14 Delicious Tuscan Chicken Simmer Recipes

Ever find yourself craving the rustic flavors of Tuscany but short on time? You’re in luck! Our roundup of 14 Delicious Tuscan Chicken Simmer Recipes brings the heart of Italy to your kitchen with minimal fuss. Perfect for busy weeknights or cozy weekends, these dishes promise rich flavors and comforting aromas that’ll transport you straight to the Tuscan countryside. Dive in and discover your next favorite meal!

Creamy Tuscan Garlic Chicken

Make your weeknight dinners unforgettable with this Creamy Tuscan Garlic Chicken that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts (plump and juicy)
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic (freshly minced)
• 1 cup heavy cream (luxuriously thick)
• 1/2 cup sun-dried tomatoes (oil-packed, finely chopped)
• 1 cup fresh spinach (tightly packed, vibrant green)
• 1/2 cup grated Parmesan cheese (sharp and nutty)
• 1 tsp Italian seasoning (fragrant and herby)
• 1/2 tsp crushed red pepper flakes (for a subtle kick)
• Salt and finely ground black pepper (to season perfectly)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken breasts generously with salt and pepper, then sear for 5-7 minutes per side until golden brown and cooked through. Tip: Don’t move the chicken too soon to get a perfect sear.
3. Remove the chicken and set aside. In the same skillet, sauté the garlic for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring to combine with the garlic, then add the sun-dried tomatoes, spinach, Parmesan, Italian seasoning, and red pepper flakes. Tip: Wilt the spinach just until it’s bright green to keep its texture.
5. Simmer the sauce for 3-4 minutes until slightly thickened, then return the chicken to the skillet, spooning the sauce over it. Tip: Let the chicken soak up the sauce for a minute before serving for maximum flavor.
6. Serve hot, garnished with extra Parmesan if desired.

Delight in the creamy, garlicky sauce clinging to every bite of tender chicken, with pops of sweetness from the tomatoes and a slight heat from the pepper flakes. Perfect over a bed of al dente pasta or with crusty bread to soak up every last drop.

Tuscan Chicken with Sun-Dried Tomatoes

Bold flavors meet creamy comfort in this Tuscan Chicken with Sun-Dried Tomatoes. **Sear** juicy chicken thighs, **simmer** in a garlicky cream sauce, and **toss** with sun-dried tomatoes for a punch of sweetness.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs), patted dry
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 2 cups baby spinach, loosely packed

Instructions

1. **Heat** olive oil in a large skillet over medium-high heat until shimmering.
2. **Season** chicken thighs with salt and pepper, then **sear** for 5-6 minutes per side until golden brown. Remove and set aside.
3. **Reduce** heat to medium, **add** minced garlic, and **sauté** for 30 seconds until fragrant.
4. **Pour** in heavy cream and chicken broth, **scraping** up any browned bits from the pan.
5. **Stir** in sun-dried tomatoes, oregano, and red pepper flakes. **Simmer** for 3 minutes to thicken slightly.
6. **Return** chicken to the skillet, **nestling** it into the sauce. **Cover** and **cook** for 10 minutes until chicken reaches 165°F internally.
7. **Remove** lid, **sprinkle** Parmesan cheese over chicken, and **add** spinach. **Cover** again for 2 minutes to wilt spinach.
8. **Serve** hot, spooning extra sauce over each portion.

Every bite delivers tender chicken swathed in a velvety, garlic-infused sauce with bursts of sweet sun-dried tomatoes. **Pair** with crusty bread to soak up every last drop or over al dente pasta for a heartier meal.

