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Creamy Tuscan Chicken

There are plenty of ways to make Creamy Tuscan Chicken. The one thing I find that separates mine from others, is I cut up my chicken instead of leaving it as a whole piece in the sauce. I will explain exactly how I do so below, including step-by-step pictures. Be sure to read the full content and check the recipe at the bottom of the page.
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List Of Ingredients

  • Chicken Breasts or Tenderloins
  • Mushrooms
  • Onions
  • Minced Garlic
  • Heavy Whipping Cream
  • Grated Parmesan Cheese
  • Sun Dried Tomatoes
  • Spinach
  • Seasonings ex: Salt, Pepper, Garlic, Red Pepper Flakes, Greek Seasoning

Why Do I Dice My Chicken Up?

I prefer to dice the chicken up, so that it doesn’t dry out. However, don’t dice the chicken until after it cooks in the pan. You will understand the logic here once we get into the recipe some more. There is a method to the madness, I promise.

How Do I Make This?

Make sure your chicken is thawed out completely. Season with your desired seasonings on both sides. I have said time and time again, seasonings are what make a recipe. You want those flavors to be going crazy inside your mouth.
Add oil to your pan and fry both sides of your chicken, until chicken is completely cooked and has reached 165 degrees. While the chicken is cooking, slice up your mushrooms (or use canned) and your onions. Set those aside for the time being, we will come back to them.

Remove your cooked chicken from the pan and set aside to cool. If you still have some oil left add in your onions, mushrooms and garlic. If you need to add some oil, do so before adding the vegetables.

Sauté vegetables for a couple of minutes, stirring every so often so they cook evenly. Add in your sun dried tomatoes when the rest of the veggies are almost done cooking. You can dice up your chicken while everything is cooking together.

How To Make The Cream Sauce

Here is how we make the cream sauce, for the Creamy Tuscan Chicken. If you want, you can dump out an access oil or you can leave it for flavor. Personally, I leave it for flavor but I understand if you feel the need to dump it out.
Once you are ready, pour in your heavy whipping cream and your parmesan cheese, you may also add in your diced chicken from earlier. Continuously stirring every few seconds until you get a slight boil. Not too much as we don’t want to scorch the cream, just enough to thicken. While it is getting to a boil, you can stir in the same seasonings you seasoned your chicken with. Once you have a slight boil, reduce the heat and add in your spinach. Allow to sit on low for a few minutes, stirring every minute or two, until it has cooled down enough and thickened up.

Now that the dish is thickened, you can dish it up with your favorite side of vegetables. Want to make it more filling for your family, mix in some cooked noodles. Without the noodles, I would think this would be considered low carb. But really who cares, its delicious nonetheless.

Give it a try, let me know what you think. Would you eat it again? Is there something you would change or add? I love feedback.

Much Love & Honey,

Full recipe is below, be sure to read it entirely to see what ingredients are needed and their measurements.

Yield: 3-4 Servings

Creamy Tuscan Chicken

Creamy Tuscan Chicken

Creamy Tuscan Chicken, but with diced chicken instead of whole breasts. Extremely creamy and delicious.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 2-3 Average Chicken Breasts / Tenderloins
  • 4 Oz Sliced Mushrooms
  • 1/2 Yellow Onion
  • Tablespoon Minced Garlic
  • 3 Tablespoons Sundried Tomatoes
  • 1-1/2 Cups Heavy Whipping Cream
  • 1/4 Cup Grated Parmesan
  • Handful of Spinach
  • Seasonings ex: Salt, Pepper, Garlic, Red Pepper Flakes, Greek Seasoning


  1. Add olive oil / butter to your pan. Season your chicken breasts and cook in the pan until the chicken reaches an internal temperature of 165 degrees.
  2. Remove cooked chicken from pan and set aside.
  3. Dice up mushrooms (or use canned) and your yellow onion. Add onion, mushroom's and minced garlic to the pan that the chicken was cooked in. Add some oil if need be.
  4. Sauté vegetables for a few minute, stirring every once in a while to ensure they sauté evenly. Once those are almost done sautéing, add your sundried tomatoes for the last couple minutes. Leave everything in the pan and move to the final steps.
  5. Pour in your cream and parmesan cheese. Add your chicken and mix everything around really nice. Add the same seasonings you seasoned your chicken with. Allow the cream sauce to get to a slight boil, with a low medium heat.
  6. Once it is almost boiling, reduce the heat to a simmer and add in your spinach. While it sits, it will begin to thicken, stir once more and serve your dinner.


  • Any kind of chicken will do, as long as its boneless.
  • By dicing the chicken up and stirring it in, it will stay very juicy and not get dried out.
  • You add cooked noodles at the end, to make this more filling.

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