Creamy Tuscan Chicken Recipe (VIDEO)
This creamy Tuscan Chicken pairs chicken breasts with mushrooms, sun-dried tomatoes, and fresh spinach, all in an irresistible savory, cheesy cream sauce. Watch the video tutorial and see how easy it is.
If you love one-pan chicken recipes like Chicken Madeira or Chicken Marsala, this Tuscan Chicken Recipe is sure to become a new favorite.
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Easy Tuscan Chicken Recipe
We’re always looking for winning Chicken Breast Recipes and easy dinner ideas, and this recipe for Tuscan Chicken is definitely one of those dishes you’ll find yourself making again and again.
The chicken breasts are tender and juicy, mushrooms add earthy flavor, and sun-dried tomatoes give the dish some Tuscan flair—and it’s all tossed with a creamy Parmesan sauce. It’s a restaurant-worthy dish you can make at home for a fraction of the cost. Here’s why you will love this recipe:
- Simple – it’s an easy recipe for busy weeknights.
- Mouthwatering – The chicken is juicy and tender.
- Irresistible Sauce – It has a creamy, cheesy sauce that you’ll want to eat with a spoon.
- Versatile – You can pair it with so many different sides and salads.
We love easy chicken recipes from Creamy Cajun Chicken Pasta to Chicken Lasagna. If you feel the same, then this Tuscan Chicken is a must-try.
Tuscan Chicken Video Tutorial
Watch Natasha make Tuscan Chicken, then grab the ingredients below and give it a try for yourself. P.S. Here’s the Splatter Guard for sauteeing that I showed you in the video.
Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken breasts – You’ll need two large chicken breasts; about 1 1/2 pounds total.
- Salt – we use fine sea salt, but you can substitute and add it to taste
- Black pepper – Freshly cracked pepper is always best
- Garlic powder – dried garlic is perfect to season chicken so it doesn’t burn on the skillet
- Olive oil and Butter – this combination prevents the butter from burning
- Mushrooms – Use brown or white mushrooms
- Sun-dried tomatoes – buy them packed in oil for more flavor
- Green onion – chop the light and dark green parts. You can also use chives
- Garlic – fresh minced garlic will give your sauce the best flavor
- Heavy whipping cream – or sub with regular whipping cream
- Parmesan cheese – Freshly shredded off the block is best, as it will melt into the sauce more smoothly
- Baby spinach – Or, try adding baby arugula if you prefer. It has a peppery flavor that complements the other flavors in this dish.
Pro Tip: When cooking with acidic ingredients like sun-dried tomatoes, it’s important to use a non-reactive skillet. Avoid cast iron, aluminum, or copper, which reacts with acidic ingredients and can curdle the sauce. A ceramic, enamel-coated, or stainless steel skillet are all good options for this recipe.
How to Make Tuscan Chicken
Once you’ve gathered your ingredients, it’s time to get cooking! Here’s what you’ll need to do.
- Cook the Chicken – Melt a tablespoon of butter and a tablespoon of olive oil in a non-reactive skillet set over medium heat. Season the chicken with 1/2 teaspoon each of salt and garlic powder, and 1/4 teaspoon of black pepper; cook the chicken for 3 to 5 minutes on each side, or until it reaches an internal temperature of 165ºF on an instant-read thermometer. Transfer the chicken to a cutting board.
- Cook the Vegetables – Return the pan to medium heat and add another tablespoon of oil, along with the mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, or until the mushrooms are golden and the liquid has evaporated. Stir in the sun-dried tomatoes, green onions, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and cook for another minute, or until fragrant.
- Make the Cream Sauce – Stir the cream into the mushroom mixture, then sprinkle 1/2 cup of the Parmesan cheese over the top. Bring to a light boil, stirring frequently, then reduce to a simmer. Let the sauce simmer for about 2 minutes, or until it thickens slightly. Season to taste with salt and pepper.
- Finish the Dish – Stir in the spinach until it wilts, then add the chicken back to the pan. Spoon the sauce over the chicken, then remove the pan from the heat and garnish with chives, if desired.
