Creamy Tuscan Chicken Skillet (Printable)

Tender chicken with creamy garlic sauce, sun-dried tomatoes, and fresh spinach in a skillet.

# Components:

→ 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

# 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 before serving.

# Expert Advice:

01 -
  • One skillet means one beautiful cleanup, which honestly might be the best part of weeknight cooking.
  • The sun-dried tomatoes add a subtle tang that makes people ask for the recipe before they've even finished eating.
  • It's naturally gluten-free and feels fancy enough to serve when you have people over who think you labor in the kitchen.
02 -
  • Don't skip the searing step—that golden crust on the chicken isn't just pretty, it's where the depth of flavor lives before the sauce even touches the pan.
  • If your sauce looks too thin after adding the cream and broth, resist the urge to panic; let it simmer for those two to three minutes and the Parmesan will work magic, thickening everything into silk without flour.
03 -
  • Buy your Parmesan in a block and grate it fresh moments before cooking—the difference between that and pre-grated is the difference between okay and unforgettable.
  • If you're nervous about the chicken being cooked through, a meat thermometer removes all doubt; you're looking for 165 degrees Fahrenheit at the thickest part.
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