Creamy Tuscan Chicken – The Best 30-Minute Skillet Recipe

Q: Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work perfectly in Creamy Tuscan Chicken and often result in juicier, more flavorful meat. Just make sure they’re cooked through to an internal temperature of 165°F (74°C) . The rich sauce pairs beautifully with both thighs and breasts, so it’s a matter of personal preference.

Q: Can I freeze Creamy Tuscan Chicken?

Freezing is possible, but be cautious— cream-based sauces can separate when frozen and thawed. If you plan to freeze it, let the dish cool completely, then store it in an airtight freezer-safe container for up to 2 months . When reheating, thaw it in the fridge overnight and reheat slowly on the stovetop, stirring well. Add extra cream if needed to bring the sauce back together.

Question 1

Can I make Creamy Tuscan Chicken ahead of time?

Accepted Answer

Yes, Creamy Tuscan Chicken is a great make-ahead meal. You can cook the entire dish, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat it on the stovetop over low heat to prevent the cream sauce from separating. Add a splash of broth or cream if needed to restore the sauce’s smooth texture.

Question 2

What should I serve with Creamy Tuscan Chicken?

Accepted Answer

This dish pairs well with a variety of sides. For a comforting meal, serve it over mashed potatoes, pasta, or rice to soak up the rich, creamy sauce. For a low-carb option, try it with zucchini noodles, cauliflower rice, or a fresh green salad. Crusty bread also works great for sopping up that delicious Tuscan sauce.

Question 3

Is Creamy Tuscan Chicken keto-friendly?

Accepted Answer

Yes, it can be! The recipe is naturally low in carbs due to the creamy sauce and protein-rich chicken. Just make sure to skip any flour-based thickener, use heavy cream instead of milk, and serve it with keto-friendly sides like steamed vegetables, zoodles, or cauliflower mash. Always double-check labels on ingredients like sun-dried tomatoes and broth to ensure there’s no hidden sugar or starch.

Question 4

Can I use chicken thighs instead of chicken breasts?

Accepted Answer

Absolutely. Boneless, skinless chicken thighs work perfectly in Creamy Tuscan Chicken and often result in juicier, more flavorful meat. Just make sure they’re cooked through to an internal temperature of 165°F (74°C). The rich sauce pairs beautifully with both thighs and breasts, so it’s a matter of personal preference.

Question 5

How do I store and reheat leftovers?

Accepted Answer

Store any leftover Creamy Tuscan Chicken in a sealed container in the refrigerator for up to 3–4 days. To reheat, warm it gently in a pan over medium-low heat, stirring frequently. You can also reheat it in the microwave in 30-second intervals, stirring between each round. Add a splash of cream or broth to refresh the sauce if needed.

Question 6

Can I freeze Creamy Tuscan Chicken?

Accepted Answer

Freezing is possible, but be cautious—cream-based sauces can separate when frozen and thawed. If you plan to freeze it, let the dish cool completely, then store it in an airtight freezer-safe container for up to 2 months. When reheating, thaw it in the fridge overnight and reheat slowly on the stovetop, stirring well. Add extra cream if needed to bring the sauce back together.

Description

Ingredients

Instructions

Step 2: Make the Creamy Tuscan Sauce

Step 3: Add Spinach and Finish

Step 4: Serve and Enjoy!

Nutrition