Pro Tip: Use an instant-read thermometer to check the internal temperature of the chicken to make sure it’s safe to eat, but not over-cooked either. It should reach 165ºF, but not go much higher than this. Chicken that is cooked too long will be tough.
Common Questions
Tuscan Chicken is a chicken dish that originated in the Tuscany region of Italy. It pairs a creamy Parmesan sauce with chicken breasts, spinach, mushrooms, and sun-dried tomatoes.
Look for chicken breasts that are pale pink in color, with very little visible fat. To ensure they cook evenly, choose two chicken breasts that are similar in size.
Yes, if you’re not a fan of mushrooms, you can substitute drained and quartered artichoke hearts (not marinated) or fresh asparagus.
If you’d like, you can bake the chicken breasts in the oven, but the sauce will still need to be made on the stovetop. Once the chicken is done baking, add it to the skillet with the sauce, then serve.
Baby spinach is preferable to “regular” or mature spinach, as it wilts in the sauce quickly. It also has a milder flavor, making it perfect for picky kids.
If you have a skillet large enough to fit 4 large chicken breasts, you can double this recipe. The sauce will take a bit longer to thicken, but other than that, the recipe will be the same.
Serving Suggestions
We love to chop the cooked chicken before returning it to the skillet; this way, it will soak up the tomato Alfredo sauce. Serve this as a main dish paired with:
- Pasta
- White rice or cauliflower rice
- Mashed potatoes (try it with our Garlic Mashed Potatoes or Instant Pot Mashed Potatoes)
How to Store and Reheat
While this recipe is best eaten the day it’s made, you’ll also be able to enjoy leftovers.
- To Refrigerate: Store Tuscan Chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Tuscan Chicken can be frozen in an airtight container or freezer bag for up to 3 months.
- To Reheat: If you’ve frozen the chicken, thaw it in the refrigerator overnight. Reheat it in the microwave or in a skillet set over medium heat, until the chicken reaches an internal temperature of 165ºF.
This creamy Tuscan Chicken recipe is sure to become one of your go-to weeknight meals.
More Chicken Recipes to Try
If you love this Tuscan Chicken, then you won’t want to miss these chicken recipes:
- Easy Popcorn Chicken Recipe
- Stuffed Chicken Breast
- Creamy Chicken Casserole
- Chicken Pot Pie Recipe
- Chicken Piccata Recipe
Tuscan Chicken Recipe
Ingredients
- 2 large chicken breasts, halved (1 1/2 lbs)
- 1 tsp fine sea salt, divided, plus more to taste
- 1/2 tsp freshly ground black pepper, divided
- 1/2 tsp garlic powder
- 2 Tbsp light olive oil, divided
- 1 Tbsp unsalted butter
- 8 oz brown mushrooms, thickly sliced
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup green onion, green parts, chopped
- 3 garlic cloves, minced
- 1 1/2 cups heavy whipping cream
- 1/2 cup parmesan cheese, finely shredded
- 2 cups fresh baby spinach
Instructions
- In a large non-reactive skillet over medium heat and melt in 1 Tbsp butter and 1 Tbsp olive oil. Season chicken all over with about 1/2 salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Add chicken to the hot skillet and sauté 3-5 minutes per side, or until cooked through to a safe internal temperature of 165 ̊F on an instant-read thermometer.
- Remove chicken from the pan and transfer to a cutting board to cool then slice chicken if desired.
- In the same pan over medium heat, add 1 Tbsp oil and sliced mushrooms, and sauté 5-7 minutes, stirring occasionally until lightly golden and excess liquid has evaporated. Add chopped sun-dried tomatoes, green onion, minced garlic 1/2 tsp salt and 1/4 tsp black pepper. Sauté another 1 minute or until garlic is fragrant.
- Stir in cream and sprinkle 1/2 cup parmesan cheese over the top. Bring to a light boil, stirring frequently then reduce heat and simmer (2 minutes) until sauce is slightly thickened. Season sauce to taste with salt and pepper.
- Add spinach and stir just until wilted. Add chicken back to the pan, and spoon warm sauce over it then remove from heat. Garnish with chives if desired.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this dish yesterday. Very easy and WOW, how delicious! Permanently add to my recipe favorites.