Slow Cooker Tuscan Chicken

Just when you thought chicken couldn’t get any cozier, this Slow Cooker Tuscan Chicken proves you wrong. **Creamy**, **garlicky**, and packed with sun-dried tomatoes, it’s a one-way ticket to flavor town.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thick-cut, juicy)
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic (minced, aromatic)
• 1 cup heavy cream (luxuriously thick)
• 1/2 cup grated Parmesan cheese (sharp, salty)
• 1/2 cup sun-dried tomatoes in oil (chewy, tangy)
• 2 cups fresh spinach leaves (vibrant, tender)
• 1 tsp Italian seasoning (fragrant, herby)
• 1/2 tsp crushed red pepper flakes (fiery, optional)
• Salt and finely ground black pepper (to season)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken breasts generously with salt and pepper, then sear for 3-4 minutes per side until golden. **Tip:** Don’t overcrowd the pan to get a perfect sear.
3. Transfer the chicken to the slow cooker, layering it evenly at the bottom.
4. In the same skillet, sauté the minced garlic and red pepper flakes for 30 seconds until fragrant. **Tip:** Keep the heat medium to avoid burning the garlic.
5. Pour in the heavy cream, stirring to combine, then add the Parmesan, sun-dried tomatoes, and Italian seasoning. Simmer for 2 minutes until slightly thickened.
6. Pour the creamy mixture over the chicken in the slow cooker, ensuring it’s well-coated.
7. Cover and cook on LOW for 4 hours. **Tip:** Resist the urge to open the lid; it lets heat escape.
8. Add the fresh spinach in the last 30 minutes of cooking, stirring gently to wilt.
9. Serve hot, garnished with extra Parmesan if desired.

Creamy with a kick, this dish pairs **perfectly** with al dente pasta or crusty bread to soak up every last drop of sauce. For a **show-stopping** presentation, top with fresh basil leaves and a drizzle of olive oil.

Tuscan Chicken Pasta

Get ready to dive into a bowl of creamy, dreamy Tuscan Chicken Pasta that’s packed with flavor and ready in a flash. This dish is your ticket to a gourmet dinner without the fuss.

Ingredients

• 2 boneless, skinless chicken breasts, juicy and tender
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to aromatic perfection
• 1 cup sun-dried tomatoes, packed in oil and drained
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and salty
• 2 cups baby spinach, fresh and vibrant
• 8 oz penne pasta, al dente
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken breasts with salt and pepper, then sear for 6-7 minutes per side until golden and cooked through. Tip: Don’t overcrowd the pan to get a perfect sear.
3. Remove chicken and set aside. In the same skillet, sauté garlic for 30 seconds until fragrant.
4. Add sun-dried tomatoes and cook for 2 minutes to soften.
5. Pour in heavy cream and bring to a gentle simmer, stirring constantly. Tip: Keep the heat medium to prevent curdling.
6. Stir in Parmesan until melted and smooth, about 2 minutes.
7. Add spinach and cook until just wilted, about 1 minute.
8. Slice chicken into strips and return to the skillet, tossing to coat in the sauce.
9. Add cooked penne pasta to the skillet, tossing everything together until well combined. Tip: Reserve some pasta water to adjust sauce consistency if needed.

Rich flavors of garlic, sun-dried tomatoes, and Parmesan meld together in this creamy pasta, with tender chicken adding a hearty touch. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

One-Pot Tuscan Chicken and Rice

Picture this: creamy rice, tender chicken, and sun-dried tomatoes all mingling in one pot. It’s the kind of meal that’ll have everyone asking for seconds before the pot’s even off the stove.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and golden)
• 2 tbsp rich extra virgin olive oil
• 1 cup Arborio rice (plump and starchy)
• 3 cloves garlic (minced, fragrant)
• 1/2 cup sun-dried tomatoes (chewy, tangy)
• 4 cups chicken broth (homestyle, savory)
• 1 tsp finely ground black pepper
• 1/2 cup grated Parmesan cheese (sharp, nutty)
• 2 cups fresh baby spinach (tender, vibrant)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then sear for 4 minutes per side until golden. Remove and set aside.
3. In the same pot, sauté garlic for 30 seconds until fragrant, then stir in rice to toast lightly.
4. Pour in chicken broth, scraping up any browned bits for extra flavor.
5. Add sun-dried tomatoes and return chicken to the pot. Bring to a simmer.
6. Cover and cook on low heat for 20 minutes, until rice is tender and chicken is cooked through.
7. Stir in spinach and Parmesan until wilted and creamy, about 2 minutes.
8. Let rest off heat for 5 minutes to thicken slightly before serving.

Now, the moment of truth: that first bite. The rice is luxuriously creamy, the chicken falls apart with a fork, and those sun-dried tomatoes? They’re little bursts of sunshine. Try serving it straight from the pot for that cozy, family-style vibe.

