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Creamy Tuscan Chicken with Oven-Roasted Tomatoes is a simple one-pan dinner with a creamy sauce, juicy chicken and jammy roasted tomatoes. This satisfying dish tastes like it came straight from a cozy Italian kitchen.
Creamy Tuscan Chicken with Oven Roasted Tomatoes
Creamy Tuscan Chicken is the kind of comforting skillet dinner that feels a little special without requiring a lot of effort. Tender pan-seared chicken is simmered in a rich, garlicky cream sauce with Parmesan, herbs and sweet jammy roasted tomatoes that add incredible depth of flavor.
Everything comes together in one pan for an easy weeknight meal or company-worthy event. Serve it over pasta, rice or mashed potatoes with a loaf of crusty bread to soak up every last drop of creamy sauce.
Key Ingredient Notes
- Boneless skinless chicken breasts are my go to for this recipe but chicken thighs work well too.
- Oven-roasted cherry tomatoes tossed in olive oil and Italian seasoning (or oregano) are my favorite but oil-packed sun-dried tomatoes can be used in a pinch.
- Shallots, garlic and butter build the base of the sauce.
- A splash of white wine deglazes the pan while crème fraîche is added to create the ultimate creamy sauce. Crème fraîche is cultured, thick cream with a slight tangy, rich flavor. You can also use heavy cream if that’s what you have on hand.
- Freshly grated Parmesan is essential in this sauce. Pre-grated, packaged Parmesan does not melt like fresh grated cheese.
- Fresh baby spinach, basil, salt and pepper round out the ingredient list.
Oven Roasted Tomatoes
Instead of sun-dried tomatoes, sweet cherry or grape tomatoes are tossed with olive oil and Italian seasoning, then roasted in the oven until soft, jammy and deeply concentrated in flavor. The roasted tomatoes add brightness and natural sweetness that balance the rich sauce beautifully.
How to make Creamy Tuscan Chicken recipe
1. Roast the Tomatoes:
Toss tomatoes with olive oil, salt, pepper and Italian seasoning. Roast at 375 degrees F until blistered and slightly caramelized. Roasting intensifies flavor and their natural sweetness.
2. Pan Fry the Chicken:
Season and sear the chicken in olive oil until golden on both sides. Transfer to a plate, cover and set aside.
3. Make the sauce:
Add butter to the now empty skillet. Once melted, add the shallots and sauté until softened. Stir in the garlic, then the flour. Cook and stir until fragrant. Pour in the wine and deglaze the pan by scraping up any browned bits.
Add crème fraîche and Parmesan and stir until melted and fully incorporated. Add the spinach and cook until wilted. Return the chicken to the skillet along with any drippings. Bring to a simmer, reduce the heat to low and cook until the sauce is reduced and the chicken registers 165 degrees F on an instant-read thermometer.
Stir in roasted tomatoes (and any juices) and check the seasoning. Add more salt as needed.
4. Serve
Garnish with additional shaved Parmesan and basil leaves and enjoy!
Why This Recipe Works
- Oven roasting the tomatoes intensifies the flavor and adds acidity to the dish.
- Searing the chicken builds the foundation for the flavor of the sauce.
- Aromatics like garlic and shallot further enhance the flavor of the sauce.
- Crème fraîche balances the acidity of the tomatoes and makes the sauce silky and creamy.
- Fresh baby spinach adds freshness.
- The entire dish is finished in one pan for layered flavor and easy cooking.
Helpful Tips for Success
- Don’t crowd the pan when searing the chicken
- Deglaze the pan scraping up any browned bits. This is where the flavor magic happens!
- Use freshly grated Parmesan for the smoothest sauce
- Let the sauce gently simmer to thicken and reduce naturally
What to Serve with Tuscan Chicken
- Buttered pasta or fettuccine
- Creamy mashed potatoes
- Rice
- Crusty bread for sopping up the sauce
- A simple green salad or steamed broccoli
- Roasted vegetables like Brussels sprouts, green beans or carrots.