That’s just awesome! Thank you for sharing your wonderful review, Patsy!
Can you substitute boneless chicken thighs instead of breasts?
Hi Mariann! You can, if you’d like. Just cook them through until they reach an internal temperature of 170-175 degrees Fahrenheit.
Hi!
I love this recipe, the first time I had it I knew I’d make it again. I couldn’t get any sun dried tomatoes this time and I was wondering if using a little tomato paste or some tomato sauce would be a good substitution.
Hi Sam! It doesn’t have quite the same taste but some of my readers have used fresh tomatoes.
This recipe was easy to make and so delicious! I made it as a pick up and go meal for my brother and sis-in-law. I cut the cooked chicken into strips, put it over long grain wild rice, added, the creamy sauce mixture on top and placed it in the oven on warm for 2 hours. They LOVED it.
Thank you for sharing, Lisa! I’m glad it was a hit!
I made this tonight and it was so very delicious. My son ate seconds. So much flavor and very easy to make.
Glad that you both enjoyed them!
I don’t remember the last time I said, “Mmmmm,” so much during a meal! My kids looked at me like I was crazy. I really enjoyed this recipe and can’t wait to cook it again! Also, at first my kids didn’t like the idea of having mushrooms for dinner, but they couldn’t taste them, really. It’s a subtle flavor in the dish and just helps bump up the richness of the sauce. Everything worked so well together! Thanks, Natasha!
I’m so glad this recipe was enjoyed. Thank you for the wonderful feedback.
Delicious. Made this last night; my husband and adult sons raved about it, which they seldom do. Having company and wondering if this could be made a bit ahead of time (just a few hours) and reheated in the oven, like in a 9×13 pan The cream would still be ok?
Hi Carrie, I’m glad to hear that your family loved it! The recipe is best eaten the day it’s made but you can make it ahead too. You may check the How to Store and Reheat part of the recipe for tips.
What are your thoughts…. Can this be made with pork chops? Trying to use them up. Or maybe you have a pork chop recipe you absolutely love?
Hi Susan! I think it would work fine. You may also enjoy our Pork Chops in creamy mushroom sauce.
I made this tonight, and it turned out great! My husband and my boys gobbled it up. I increased the amount of sauce and served it over egg noodles. I will be making this again.
That’s awesome,Kelly. Thank you for sharing this wonderful review with us!
Spoted the shark just as you removed the fried chicken . Yeah.😘
This recipe is definitely restaurant quality! My husband and kids loved it so much they want me to add it to our dinner rotation. They said they feel spoiled with my gourmet cooking. LOL! I swapped out the mushrooms for artichokes and served over egg noodles. So delicious! Thank you Natasha!
That’s wonderful, Andrea! Thank you for sharing that.
looks delicious, definite a must to make. Thank u 4 your great reciepes, making your taco salad this week-end, can’t wait
You’re very welcome, Maritza! Glad you’re enjoying the recipes.
This recipe was absolutely scrumptious! It was so easy to make. I purchased white mushrooms instead of brown and they worked beautifully. My husband loved it too. Thank you Natasha for all your wonderful recipes.
Hello Joyce, great to hear that you and your husband enjoyed our Creamy Tuscan Chicken! Thanks a lot for sharing that with us.
Hi Natasha:
Love your recipes and really looking forward to trying this one! How could I make this using bone in chicken thighs which I have on hand?
Hi Sonya, I don’t have instructions for that specifically in this recipe. You can use the search bar at the top of the page to look at my recipes for chicken thighs and get the cooking instructions from there. They may take a few extra minutes if they have a bone so use a food thermometer to check for doneness. Once your chicken thighs are cooked, you can continue with this recipe as instructed. I hope that helps.
My entire family loved it! We made it three more times, in the same week!
My only complaint was that doubling the number of servings when I was printing it off didn’t double the ingredients in the recipe instructions too.
Thank you for sharing that with me, Hyrum. We’re still working on the code to make that work, thank you for your patience. If adjusting the recipe follow the ingredients list for the quantities. I’m glad you loved it!
