30-Minute Creamy Tuscan Chicken

creamy Tuscan chicken with spinach and artichokes

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Tender chicken simmered in a rich garlic-parmesan cream sauce with spinach and artichokes. This 30-minute creamy Tuscan chicken is a cozy skillet dinner that’s especially delicious served over linguine or fettuccine for an easy weeknight pasta dinner.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 520kcal

Cost $15-$18

Equipment

14" Skillet

Ingredients

4-5 boneless, skinless Chicken Breasts, seasoned with salt and garlic powder
2 tbsp Olive Oil
2 tbsp Butter
4 cloves Garlic, minced
½ c. dry White Wine
1 c. Heavy Cream
½ c. Chicken Broth
½ c. Parmesan Cheese, grated
14 oz canned Artichoke Hearts, drained & halved (marinated in brine or water)
2 c. fresh Spinach (or 1/2 c. frozen, thawed and moisture squeezed out)
½ tsp Red Pepper Flakes (optional)
fresh Basil or Parsley, for garnish
½ Lemon (to squeeze over finished dish)

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Instructions

Season chicken well with salt and garlic powder. Heat oil in large skillet over medium-high heat. Sear chicken 4-5 mins per side until golden. Remove to a plate; keep warm.
Lower heat to medium. Add butter and garlic to pan; saute for ~30 seconds. Pour in white wine and simmer 1-2 mins to reduce.
Stir in cream and broth. Simmer gently for 3-4 mins to thicken. Stir in parmesan until smooth.
Stir in spinach. If fresh, cook until it wilts. If using frozen, stir until combined.
Return chicken to pan. Add artichokes, submerging in sauce. Spoon sauce over chicken and simmer 3-5 mins until chicken is cooked through (internal temp of 165°F).
Garnish with fresh basil or parsley and extra parmesan. Squeeze lemon over whole dish. Serve over linguine or fettuccine for an easy Tuscan chicken pasta dinner.

Notes

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened.

Freezing: Because the sauce contains cream, this dish does not freeze well. The sauce may separate when thawed.

Serving Ideas: This creamy Tuscan chicken is especially delicious served over linguine, fettuccine, or rice to soak up the sauce. It’s also great with crusty French bread.

Ingredient Tips: Use canned artichoke hearts packed in water or brine, drained well. Marinated artichokes in oil can overpower the sauce.

Customize the Sauce: The creamy garlic-parmesan sauce is very flexible. You can omit the spinach and/or artichokes if preferred, or even skip the chicken entirely and toss the sauce with pasta for a simple and delicious Tuscan-style cream sauce.

Wine Substitute: If you prefer not to cook with wine, replace it with extra chicken broth and finish the dish with a fresh squeeze of lemon.

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