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Jan 10
19

Creamy Tuscan Chicken

Creamy Tuscan Chicken in the pan

This Creamy Tuscan Chicken is an easy, flavorful dinner recipe that comes together in one pan and pairs with a host of side dishes! The perfectly seasoned chicken breasts are cooked to golden brown and covered in a rich, creamy garlic parmesan sauce full of sweet and tangy sun-dried tomatoes and fresh wilted spinach. I lightened up this recipe be reducing the amount of oil and using fat free half-and-half instead of heavy cream. This makes for a perfectly creamy sauce that tastes just as decadent with far less calories! Each serving of this Creamy Tuscan Chicken is just 378 calories or between 5-8 WW PersonalPoints (depending on your ZeroPoint foods). To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Creamy Tuscan Chicken with pasta

What should I serve this with?

This Creamy Tuscan Chicken pairs well with so many different side dishes. It’s delicious with mashed potatoes, roasted potatoes, roasted vegetables, or a side salad. It’s also great served over ½ cup or so of pasta or rice mixed in with the sauce and sun-dried tomatoes. You could also double the sauce ingredients if you want to turn it into more of a pasta dish. So many tasty possibilities!

Creamy Tuscan Chicken close up

Chicken Cutlets

I often buy a big pack of boneless, skinless chicken breasts at the store and then use kitchen shears to trim them down to make 5-6 oz cutlets to use in recipes. Everything I cut off to make the cutlets gets cut into chunks to make chicken bites, such as my Nashville Hot Chicken Bites, Lemon Pepper Chicken Bites, or Blackened Chicken Bites. It’s easy to weigh out 1 lb or 1.5 lb of chicken chunks and some 5 oz cutlets and freeze them for later in quart size freezer bags. That way, I always have some cutlets and some chicken bites on hand! Buying the bulk packs of chicken breasts is cost-effective, and cutting them into cutlets and bites ensured I have what I need on hand when I go to make a recipe. I find that kitchen shears make this task go quicker and easier than using a knife, so I highly recommend using shears.

Creamy Tuscan Chicken plated with pasta

Looking for more tasty, lightened up chicken recipes like this Creamy Tuscan Chicken? Check out my Mexican Street Corn Chicken, Cheesy Broccoli Stuffed Chicken, Lemon Pepper Chicken Bites, Baked Chicken Tenders, Crispy Onion Dip Chicken, Nashville Hot Chicken Bites, Crispy Chicken Parmesan, Apple and Brie Stuffed Chicken, Maple Dijon Chicken and Squash Skillet, Strawberry Balsamic Grilled Chicken, Blackened Chicken Bites, Ricotta Stuffed Chicken Bake, Lemon Garlic Chicken and Beans Skillet, Cream Cheese and Herb Stuffed Chicken, Tuscan Olive Chicken, Barbecue Bacon Wrapped Chicken Tenders, Pimento Cheese Stuffed Chicken, Cream Cheese Stuffed Everything Chicken, and many more in the Chicken section of my recipe index!

Creamy Tuscan Chicken in the pan
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5 from 8 votes
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Creamy Tuscan Chicken

This Creamy Tuscan Chicken is an easy, flavorful dinner in a rich garlic parmesan sauce that pairs with a host of side dishes!

Ingredients

  • 2 tablespoons all-purpose flour, divided
  • ½ teaspoon + ⅛ teaspoon black pepper, divided
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 4 (5 oz each) thin chicken breast cutlets, (if you buy large breasts, trim them to 5 ounces each and pound them thin)
  • 2 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 3 oz dry julienne cut sun-dried tomatoes, (I use California Sun brand)
  • 1 cup reduced sodium chicken broth
  • ½ cup fat free half-and-half
  • 1 ½ oz Parmesan cheese, finely shredded
  • 2 cups chopped fresh spinach
  • ½ teaspoon dried parsley flakes

Instructions

  • In a small dish, stir together 1 tablespoon of the flour and ½ teaspoon each of black pepper, salt, garlic powder, and Italian seasoning.
  • Place the chicken breast cutlets into a gallon zip-top bag and dump the seasoned flour mixture over them. Seal the bag and toss until the chicken is coated on all sides.
  • Drizzle 1 tablespoon of the oil into a large saute pan and bring to medium-high heat. Lay the chicken breasts in a single layer in the pan. Cook for 4-5 minutes until golden on the bottom. Flip the breasts and cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken to a side plate and cover.
  • Drizzle the remaining tablespoon of oil into the pan and bring to medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the sun-dried tomatoes and stir to coat. Cook for another 1-2 minutes, stirring a few times throughout.
  • Add the remaining tablespoon of flour and whisk it into the tomatoes until coated/combined. Add the broth, half-and-half and remaining 1/8 teaspoon of black pepper and whisk together. Bring to a simmer and cook for 1-2 minutes to allow the sauce to thicken.
  • Stir in the Parmesan cheese, spinach, and parsley flakes and stir together until the cheese is melted and spinach is wilted. Add the chicken back to the skillet and spoon the sauce mixture over the chicken.
  • Serve each chicken breast with about 1/3 cup of sun-dried tomato/spinach/cream sauce over the top.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 chicken breast + 1/3 cup topping) serving:
378 calories, 20 g carbs, 8 g sugars, 14 g fat, 4 g saturated fat, 41 g protein, 4 g fiber, 441 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
9 per (1 chicken breast + 1/3 cup topping) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Adapted from The Cookie Rookie and Dinner at the Zoo

