If you’re craving a rich, flavorful, and comforting dinner that’s surprisingly easy to make, then you’re in for a treat. This Creamy Tuscan Chicken Recipe is one of my all-time favorites, combining juicy chicken, crispy bacon, and a luscious creamy sauce infused with sundried tomatoes and fresh spinach. Trust me, once you try it, your family will be asking for it again and again!
Why You’ll Love This Recipe
- Rich Creamy Flavor: The cashew cream base gives it that velvety smooth texture without any heavy dairy.
- Easy One-Pan Meal: Minimal cleanup and super straightforward steps make weeknight dinners a breeze.
- Perfectly Balanced: Crisp bacon, tender chicken, savory sundried tomatoes, and fresh spinach deliver layers of flavor.
- Paleo & Keto Friendly: This recipe fits beautifully into both diets with wholesome, natural ingredients.
Ingredients You’ll Need
All these ingredients come together to create a dreamy sauce that coats the tender chicken perfectly. When shopping, fresh bacon and quality sundried tomatoes packed in oil really make the difference—you’ll notice it in the flavor.
- Bacon: Using thick-cut bacon adds a nice smoky crunch, so look for quality that crisps well.
- Chicken thighs or tenders: Thighs stay juicy and forgiving when cooked, but tenders work great if you’re after a lighter bite.
- Avocado oil: Neutral and flavorful, it handles high heat beautifully and is paleo-friendly.
- Onion: Thinly sliced for sweetness and body in the sauce.
- Garlic: Freshly minced gives the best punch.
- Chicken stock: The base liquid for depth of flavor—homemade or good-quality store-bought works.
- Sundried tomatoes: These provide a tangy richness and texture; drain them well but keep some of that oil flavor.
- Cashew cream: This is your secret weapon for creaminess without dairy. See notes below for how I make mine.
- Spinach: Fresh leaves wilt quickly and add a vibrant green pop and mild flavor.
Variations
I love how versatile this Creamy Tuscan Chicken Recipe is—feel free to tailor it according to what you have on hand or your dietary preferences. I’ve tried a few tweaks that I’d recommend you experiment with as well.
- Use Heavy Cream: If you tolerate dairy, swapping cashew cream for heavy cream is a quick shortcut that still keeps it luscious.
- Swap Chicken Cuts: Boneless skinless chicken breasts can stand in if you slice them as suggested—just be careful not to dry them out.
- Different Greens: Try kale or arugula instead of spinach for a peppery or heartier green.
- Add Mushrooms: I occasionally throw in sautéed cremini mushrooms for an umami boost that my family goes crazy for.
How to Make Creamy Tuscan Chicken Recipe
Step 1: Crisp the Bacon and Brown the Chicken
Start by frying your chopped bacon over medium heat until it’s nice and crispy—this part adds so much flavor. Once done, set it aside but keep about a tablespoon of that bacon fat to cook your chicken. If the pan looks dry, add a little avocado oil. Cook the chicken thighs or tenders in batches so they brown evenly, about 3 minutes per side, until golden and cooked through. The key here is not to overcrowd the pan; you want that delicious sear. Remove chicken and set it aside.
Step 2: Sauté Aromatics and Build the Sauce
Next, add thinly sliced onion and minced garlic to the pan—lower the heat to medium-low so they soften without burning, about 5 minutes. This slow cook brings out their sweetness which balances the sauce beautifully. Pour in the chicken stock and chopped sundried tomatoes, scraping up any fragrant browned bits from the bottom of the pan. Bring it to a gentle boil; this helps deepen the flavor and reduces slightly.
Step 3: Stir in Cashew Cream and Spinach
Now stir in your cashew cream until the sauce is silky smooth. Toss in fresh spinach and the crisp bacon you prepared earlier. Return the chicken to the pan, nestling it gently into the sauce. Let everything simmer for a few more minutes until the spinach wilts and all the flavors marry beautifully. If you find the sauce too thick, just add a bit more chicken stock to loosen it up to your liking.
Step 4: Serve and Enjoy!
And that’s it! Serve your Creamy Tuscan Chicken right away—it’s fantastic over cauliflower rice, zoodles, or even your favorite low-carb pasta. I promise you’ll love the creaminess and that perfect hint of smokiness from the bacon.
Pro Tips for Making Creamy Tuscan Chicken Recipe
- Don’t Overcrowd the Pan: Cooking the chicken in batches ensures a perfect sear and juicy inside—crowding traps steam and leaves you with less color.
- Soak Cashews Properly: The longer you soak your cashews (up to 8 hours), the smoother your cashew cream will be—this makes all the difference for a silky sauce.
- Adjust Sauce Consistency: I learned to keep extra chicken stock handy to thin the sauce as it simmers, so you get exactly the texture you want.
- Use Fresh Spinach Last: Adding spinach at the end keeps it vibrant and prevents it from becoming mushy or losing nutrients.
How to Serve Creamy Tuscan Chicken Recipe
Garnishes
I usually finish this dish with a sprinkle of fresh chopped parsley or basil for that herby brightness. Sometimes a little freshly cracked black pepper on top really wakes up all the flavors too. If you’re feeling indulgent, a small drizzle of extra virgin olive oil adds a lovely richness.
