Creamy Tuscan Chicken Skillet (Printable)

Tender chicken in creamy garlic sauce with sun-dried tomatoes and spinach, perfect for easy weeknight 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

# Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black 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 heavy cream and chicken broth into the skillet. Stir thoroughly, scraping up any browned bits from the bottom of the pan.
05 - Add Parmesan cheese, dried basil, and red pepper flakes. Stir continuously until cheese melts completely and sauce thickens, approximately 2 to 3 minutes.
06 - Add fresh baby spinach to the skillet and cook until completely wilted, about 2 minutes.
07 - Return seared chicken breasts to the skillet. Spoon sauce over the top and simmer for 2 to 3 minutes until chicken is heated through.
08 - Transfer to serving plates. Garnish with fresh basil leaves and additional grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • It's honestly a one-pan wonder that somehow feels restaurant-quality without the cleanup stress.
  • The creamy garlic sauce coats everything in pure comfort, and sun-dried tomatoes add a sophisticated tang that keeps it from feeling heavy.
  • You can have dinner on the table faster than takeout arrives, which became my secret weapon on chaotic weeknights.
02 -
  • Don't skip drying the chicken—I learned this the hard way when I rushed and ended up with steamed chicken instead of seared chicken, and the whole dish suffered for it.
  • The first time I made this I removed the chicken too early thinking it was done, then it went back in underdone; use a meat thermometer and trust it more than your instincts until you've made this a few times.
  • That pan drippings situation is real—scrape the bottom thoroughly when you deglaze because those bits contain more flavor than you'd expect, and your sauce will taste thin without them.
03 -
  • If your sauce breaks or looks separated, which rarely happens but can if things get too hot, take the pan off heat and whisk in a splash of cold broth—it'll come back together smoother than you'd think.
  • Make the full recipe even if you're cooking for two people because this actually tastes better reheated the next day, and leftovers for lunch is a gift you give yourself.
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