So fabulous and easy! My husband was so impressed when I made it for Valentines Day! Served with gnocchi ❤️. Thank you for bringing this treat into our recipe cycle. And I did see Sharky eating the sautéed chicken 😃.
You’re welcome, Suzy! I’m so glad you loved the recipe.
Absolutely delicious
Easy to prepare, especially in stages(senior so no rush to get dinner on the table ASAP!)
Delicious, nutritious and leftovers for another dinner
Thank you
You’re welcome, Helen! So glad you enjoyed the recipe.
So unbelievably delicious! It will be a staple in our home! Easy to make, fast cleanup, and delicious to eat! My kids loved it! I was surprised I whipped up something that was delicious enough to be served at a fine dining restaurant! We served it over rice but are going to use the leftovers to try it over pasta, I have a feeling it will be just as good. I decided to use 3 chicken breasts in this recipe instead of 2 and there was still plenty of sauce.
Hi Teedoch! Thank you for sharing that with me. I’m so glad you loved this recipe. And so happy to hear the kids loved it!
Would this work without the sun dried tomatoes?
Due to health issues I can’t have them.
Hi Linda! They add a lovely flavor but you can enjoy this without them as well.
Delicious! Family loves it, i de-glaze the pan with white wine after the chicken. It’s in the meal rotation!
So glad to hear that, Mark! Thank you for the feedback.
Oh my word! My whole extended family thought this was delicious!! I told them “once again, Natasha comes through with a winner recipe!!” You have been my exclusive go-to for the past few years, & my family surprised me on Mother’s Day with a preorder of your new recipe book!! Can’t wait!! THANK YOU for bringing renewed joy in cooking, Natasha!
Wow that is such a great surprise! Thank you so much for your great comments, feedback and support. It means a lot to us!
Hi Natasha.
Long time no post.
My next recipe making from your site is the creamy Tuscan chicken.
A few questions for you.
You mentioned stainless steel with sun-dried tomatoes and that it’s fine. I thought stainless steel and anything tomato based would have that metallic/acidic reaction? I guess there’s debate about that. I do have stainless steel skillets.
Can nonstick skillet be used? Or is it best to stick with stainless steel?
Also, in regards to spinach or arugula… Can another complimentary fresh herb be used? Italian parsley? Or do you have another recommendation?
Thank you for a wonderful website and all of your amazing recipes.
Also, can’t wait to try out your summertime recipes. Especially the salads.
Best,
Mo
Hi Mo, stainless steel is considered non-reactive. You would want to avoid aluminum or copper pans and also cast iron that is not enamel-coated. You can definitely use a non-stick skillet. That will work fine. The spinach is nice in there but you can sub with some parsley (just way less than the amount of spinach of course). I haven’t tried this with arugula. I’m so glad you enjoy my recipes. Thank you for the wonderful feedback!
Your recipe for Tuscan Chicken is amazing! OMGosh that sauce – make extra!! Chicken is tender and flavorful. I serve this over egg noodles. So delicious!! I saw Sharkie but I forgot once I took a bite of this amazing dish!! 5 stars plus!
Thank you for the stars and review, Monica. Glad you enjoyed it!
I made it today, came just like the video. Served with jasmine rice, broccoli, and garlic bread. I have made several of ur recipes, my favorite is ur stuffed chicken, have made it several times.
I’m so glad you enjoyed it, Gloria! Thank you so much for sharing that with me.
I’m wondering if I can omit the mushrooms? Noone in this family likes them except for me, haha! Could I substitute with something else or just leave them out all together?
Hi Amanda! Yes, if you prefer to leave them out that should be fine. Subbing with another vegetable could work as well.
I make this delicious creamy sauce to serve not only with chicken, but salmon and pork. It’s a “Wow” addition to the meal. Thank you!!!
Yes, it’s so versatile and can be used on different dishes. Glad you love it!
the shark was right before the adding the mushrooms to the pan
Great eye, Frank! Thank you for watching!
I saw sharkie nibbling chicken when placed on plate just before adding mushrooms to the pan!
I’ve made this recipe of yours several times and it’s always a winner. i use the dried sun dried tomatoes that come in a pouch .. but today is the first time i watched the video! Love all your recipes!
