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Creamy Tuscan Chicken

Golden seared chicken in a creamy sun-dried tomato sauce with broccoli and red pepper. The dinner that officially starts comfort food season.

By Becka Crowe · · 2 min read · Updated September 29, 2026

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A bowl of penne with creamy Tuscan chicken, sun-dried tomatoes, broccoli, fresh basil and grated Parmesan, with small bowls of chili flakes and basil on the side

I basically refuse to turn on my stove all summer, but the second September gets close, meals like this start sounding good again.

This creamy Tuscan chicken is a regular in our house and officially feels like the start of comfort food season. It’s golden seared chicken in a creamy sun-dried tomato sauce, with whatever veggies I have in the fridge, all made in one pan. I usually serve it over pasta, but rice or potatoes are just as good.

I always make a big batch, because you definitely want leftovers. It reheats really well, so lunch for the next couple of days is already sorted.

Save this one for your fall dinner rotation.

Tips & swaps for creamy Tuscan chicken

  • Pound or slice the chicken. If your chicken breasts are thick, pound them a little flatter or slice them in half lengthwise so they cook evenly and stay juicy.
  • Use the same pan for everything. Those golden bits left behind from searing the chicken are where a lot of the flavour in the sauce comes from.
  • Swap the veggies. Spinach, kale, mushrooms or zucchini all work. Stir leafy greens in at the end so they just wilt.
  • Make it richer. Swap some or all of the milk for heavy cream or half-and-half. You may need less tapioca starch, so add it slowly.
  • Make it dairy-free. Use an unsweetened plain oat or almond milk and skip the Parmesan (or use a dairy-free one).
  • Use chicken thighs. Boneless, skinless thighs work really well too and are a bit harder to overcook.

Questions about this recipe

Is creamy Tuscan chicken gluten-free?

This version is, since the sauce is thickened with tapioca starch instead of flour. Just check that your chicken broth and Dijon are labelled gluten-free, and serve it with gluten-free pasta, rice or potatoes.

What can I use instead of tapioca starch?

Arrowroot works the same way, 1:1. You can also use cornstarch, but use about half as much (1 tablespoon mixed with 2 tablespoons cold water).

How long does it keep, and how do I reheat it?

Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if the sauce has thickened up.

Can I freeze it?

Yes, for up to about 3 months. Cream sauces can separate a little after freezing, so thaw it overnight in the fridge and stir well while it reheats. If you’re making it ahead to freeze, freeze the chicken and sauce without the pasta.

What should I serve with creamy Tuscan chicken?

I usually serve it over pasta, but it’s just as good with rice, mashed or roasted potatoes, or a big green salad on the side to keep things lighter.

The recipe

Creamy Tuscan Chicken

Serves
6
Prep
10 min
Cook
30 min
Total
40 min
  • Gluten-free

Ingredients

  • Chicken
  • 5 boneless, skinless chicken breasts
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper
  • Sauce
  • 1 tbsp avocado oil
  • 1 medium onion, diced
  • 1 red pepper, chopped
  • 2 cups broccoli, chopped
  • ¾ cup sun-dried tomatoes, chopped
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp Dijon mustard
  • 1 cup chicken broth
  • 2 cups milk
  • 2 tbsp tapioca starch + 2 tbsp cold water
  • To serve
  • Fresh basil and Parmesan
  • Pasta, rice or potatoes

Method

  1. Season the chicken with garlic powder, basil, salt and pepper.
  2. Heat the avocado oil in a large pan over medium-high heat. Sear the chicken on both sides until golden and cooked through (165°F / 74°C in the thickest part), then remove and set aside.
  3. Add another drizzle of avocado oil to the same pan. Add the onion, red pepper and broccoli and cook until they begin to soften. Stir in the sun-dried tomatoes, basil, salt and pepper.
  4. Add the Dijon, chicken broth and milk and bring to a gentle simmer.
  5. Mix the tapioca starch with the cold water until smooth, then slowly stir it into the sauce. Simmer for a couple of minutes until creamy and thickened.
  6. Add the chicken back into the pan and let everything simmer together for a few minutes.
  7. Serve with pasta, rice or potatoes, topped with fresh basil and Parmesan.

Notes: I switch up the veggies depending on what’s in my fridge. Check the labels on your broth and Dijon to make sure they’re gluten-free, and use gluten-free pasta if that’s what you’re serving it with.

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