Tuscan Pancetta Chicken Breast in Garlic Cream Sauce Recipe – Rich, Savory & Creamy Dish
When I first made this Tuscan Pancetta Chicken Breast in Garlic Cream Sauce, it felt like bringing a little Italian magic right into my kitchen.
The golden chicken, crispy pancetta, and creamy garlic sauce came together so perfectly that I couldn’t believe it was homemade.
My family devoured it so fast, I had to sneak some aside for lunch the next day! I love how this recipe feels restaurant-worthy, yet is simple enough for a cozy family dinner.
Ingredients You’ll Need
Let’s start with the building blocks of flavor. Using fresh ingredients really makes the difference in this dish.
- 4 boneless, skinless chicken breasts – Pound to even thickness so they cook quickly and stay tender.
- 4 ounces pancetta, diced – The salty, crispy bites that build the sauce’s flavor. (You can also swap with bacon, but pancetta keeps it authentically Italian.)
- 2 tablespoons olive oil – Helps sear the chicken and render the pancetta.
- 1 shallot, finely diced – Brings a mild sweetness that balances the creamy sauce.
- 3 garlic cloves, minced – Fresh garlic is a must; jarred garlic won’t give the same punch.
- ¼ cup dry white wine or vermouth – Adds brightness; skip if avoiding alcohol.
- ½ cup chicken broth – Deglazes the pan and lightens the sauce.
- 1 cup heavy cream – Gives the sauce its silky, rich texture.
- 1 teaspoon fresh thyme leaves – Fresh herbs make the sauce taste lively and fragrant.
- 2 tablespoons unsalted butter – Stirred in at the end for smooth richness.
- ½ teaspoon kosher salt – Enhances every layer of flavor.
- ¼ teaspoon black pepper – A gentle kick that balances the creaminess.
Note: This recipe makes four servings.
Variations
Want to make this dish your own? Here are some easy swaps and add-ins I’ve tried:
- Replace pancetta with smoky bacon if you prefer a bolder taste.
- Make it alcohol-free by using extra broth instead of wine.
- Add spinach, mushrooms, or sun-dried tomatoes for extra color and flavor.
- Sprinkle Parmesan or mozzarella on top, then broil for a cheesy crust.
Cooking Time
This creamy Tuscan chicken is quick to whip up.
- Prep Time: 15 minutesCook Time: 30 minutes
- Total Time: 45 minutes
Equipment You’ll Need
Having the right tools makes cooking smoother.
- Large skillet – To sear, sauté, and simmer everything in one pan.
- Tongs – Flip the chicken easily without tearing it.
- Meat mallet – Pound the chicken evenly for faster, tender cooking.
- Wooden spoon – Great for scraping up all those flavor-packed browned bits.
How to Make Tuscan Pancetta Chicken Breast in Garlic Cream Sauce?
This recipe may sound fancy, but it’s surprisingly simple. Here’s how I put it together step by step.
Prep the Chicken
Start by trimming the chicken breasts and slicing them into thinner pieces. Lay them flat and gently pound with a meat mallet until about ¼-inch thick. This step makes sure the chicken cooks evenly and stays juicy. Season both sides with salt and pepper to lock in flavor right from the start.
Cook the Pancetta
Heat olive oil in a large skillet over medium heat. Add the pancetta and let it sizzle until golden and crisp. Scoop it out onto a paper towel-lined plate, leaving the rendered fat behind. That fat is going to be the secret flavor base for the sauce.
Sear the Chicken
In the same skillet, sear the chicken on both sides until golden brown, about 4–5 minutes per side. Work in batches if needed so the pan isn’t overcrowded. Once cooked, transfer the chicken to a plate and keep the flavorful drippings in the skillet.
Sauté the Aromatics
Lower the heat to medium and add the diced shallot. Cook until it softens and turns translucent. Then stir in the garlic and let it cook for about 1 minute, releasing that amazing aroma without burning it.