Substitutions and serving ideas
- Substitute chicken breasts with boneless, skinless thighs. Cook the chicken thighs to at least 190 to 195 degrees F.
- Use heavy cream in place of the crème fraîche. The sauce will be slightly thinner but you can simmer it a bit longer to reduce and thicken.
- Add mushrooms to the skillet after searing the chicken. Once all the moisture is evaporated add the shallot and continue with the recipe as written.
- Substitute kale for the spinach. It will take a bit longer to wilt but it will still be great!
- Fold in chopped lightly steamed broccoli with the tomatoes. I love adding broccoli to this dish because it goes well with the Parmesan cream sauce, and because I adore broccoli.
- Chop the seared chicken before adding to the sauce. Once heated through, toss the mixture with cooked penne pasta or fettuccine for Tuscan Chicken Pasta!
Storing and reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Due to the amount of dairy I don’t recommend freezing this dish.
Reheat individual portions in the microwave on medium powder. If needed, add a splash of wine or broth to loosen the sauce. If cooking pasta you can use pasta water too.
This comforting, restaurant-quality dish is pantry-friendly, weeknight doable and delicious enough for company. Enjoy!
Creamy Tuscan Chicken
Ingredients
- 12 oz cherry tomatoes (340g) cut in half
- 2 tablespoons olive oil divided
- table salt
- fresh ground black pepper
- ½ tablespoon dried Italian seasoning
- 4 boneless skinless chicken breasts (see notes)
- 2 tablespoons unsalted butter
- 1 large shallot (about ½ cup) minced
- 3 large cloves garlic minced
- 1 ½ teaspoons all-purpose flour
- ½ cup white wine (4oz) or chicken broth
- 1 cup crème fraîche (8oz) or heavy cream
- ½ cup fresh grated Parmesan cheese (43g or 1 ½ oz) plus more for serving
- 3 cups fresh baby spinach (62g or 2 ¼oz)
- basil leaves for garnish optional
Instructions
- Preheat oven to 375℉. Cut the tomatoes in half and toss in 1 tablespoon olive oil. Spread the tomatoes, cut side down, on a baking pan. Season with salt, pepper and Italian seasoning. Roast in preheated oven 25 to 30 minutes or until just starting to burst. Once roasted, set aside.
- While the tomatoes are roasting, add the remaining 1 tablespoon olive oil to a large skillet. Heat over medium until the oil is just shimmering. Add the chicken in a single layer, and season with salt and pepper. Cook until browned on both sides, about 5-6 minutes per side. Remove to a plate, cover and keep warm.
- Add the butter to the now empty skillet. Heat until melted then add the shallots. Sauté until softened, about 3-4 minutes. Add the garlic and sauté until fragrant, about 1 minute. Sprinkle the flour over the vegetable. Stir and cook for 1 minute more. Pour in the wine and deglaze the pan by scraping up any browned bits. Cook until slightly evaporated and thickened.
- Add the crème fraîche and Parmesan. Stir until melted and incorporated. Check the seasoning and add salt as needed.
- Fold in the spinach and cook until wilted. Transfer the chicken and any drippings, back to the skillet. Bring to a simmer. Reduce the heat to low and cook until the sauce is reduced slightly and the chicken registers 165 F on an instant read thermometer. Add the cherry tomatoes to the skillet and fold gently to combine. Check the seasoning again and add more salt and/or pepper as needed.
- Serve over mashed potatoes, rice or pasta with additional shaved Parmesan and basil leaves as a garnish.
Recipe Notes
Cut each breast in half to make cutlets for faster cooking. You can also use up to 6 chicken breasts to feed a larger group. Increase the sauce ingredients to 1 and 1/2 the recipe.
Check the seasoning along the way and add salt if needed. Substitute fresh tomatoes with store-bought, sun-dried, oil-packed tomatoes. Drain and chop about 1/2 cup or 2 1/2 oz.
Nutrition
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