Good catch! Thanks for watching the video and good to know that you always love our recipe!
Can the heavy whipping cream be substituted with Half and half
Hi Mary! Because half and half has less fat, it will yield a thinner sauce so heavy whipping or just whipping cream works best.
I saw sharkie trying to eat the chicken as you removed from pan.
Great catch! 🙂
I did once and was amazing. The second time It curdled. Is there a way to save the ingredients? Should I completely discard it?
Hi Rania, it’s hard to say without being there. I haven’t had it curdle before. Was anything possibly substituted in the ingredients or process?
This was fabulous! Once again, you didn’t disappoint. Looking at your Easter recipes and can’t wait for my cookbook to arrive!
I’m so happy you’re loving my recipes, Tricia! I can’t wait for you to get the cookbook too!!
This is a new favorite of my family’s! A few ingredients, and amazing flavor!! Thank you 😋
You are very welcome! I’m so glad you all loved it. Thank you for sharing.
Does the cooked Chicken Tuscan dish freeze well? I always do an extra portion of many of your recipes to be able to give to a pensioner who had had surgery. Would the cream separate once he heats it up in the microwave after thawing it out properly?
Hi Caroline, Freezing: Tuscan Chicken can be frozen in an airtight container or freezer bag for up to 3 months. It should be fine, if you’ve frozen the chicken, thaw it in the refrigerator overnight. Reheat it in the microwave or in a skillet set over medium heat, until the chicken reaches an internal temperature of 165ºF.
Could this be reheated in a roaster for serving a large crowd?
Hi Nancy! We reheat it in the microwave or in a skillet set over medium heat until the chicken reaches an internal temperature of 165ºF. I think it could also work in the roaster, but I worry it may dry out.
Yes, I saw Sharkie almost ending up in your skillet while you were cooking the chicken fillets.
Great catch!
Hey Natasha!! You are my absolute favourite 💚
Could I serve the Tuscan chicken with your parsley rice? Would they complement each other well?
BTW I get a LOT of compliments on everything I make. Thanks to you!!!
Hi Nancy! I think so. We love this with plain rice. We also love it with pasta or mashed potatoes! I’m glad this recipe is a hit! 🙂
Delicious! Added a splash of white wine to cooked mushrooms.
Served with orzo with broccoli and garlic and garlic bread.
Sounds great and perfect! Happy to know that you loved this recipe.
What a great recipe! I air fried the seasoned chicken breasts. Served on yellow pea pasta it was fab.
Sounds delicious, Pam! Thank you for sharing.
This dish was so easy and delicious. I served it over couscous because that’s what I had available and it was great! We ate the leftovers the next day. I almost had it for breakfast!
Hi Claire! I’m glad you loved it. Thank you for sharing. 🙂
I’m making this the coming weekend, and I will use a large cast iron skillet. After doing some research, and checking with other cooks, I’ve been told that if your cast iron is well seasoned, you should be able to cook with tomatoes. I’ve decided 1/4 cup of sundried tomatoes should work fine! I love your recipes and refer people to your website often. I’ll let you know if my sauce curdles!
I have made jambalaya in it several times.
https://www.seriouseats.com/the-truth-about-cast-iron
Hi Jackie! I hope you love it. Let us know how it turns out.
No curdling, and it was very good. I think this is a dish I will save for special occasions. The hardest part was slicing the breasts in two lengthwise. Over all, very tasty and rich. Served with white rice and a salad.
Sounds good, Jackie. Great to hear that this recipe will be on your fave list!
Making this for Valentine’s Day! Thanks so much for sharing all your wonderful recipes. When will your cookbook be available?
I am a big fan!!!
Hi Marcie! You’re very welcome. My cookbook is scheduled to release in October 2023. 🙂
O M GEEEEE! This was DELICIOUS! My local store did not have sun dried tomatoes, so I used a can of diced tomatoes and drained all the liquid and saluted them with onion and garlic. WOW so good! I agree with one of the comments above, having left overs for breakfast..lol!
Hi Kristin! That’s wonderful. I’m so glad you enjoyed the recipe.