Side Dishes
My favorite way to enjoy it is over creamy cauliflower rice or simple zoodles to keep things light and low-carb. It also pairs beautifully with roasted veggies like asparagus or Brussel sprouts for a complete meal. Sometimes I serve it with mashed potatoes for the family when we want a comforting twist.
Creative Ways to Present
For special occasions, I like to plate the chicken on a bed of spiralized zucchini ribbons, garnished with microgreens and a wedge of lemon on the side. It looks stunning and invites everyone to dig in. Another favorite is serving it family-style in a big skillet right at the table—it encourages sharing and conversation!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tuscan Chicken keeps well in an airtight container in the fridge for up to 3 days. I’ve noticed the flavors actually deepen overnight, so it’s a perfect dish to make ahead and enjoy the next day.
Freezing
If you want to freeze it, I recommend doing so without the spinach, since it can get a bit watery when thawed. Freeze in a sealed container for up to 2 months. When you’re ready, thaw overnight in the fridge.
Reheating
To reheat, warm gently on the stove over low heat, stirring occasionally. You might want to add a splash of chicken stock or water to loosen the sauce back up. I avoid microwaving since it can toughen the chicken and break the sauce texture.
FAQs
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Can I use chicken breasts instead of thighs for this Creamy Tuscan Chicken Recipe?
Absolutely! Just slice your chicken breasts in half horizontally, then slice again to create tender-sized pieces, similar to tenders. This helps them cook through quickly and stay juicy. Be careful not to overcook since breasts can dry out faster than thighs.
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What is cashew cream, and can I substitute it?
Cashew cream is a dairy-free alternative made by blending soaked cashews with water until smooth. It adds richness and creaminess without dairy. If you don’t have cashews or prefer dairy, heavy cream works as a one-to-one substitute in this recipe.
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Is this recipe suitable for keto and paleo diets?
Yes, it’s wonderful for both keto and paleo. It uses healthy fats, no grains or sugars, and whole-food ingredients that fit perfectly into these eating plans.
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How can I make the sauce thinner if it gets too thick?
Simply add extra chicken stock a tablespoon at a time and stir until you reach your preferred consistency. This is one of the best tricks I learned after my sauce turned pudding-thick once!
Final Thoughts
Honestly, this Creamy Tuscan Chicken Recipe has become my go-to weeknight winner. It’s comforting, elegant, and kind of fancy without the fuss—perfect for busy evenings or casual dinners with friends. I hope once you try this recipe, you’ll love it as much as I do and keep coming back for that creamy, garlicky, smoky goodness!
Print
Creamy Tuscan Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Keto
Description
Creamy Tuscan Chicken is a rich, flavorful dish featuring tender chicken thighs cooked in a savory bacon, sundried tomato, and cashew cream sauce with spinach. Perfect for Paleo and Keto diets, this recipe offers a dairy-free alternative to traditional creamy sauces using nutrient-dense cashew cream, making it a healthy and satisfying meal option that pairs beautifully with cauliflower rice, pasta, or zoodles.
Ingredients
Meat and Protein
- 2 slices bacon, chopped
- 1½ pounds chicken thighs or chicken tenders (see notes)
Vegetables and Aromatics
- 1 onion, sliced thin
- 3 cloves garlic, minced
- 2 cups spinach
- ½ cup sundried tomatoes packed in oil, drained and chopped roughly
Liquids and Others
- 2 teaspoons avocado oil (if needed)
- 1½ cups chicken stock
- ½ cup cashew cream (see notes)
Instructions
- Cook Bacon: In a large sauté pan over medium heat, cook the chopped bacon until crisp. Remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pan and draining excess oil.
- Cook Chicken: Add the chicken thighs or tenders to the pan in batches if necessary. Cook each side until lightly browned and cooked through, about 3 minutes per side. Remove the chicken from the pan and set aside.
- Sauté Onion and Garlic: If the pan is dry, add 2 teaspoons of avocado oil. Add the thinly sliced onion and minced garlic, lower the heat to medium-low, and cook until the onion starts to soften, about 5 minutes.
- Add Liquids and Sundried Tomatoes: Pour in the chicken stock and add the chopped sundried tomatoes. Scrape up any browned bits from the bottom of the pan to incorporate those deep flavors. Bring the mixture to a boil.
- Incorporate Cashew Cream: Stir in the cashew cream until the sauce becomes smooth and creamy.
- Add Spinach, Bacon, and Chicken: Return the spinach, cooked bacon, and chicken to the pan. Continue to cook until the spinach has wilted and everything is well combined. If the sauce becomes too thick, add additional chicken stock to reach the desired consistency.
- Serve: Serve the creamy Tuscan chicken immediately paired with cauliflower rice, pasta, or zoodles for a complete meal.
Notes
- If you don’t have chicken tenders, slice chicken breasts in half horizontally and then in half again to get the correct size. If using thighs, leave them whole.
- To make cashew cream: Soak 1 cup cashews in cold water for at least 1 hour or up to 8 hours. Drain, then puree with ¼ cup water and ½ teaspoon salt in a food processor or high-speed blender until smooth. Store in the refrigerator for 3-4 days.
- If you cannot consume cashews but tolerate dairy, substitute cashew cream with an equal amount of heavy cream.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
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