Build the Sauce
Pour in the white wine or vermouth, scraping up all the browned bits from the pan. Add the chicken broth and heavy cream, stirring until it simmers and thickens. This is where the sauce becomes beautifully rich and velvety.
Finish with Pancetta and Chicken
Stir in the thyme leaves and return the pancetta to the skillet. Place the chicken back in and spoon the sauce over each piece. Let it cook together for another 5–7 minutes so the flavors meld. Finish with butter for that glossy, luxurious touch.
Additional Tips for Making this Recipe Better
After making this a few times, here are my best tips to help you nail it every time:
- I always pound the chicken evenly—it makes a huge difference in tenderness.
- Don’t rush sautéing the garlic; low and slow brings out its sweetness.
- Deglazing with wine (or broth) is key—those browned bits hold all the flavor.
- I like to taste the sauce at the end and adjust the seasoning before serving.
How to Serve Tuscan Pancetta Chicken Breast in Garlic Cream Sauce?
Presentation takes this dish to the next level. I love serving it over a bed of creamy mashed potatoes or twirling pasta to soak up the sauce. A sprinkle of fresh parsley or thyme adds a pop of color. Crusty garlic bread on the side makes it feel like a full Italian meal. For balance, I usually pair it with steamed green beans or roasted broccoli.
Nutritional Information
Here’s the nutrition breakdown per serving:
- Calories: 620
- Protein: 45g
- Carbohydrates: 10g
- Fat: 42g
Make Ahead and Storage
Make Ahead
You can prepare the sauce a day ahead and store it in the fridge. When ready, just reheat and add freshly cooked chicken—it keeps the texture perfect.
Storage
Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
Reheating
Warm gently in a skillet over low heat. I usually add a splash of broth or cream to bring the sauce back to life.
Freezing
This recipe doesn’t freeze as well because of the cream, but if you must, freeze the chicken separately and make the sauce fresh when reheating.
Why You’ll Love This Recipe?
This Tuscan chicken is one of those recipes you’ll want to keep in your regular rotation. Here’s why:
- It looks elegant but is simple enough for weeknights.
- One-pan cooking means easy cleanup.
- You can customize it with veggies, cheese, or different meats.
- The creamy garlic sauce is pure comfort food.
- It pairs beautifully with so many side dishes.
Tuscan Pancetta Chicken Breast in Garlic Cream Sauce Recipe
Ingredients
Method
- Start by trimming the chicken breasts and slicing them into thinner pieces. Lay them flat and gently pound with a meat mallet until about ¼-inch thick. This step makes sure the chicken cooks evenly and stays juicy. Season both sides with salt and pepper to lock in flavor right from the start.
- Heat olive oil in a large skillet over medium heat. Add the pancetta and let it sizzle until golden and crisp. Scoop it out onto a paper towel-lined plate, leaving the rendered fat behind. That fat is going to be the secret flavor base for the sauce.
- In the same skillet, sear the chicken on both sides until golden brown, about 4–5 minutes per side. Work in batches if needed so the pan isn’t overcrowded. Once cooked, transfer the chicken to a plate and keep the flavorful drippings in the skillet.
- Lower the heat to medium and add the diced shallot. Cook until it softens and turns translucent. Then stir in the garlic and let it cook for about 1 minute, releasing that amazing aroma without burning it.
- Pour in the white wine or vermouth, scraping up all the browned bits from the pan. Add the chicken broth and heavy cream, stirring until it simmers and thickens. This is where the sauce becomes beautifully rich and velvety.
- Stir in the thyme leaves and return the pancetta to the skillet. Place the chicken back in and spoon the sauce over each piece. Let it cook together for another 5–7 minutes so the flavors meld. Finish with butter for that glossy, luxurious touch.
Notes
- I always pound the chicken evenly—it makes a huge difference in tenderness.
- Don’t rush sautéing the garlic; low and slow brings out its sweetness.
- Deglazing with wine (or broth) is key—those browned bits hold all the flavor.
- I like to taste the sauce at the end and adjust the seasoning before serving.