I saw Sharkie trying to eat the sautéed chicken breasts off the dinner plate!
My only deviation was to use black truffle salt. This is a home run…to die for recipe. So easy…simple….but HUGE flavor.
That sounds delicious! Thanks for sharing.
Made this the other night. It was outstanding!! Didn’t have sun dried tomatoes on hand so I just used a few cherry tomatoes. Served over spaghetti. So easy for someone who doesn’t really like to cook.
This one’s a keeper!
Hi Toni! That’s great! Thank you for the wonderful feedback. 🙂
Hi Natasha,
Thanks for sharing all those wonderful recipes with us.
My question is can I substitute the whipping cream with cooking cream?
p.s. Sharky was after the chicken. He could not resist! 😊
Hi Jean! Good eye catching Sharky! Cooking cream contains less butterfat than heavy cream, but it’s lighter and more liquid than heavy cream, so it may work, but it likely won’t be as creamy or thicken as the heavy whipping cream would.
Already posted about this before. Am wondering though. How would this work with a tomato base gravy instead of a cream?
Asking for family member who is lactose intolerant. Your recommendations?
Hi Rick! I think it could work. You’d have to experiment with it. The creamy sauce really makes this recipe special. General, a dairy-free heavy cream works well as a substitute, not sure about the cheese though. Let us know if you experiment with it.
This was sooo good. My wife and I made it together. Super easy instructions! Thanks Natasha. We made mashed potatoes with it and spooned the mix over them as a gravy.
Sounds amazing! I’m glad you enjoyed the recipe. Thank you for the wonderful feedback.
Best recipe ever!! Watched the video and cooked tonight. Came out exactly like the video. Very tasty. Definite addition to weeknight meals. Love your videos!
That’s just awesome! Thank you for sharing your wonderful review, Sonya!
Just. Wow! This was fabulous! I’ll definitely being making this again! Love you, Natasha!
So glad you love this! Thank you for your love and support, we appreciate you!
Absolutely delicious!! Followed the recipe exactly and was a huge hit. Never had a “Tuscan chicken” dish before so I didn’t know what to expect (was drooling over the photos). Soooo yummy.
So glad to hear that! Thank you for the feedback.
This is one of the best chicken recipes I have found outside of old family favorites. It is going onto our favorites list! Thanks for publishing it.
You’re welcome! I’m so glad you love it.
Still working my way through the 20 best recipes and this was tonight’s amazing meal. My husband is so happy with all the new recipes, and he’s enjoying every single one so far. This Tuscan chicken was better than similar restaurant offerings. I love your entertaining videos. Thank you Natasha!
Hi Heather! Thank you for the review. I’m glad your husband has been enjoying the recipes.
I am so happy that I tried this recipe. I did omit sun-dried tomatoes (not a fan). I served with rice. This was a delicious meal. Thank you.
Hi Liz! That’s great, I’m glad you loved it.
First time making it. Definitely a keeper. Next time I would add more cream & sundried tomatoes as I used more chicken than called for. Still delicious!
Thank you so much for sharing that with me, Marg!
This was such a delicious recipe I actually made it with Can coconut milk instead.
That’s great, Tracy! Thanks for sharing.
Saw sharky at 3:50.
Looks delicious, can’t wait to try this!
Hope you love the recipe! 🙂
This was super delicious!! I came across your website about a year ago and certainly haven’t been disappointed. Why aren’t you on national TV?! You have soooo many delicious recipes!
Thank you for that wonderful compliment, Patty! I’m so happy you’re enjoying my recipes!
In your comment section you will probably want to change the word “read” to react.
Your computer probably changed it on you. 😉
The flavor in the sauce and chicken was delicious! I roasted some potatoes and paired it with white wine. Definitely a meal I want to make again! My chicken took slightly longer to cook, but that all depends on thickness.
Hi Nick! Thank you for the feedback. I’m glad you loved the recipe. 🙂
Hi Janie,
That was a wonderful meal, thanks for posting.
