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top view of creamy chicken in pan

Creamy Tuscan Chicken

Creamy chicken Tuscan style made with chicken breast, anchovies, sun-dried tomatoes, artichoke hearts, capers, fresh spinach, almond milk, and some herbs.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 360kcal
Author Rena



  • 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


  • 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


  • 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.


  • 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.


Calories: 360kcal | Carbohydrates: 24g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 968mg | Potassium: 1494mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4391IU | Vitamin C: 24mg | Calcium: 204mg | Iron: 5mg