Creamy Tuscan Chicken Skillet (Printer-Friendly)

Tender chicken in creamy garlic sauce with sun-dried tomatoes and fresh spinach for an easy meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 3 cups fresh baby spinach
12 - 1 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

14 - Fresh basil leaves
15 - Extra Parmesan cheese

# How to Cook:

01 - Pat chicken breasts dry and season both sides evenly with salt, pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
04 - Pour in the heavy cream and chicken broth, stirring constantly and scraping up any browned bits from the bottom of the pan.
05 - Add Parmesan cheese, dried basil, and red pepper flakes. Stir until cheese melts and sauce thickens, approximately 2-3 minutes.
06 - Add fresh baby spinach and cook until completely wilted, about 2 minutes.
07 - Return the seared chicken breasts to the skillet and spoon sauce over the top. Simmer for 2-3 minutes until heated through.
08 - Transfer to serving plates and garnish with fresh basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • It genuinely comes together in under 40 minutes, and most of that time the pan is doing the work while you pour a drink.
  • The cream sauce tastes restaurant-quality but you're doing it all in one skillet with ingredients you probably already have.
  • Somehow it feels fancy enough for company but casual enough for a Tuesday night when you're tired.
02 -
  • Don't skip patting the chicken dry; moisture is the enemy of a proper golden crust, and I learned this by making soggy chicken more times than I care to admit.
  • The sauce will seem thin at first when you add the cream and broth, but it thickens noticeably once the cheese melts in, so resist the urge to add flour or cornstarch.
  • Taste the sauce before serving and adjust seasoning with extra salt or a pinch of red pepper flakes; every brand of broth is different and you want it to taste how you like it.
03 -
  • If your chicken is cooking faster than expected, lower the heat slightly; you want a gentle sear, not a hard crust that cooks the outside before the inside is done.
  • Make this early in the day and reheat it gently in a low oven right before serving; the flavors actually deepen as it sits, making it even better the second time around.
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