Creamy Tuscan Chicken Skillet (Printable Version)

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

# What You'll 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 for garnish
15 - Extra Parmesan cheese for garnish

# Method:

01 - Pat chicken breasts dry and season both sides 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. Remove chicken 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. Stir, scraping up any browned bits from 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 spinach and cook until wilted, about 2 minutes.
07 - Return the chicken breasts to the skillet, spoon sauce over the top, and simmer for 2-3 minutes to heat through.
08 - Garnish with fresh basil and extra Parmesan cheese before serving.

# Expert Tips:

01 -
  • One skillet means one thing to wash, and honestly, that alone makes weeknight cooking feel less like a chore.
  • The sauce is so silky it makes ordinary chicken feel like something special without any fussy techniques.
  • It comes together in 35 minutes, which means you can have dinner on the table before anyone gets hangry.
02 -
  • Don't skip patting the chicken dry—any moisture on the surface will steam instead of sear, and you'll miss out on that golden crust that makes this dish special.
  • Stir the sauce gently and consistently once you add the cream to prevent it from breaking or becoming grainy, especially if your heat is too high.
03 -
  • Use freshly grated Parmesan cheese—it melts into the sauce like silk, while pre-shredded versions with anti-caking agents never quite disappear the same way.
  • The sun-dried tomatoes are already packed in oil, so drain them well before slicing; any extra oil will make your sauce greasy.
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