Creamy Tuscan chicken recipe for a quick one-pan dinner

Served with pasta this creamy Tuscan chicken dish is a great midweek supper option.

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Creamy sauces can make a simple chicken dinner feel considerably more substantial, especially when there is enough sauce to spoon over mashed potatoes, pasta or vegetables.

This creamy Tuscan chicken brings together golden chicken breasts, sun-dried tomatoes, garlic, Parmesan and mozzarella in a rich, savoury sauce.

It is made in one pan, making it a practical option when you want a proper sit-down dinner without a complicated cooking process.

Creamy Tuscan chicken recipe

Serves 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 3 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 tbsp chopped parsley
• Fresh rosemary, for garnish

Method

• Season the chicken breasts with the salt, black pepper, garlic powder and paprika.
• Heat the olive oil and butter in a large skillet over medium-high heat.
• Add the chicken and sear for 5 to 6 minutes on each side, or until golden. Remove from the pan and set aside.
• Add the minced garlic and chopped sun-dried tomatoes to the same pan and cook for about 1 minute, stirring so the garlic does not burn.
• Pour in the chicken broth and heavy cream, stirring to loosen any browned bits from the bottom of the pan.
• Add the Parmesan cheese and Italian seasoning. Reduce the heat and allow the sauce to simmer gently until it starts to thicken.
• Return the chicken to the skillet and spoon some of the sauce over the breasts. Sprinkle the mozzarella evenly over the chicken.
• Cover the skillet and continue cooking gently until the mozzarella has melted and the chicken is cooked through.
• Scatter over the chopped parsley and garnish with fresh rosemary before serving.

How do you keep chicken breasts from becoming dry?

The main thing is not to overcook them. Chicken breasts are lean, so they can go from tender to dry fairly quickly, particularly when they are thick.

Searing the chicken first gives it colour, while the later cooking in the sauce helps finish the meat more gently. The exact cooking time will depend on the size and thickness of the breasts.

For a reliable check, use a food thermometer in the thickest part of the chicken. It should reach 74°C before serving.

If the breasts are particularly thick, they can also be sliced horizontally into thinner pieces before cooking.

This helps them cook more evenly and reduces the chance of a well-done exterior and undercooked centre.

Can you use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs can be used if you prefer darker meat.

They generally have more fat than chicken breasts, which makes them less prone to drying out.

However, they can vary in size, so cooking time will need to be adjusted accordingly.

Check that the thickest part of the chicken has reached 74°C before serving.

What should you serve with creamy Tuscan chicken?

The sauce is substantial enough that it benefits from a simple side that can soak up some of it.

Mashed potatoes make a particularly good choice, while pasta turns the chicken and sauce into a more filling meal.

Steamed vegetables such as broccoli, green beans or carrots can provide a lighter accompaniment.

For a quick weeknight dinner, there is no need to prepare several elaborate sides. The chicken and sauce are the main event, so one simple side is enough.