Creamy, cheesy and decadent, this restaurant style creamy Tuscan chicken screams holidays more than anything I have made recently and I am so glad I could bring this to you right on time!
If you are at the last leg of finalizing your holiday menu, I would strongly urge you to keep a spot for my classic restaurant style creamy Tuscan chicken in your list!
This creamy Tuscan chicken is a cheesy chicken recipe with a burst of freshness from spinach and fresh basil that is just perfect to serve over your favorite pasta and an ideal holiday meal for everyone!
This is also a good option for a make-ahead dish as this freezes very well! You just need to thaw and reheat to make the sauce melty and glossy again!
What is creamy Tuscan chicken?
Interestingly enough this creamy Tuscan chicken is not a traditional Tuscan recipe from Italy! Then why is it called Tuscan chicken? Fair question!
Upon reading more about this quirky recipe, I finally deduced that this creamy Tuscan chicken is a modern Italian-American dish, most likely developed in the United States!
The name “Tuscan” chicken comes from the ingredients commonly associated with Tuscan-style cooking e.g. olive oil, garlic, sun-dried tomatoes, leafy greens like fresh spinach & basil and Parmesan.
However, authentic Tuscan cuisine is usually lighter and not cream-based. The creamy version is more of an Italian-American or modern comfort-food creation.
But calling it “Tuscan” chicken instantly evokes certain emotions within the food lovers and we all know how crucial the role of emotion is when it comes to food!
The warmth, countryside charm and Italian comfort, the qualities that foodies already loved, get instantly packed into that name inviting more and more food enthusiasts to try it and fall for it!
Ingredients for creamy Tuscan chicken
Chicken: The most important component of your creamy Tuscan chicken is of course chicken! All you need is boneless chicken!
Now whether you want to use boneless chicken breasts or boneless chicken thighs, that’s entirely your own preference!
I, for one, am a chicken thigh kinda girl and almost always incline towards chicken thighs as they retain their tenderness more effectively than lean chicken breasts! So take your pick!
Olive oil: A good quality olive oil will ensure your restaurant style Tuscan chicken is full of flavors and not flat in taste!
Aromatics: For the base of the creamy Tuscan chicken you will need a handful of the usual aromatics – finely chopped onion and minced garlic.
Onion would impart a subtle sweetness and body to your sauce whereas garlic will add a pungent depth of flavor.
Sun-dried tomatoes: The classic combination of the aromatics with oh-so-flavorful sun-dried tomatoes takes this creamy Tuscan chicken to a whole new level of deliciousness!
Sun-dried tomatoes have become one of my favorite condiments after using it in other recipes recently!
I realized these dried tomatoes pack loads of flavors inside them during the sun-drying process and while being preserved in oil which in turn make your dish insanely addictive!
Fresh spinach: This green veggie is a must in your Tuscan chicken! If possible, get a bag of baby spinach; then you won’t need to chop them.
Nevertheless, the fresh spinach will melt down beautifully and integrate within the sauce giving your creamy Tuscan chicken a punch of nutrients!
Italian seasoning: I love a generous dash of Italian seasoning in my creamy & cheesy chicken recipes and this one is also no exception!
A good Italian seasoning packs the flavors of all good herbs and chillies in a single spoon and enhances the flavors of your dish exceptionally!
All-purpose flour: Flour creates magic in this creamy Tuscan chicken and that two twice! Firstly, it creates a beautiful golden browning around the exterior of chicken pieces when seared in oil.
Secondly, it thickens the cheesy cream sauce giving it a super-tempting glossy makeover!
Heavy cream: A creamy chicken dish is not complete without a good quality heavy cream! Use as much or as little of cream as you want; but a quick ballpark amount would be a third of a cup.
Parmesan cheese: Creamy Tuscan chicken is a saucy chicken with a base of cheese sauce and a classic Parmesan cheese is used in the restaurant style version.
You may also use Cheddar cheese if you prefer that; I have made mine using both the cheeses and have been very happy with both the outcomes!
Fresh basil leaves: This classic Italian herb adds a touch of authenticity even though this creamy Tuscan chicken is not a traditional Tuscan recipe from Italy.
Fresh basil leaves have this immense power of elevating any dish from ordinary to elite thanks to their incredible aroma and taste!
Seasoning: While seasoning your creamy Tuscan chicken, do keep in mind that the Parmesan cheese used here is also salty. So use salt cautiously and adjust after tasting only if needed.
Add a dash of freshly crushed black pepper as per your personal preference.
How to make creamy Tuscan chicken?
Step 1: Wash and pat dry the chicken thighs. Sprinkle salt on both sides of the chicken and give them a good massage.
Step 2: Heat a large pan over medium high heat. Add a couple of tablespoons of olive oil to it and let it warm up a bit.
Step 3: While the olive oil is heating up, take 2 tablespoons of all-purpose flour on a plate. Take one chicken thigh at a time and place it on the flour.
Step 4: Lightly press the chicken thigh on the flour, then flip it over and place the other side over the flour. Lift it up, shake off the excess flour and gently add it to the hot pan with olive oil.
Step 5: Repeat the same with remaining chicken thighs. Let the chicken thighs cook undisturbed on medium flame for 6 to 8 minutes.
Step 6: After about 8 minutes, gently flip each chicken thigh over and let the other side cook for another 7 to 8 minutes.
Step 7: Chicken thighs would not get completely cooked at this stage. What you are looking for is the beautiful browning of the exterior of the chicken thighs.
