Creamy Tuscan Chicken Skillet

Okay friends, if you have ever stared into your fridge at 5pm with zero plan and a kid hanging off your leg, this is the dinner that saves the night. Creamy Tuscan chicken skillet is fancy enough to feel like you tried, and easy enough that you really did not have to. One pan, thirty minutes, done.

I make this on the nights when I want something that tastes like a restaurant but I am wearing the same leggings I had on yesterday. No shame. The sauce is rich and garlicky with those little jammy sun-dried tomatoes, and the spinach makes me feel like I did something green and responsible.

Why this one earned a permanent spot in my rotation

It comes together in one skillet, which means less cleanup, which means I actually want to make it again. The cream sauce clings to everything and it reheats beautifully for lunch the next day. My husband has requested it three weeks in a row now, so I am taking that as a five star review.

A good heavy skillet really does make a difference here for getting that golden sear on the chicken. I use my cast iron skillet for this almost every time, and a sturdy pair of stainless steel tongs makes flipping the chicken so much less stressful.

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A few little tips from my kitchen

Pound your chicken to an even thickness so it cooks at the same rate. Nobody wants one end dry and the other still pink. And do not rush the sauce. Let it simmer until it coats the back of a spoon, then add your spinach last so it stays bright.

I love serving this over pasta when I want it cozy, or with a big hunk of crusty bread when I want to mop up every last drop. Either way you are winning.

Creamy Tuscan Chicken Skillet

Tender chicken in a garlicky parmesan cream sauce with sun-dried tomatoes and spinach, all in one pan.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts pounded to even thickness
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1/2 cup sun-dried tomatoes chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan cheese
• 3 cups fresh spinach

Method

 

1. Season the chicken on both sides with Italian seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 to 6 minutes per side until golden and cooked through, then transfer to a plate.
3. Lower the heat to medium and add the garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
4. Pour in the heavy cream and chicken broth, then stir in the parmesan. Simmer for 3 to 4 minutes until slightly thickened.
5. Add the spinach and stir until wilted. Return the chicken to the skillet, spoon sauce over the top, and warm through before serving.

Notes

If the sauce gets too thick, splash in a little extra broth or pasta water. Serve over pasta, rice, or with crusty bread to soak up every bit of that sauce.

Make it yours

This is the kind of recipe you can riff on forever. Swap the spinach for kale, add a pinch of red pepper flakes if your people like heat, or toss in mushrooms if you have them. It is forgiving and generous, just like the best weeknight dinners should be.

So glad you are here.
xo, Pam