Creamy Tuscan Chicken Breast Recipe with Pancetta

Introduction

The aroma of sizzling pancetta paired with the creamy richness of a Tuscan-inspired sauce—this is the kind of dish that makes you stop in your tracks. The first time I made this Creamy Tuscan Chicken Breast, I knew I had struck culinary gold. It was one of those moments where I paused, took a deep breath, and smiled, thinking, “This is pure comfort in a skillet.”

Years ago, when I was knee-high to a grasshopper, my family spent summers in Italy. We’d gather around the table as my grandmother served simple yet flavorful dishes that seemed to bring everyone together effortlessly. This recipe is my homage to those warm, memory-filled evenings, combined with a little modern flair.

Honestly, this dish has become a staple at my house. My family can’t get enough of the velvety garlic Parmesan sauce, the tender chicken, and the smoky goodness of pancetta. The creamy sun-dried tomato and spinach combination is so good, it might just tempt you to lick your plate clean (no judgment here!). Whether you’re cooking for a weeknight dinner or hosting friends for a cozy dinner party, this recipe deserves a spot in your rotation. I’ve tested it enough times to vouch for its foolproof deliciousness—trust me, you’ll want to bookmark this one!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes, making it perfect for busy weeknights.
• Simple Ingredients: Uses pantry staples and easy-to-find items—no fancy shopping required.
• Velvety Sauce: The creamy garlic Parmesan sauce is indulgent yet balanced, with sun-dried tomatoes and spinach adding freshness.
• Flavorful Pancetta: Smoky pancetta takes this dish to the next level, adding incredible depth and texture.
• Versatile: Works for everything from family dinners to romantic date nights or even a crowd-pleasing holiday meal.
• Proven Crowd-Pleaser: Kids and adults alike rave about this recipe—it’s a guaranteed hit every time.

This isn’t your average creamy chicken recipe. The pancetta adds a savory kick, while the Tuscan flavors of garlic, spinach, and sun-dried tomatoes create a perfectly balanced taste. Plus, it’s all made in one pan for easy cleanup. I’ve perfected this recipe through trial and error, ensuring the chicken stays juicy and the sauce is just the right consistency. It’s comfort food with a touch of elegance—perfect for impressing your loved ones without breaking a sweat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors and a rich, creamy texture without the fuss. You might already have many of these items in your kitchen!

• Chicken breasts: Boneless, skinless, about 4–6 ounces each.
• Pancetta: Chopped into small pieces; it adds a smoky, savory flavor.
• Olive oil: For searing the chicken and sautéing the pancetta (choose extra virgin for best flavor).
• Garlic: Freshly minced (about 4 cloves) for a bold, aromatic base.
• Heavy cream: Creates the luscious, creamy sauce—don’t skimp here!
• Chicken broth: Adds depth and thins the sauce slightly.
• Parmesan cheese: Freshly grated for richness and a salty bite.
• Sun-dried tomatoes: Packed in oil and chopped; they bring a tangy sweetness.
• Spinach: Fresh baby spinach for a pop of color and freshness.
• Italian seasoning: A blend of herbs to tie it all together.
• Salt and pepper: To season the chicken and sauce to perfection.

If you’re missing an ingredient, don’t worry. You can swap pancetta for bacon, use frozen spinach in a pinch, or substitute half-and-half for heavy cream (though the sauce won’t be quite as rich). This recipe welcomes a bit of creativity!

Equipment Needed

• Large skillet: A heavy-bottomed skillet is perfect for even cooking and creating the sauce in one pan.
• Wooden spoon: Great for stirring without scratching your cookware.
• Tongs: Useful for flipping the chicken breasts and handling hot food.
• Grater: For freshly grating Parmesan cheese.
• Cutting board and sharp knife: Essential for prepping the chicken, pancetta, and veggies.

If you don’t have pancetta, a frying pan works just as well as a skillet. And if you don’t have tongs handy, a spatula will do the trick. It’s all about using what you’ve got!

Preparation Method

1. Prepare the chicken breasts: Season both sides of the chicken breasts generously with salt, pepper, and a pinch of Italian seasoning.
2. Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown. Remove and set aside.
3. Cook the pancetta: In the same skillet, add the chopped pancetta and cook until crispy, about 3–4 minutes. Use a slotted spoon to remove the pancetta and set aside.
4. Sauté garlic: Reduce heat to medium and add the minced garlic to the skillet. Stir for about 30 seconds until fragrant.
5. Make the sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Add the heavy cream and stir well. Bring to a gentle simmer.
6. Add Parmesan and seasoning: Stir in the grated Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Let the sauce simmer until slightly thickened, about 5 minutes.
7. Add sun-dried tomatoes and spinach: Toss in the chopped sun-dried tomatoes and fresh spinach. Stir until the spinach wilts.
8. Return chicken and pancetta: Nestle the chicken breasts back into the skillet, along with the crispy pancetta. Spoon the sauce over the chicken and let it simmer for another 5 minutes until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
9. Serve: Plate the chicken breasts and drizzle with the creamy Tuscan sauce. Garnish with a bit of fresh parsley or additional Parmesan if desired.