Step 8: Take the chicken pieces out on a plate and set aside until needed. Return the pan to the heat and add the remaining olive oil to it.
Step 9: Once the oil is warm again, add the minced garlic and finely chopped onion. Sauté these aromatics for 6 to 8 minutes on medium flame until they soften and become light golden & translucent.
Step 10: Add the sun-dried tomatoes and give a good stir. Let the sun-dried tomatoes soften and melt down with the aromatics.
Step 11: Now add the fresh spinach leaves and give a good mix; let them cook for 5 more minutes until the spinach wilts down.
Step 12: Keeping the heat on low, add the remaining two tablespoons of all-purpose flour and continuously stir it for 2 minutes until the raw smell is gone.
Step 13: Then pour about 2 cups of tepidly warm water and gently stir to mix everything up. Add the Italian seasoning, salt and pepper to taste at this step.
Step 14: Let the liquid come to a gentle simmer. Then with the flame on lowest setting, pour the heavy cream. Give a gentle stir.
Step 15: Allow the creamy Tuscan sauce to come to a gentle simmer. Then add the grated Parmesan cheese. It’s time to add the sautéed chicken thighs back to the pan.
Step 16: Place the chicken carefully into the pan making sure all the chicken thighs remain inside the prepared sauce allowing them to absorb all the flavors and seasoning.
Step 17: Once the sauce comes to a gentle simmer again, cover the pan with a snugly fitted lid and let them cook on low heat for 10 minutes.
Step 18: Chicken thighs will get cooked completely now while also the sauce will thicken and become silky smooth & cheesy.
Step 19: After about 10 minutes, check the doneness of the chicken and the consistency of the sauce. Cook for a minute or two more if you feel that the chicken is not tender enough to your liking.
Step 20: Check and adjust seasoning if needed at this step. Once you are happy with the consistency of the sauce, your creamy Tuscan chicken is ready!
Step 21: Throw in fresh basil leaves for an extra boost of flavors and serve the creamy Tuscan chicken over your favorite pasta! Enjoy!
More delicious chicken recipes for holidays from Flavor Quotient
Creamy Tuscan Chicken
Author: Priyanka
Recipe type: Main
Cuisine: Italian-American
Serves: 4-5 Servings
Ingredients
- Chicken thighs – 500 gms, boneless & skinless
- Olive oil – about 6 to 7 tbsp
- Onion – 1, small, finely chopped
- Garlic – 8 to 10 cloves, minced
- Sun-dried tomatoes – ⅓ cup
- Fresh spinach – 2 cups packed, chopped
- Italian seasoning – 1 tsp
- All-purpose flour – 4 tbsp
- Heavy cream – 100 ml / ⅓ cup
- Parmesan cheese – 100 gms, grated
- Salt & pepper to taste
- Fresh basil leaves to garnish
Instructions
- Wash and pat dry the chicken thighs. Sprinkle salt on both sides of the chicken and give them a good massage.
- Heat a large pan over medium high heat. Add a couple of tablespoons of olive oil to it and let it warm up a bit.
- While the olive oil is heating up, take 2 tablespoons of all-purpose flour on a plate. Take one chicken thigh at a time and place it on the flour.
- Lightly press the chicken thigh on the flour, then flip it over and place the other side over the flour. Lift it up, shake off the excess flour and gently add it to the hot pan with olive oil.
- Repeat the same with remaining chicken thighs. Let the chicken thighs cook undisturbed on medium flame for 6 to 8 minutes.
- After about 8 minutes, gently flip each chicken thigh over and let the other side cook for another 7 to 8 minutes.
- Chicken thighs would not get completely cooked at this stage. What you are looking for is the beautiful browning of the exterior of the chicken thighs.
- Take the chicken pieces out on a plate and set aside until needed. Return the pan to the heat and add the remaining olive oil to it.
- Once the oil is warm again, add the minced garlic and finely chopped onion. Sauté these aromatics for 6 to 8 minutes on medium flame until they soften and become light golden & translucent.
- Add the sun-dried tomatoes and give a good stir. Let the sun-dried tomatoes soften and melt down with the aromatics.
- Now add the fresh spinach leaves and give a good mix; let them cook for 5 more minutes until the spinach wilts down.
- Keeping the heat on low, add the remaining two tablespoons of all-purpose flour and continuously stir it for 2 minutes until the raw smell is gone.
- Then pour about 2 cups of tepidly warm water and gently stir to mix everything up. Add the Italian seasoning, salt and pepper to taste at this step.
- Let the liquid come to a gentle simmer. Then with the flame on lowest setting, pour the heavy cream. Give a gentle stir.
- Allow the creamy Tuscan sauce to come to a gentle simmer. Then add the grated Parmesan cheese. It’s time to add the sautéed chicken thighs back to the pan.
- Place the chicken carefully into the pan making sure all the chicken thighs remain inside the prepared sauce allowing them to absorb all the flavors and seasoning.
- Once the sauce comes to a gentle simmer again, cover the pan with a snugly fitted lid and let them cook on low heat for 10 minutes.
- Chicken thighs will get cooked completely now while also the sauce will thicken and become silky smooth & cheesy.
- After about 10 minutes, check the doneness of the chicken and the consistency of the sauce. Cook for a minute or two more if you feel that the chicken is not tender enough to your liking.
- Check and adjust seasoning if needed at this step. Once you are happy with the consistency of the sauce, your creamy Tuscan chicken is ready!
- Throw in fresh basil leaves for an extra boost of flavors and serve the creamy Tuscan chicken over your favorite pasta! Enjoy!
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