This One-Skillet Tuscan Chicken is one of the most popular dinner recipes on Coined Cuisine. Juicy chicken breasts are basted in a tasty cream sauce with fresh spinach and sun-dried tomatoes - it's something the whole family will love!
If you're looking for a healthy weeknight dinner that doesn't take long to make & tastes amazing, look no further! This Tuscan chicken dish comes together in less than 30 minutes and all in one skillet too.
The sauce is probably the best part - creamy, seasoned perfectly, and light enough where you don't feel guilty after eating it. I pour a good amount over my chicken and whatever side dish I'm serving with it... like creamy mashed red potatoes or roasted brussels sprouts.
The Coined Breakdown
- Total Cost per serving: $0.98
- Total Cost (4 servings): $1.24
- Those Other Guys: $14.99 per serving
Ingredients
- Chicken Breasts - We're going to brown the outsides of the chicken in the pan, remove the meat and let it rest, and then allow them to finish cooking in the sauce. This method ensures the juiciest chicken.
- Harissa Seasoning - Harissa seasoning is a smoky spice blend that hails from North Africa. It takes our tuscan chicken to another level. You can find this in the spice aisle in your local grocery store.
- Sundried Tomatoes - There's something about sundried tomatoes that just elevate a dish. Be sure to slice up any thick ones. I've also used the sundried tomato paste in a pinch.
- Spinach Leaves - Chopping up fresh spinach leaves gives a bit more texture and creates a prettier plate. However, I've used frozen spinach as well; no need to thaw.
- Heavy Cream + Almond Milk - Our cream sauce is based on a combination of heavy cream and milk, plus some fresh spices. The fun part about making the sauce is: you can tweak this to your tastebuds!
Variations and Substitutions
Dairy-Free Tuscan Chicken: Use a can of coconut milk instead of heavy cream for the base of the sauce.
Protein Swaps: This can be made with chicken thighs, crispy tofu, or salmon filets.
Veggie Substitutes: Use chopped kale instead of spinach, or sub the sun-dried tomatoes out for fresh cherry tomatoes! Mushrooms and chopped leeks also pair so well with the flavors of this dish.
How to Make Tuscan Chicken at Home
Step 1: Sear your seasoned chicken breasts until browned on both sides. Set them aside for now; they will finish cooking later in the sauce.
Step 2: Prepare your sauce in the same skillet with cream, milk, broth, seasonings, sun-dried tomatoes, and chopped spinach.
Once it thickens, add the chicken back in and cook until nice and juicy.
Recipe FAQs
Yes, you can make this up to a day ahead! Store in the refrigerator until you're ready to serve.
When it's time to reheat, add everything back to a skillet and gently heat on low until the chicken is hot. If your sauce is too thick, add a splash of water to loosen it up.
Sautéed mushrooms taste fantastic in this sauce! You can also make crispy tofu and baste it in the cream sauce towards the end of cooking.
Other Delicious Dinners You'll Love!
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One-Skillet Tuscan Chicken
Equipment
- Chef's Knife
- Large Skillet
- Wooden Spoon
- Tongs
- Instant-Read Thermometer
Ingredients
- 2 count large chicken breasts, halved (slice breasts lengthwise to make 4 thinner pieces)
- 1 tablespoon adobo seasoning
- 2 teaspoons harissa seasoning
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- ½ cup chicken broth
- 1 teaspoon dijon mustard
- ¼ cup sundried tomatoes
- ⅔ cup chopped spinach
- 1 cup heavy cream
- ½ cup unsweetened almond milk
- 2 teaspoons adobo seasoning
Instructions
- To begin, slice your chicken breasts lengthwise to create 4, thinner pieces of chicken. Season with Adobo & harissa seasoning on both sides.2 count large chicken breasts, halved, 1 tablespoon adobo seasoning, 2 teaspoons harissa seasoning
- Heat olive oil into a skillet on medium heat.1 tablespoon extra-virgin olive oil
- Cook the chicken breasts until browned, about 2 - 3 minutes per side. Remove chicken and set aside.
- In the same skillet, add your minced garlic and sauté for 30 seconds.1 tablespoon minced garlic
- Pour in the chicken broth and dijon mustard. Stir around, and cook until your chicken broth starts to bubble.½ cup chicken broth, 1 teaspoon dijon mustard
- Add the sundried tomatoes, chopped spinach, heavy cream, unsweetened almond milk, and remaining adobo seasoning. Stir well.¼ cup sundried tomatoes, ⅔ cup chopped spinach, 1 cup heavy cream, ½ cup unsweetened almond milk, 2 teaspoons adobo seasoning
- Turn the heat to medium-low, and cook the cream sauce until it begins to thicken.
- Place the chicken breasts back into the skillet, and cook for another few minutes until they are fully done.I recommend using an instant read thermometer - the chicken should be around 155℉.
- Baste the chicken breasts with the cream sauce. Serve over rice or with potatoes. Enjoy!
Did you make this recipe? Let me know what you think!