David
OMG! Absolutely amazing! The chicken was so moist and flavorful. The sauce was heavenly! Fine dining at it’s BEST! My husband said it is now his favorite chicken dish. Looking forward to making the Creamy Tuscan Chicken on a regular basis. Love, love, your recipes Natasha❤️
I’m so glad to hear that, Darla! Thank you for sharing.
What an amazing meal. Trying out recipes for a girls night. I think my husband thought this was one of the best meals I’ve ever made. Thanks for another great recipe!
Hi Shelly! I’m so glad it was loved. Thank you for the review.
This was a super easy and delicious meal! Thanks so much for sharing!
Thanks for the great feedback, Julia!
I am following your recipe X 2 for our Widows Ministry Pot Luck lunch at church tomorrow. Pairing it with mash potatoes. I did catch Sharky sampling the freshly sautéed chicken breast!! Love your recipes & your beautiful family!!
Thank you for your love and support, Teresa. We hope you you will love the recipes that you will try!
We did a dinner party for 12 people last night for a birthday and I debated about doing this recipe because I never tried it before, but it was a HUGE hit. I just doubled the recipe and there was plenty for everyone. Will definitely make this again. Thank you so much Natasha!
Thanks for sharing, Janet! So glad you found a keeper. 🙂
Made this last night and oh my! It was delicious. Even my picky 3 year old loved it. She just came and sat on my lap and stole my plate away. I can not wait for your cookbook to come out.
Thanks again for another wonderful recipe.
That’s wonderful! You’re very welcome, Blanca! I’m so glad you love them.
Made this for dinner tonight and it was outstanding. Did not use the sun dried tomatoes as we don’t like them but the result was still awesome. It chopped up the spinach and mushrooms real fine and fooled my husband who doesn’t like either.
That’s wonderful, Dianne! Thank you for sharing.
Omg !!!!!
I just made this for dinner ❤️❤️
Amazing flavor, it’s a keeper.
Thank you Natasha for another amazing recipe.
That’s wonderful! So glad you enjoyed this recipe!
Natasha I love this recipe. It is a quick dinner idea but it’s just simply delicious. Thank you for such delicious recipes.
You are so welcome, it is my pleasure!
I made this tonight for us and two of our friends. I would serve it again for sure. I served it with penne pasta, broccoli, and warm baguettes. It was delicious. Thanks Natasha for this great recipe.
You’re welcome! Great to hear that you all enjoyed this recipe!
This recipe looks delicious and I will try making it one of these days. Natasha, your recipes are all so great and your blog is now my “go to” for almost all my cooking. I love how you word your instructions and also love your videos. Thank you so much for all of them.
Thank you for your support and trust, Lucy! I appreciate your good comments and feedback.
I made this tonight for my mom and it was such a hit with the whole family! This was sooo delicious! It really felt like a special and high end meal even though it’s easy enough to make any night of the week. Thank you for all the hard work you put into your recipes, it is very appreciated!
Isn’t it the best when you can get restaurant-quality meals at home? I’m so glad you loved it, Allie!
I want to thank you,
First for your great vibes and Second for the way you make everything look so easy,
And third, for making me want to
cook (a big deal, believe me when I tell you).
With love,
Avital.
Thank you for that wonderful compliment, Avital!
Sharkie was hungry when you took the chicken out of the skillet. I love this recipe and so does everyone else. Thank you Natasha for this.
You’re welcome! I’m happy it’s enjoyed.
AMAZING flavors, we’ll be having this in regular rotation, so thank you for that!
I saw Sharkie biting on some of the chicken. He would have enjoyed it much more when it was all the way finished as per the recipe…
Sharks these days, so impatient.
You’re so welcome and great catch! Haha
Phenomenal! Made this tonight, my whole family commented that I need to make it more often. My husband said it was restaurant quality.
That’s great! So glad it was a hit! Thank you for the review, Kim!
Hey Natasha, I haven’t made this recipe but I’m sure its delicious. Question…My daughter is in college on the soccer team. We do tailgates for home games. If I make this recipe and keep it warm in a casserole dish will the sauce be absorbed if I do not add the rice pasta or potatoes? I would also be making quite a few batches an I will cut up the chicken. Do you suggest cutting up the chicken first before cooking or cook the chicken whole then cut before putting back in the pan like you do? Thank you so much.