19 comments on “Creamy Tuscan Chicken”

  1. What are the WW Blue points? Some of us, who truly enjoy your recipes, are still tracking the old plan. Please don’t delete the old point values from your recipes! Thank you.

    • I will absolutely keep the SmartPoints listed for all 700+ recipes on my site that have them – I’m not deleting anything! Unfortunately, with the program switch I no longer have a method of calculating the points for the previous color plans for my recipes moving forward. I will be listing the PersonalPoints, nutrition information, and PointsPlus (the plan before SmartPoints – easy to list based off nutrition info since there wasn’t a wide variety of zero point foods).

  2. Yes, can you please give the WW Blue Points for this, as I am also still tracking with the old plan. I agree, please don’t delete the old point values from your recipes! Thank you so much for your great recipes.

    • I will absolutely keep the SmartPoints listed for all 700+ recipes on my site that have them – I’m not deleting anything! Unfortunately, with the program switch I no longer have a method of calculating the points for the previous color plans for my recipes moving forward. I will be listing the PersonalPoints, nutrition information, and PointsPlus (the plan before SmartPoints – easy to list based off nutrition info since there wasn’t a wide variety of zero point foods).

  3. Is there anything that might replace the spinach?

    Thanks!

  4. Hi Emily:

    I made the recipe last night and enjoyed it very much.
    Thank-you for all your wonderful recipes!

    Susie5 stars

  5. I love this recipe. It is my son’s favorite and has become a ‘go-to’ for Company.5 stars

  6. Made this last night and it was really good. My husband said it reminded him of Chicken Marsala only better!!! I will definitely make this again!!!5 stars

  7. I made this for the first time last night and it was SO delicious! My whole family loved it….kids didn’t have the sauce but thought the spice rubbed chicken was great. I served it over bow tie pasta and a side salad. Only thing I wish I had done differently was to double the sauce. Thanks for a delicious and easy recipe, Emily! 5 stars

  8. Hi! I’m so excited about the link to the app to calculate my personal points, however when I click the link it opens my app not doesn’t show me any recipe. Any idea how I can get it to work? Thank you so much! 

    • Hi Rose, are you outside the US? Unfortunately, since WW has a different site for each country, my link to the US site (where my account is based) doesn’t open correctly for my international readers. I’ve asked WW if they have any ideas or a solution for it, but haven’t heard anything yet. This is the best (and only) option I have for sharing points with the majority of my readers under the new program, but I am frustrated that it doesn’t work for everyone.

  9. I have a question about your Creamy Tuscan Chicken. When I click on connection directly from your site to WW, it says meal is 5 points or 9 points, but when I check it directly on my WW daily app, it says its 19 points. Where is the discrepancy coming from?

    • My recipe wouldn’t be searchable in the WW app, so my guess is that you’re finding a different listing when you search in the app. Try opening mine through the link in the post and then saving/favoriting it in the WW app so you can easily find it again.

  10. Great…thank you for that advice.I made the recipe last night. It was very simple but felt it needed a slight kick so sprinkled some red pepper flakes and chopped basil on top. We loved it. It tasted very rich but now I know the point count it’s guilt free5 stars

  11. Made this as part of my meal prep last week. OMG, Best chicken recipe. EVER. Served over low carb noodles, froze well too. Going in my top 10 repeat recipes. Thank you!5 stars

  12. What is ‘half & half’? In this recipe

    • Traditional half & half is a 50/50 mix of whole milk and cream. Fat free half and half is milk with thickeners added to give it the consistency of traditional half and half.

  13. Love this recipe. We make it with a can of petite diced tomatoes as we aren’t a fan is sun dried and kale because my hubby can’t eat spinach. Tastes so good. We make some pasta and mix it all together. Tastes even better as leftovers!  Definitely has been a go-to recipe the past several weeks. 5 stars

  14. I made this with shrimp instead of chicken. I added the raw shrimp at the end with the parmesan and spinach, and it was cooked by the time the cheese melted and spinach was wilted. We ate it over pasta and it was super yummy!5 stars

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