Tuscan Chicken with Spinach and Artichokes

Now, let’s dive into a dish that’s as vibrant as your feed—**Tuscan Chicken with Spinach and Artichokes**. This creamy, dreamy skillet meal packs flavor in every bite, with tender chicken, leafy greens, and tangy artichokes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into thick strips
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to aromatic perfection
• 1 cup heavy cream, luxuriously thick
• 1/2 cup chicken broth, savory and golden
• 1 tsp Italian seasoning, fragrant and herby
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• 1 cup marinated artichoke hearts, drained and roughly chopped
• 2 cups fresh baby spinach, tender and vibrant
• 1/2 cup grated Parmesan cheese, sharp and nutty
• Salt and finely ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken strips, seasoning with salt and pepper. Sear for 5-6 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Reduce heat to medium. Push chicken to one side, add minced garlic, and sauté for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Sprinkle Italian seasoning and red pepper flakes. Simmer for 3 minutes. Tip: The sauce should lightly coat the back of a spoon.
5. Stir in artichoke hearts and spinach, cooking until spinach wilts, about 2 minutes. Tip: Fresh spinach cooks quickly, so keep an eye on it.
6. Remove from heat, sprinkle Parmesan cheese, and let it melt into the sauce.

This dish boasts a creamy texture with a balance of earthy spinach and tangy artichokes. Try serving it over al dente pasta or with crusty bread to soak up every drop of that luscious sauce.

Tuscan Chicken and White Bean Stew

Craving a cozy, flavor-packed meal that’s ready in a flash? This Tuscan Chicken and White Bean Stew is your weeknight hero—juicy chicken, creamy beans, and sun-dried tomatoes simmered in a garlicky broth.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add chicken thighs, seasoning with salt and pepper, and sear for 4-5 minutes per side until golden brown. Remove and set aside.
3. In the same pot, add minced garlic and sauté for 30 seconds until fragrant.
4. Toss in sun-dried tomatoes, stirring for 1 minute to release their oils.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
6. Return chicken to the pot, add rosemary and thyme, and bring to a simmer. Cover and cook for 20 minutes.
7. Stir in cannellini beans and simmer uncovered for another 10 minutes until slightly thickened.
8. Adjust seasoning with salt and pepper if needed.

Warm, hearty, and brimming with Tuscan flavors, this stew’s creamy beans and tender chicken are perfect over crusty bread or with a sprinkle of Parmesan. The sun-dried tomatoes add a sweet, tangy punch that’ll have you coming back for seconds.

Grilled Tuscan Chicken with Herb Butter

Overwhelm your taste buds with this Grilled Tuscan Chicken with Herb Butter—juicy, herby, and downright irresistible.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 1/2 cup rich extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice (bright and tangy)
• 3 cloves garlic (minced, pungent and fresh)
• 1 tbsp finely chopped rosemary (aromatic and earthy)
• 1 tbsp finely chopped thyme (slightly minty and fresh)
• 1/2 cup unsalted butter (room temperature, creamy)
• 1 tsp finely ground black pepper (bold and spicy)
• 1 tsp sea salt (flaky and clean)

Instructions

1. In a large bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 3 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp black pepper, and 1 tsp sea salt to create the marinade.
2. Add 4 chicken breasts to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) to ensure those perfect grill marks without burning.
4. Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F for safe, juicy chicken.
5. While chicken grills, mix 1/2 cup softened butter with remaining 1 tbsp rosemary and 1 tbsp thyme for the herb butter.
6. Once off the grill, immediately top each chicken breast with a dollop of herb butter, letting it melt into every nook.

Amazingly tender with a crispy, herb-infused crust, this chicken pairs perfectly with a crisp salad or roasted veggies for a meal that’s as vibrant as it is satisfying.

