Creamy Tuscan Chicken Skillet
This creamy Tuscan chicken skillet features golden seared chicken breasts in a silky garlic-parmesan sauce with sun-dried tomatoes and baby spinach. It’s a comforting, one-pan dinner that’s quick enough for busy weeknights but special enough for guests.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning (or dried oregano & basil blend)
- 2 tablespoons all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 3–4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup grated parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped (oil-packed)
- 2 cups baby spinach, roughly chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish (optional)
- Extra parmesan, for serving
Instructions
- Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning. Dredge lightly in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side until golden brown. Remove to a plate and keep warm.
- Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Let simmer for 2 minutes.
- Lower heat to medium-low. Stir in heavy cream, parmesan cheese, and chopped sun-dried tomatoes. Stir until cheese melts and sauce is smooth (about 3–4 minutes). Add red pepper flakes if desired.
- Stir in chopped spinach until just wilted (about 1 minute). Adjust sauce thickness with more broth if needed.
- Return chicken breasts to the skillet, spooning sauce over each piece. Simmer gently for 6–8 minutes until chicken is cooked through (internal temp 165°F).
- Taste sauce and adjust seasoning if needed. Garnish with fresh basil and extra parmesan before serving.
Notes
For gluten-free, use almond flour instead of all-purpose. For dairy-free, swap heavy cream with coconut cream and use dairy-free cheese. Chicken thighs can be used instead of breasts; add a few extra minutes of cooking time. If sauce separates, whisk in a bit more cream or broth. Leftovers keep well and flavors deepen overnight. Serve with crusty bread, pasta, or mashed potatoes.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 3
- Sodium: 600
- Fat: 25
- Saturated Fat: 11
- Carbohydrates: 9
- Fiber: 2
- Protein: 38
Keywords: Tuscan chicken, creamy chicken skillet, one-pan dinner, Italian chicken, weeknight dinner, sun-dried tomato chicken, parmesan chicken, skillet recipe, easy chicken dinner, comfort food