Hi Ann. The sauce gets thicker as it cools but I don’t think it will be absorbed so much that it would be dry with transporting this dish. We’ve reheated this dish several times and it’s still good and juicy. You could make some additional sauce if you’d like, but keep in mind it will take a little longer to thicken up. Cooking the chicken breast whole helps to keep it moist, but you could cut it up if you’d like.
Absolutely fabulous! Followed exact directions except I used chicken tenderloins and I added about 1/2 tsp. Of red pepper flakes. I also had shaved parmesan for the top. I served this fantastic chicken over egg noodles and had fresh asparagus as well. Everyone loved it!
That’s great, Cathie! So glad it was a hit. Thank you for the review.
I made this and it’s absolutely delicious and didn’t take a long time at all. Natasha, all your recipes are hits with my family! Keep it up!
I’m so glad you enjoyed it, Irini! Thank you so much for sharing that with me!
Trying this for the first time with boneless thighs. Could I use frozen chopped spinach instead? I don’t have fresh on hand
Hi Lisa, we prefer fresh spinach, and although I haven’t tried it frozen spinach, I bet that could work. If you experiment, let me know how you liked the recipe.
I wish I could add more than 5 stars. Subbed asparagus for the mushrooms but other than that, followed the recipe. Served with your garlic mashed potatoes. Kids and husband LOVED it. So good!
Thank you for your awesome review!
Did you sauté the asparagus? I made it with sauté mushrooms but having friends over that don’t like mushrooms
I saw Sharky trying to bite the chicken as it was being removed from the pan after browning. I thought I also saw him earlier about the time Natasha was chopping green onions, but not sure.
Good eye, Sylvia! 🙂
So far, I’ve made this four times. It is soooo good, I could make it every night. Thank you very much, your recipes are great, but this is my favorite.
That’s wonderful Elaine! Thank you for the review.
Just made this and wow! Simple but incredibly delicious. Thank you Natasha!
Hi Abigail, you’re welcome and I’m so glad you enjoyed it!
Hi Natashsa ,
Thanks for the great recipe !
Made it tonight for dinner with
Gluten free Barilla Fettuccine and steamed veggies definitely
A keeper !
I’m always cooking and baking so I appreciate some new recipes that have lots of flavor .
Keep up the great work !
Thank youm=, Marily. I’m glad you liked it!
Loved this recipe! My family asked when I’ll be making it again.
Hello Sandra, good to know that your family enjoyed this recipe!
WOW! My whole family loved it! It was easy to make and so delicious!
Thanks so much,
Natasha!
Lovely feedback, thanks for sharing!
The Tuscan chicken was amazing! My family loved it! I will definitely make this again. Thank You for sharing such wonderful recipes! I know that if it’s your recipe, it is full proof, the best!
That’s wonderful! I’m so glad it was enjoyed, Rebecca!
Made marsala chicken a few times and loved it–thank you. Natasha what do you think when making Chicken Marsala recipe and adding sun dried tomatoes after Marsala wine reduction and adding spinach at the end? I prefer more runny sauce in Marsala recipe as it is easier to drizzle over Jasmine rice as it uses less amount of heavy cream. Do you think it will be good or it is better off without it?
Thank you for all of your hard work. It is not just yummy food, it is memories for my kids for life. It is sitting down together and enjoying good food with as family. YOU making memories for us.
Hi Nikolai! Thank you!
I think it sounds great. I like using heavy cream, it adds to the flavor and creaminess of these dishes. If you experiment with it, let us know how it turns out.
Love this recipe! Only suggestion I would make, is to use more sun dried tomatoes! Obviously my own preference, I just love sun dried tomatoes. Also love how easy and quick this was to make!
Hi Mike! I’m happy to hear you enjoyed this recipe, thank you for the review.
Loved this, so delicious, meaty mushrooms, flavor was great, hubby liked it too. I served it over noodles. I used stainless skillet and did add 1/4cup of white wine to deglaze pan after adding the mushrooms. It did help to release the fondt. Thank you for quick, stove top recipe.
You’re very welcome, Joy! I’m so glad it was enjoyed.