Pro tip: If the sauce gets too thick, add a splash of chicken broth to thin it out. Watch the heat closely to avoid scorching the cream!

Cooking Tips & Techniques

• Don’t overcrowd the pan: Sear the chicken in batches if necessary to ensure an even golden crust.
• Keep the heat moderate: Cream-based sauces can separate if overheated, so maintain a gentle simmer.
• Prep ingredients ahead: Have everything chopped and measured before starting to keep the process smooth.
• Troubleshooting thickness: If your sauce is too runny, let it simmer a bit longer. Too thick? Add a splash of broth or cream.
• Use fresh Parmesan: Pre-grated options often contain additives that affect melting and flavor.

Remember, cooking is about confidence—taste as you go, and adjust seasonings to your liking!

Variations & Adaptations

• Low-carb option: Serve the chicken with cauliflower rice or zucchini noodles instead of pasta.
• Vegetarian adaptation: Swap the chicken for hearty portobello mushrooms and use veggie broth instead of chicken broth.
• Seasonal twist: Replace spinach with kale or arugula for a wintery vibe.
• Allergen-friendly version: Use dairy-free cream and Parmesan for lactose-sensitive guests.
• Spicy kick: Add a pinch of red pepper flakes to the sauce for some heat.

Personally, I’ve tried adding roasted red peppers to the sauce, and it was a hit! Experiment and make it your own.

Serving & Storage Suggestions

This Creamy Tuscan Chicken is best served hot, spooned over pasta, rice, or mashed potatoes. Pair it with a crisp green salad or garlic bread to complete the meal. For drinks, a glass of chilled white wine or sparkling water with lemon complements the flavors beautifully.

To store leftovers, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth or cream to prevent the sauce from drying out. If freezing, skip the spinach during cooking and add it fresh when reheating.

Nutritional Information & Benefits

This recipe is packed with wholesome ingredients. Here’s an estimate of the nutritional profile per serving:

• Calories: 420
• Protein: 38g
• Fat: 28g
• Carbohydrates: 6g

Spinach provides a dose of vitamins A and C, while sun-dried tomatoes add antioxidants. This dish is naturally low-carb and gluten-free, making it suitable for a variety of dietary needs. If you’re watching sodium, opt for low-salt chicken broth and adjust the seasoning.

Conclusion

If you’re looking for a recipe that’s indulgent yet approachable, this Creamy Tuscan Chicken Breast with Pancetta is it. The flavors are rich, comforting, and balanced, making it a joy to eat and serve. I love how customizable it is—whether you need a weeknight dinner or a stunning dish for entertaining, you can make it your own.

Creamy Tuscan Chicken Breast Recipe with Pancetta

Print Recipe

A rich and creamy Tuscan-inspired chicken dish with smoky pancetta, sun-dried tomatoes, and fresh spinach, perfect for weeknight dinners or cozy gatherings.

• Author: savannah
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (4–6 ounces each)
• 4 ounces pancetta, chopped
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, packed in oil and chopped
• 2 cups fresh baby spinach
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Season both sides of the chicken breasts generously with salt, pepper, and a pinch of Italian seasoning.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add the chopped pancetta and cook until crispy, about 3–4 minutes. Use a slotted spoon to remove the pancetta and set aside.
4. Reduce heat to medium and add the minced garlic to the skillet. Stir for about 30 seconds until fragrant.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Add the heavy cream and stir well. Bring to a gentle simmer.
6. Stir in the grated Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Let the sauce simmer until slightly thickened, about 5 minutes.
7. Toss in the chopped sun-dried tomatoes and fresh spinach. Stir until the spinach wilts.
8. Nestle the chicken breasts back into the skillet, along with the crispy pancetta. Spoon the sauce over the chicken and let it simmer for another 5 minutes until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
9. Plate the chicken breasts and drizzle with the creamy Tuscan sauce. Garnish with a bit of fresh parsley or additional Parmesan if desired.

Notes

[‘If the sauce gets too thick, add a splash of chicken broth to thin it out.’, ‘Sear the chicken in batches if necessary to ensure an even golden crust.’, ‘Cream-based sauces can separate if overheated, so maintain a gentle simmer.’, ‘Use fresh Parmesan for better melting and flavor.’]

Nutrition

• Serving Size: 1 chicken breast wit
• Calories: 420
• Fat: 28
• Carbohydrates: 6
• Protein: 38

Keywords: Tuscan chicken, creamy chicken, pancetta recipe, Italian chicken, one-pan chicken, weeknight dinner, gluten-free chicken