Creamy Tuscan Chicken

  • Prep Time
    15 min
  • Cook Time
    15 min
  • Serving
  • View

We’ve all been there (me more than I’d like to admit)–you buy one of those massive containers of spinach thinking this week will finally be the week that you actually eat it all before it goes bad…and then surprise, surprise–you’ve only made it through about half before that expiration date starts creeping up and those little green medallions of nutrition have started getting wilty and weak!

If you have ever been in this situation or find yourself there soon, this recipe is for you. But before we get to the recipe, let’s talk about spinach–it is such a versatile, powerhouse of a green. I love its mild taste and that I can enjoy its health benefits in so many different ways. Salads, smoothies, sautéed in eggs, baked in spinach artichoke dip (link to spinach artichoke dip recipe). I’ve even blended it into pancakes for my toddler (link to blender banana pancakes with spinach)! Filled with vitamins and nutrients, spinach is an ingredient we can all likely have more of in our diet, especially if you’re anything like me and need easy ways to sneak in your veggies.

Now, on to our recipe…Papa Paul was inspired to create this dish after running into one of the aforementioned conundrums of getting to the end of the week and needing to find a creative way to use up some spinach hanging out in the fridge. Voila–Creamy Tuscan Chicken! Simple, creamy, nourishing, and packed with flavor, this meal is delicious and easy to make. It is great as a low carb meal by itself but is wonderful served with pasta or zoodles.

The key kitchen tool used here is our trusty cast iron skillet. If you have not yet tried cooking in cast iron, you need to. It takes a little getting used to but the results are well worth the learning curve. In this recipe, we like to use our cast iron skillet to brown the chicken and it cooks all the ingredients to perfection. The cast iron also distributes heat evenly, keeps your food warm longer, and is great for long, low simmering and browning.

One more kitchen hack that we will share every chance we get is to use an egg slicer to slice your mushrooms. We have a quick video of it here (link to video of egg slicer tutorial). You will thank us later.



Amount per serving

  • Daily Value*
  • Calories: 424
  • Total Fat: 27.7g
  • Saturated Fat: 11.3g
  • Cholesterol: 148mg
  • Sodium: 287mg
  • Total Carbohydrate: 6.1g
  • Dietary Fiber: 1.3g
  • Total Sugars: 1g
  • Protein: 38.2g


Step 1

Heat olive oil in a large skillet. Add chicken and cook 3-5 minutes on each side until brown on outside and no longer pink on the inside. Remove the chicken and set aside.

Step 2

Add onions and mushrooms, sauté for 3-4 minutes.

Step 3

Add garlic and chicken broth. Use broth to deglaze the pan. Add Italian seasoning, spinach, and sun-dried tomatoes and cook for 3 minutes.

Step 4

Add cream and parmesan and cook until sauce begins to thicken.

Step 5

Add chicken to pan and serve a la carte with a dash of parmesan or over pasta or zoodles.

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