Creamy Tuscan Chicken

Chicken breasts served in a cream sauce with fresh vegetables and herbs makes the perfect weeknight dish.
Time 40 minutes
Servings 4
Difficulty Easy





  • ½ cup All-purpose flour
  • 2 tsp Salt
  • 1 tsp Black pepper, freshly ground
  • 2 tbsp Olive oil, extra virgin
  • 1 ½ lbs Chicken breast, boneless/skinless, sliced lengthwise


  • 1 clove Garlic, minced
  • 1 cup Stock, chicken or vegetable
  • ¾ cup Heavy cream
  • 2 tsp Basil , dried
  • 1 tsp Oregano, dried
  • ½ cup Parmesan cheese, grated


  • 2 cups Spinach , chopped
  • 2 cups Tomato , preferably cherry, halved
  • For garnish Parsley, chopped


  • In a shallow bowl, combine all-purpose flour, salt and black pepper.
  • In a large skillet, heat olive oil over medium-high heat. Dredge the chicken cutlets in the flour mixture.
  • Once the oil is hot, cook the cutlets in skillet for about 2 minutes on each side until they are golden brown. Transfer cutlets to a large plate and set aside.
  • Reduce heat to medium and add the garlic. Stir until fragrant, about 1 minute. Add stock and stir so that any browned bits stuck to the bottom of the skillet are released.
  • Stir in cream, basil, oregano and Parmesan cheese. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
  • Stir in spinach and tomatoes, and simmer until spinach is wilted, about 2 minutes. Return chicken to skillet, ensuring that it is mostly covered by the sauce. Cook until chicken reaches an internal temperature of 75°C / 165°F, about 2 more minutes.
  • Garnish with parsley and serve.


  • You can serve with pasta noodles if you wish 
  • Garnish with additional Parmesan cheese if desired