Creamy Tuscan Chicken Recipe

I know a lot of people won’t agree with this statement, but here it is: I think everyone has the capability to cook. I think any unsuccessful attempts at cooking are either from not fully following the instructions or due to poorly written recipes. Maybe that’s harsh, but when I first attempted making this creamy Tuscan chicken (from someone else’s blog), I failed. Frustrated with the recipe I followed, I decided to rewrite my own version of it that actually works.

creamy tuscan in a pan with bread

I do know a lot of people in my life who feel no matter what, they are just bad at cooking, and my statement that “everyone can cook” is outlandish. Even when I first expressed this to a group of my friends, I was met with laughter and a lot of opposition. Mostly from the people who feel their cooking abilities are a lost cause.

Can I express that no one, no matter what you try to do, will ever be perfect at something the first time around? You’re not going to want to hear this, but it’s true: Like a lot of things in life, cooking takes practice. The more you do it, the better you are. Simple as that.

But no matter how much cooking practice you have, a poorly written recipe will result in poor results. Making this creamy Tuscan chicken was the first time I really understood that I don’t have to like every recipe developer’s work.

On this blog, and in my life’s work, I am motivated to create clear and easy-to-understand recipes for my readers. I want you as my reader to feel you can trust my recipes to work for those practicing sessions in the kitchen. I strive to make content that’s easy for you to follow and successfully create in your home.

scoop of vegetables in cream sauce
scooping vegetables from a creamy sauce with chicken in a pan

The story behind this creamy Tuscan chicken is a short one, but I’ll still share it. I traveled out of the city to see my family for the weekend. When I arrived, my mom handed me an apron and this printed recipe. Despite having years of cooking experience, my mother felt flustered by this recipe—but was still keen on making it for everyone. So I threw my hair into a ponytail and got to work.

While it did have a decent taste, the presentation of the dish was disappointing to say the least. Instead of having a creamy thick sauce (like how it was in the blogger’s photo) the sauce came out thin and watery. The chicken was kind of touch, and the vegetables were overcooked. My family kept saying how delicious it was, which made me wonder: Were they saying that to make me feel better because I was clearly scowling at my plate? Or is it because they’ve become immune to cooking mediocre recipes from the Internet?

Either way, I was determined to recreate the recipe, but a much better version of it. One that my mother could easily cook without anxiety. One that I could actually feel proud of.

Did I succeed? Well, my husband did tell me it’s the best sauce I’ve ever made—and I’ve made a lot of sauces (like tomato sauce and mac sauce). Now it’s time to see what mom thinks!

creamy tuscan chicken thighs in a pan

Creamy Tuscan Chicken

Serve a loaf of fresh crusty bread with this creamy Tuscan chicken to dip in that creamy sauce.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: Italian
Keyword: chicken, chicken dinner, chicken recipe, creamy sauce, creamy tuscan chicken, one pan, one pan dinner, weeknight dinner
Servings: 4 servings


  • 4 boneless, skinless chicken thighs
  • 1 Tbsp. olive oil
  • 1 garlic clove minced
  • 1/2 cup white wine
  • 1/3 cup sun-dried tomatoes sliced thin
  • 1 1/2 cups heavy cream
  • 1/2 cup shaved parmesan
  • 1 cup spinach
  • 3/4 cup grape tomatoes halved
  • Salt & pepper


  • Sprinkle salt and pepper on both sides of the chicken thighs.
  • Heat up a large skillet over medium heat with the olive oil. Add the chicken thighs.
  • Cook the chicken thighs for 10 minutes on one side, then flip and cook the other sides for 10 minutes. Some of the chicken will stick to the pan—this is okay!
  • Once the chicken is cooked (slightly cut open to see if it's no longer pink), remove to a plate.
  • Add in the minced garlic and the white wine. Cook until the wine has reduced, about 2 minutes.
  • Add in the sun-dried tomatoes, cook for 1 minute.
  • Add in the heavy cream and the shaved parmesan. Cook for 2 minutes, until the parmesan has fully melted.
  • Add the spinach and the grape tomatoes. Cook until the spinach has wilted, about 2 minutes.
  • Sprinkle the sauce in 1/2 tsp of salt and 1/8 tsp of pepper.
  • Add in the chicken and coat with sauce. Let the chicken sit in the sauce for 1 minute to fully warm up again.
  • Serve with crusty bread to dip in the sauce!

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