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Creamy Tuscan  Chicken


Featured in: "Daffodil Season"

Add to the skillet, stirring to combine ingredients and gather up any leftover chicken bits in the pan:

½ c. chicken broth (or water and chicken bouillon granules to taste)

¼ c. milk

1 t. minced garlic

½ t. red pepper flakes

1 t. Italian seasoning

Bring to a boil, then turn down to low heat. Add these, stirring as you go:

½ c. roasted dried tomatoes, drained and chopped

4-6 oz. cream cheese, cut in cubes

2 c. fresh spinach, chopped

¼ c. grated Parmesan cheese


Once the cream cheese is melted and the sauce is fully combined, add the chicken back to the skillet and heat through. Serve over pasta. Makes 4-5 servings.

Slow cooker option: I always make this on the stove, but other versions of this recipe allow for set-it-and-forget prep. Search for "creamy Tuscan chicken" online and you'll find several variations of this dish!

Get that “restaurant-dinner vibe” without leaving the house! This dish is rich, flavorful, and perfect to serve with your favorite pasta. The sun-dried tomatoes and spinach really make the sauce’s flavors pop. Turn up the heat with more garlic and red-pepper flakes; or add other veggies, such as green peppers. Want extra sauce? Just add more chicken broth, milk and extra cream cheese to the pan.

18-20 oz. chicken breast, cut into pieces

1-2 t. margarine or oil

Cook chicken in large skillet until browned, adding salt and pepper as desired. Remove chicken to a bowl or plate and cover.

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