Creamy Tuscan Chicken Skillet (Printable Version)

Tender chicken in creamy garlic sauce with sun-dried tomatoes and spinach for savory meals.

# What You 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 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, about 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 before serving.

# Expert Advice:

01 -
  • It's genuinely restaurant-quality but finishes before you've even set the table.
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your meal.
  • The sauce is so creamy and flavorful that even people who claim they don't like spinach will eat it without complaint.
02 -
  • Don't skip the drying step on the chicken or you'll end up with pale, steamed poultry instead of golden-brown perfection.
  • If your sauce breaks or looks grainy, add a splash of cold cream off the heat and whisk gently until it comes back together—it happens to everyone.
03 -
  • Use a meat thermometer if you're anxious about doneness—chicken breast is fully cooked at 165°F, and knowing this takes all the guessing out.
  • Save the oil from the sun-dried tomatoes and use it for your initial sear if you want an extra depth of flavor that most people miss.
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