

I first stumbled upon something like this ages ago, back when I was attempting to master Italian cooking. Ha! Let’s just say a lot of sauce was spilled back then. But the flavor profiles, the herbs, that is what I remember. This recipe is pretty close to perfection if I do say so myself. The other night, I made this for my family, and even the picky eaters gave it two enthusiastic thumbs up. Trust me, if you need a quick, flavorful dinner that tastes like you slaved all day, this is it. You’ve GOT to try it!

Close-up of Creamy Tuscan Chicken served with pasta, sun-dried tomatoes, and fresh basil.

Why You’ll Love This Creamy Tuscan Chicken Recipe

Okay, so why is this Creamy Tuscan Chicken going to become your weeknight fave? Let me break it down for you:

It’s ready in under an hour, seriously! Perfect for busy schedules.
The sauce is to DIE for. Creamy, tangy, and totally addictive.
Simple ingredients, big flavor. Nothing fancy here, folks!
It’s gluten-free! Boom, a crowd-pleaser for everyone.
Leftovers are even BETTER the next day (if you have any!).

Trust me, once you make this, it’ll be on your regular dinner rotation! I make it at least once a month.

Ingredients You’ll Need for Creamy Tuscan Chicken

Alright, let’s gather your troops! Here’s what you’ll need to make this creamy, dreamy chicken dish. Don’t worry, the grocery list is short and sweet.

1.5 lbs of boneless, skinless chicken breasts – I usually grab these from the store.
1 tablespoon of good quality olive oil – it makes a difference, I swear!
1 medium onion, chopped – white or yellow, your call.
2 cloves garlic, minced – fresh is best, always!
1 cup of oil-packed sun-dried tomatoes, drained and roughly chopped. Make sure you drain the oil – it could get messy.
1 cup heavy cream – this is what makes it so dang good!
1/2 cup chicken broth – I usually have some in the pantry.
1/2 cup grated Parmesan cheese – freshly grated, please!
1/4 cup fresh basil, chopped – oh, the aroma!
Salt and pepper to taste – season generously, don’t be shy!

That’s it! See, I told you it wasn’t complicated. Let’s get cooking!

How to Make Creamy Tuscan Chicken Step-by-Step

Alright, friends, let’s get down to the good stuff! This Creamy Tuscan Chicken is seriously easy to make, and you’ll be amazed at how quickly it comes together. I promise, even if you’re a beginner cook, you’ve got this. Grab your apron, and let’s go!

Preparing the Chicken

First up, let’s get those chicken breasts ready. I usually sprinkle them generously with salt and pepper on both sides – don’t be shy! My mom always told me to season aggressively. Heat up your olive oil in a skillet over medium-high heat. Once it’s shimmering hot, pop in the chicken. Cook them for about 5-7 minutes per side, until they’re nicely browned and cooked through. Be careful, it splatters!

Sautéing the Aromatics

Once the chicken is cooked, take it out of the skillet and set it aside for a sec. Now, add your chopped onion to the same skillet. Cook it until it softens, which is about 5 minutes. That smell will have you drooling, I swear! Next, throw in your minced garlic and the sun-dried tomatoes. Cook that for just a minute, until the garlic is fragrant – careful not to burn it! This step is so important for building all those delicious flavors.

Creating the Creamy Sauce

Now for the fun part – the sauce! Pour in the heavy cream and chicken broth – oh baby, it’s getting real! Bring it to a gentle simmer. This is when the magic happens! Stir in the Parmesan cheese until it melts and makes everything all ooey-gooey. Mmm, this is going to be so good, you guys. The smell is unreal; I have to stop myself from sticking my finger in the pot.

Finishing and Serving the Creamy Tuscan Chicken

Time to bring it all home. Put the cooked chicken back into the skillet with that creamy sauce and let it simmer for another 5-7 minutes. Just enough time for the chicken to heat back up and absorb all those fantastic flavors. Finally, stir in the fresh basil at the very end. The aroma that fills your kitchen at this point, oh my goodness! Serve immediately and watch everyone devour your masterpiece. Trust me, it’s a winner!

