Tuscan Chicken Simmer

Tuscan Chicken Simmer

"Chicken breasts are simmered in a creamy, basil-pesto sauce with cherry tomatoes in this quick and delicious Tuscan-inspired dinner."
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25 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (170 degrees F). Remove chicken from skillet; keep warm.
  2. Reduce heat to medium. Add cream cheese spread, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until heated through, stirring occasionally.
  3. Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.


  • Kraft Kitchens Tips
  • Substitute: Prepare as directed using Philadelphia Light Cream Cheese Spread.
  • Serving Suggestion: Spoon over hot cooked ravioli or fettuccine.


Read all reviews 20
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My husband loved this! I sauteed the chicken in garlic and olive oil and used the 1/3 fat cream cheese which tasted great. I also served it with spaghetti squash which complimented the chicken f...

I made this exactly as is, and it's pretty good. I was a little skeptical about the lack of garlic, but it turned out all right. We served it over spaghetti because I didn't realize we were ou...

as another said, a very good base recipe to build off of. I used canned chicken and mixed it all, served over whole wheat pasta. agreed with another reviewer by omitting the shredded cheese, as ...

Wonderful, I cubed the chicken prior to cooking

If you are planning on serving this dish with pasta, you may want to double the sauce ingredients and possibly add a little chicken stock or white wine. It was delicious, but I was just expecti...

This was very rich and delicious. I left out the shredded cheese, it seemed unnecessary.

I did change this recipe, only because I didn't have all the ingredients on hand, but I'm sure it's just as good with them... I used dried basil and minced garlic in place of the pesto sauce, an...

This was awesome!!!! I threw in some asparagus and it was perfect!! Thanks for the recipe!

This is pretty good - I've tried it using a couple different types of cooking oils, once with basil and once with tuscan. I also used italian dressing - I think that was the best.

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