Tuscan Chicken Recipe


Here’s an amazing dish: Tuscan Chicken. Pan fried chicken breast with some flour to make it more crispy and keep all the juices inside, covered in a rich creamy sauce. Almost hidden in the sauce you also find pieces of red bell pepper, sun dried tomatoes and baby spinach. Take a mouthful with all of these and you’ll be doing a happy dance!

Watch How To Make It:

Perfect for a romantic dinner, the Tuscan chicken can’t disappoint! You can pair it with a nice red wine and let your senses enjoy it. Or you can make this dish for more people and invite family and friends, impress them a little over Sunday brunch.

Here is the written recipe, with the ingredients and step by step instructions:

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Tuscan Chicken

Delicious one-pan chicken breast dish with garlic, spinach, parmesan and many more. This Creamy Tuscan Chicken recipe will wow your friends and family!
Servings 2 people


Cutting board
Rubber spatula


  • 1 pound chicken breast (500g)
  • 2 oz sun dried tomatoes (60g)
  • 1 red bell pepper
  • 3 cloves garlic
  • spinach
  • parsley
  • tomato paste
  • 1 cup chicken stock
  • 1 glass white wine
  • 3.5 oz parmesan (100g)
  • 1 cup double cream
  • ½ cup flour
  • olive oil
  • dried thyme
  • dried oregano
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • 1 tsp paprika
  • salt


  • In a big bowl we add 3 tablespoons of olive oil, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried oregano and 1/2 teaspoon of black pepper. Mix everything together until evenly combined
  • Then we put the chicken into the bowl and mix until the sauce covers it very well. Set aside and let it marinate for 30 minutes
  • While this is happening, cut the bell pepper into slices and then cut those in half
  • Next peel the garlic
  • Into a deep plate add the flour, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix them well
  • Last, chop the sun dried tomatoes
  • Now, in another preheated pan at medium heat add olive oil.
  • Take the chicken breasts and cover them with the flour mix before adding to the pan
  • Cook them for 3 minutes, then flip and cook for another 3 minutes. For bigger pieces, go for 4 minutes
  • Then turn them again and cook for one more minute. After that set aside on a plate
  • Now, in the same pan add 1 tablespoon of olive oil and the bell pepper. Cook for 1 minute
  • Then add the chopped sun dried tomatoes. Cook for 1 more minute
  • Add 1/2 teaspoon of thyme, 1/2 teaspoon of rosemary and mix
  • Make some room in the pan and add 1 teaspoon of tomato paste. Cook it for 30 seconds like this
  • Then add the crushed garlic and cook for another 30 seconds.
  • Mix everything together, then pour the white wine to deglaze the pan. Cook like this for 2 minutes.
  • Then add the chicken stock and cook for 7 minutes
  • After that, add the spinach and cook for 1 minute or until it reduces in size
  • Next add the cream. Mix and cook for 2 more minutes
  • Add the parmesan, 1/2 teaspoon of salt, a pinch of black pepper and mix
  • Add the chicken and the juices left on the plate. Cook for 1 minute covering the chicken with the sauce using a spoon
  • Now chop the parsley and add it over the chicken and you’re ready to serve.
Cuisine: Italian, Mediterranean

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