Creamy Tuscan Chicken Skillet (Print Version)

Tender chicken cooked in a creamy garlic sauce with sun-dried tomatoes and spinach for a comforting meal.

# Ingredient List:

→ 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 Steps:

01 - Pat chicken breasts dry and season both sides generously 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 to 6 minutes per side until golden brown and cooked through. Transfer chicken 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 heavy cream and chicken broth. Stir continuously, scraping up any browned bits from the bottom of the pan.
05 - Add Parmesan cheese, dried basil, and crushed red pepper flakes. Stir until cheese melts and sauce thickens, approximately 2 to 3 minutes.
06 - Add fresh spinach to the skillet and cook until completely wilted, about 2 minutes.
07 - Return chicken breasts to the skillet and spoon sauce over the top. Simmer for 2 to 3 minutes to heat through.
08 - Garnish with fresh basil leaves and extra Parmesan cheese before serving.

# Helpful Tips:

01 -
  • It's genuinely done in 35 minutes, no hidden steps or timing tricks involved.
  • One skillet means less cleanup, which somehow makes everything taste better when you're exhausted.
  • The sauce is rich enough to feel indulgent but light enough that you won't feel weighed down afterward.
02 -
  • Don't skip the drying step on the chicken or it will steam instead of sear, and you'll lose that crucial crust that makes this dish feel special.
  • If your sauce seems too thin, you can let it simmer for an extra minute or two, but remember the cream will continue to reduce slightly even as you plate it.
03 -
  • Buy whole sun-dried tomatoes and slice them yourself rather than buying pre-sliced, as they taste fresher and stay better in the jar.
  • If you happen to make this when fresh basil is in season, use it instead of dried—the difference is subtle but lovely.
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