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A large braising pan filled with creamy tuscan chicken with gnocchi, kale and tomatoes.

Tuscan Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Italian-Inspired


Creamy Tuscan Chicken + Gnocchi – a delicious one-pot weeknight dinner that is packed with flavor, cozy and so yummy!


  • 1 pound boneless skinless chicken breasts
  • kosher salt and ground black pepper
  • 3 strips thick cut bacon, chopped
  • 3 tablespoons butter (regular or plant-based)
  • 1 tablespoon shallots, minced
  • 1 tablespoon garlic, minced
  • 3 tablespoons flour (all-purpose or gluten-free)
  • 1 cup Nutpods unsweetened dairy-free creamer (or half and half)
  • 1 cup chicken broth (plus more as needed to thin)
  • 1/2 cup packed sun-dried tomatoes, chopped if you prefer
  • 2 teaspoons Italian seasoning
  • pinch red pepper flakes (optional)
  • 1 teaspoon lemon juice
  • 12 handfuls fresh kale, chopped (spinach works too)
  • 1/4 cup grated parmesan cheese (omit if dairy-free)
  • 16 oz gnocchi (regular or gluten-free)
  • fresh basil and additional parmesan cheese for garnish


  1. Prepare Chicken: prepare chicken breasts by cutting them in half lengthwise to create two chicken cutlets. Pat dry with clean paper towel and season lightly with kosher salt and ground black pepper.  Set aside. 
  2. Cook Bacon: Bring large cast iron skillet to medium-high heat and add bacon.  Cook until crispy. Remove bacon from pan and place on a paper-towel lined plate. Set aside.  Drain excess grease, ensuring you leave 1-2 tablespoons in the skillet
  3. Sear Chicken: leaving skillet at medium-high heat, add chicken cutlets to the pan (do this in batches if you need to) and let sear 2-3 minutes per side. Remove from skillet and place on a plate; set aside. 
  4. Make Sauce: Add butter to skillet along with bacon grease and let melt. Add shallots and garlic. Move around pan until the shallots soften a bit and the garlic becomes fragrant, about 1 minute.  Add flour and use a whisk to combine – it should form a paste with the shallots and garlic (aka a roux).  Ensure temperature is still set to medium-high, continue to whisk and then add in creamer 1/4 cup at a time – whisking as you do.  Continue adding the cream and then the broth 1/4 cup at a time.  
  5. Add Ingredients: Add sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), lemon juice, kale, parmesan cheese and gnocchi. Stir to combine. At this point, if the sauce is thickening too much, add another 1/4-1/2 cup broth or so of broth to thin a bit. Taste sauce and add additional salt or pepper, as desired – there is naturally a fair amount of salt in the recipe from the bacon and parmesan so just add what you want per your tastes.
  6. Bacon + Chicken: Add bacon to the skillet. Nestle the chicken into the mixture and let simmer, covered, 10-15 minutes or until chicken is fully cooked (internal temperature of 165 degrees F). 
  7. Garnish and Serve: Serve immediately with fresh basil, additional grated or shaved parmesan and some fresh cracked pepper. 


  • Gluten-Free: use a gluten-free gnocchi and gluten-free flour to make this recipe gluten-free.
  • Dairy-Free: to make this recipe dairy-free ensure you use the Nutpods unflavored/unsweetened creamer, dairy-free butter and omit the parmesan cheese (or use a dairy-free substitute).
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. 


  • Serving Size: 1 cup
  • Calories: 517
  • Sugar: 1.2 g
  • Sodium: 1027.6 mg
  • Fat: 17.1 g
  • Carbohydrates: 52.4 g
  • Protein: 37.4 g
  • Cholesterol: 119 mg