In less than 30 minutes you can have this dreamy Creamy Tuscan Chicken on your table. Succulent chicken, perfectly seasoned, covered in a rich and creamy garlic sauce. It looks great, tastes delicious and it’s dairy-free!
This Creamy Tuscan Chicken is equally great for busy weeknights or entertaining. It’s such a gorgeous dish and has a wonderful depth of flavor, thanks to the creamy spinach and garlic sauce. You wouldn’t think this creamy chicken recipe can be whipped up in less than 30 mins. Another Tuscan inspired meal to check out would be our Creamy Tuscan Salmon. It is just so good!
If you’re after other delicious chicken recipes, why not also try my Spinach and Cheese Stuffed Chicken or my Easy Creamy Chicken Noodle Soup.
why you’ll love this creamy Tuscan chicken
- An easy chicken recipe. You’ll most likely have many of these ingredients already in your pantry. It’s easy to prep, pretty much a one-pan meal. All done in 25 mins!
- A deliciously creamy sauce. This sauce is utterly addictive and loaded with flavor! Anchovies, capers, sun-dried tomatoes, garlic, and artichokes all come together with almond milk to make a divine sauce!
- A healthier chicken recipe. Only 360 calories per serving, the sauce is made with almond milk so it’s a dairy-free as well!
ingredients you’ll need
chicken
- Chicken Breast: Boneless and skinless.
- Kosher Salt & Black Pepper
- Paprika
- Garlic Powder
- Italian Seasoning
- Olive Oil
sauce
- Garlic Cloves: Freshly minced for the best flavor.
- Sun-Dried Tomatoes
- Anchovies
- Artichoke Hearts: Drained and halved.
- Capers: With juice.
- Almond Milk
- Corn Starch
- Kosher Salt: To taste
how to make this Tuscan chicken
- Season: Rub the chicken on all sides with paprika, garlic powder, Italian seasoning blend, salt, and pepper.
- Cook the chicken: In a large non-stick pan with oil, cook the chicken until nicely brown on each side. Remove from the pan, set aside.
- Cook the sauce: In the same pan, add garlic and sauté. Then add the sun-dried tomatoes, anchovies, artichokes, and capers. Stir frequently. Then, in a bowl, whisk together almond milk and cornstarch. Pour the milk mix in the pan and allow it all to simmer.
- Add the chicken: Put the chicken back in the pan with the sauce and allow to simmer for a few minutes.
faq’s and tips
- Pat the chicken dry with paper towels to get rid of excess moisture. If using frozen, make sure the chicken breasts are completely thawed before using.
- Use a large skillet (stainless steel, cast iron, or non-stick).
- Make sure to cook the garlic until it’s fragrant.
- Serve with zoodles or spaghetti squash for a low carb meal.
- If you don’t have Italian seasoning, you can use a mix of basil, oregano, rosemary, and thyme.
what should I serve with this creamy Tuscan chicken
This creamy chicken recipe is great with a whole host of sides! You could pair this with roasted veggies like broccoli, green beans, or asparagus. Sauteed kale or Swiss chard would be delicious too.
For extra heartiness, you can serve this with pasta. Thin pasta like spaghetti or angel hair would be lovely. If you want to keep the carbs down then spaghetti squash or zoodles are great!
A one-pan chicken recipe
The beauty of this Tuscan Chicken Recipe fancy enough to serve to company, it’s also easy enough to cook up on a busy weeknight!
Apart from a quick whisk of the almond milk and cornstarch everything for this gorgeous dish is done in one skillet! It really couldn’t be easier to make a restaurant-quality meal.
is this creamy Tuscan chicken dairy-free?
Yes, it is! I used almond milk for the sauce and cook the chicken in the olive oil. The chicken is perfect with crisp edges and the dairy-free sauce is still rich and packed with flavor.
other creamy chicken recipes
- Easy Creamy Chicken Piccata
- Creamy Chicken Potato Bake
- Creamy Olive Artichoke Stuffed Chicken
- Easy Creamy Chicken Noodle Soup
- Easy Creamy Garlic Chicken Skillet
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Creamy Tuscan Chicken
Ingredients
Chicken:
- 4 Chicken Breasts skinless and boneless
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper coarse
- 1/4 tsp Paprika
- 1/4 tsp Garlic powder
- 1/2 tsp Italian seasoning blend
- 1 tbsp Olive oil
Sauce:
- 3 cloves Garlic minced
- 4 oz Sun-dried tomatoes chopped about 1/4 cup
- 1 oz. Anchovies minced (optional)
- 10.5 oz Artichoke hearts drained and halved, one can
- 2 tbsp Capers with juice
- 6 oz Spinach fresh
- 1 1/3 cup Almond milk
- 1 tbsp Corn starch
- Kosher salt to taste
Instructions
- Season the chicken with paprika, garlic powder, Italian seasoning blend, salt, and pepper. Using your clean hands, rub the seasonings on all sides.
- Heat a large non-stick pan. Add oil and heat until shimmering.
- Carefully place the chicken breast into the hot oil and cook until nicely golden brown about 5-7 minutes each side. Remove the chicken from the pan and set aside.
- Using the same pan, add garlic and sauté until fragrant. Add sun-dried tomatoes, anchovies, artichokes, and capers. Cook, stirring frequently, for 5 minutes until tomatoes are slightly softened.
- Meanwhile, whisk almond milk and cornstarch to a small bowl.
- Pour the milk mixture over and season with some salt; allow it to let simmer for 2-3 minutes to thicken. Add spinach and cook stirring constantly until the spinach is wilted.
- Return the cooked chicken to the skillet, spoon the sauce over and continue to cook for 2-3 minutes until the sauce starts to bubble again.
Notes
- Pat the chicken dry with paper towels to get rid of excess moisture. If using frozen, make sure the chicken breasts are completely thawed before using.
- Use a large skillet (stainless steel, cast iron, or non-stick).
- Make sure to cook the garlic until it's fragrant.
- Serve with zoodles or spaghetti squash for a low carb meal. Try it with some quinoa too!
- If you don't have Italian seasoning, you can use a mix of basil, oregano, rosemary, and thyme.
- Anchovies are optional.
Veronica Morman says
The recipe is delicious but I have one question. How many grams or ounces of the meal is one serving?
Nancy Carlson says
I used bone-in skin-on chicken thighs instead of boneless skinless chicken breast because I think they tend to dry out. Otherwise I followed the recipe and it turned out fabulous!! I will definitely make this recipe again.
Rena says
Thanks for the feedback Nancy