Close-up of Creamy Tuscan Chicken in a skillet, garnished with fresh basil and sun-dried tomatoes.

Tips for Success with Creamy Tuscan Chicken

Listen, even the best cooks have a few kitchen mishaps now and then! Don’t sweat it – here are a few things to keep in mind to make sure this Creamy Tuscan Chicken turns out absolutely perfect, every single time.

First off, don’t overcrowd the skillet when you’re browning the chicken. If you’re cooking a lot of chicken breasts at once, you might need to do it in batches. Overcrowding makes them steam instead of brown, and we want that lovely golden-brown crust! Also, keep an eye on your heat. You want medium-high, but not so high that you’re burning the garlic when you add it in. If it’s cooking too fast, just lower the heat a bit. Oh, and one more thing: don’t overcook your chicken! It’ll dry out, and no one wants that. Just cook it until it’s just cooked and not pink.

Serving Suggestions to Complement Your Creamy Tuscan Chicken

Okay, so you’ve got this amazing Creamy Tuscan Chicken, right? Now, what to serve it with? Don’t worry, I’ve got you covered! You’ve got options to soak up that delicious sauce.

My go-to is usually pasta – penne or fettuccine are absolute winners. Rice is another fantastic option, especially if you want something a little more simple. Roasted veggies are also a great bet. Think asparagus, broccoli, or even some crusty bread for a total meal!

Make-Ahead & Storage Tips for Creamy Tuscan Chicken

Okay, so life gets crazy, right? Sometimes you need a dinner that’s ready to go. Good news: This Creamy Tuscan Chicken is perfect for making ahead! You can prep the chicken breasts, chop the veggies, and even make the sauce a day or two in advance. Store everything separately in the fridge. That way you can quickly do the cooking when you’re ready to eat! That really saves time.

Got leftovers? Lucky you! The flavors just get better overnight. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. It’s just as good, maybe even better, the next day. Sometimes I even make extra just so I *have* leftovers!

Variations to Spice Up Your Creamy Tuscan Chicken

Okay, so you love the Creamy Tuscan Chicken recipe as-is? Amazing! But, let’s say you’re feeling a little adventurous? Here are some simple twists to play around with! You can totally customize this recipe to your own tastes – that’s the beauty of cooking, right?

First off, if you’re not a fan of heavy cream, try some half-and-half or even a mix of milk and a tablespoon of cornstarch to thicken the sauce. No sun-dried tomatoes? Use regular tomatoes, or add a pinch of balsamic vinegar for a touch of tang. If you love heat, throw in a pinch of red pepper flakes, or a dash of your favorite hot sauce. It’s all about what you want!

Estimated Nutritional Information for Creamy Tuscan Chicken

Alright, so here’s a rough idea of what you’re getting in terms of nutrition. Keep in mind, these numbers are just estimates, and they can change depending on the brand of ingredients and any swaps you make. It also depends on how big your chicken breasts are! But it gives you a general idea for a serving.

Frequently Asked Questions About Creamy Tuscan Chicken

Okay, so I know you all will probably have some questions about this amazing Creamy Tuscan Chicken. I’ve made this recipe SO many times – and I’m always happy to share tips for success. So, here are some of the most common questions I get asked, along with my answers! I hope this helps you.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are delicious in this recipe. Just make sure you adjust the cooking time, as thighs will cook a bit faster than the breasts. About 5 minutes less might be good to start. You’ll know it’s done when the internal temperature is at least 165°F (74°C).

What if I don’t have heavy cream?

No problem! You can totally swap it out, even though it won’t be quite as creamy. You can use half-and-half or even milk. If you do use milk, try whisking in a tablespoon of cornstarch to thicken it up a little. This helps the sauce cling to the chicken and pasta better!

How can I make this recipe spicier?

Easy peasy! A pinch of red pepper flakes when you’re sautéing the garlic and onions is a classic way to add heat. You could also add a dash of your favorite hot sauce, or even a few chopped, spicy peppers. Experiment to find your perfect level of spice.