Creamy Tuscan Chicken Skillet (Printable version)

Tender chicken breasts cooked with garlic, sun-dried tomatoes, spinach, and creamy sauce.

# 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

# Directions:

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 Tips:

01 -
  • It's genuinely a one-pan meal that feels fancy enough for company but honest enough for solo nights when you just need something warm and good.
  • The creamy sauce comes together in minutes without requiring any complicated techniques or special equipment.
  • Sun-dried tomatoes and spinach sneak in vegetables so seamlessly that they feel like a treat rather than nutrition.
02 -
  • Don't skip patting the chicken dry—I once skipped this step thinking I was saving time, and the chicken steamed instead of seared, leaving the whole dish pale and disappointing.
  • If your sauce breaks or looks separated when you add the cream, lower the heat immediately and whisk gently; staying patient in that moment saves the whole dish.
  • The spinach releases water as it wilts, so don't worry if the sauce looks thinner afterward—a quick simmer will bring back the consistency.
03 -
  • If your sauce is thinner than you'd like after adding spinach, increase the heat for another minute or two—it tightens up faster than you expect.
  • Room temperature ingredients mean your cream won't seize when it hits the hot pan, so pull everything out before you start cooking.
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