Creamy Tuscan Chicken Skillet (Printable)

Tender chicken in a luscious garlic cream sauce with sun-dried tomatoes and spinach for a comforting dish.

# 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

# How To Make It:

01 - Pat chicken breasts dry with paper towels. 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 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. Stir well, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
05 - Add grated Parmesan cheese, dried basil, and red pepper flakes. Stir continuously until the cheese melts and the sauce thickens, approximately 2 to 3 minutes.
06 - Add fresh baby spinach to the skillet and cook, stirring occasionally, until completely wilted, about 2 minutes.
07 - Return the seared chicken breasts to the skillet. Spoon the sauce generously over the top and simmer for 2 to 3 minutes until the chicken is heated through.
08 - Transfer to serving plates and garnish with fresh basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • One skillet means one dish to wash, which feels like a small victory after a long day.
  • The combination of garlic and sun-dried tomatoes creates a depth of flavor that tastes like you've been cooking for hours, not minutes.
  • Spinach sneaks in nutritiously without making anyone feel like they're eating their vegetables.
02 -
  • Do not overcook the chicken after you sear it because it will continue cooking in the sauce, and dry chicken ruins everything you're trying to achieve with this dish.
  • The sauce will seem thin at first but thickens as the Parmesan melts and the spinach releases its moisture, so resist the urge to add cornstarch unless you really need it.
03 -
  • Mince your garlic fresh and add it just before the cream because pre-minced garlic can taste slightly bitter if it sits in the pan too long.
  • If your sauce breaks or looks separated, don't panic, just whisk in a splash of cold chicken broth off heat and it will come back together.
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