Tuscan Chicken with Olives and Capers

Make your taste buds dance with this Tuscan Chicken with Olives and Capers—juicy, briny, and packed with Mediterranean flair.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 2 tbsp rich extra virgin olive oil
• 1 cup pitted Kalamata olives (bold and fruity)
• 1/4 cup capers (briny and vibrant)
• 3 garlic cloves (minced, aromatic)
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt (flaky and pure)
• 1/2 cup dry white wine (crisp and acidic)
• 1 tbsp fresh lemon juice (bright and tangy)
• 1/4 cup fresh parsley (chopped, leafy and fresh)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken breasts with salt and pepper, then sear in the skillet for 5-6 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a perfect crust.
3. Remove chicken and set aside. In the same skillet, add garlic, sautéing for 30 seconds until fragrant.
4. Deglaze with white wine, scraping up browned bits, and reduce by half, about 3 minutes.
5. Stir in olives, capers, and lemon juice, simmering for 2 minutes to meld flavors. Tip: Taste and adjust acidity with more lemon if needed.
6. Return chicken to the skillet, spooning sauce over, and cook for an additional 5 minutes until chicken reaches 165°F internally. Tip: Use a meat thermometer for accuracy.
7. Sprinkle with fresh parsley before serving.

Perfectly tender chicken meets a punchy, olive-laden sauce—serve over creamy polenta or with crusty bread to soak up every drop.

Tuscan Chicken and Mushroom Skillet

Absolutely nobody does cozy, flavor-packed dinners like this Tuscan Chicken and Mushroom Skillet. **Sear** juicy chicken, **sauté** earthy mushrooms, and **simmer** in a creamy, herb-infused sauce—all in one pan.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (plump and juicy)
• 2 cups cremini mushrooms (sliced, with a deep earthy aroma)
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic (minced, pungent and fresh)
• 1 cup heavy cream (luxuriously thick)
• 1/2 cup sun-dried tomatoes (oil-packed, sweet and tangy)
• 1 tsp finely ground black pepper
• 1 tsp sea salt (flaky and crisp)
• 1 tbsp Italian seasoning (fragrant and herby)
• 1/2 cup grated Parmesan cheese (sharp and nutty)
• 2 cups fresh spinach (vibrant and tender)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then sear for 5-6 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add remaining olive oil and sauté mushrooms for 4 minutes until they release their juices and brown.
4. Stir in minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
5. Pour in heavy cream, scraping up any browned bits for extra flavor—this is your sauce base.
6. Add Italian seasoning and Parmesan cheese, stirring until the cheese melts into the sauce.
7. Return chicken to the skillet, nestling it into the sauce. Simmer for 10 minutes on low heat.
8. Fold in fresh spinach until just wilted, about 2 minutes.
9. Serve hot, garnished with extra Parmesan and a sprinkle of black pepper.

Every bite of this skillet is a creamy, savory dream with tender chicken and mushrooms. Try it over al dente pasta or with crusty bread to soak up every drop of that luxurious sauce.

Tuscan Chicken with Creamy Polenta

Nail your dinner game with this Tuscan Chicken paired with creamy polenta—bold flavors, creamy textures, and all the comfort you crave.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup instant polenta
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken breasts with salt and pepper, then sear for 5-6 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, sauté garlic and sun-dried tomatoes for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth, scraping up any browned bits. Bring to a simmer.
5. Return chicken to the skillet, reduce heat to low, and simmer for 10 minutes until chicken is cooked through.
6. Meanwhile, bring 4 cups of water to a boil in a separate pot. Whisk in polenta and cook for 3 minutes, stirring constantly.
7. Remove polenta from heat and stir in butter and Parmesan until creamy.
8. Serve chicken over a bed of polenta, garnished with fresh basil.

The chicken is juicy and infused with the tangy sweetness of sun-dried tomatoes, while the polenta is luxuriously creamy with a hint of Parmesan. Try topping with extra basil for a fresh contrast.

Tuscan Chicken and Vegetable Soup

Viral on every foodie’s feed, this Tuscan Chicken and Vegetable Soup is your next kitchen superstar. Packed with rustic flavors and ready in a flash, it’s comfort in a bowl.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 carrots, sliced into coins
• 2 celery stalks, chopped
• 1 tsp dried Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup fresh spinach, roughly chopped
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the cubed chicken, seasoning with salt and pepper, and cook until golden brown, about 5 minutes. Remove and set aside.
3. In the same pot, add the garlic, onion, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.
4. Stir in the Italian seasoning and red pepper flakes, cooking for 1 minute until fragrant.
5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
6. Reduce heat to low, add the cooked chicken back to the pot, and simmer for 15 minutes.
7. Tip: For deeper flavor, let the soup simmer covered for an extra 5 minutes.
8. Stir in the spinach and heavy cream, cooking until the spinach wilts, about 2 minutes.
9. Tip: Adjust the soup’s thickness by adding more broth if desired.
10. Season with additional salt and pepper if needed.
11. Tip: Garnish with Parmesan cheese right before serving to enhance the savory notes.

