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Creamy Tuscan Chicken Skillet

Golden-seared chicken breasts in a rich, garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan. One skillet, 30 minutes, and a dinner that looks like you spent all afternoon on it. This is the weeknight recipe everyone asks for seconds of.
Course Main Course
Cuisine American
Keyword chicken recipes, creamy tuscan chicken skillet, main dishes, weeknight dinners
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Maggie

Ingredients

  • 4 boneless, skinless chicken breasts pounded to even thickness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped oil-packed
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 3 cups fresh baby spinach packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh basil, chopped for garnish

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, Italian seasoning, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side until golden brown and cooked through (165°F internally). Remove to a plate and set aside.
  3. In the same skillet, reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the sun-dried tomatoes and cook for 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
  5. Stir in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes until the sauce starts to thicken.
  6. Add the fresh spinach by the handful, stirring until wilted. Stir in the Parmesan cheese until melted and smooth.
  7. Nestle the chicken back into the sauce. Spoon sauce over the top and let everything warm together for 2-3 minutes.
  8. Serve straight from the skillet with crusty bread for soaking up every last bit of that sauce.

Recipe Notes

If your chicken breasts are thick, pound them to about 3/4 inch even thickness before seasoning — this is the secret to getting them golden without drying them out. You can also slice the chicken into strips before returning it to the sauce if your family prefers it that way (Clara does). Serve this over rice, mashed potatoes, or with a piece of crusty bread to soak up every drop of that sauce. Leftovers reheat well — add a splash of broth when warming to loosen the sauce back up.