Creamy Tuscan Chicken – 30-Minute One-Pan Dinner Recipe!

Why I Can’t Get Enough of This Easy Chicken Dinner

Once you give this recipe a try, you’ll be making it on frequent repeat too! Here’s what makes it so good.

• So easy. Tuscan style cooking doesn’t use complicated ingredients or elaborate cooking methods because honestly, they’re not needed. This chicken is a one pan meal done in 30 minutes!
• A healthy dinner. This creamy Tuscan chicken recipe is keto: it’s high in fat and protein and low in carbohydrates. 
• Absolutely delicious. If you’ve seen marry me chicken recipes popping up all over the internet, this Tuscan chicken has the same vibe, with a creamy tomato-y sauce, tender chicken, and basil.

What You’ll Need

Each ingredient in this creamy Tuscan chicken recipe adds so much flavor to the dish. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Chicken breast – Boneless, skinless chicken breast makes it easy. If you prefer chicken thighs, you can use those, but stick with boneless and skinless.
• Salt & pepper – I like to use kosher salt or sea salt in my cooking.
• Avocado oil – Or another neutral oil you like to cook with.
• Unsalted butter – Or swap in ghee if you prefer.
• Garlic and sweet onion – These add flavor to the creamy sauce.
• Dry white wine – Like Sauvignon Blanc or Pinot Grigio.
• Red pepper flakes – Feel free to adjust the amount to change the heat level, or omit it altogether.
• Cherry tomatoes – Grape tomatoes work too!
• Baby spinach – Baby spinach wilts smoothly and quickly into the sauce.
• Coconut milk – Use full-fat coconut milk for the richest, creamiest sauce.
• Lemon juice – This perks up the overall flavor, making it pop. If you don’t have a lemon on hand, you can swap in white wine vinegar.
• Fresh basil – Slice this thinly (chiffonade).

How to Make Creamy Tuscan Chicken

Here’s how easy it is to make this one-pan Tuscan chicken recipe!

• Brown the chicken. Season both sides of the chicken with salt and pepper. Heat the avocado oil in a skillet set over medium-high, then add the chicken and sear both sides for 4 to 5 minutes. Transfer to a plate.
• Cook the aromatics. Melt the butter in the pan and add the garlic. Cook for 30 seconds, then add the onions and cook for 2 minutes, or until softened.
• Deglaze. Pour the wine into the pan and scrape up the brown bits with a wooden spoon. Add salt and red pepper flakes.
• Burst the tomatoes. Add the cherry tomatoes to the skillet and cook for 3 to 4 minutes, or until softened. Gently press on them to burst. 
• Simmer. Stir in the spinach and once it wilts, add the coconut milk. Simmer for 3 to 4 minutes.
• Bring it all together. Stir in the lemon juice and basil, then nestle the chicken into the skillet. Once the chicken is warmed through, remove from heat and serve.

Variation Ideas

Want to put your own spin on this recipe? You can! Here’s some inspiration.

• Try a different protein. You could use shrimp, bay scallops or pork if you wanted instead of chicken.
• Swap in another green. Add chard instead of spinach (cook the stems with the onions and add the greens when you’d add the spinach), or kale for a heartier option.
• Use regular cream. Use heavy cream instead of coconut cream in this Tuscan chicken recipe if you’d like.
• Make it without wine. For an alcohol-free version, swap in chicken broth for the wine.

How to Store and Reheat Leftovers

• Refrigerator: Transfer leftovers of this creamy Tuscan chicken recipe to an airtight container and store in the refrigerator for 3-4 days. I wouldn’t recommend freezing this dish; the texture of the spinach and tomatoes will become mushy. 
• To reheat: Warm the chicken and sauce in a skillet set over medium-low heat, or gently reheat in the microwave.

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