Delightfully creamy with a kick, this soup pairs perfectly with crusty bread for dipping. The spinach adds a fresh contrast to the rich, tomato-based broth, making every spoonful a delight.

Tuscan Chicken with Roasted Red Peppers

Fire up your skillet for a dish that’s all about bold flavors and creamy textures. This Tuscan Chicken with Roasted Red Peppers is a weeknight hero, ready in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts, plump and evenly sized
• 1 tbsp rich extra virgin olive oil
• 1 cup heavy cream, luxuriously thick
• 1/2 cup sun-dried tomatoes, packed in oil and finely chopped
• 1/2 cup roasted red peppers, jarred and sliced into strips
• 2 cloves garlic, freshly minced
• 1 tsp dried Italian seasoning, aromatic and robust
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky and pure
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 cups fresh baby spinach, tender and vibrant

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken breasts with salt and pepper, then sear for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove and set aside.
3. In the same skillet, sauté garlic and Italian seasoning for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Pour in heavy cream, scraping up any browned bits for extra flavor, then bring to a gentle simmer.
5. Stir in sun-dried tomatoes, roasted red peppers, and Parmesan cheese until the sauce is smooth and slightly thickened, about 3 minutes.
6. Add baby spinach, stirring just until wilted, about 1 minute. Tip: Fresh spinach cooks quickly, so add it last to retain color and texture.
7. Return chicken to the skillet, spooning sauce over the top, and heat through for 2 minutes. Tip: Letting the chicken rest in the sauce ensures it stays juicy.
8. Serve immediately, garnished with extra Parmesan if desired. Tip: For a low-carb option, pair with zucchini noodles instead of pasta.

Golden and creamy, this dish boasts a velvety sauce with pops of sweetness from the peppers and tomatoes. Try serving it over a bed of al dente pasta or with crusty bread to soak up every last drop.

Tuscan Chicken and Gnocchi Bake

Now, let’s dive into a dish that’s creamy, hearty, and packed with flavor—perfect for those cozy nights in.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, juicy and tender
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 1 cup heavy cream, luxuriously thick
• 1 cup chicken broth, savory and rich
• 1 lb store-bought gnocchi, pillowy soft
• 2 cups fresh spinach, vibrant and leafy
• 1/2 cup sun-dried tomatoes, intensely flavorful
• 1/2 cup shredded Parmesan cheese, sharp and nutty
• 1 tsp garlic powder
• 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 375°F to get it ready for baking.
2. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat.
3. Season 1.5 lbs boneless, skinless chicken breasts with 1 tsp kosher salt and 1 tsp finely ground black pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a perfect sear.
4. Remove chicken and set aside. In the same skillet, add 1 cup heavy cream, 1 cup chicken broth, 1 tsp garlic powder, and 1 tsp Italian seasoning. Bring to a simmer.
5. Stir in 1 lb store-bought gnocchi, 2 cups fresh spinach, and 1/2 cup sun-dried tomatoes. Cook for 3 minutes until spinach wilts. Tip: The gnocchi will soak up the creamy sauce, so keep an eye on the consistency.
6. Slice the cooked chicken and nestle it into the skillet. Sprinkle 1/2 cup shredded Parmesan cheese on top.
7. Transfer the skillet to the oven and bake for 15 minutes until bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let it rest for 5 minutes before serving.

Bursting with creamy textures and bold flavors, this bake is a crowd-pleaser. Serve it straight from the skillet for a rustic touch, or pair with a crisp salad to balance the richness.

Conclusion

You’ve just discovered 14 mouthwatering ways to bring the flavors of Tuscany to your table with these Tuscan Chicken Simmer recipes. Each dish promises a cozy, hearty meal that’s perfect for any night of the week. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!