Creamy Tuscan Chicken Skillet
This Creamy Tuscan Chicken Skillet is rich, flavorful, and perfect for busy weeknights or cozy weekends. Juicy chicken breasts simmered in a creamy garlic Parmesan sauce with sun dried tomatoes and spinach – it’s a meal that brings restaurant-style taste straight to your kitchen.
This recipe was inspired by my first visit to a Tuscan-style Italian restaurant, where I fell in love with the simplicity of rustic ingredients transformed into something so comforting.
I wanted to recreate that warm, creamy, garlicky goodness at home without making it too fussy.
After a few rounds of testing in my kitchen, this version hit the mark: full of flavor, easy to cook, and absolutely satisfying.
It’s now a go to in my dinner rotation and I’m excited to share it with you!
Why you’ll love this
- One-Pan Wonder: Minimal cleanup! Everything comes together in one skillet.
- Bold & Creamy Flavors: The garlic-Parmesan sauce is luxuriously creamy with a touch of tang from sun-dried tomatoes.
- Perfect for Entertaining: It looks and tastes fancy—but is incredibly easy to make.
- Customizable: Easily adapt the ingredients based on what’s in your pantry or fridge.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisines: Italian-American
Servings: 4
Estimated Cost: $12 – $15
Equipment:
- Large skillet or sauté pan
- Cutting board & knife
- Measuring cups & spoons
- Tongs or spatula
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
- 1 tbsp butter (optional, for extra richness)
- Fresh basil or parsley for garnish (optional)
Step-by-Step Instructions
- Season the Chicken: Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Sear the Chicken: In a large skillet over medium-high heat, add olive oil. Sear the chicken for 4–5 minutes per side until golden and nearly cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium. Add garlic and sauté for 30 seconds. Add sun-dried tomatoes and cook for another minute.
- Add Cream & Broth: Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer.
- Melt in the Cheese: Stir in the Parmesan cheese until melted and the sauce thickens slightly.
- Add Spinach: Toss in the spinach and stir until wilted. Add butter for extra richness if desired.
- Return Chicken to Pan: Nestle the chicken back into the skillet, spoon sauce over the top, and simmer for 5–7 minutes until fully cooked and flavors meld.
- Garnish & Serve: Sprinkle with fresh basil or parsley and serve hot over pasta, rice, or mashed potatoes.
Nutrition Facts
Estimated per serving (without sides):
Calories: 430
Protein: 37g
Fat: 28g
Saturated Fat: 14g
Carbohydrates: 7g
Fiber: 1g
Sugar: 3g
Sodium: 610mg
Tips for Success
- Pound chicken evenly: If your chicken breasts are thick, pound them to even thickness for faster, even cooking.
- Don’t burn the garlic: Only sauté it briefly to avoid bitterness.
- Use fresh Parmesan: Pre-shredded cheese may not melt smoothly—grate it fresh for the best results.
- Thicken the sauce more: If the sauce feels too thin, let it simmer uncovered for a few extra minutes.
Creamy Tuscan Chicken Skillet
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
- 1 tbsp butter optional, for extra richness
- Fresh basil or parsley for garnish optional
Instructions
- Season the Chicken: Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Sear the Chicken: In a large skillet over medium-high heat, add olive oil. Sear the chicken for 4–5 minutes per side until golden and nearly cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium. Add garlic and sauté for 30 seconds. Add sun-dried tomatoes and cook for another minute.
- Add Cream & Broth: Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer.
- Melt in the Cheese: Stir in the Parmesan cheese until melted and the sauce thickens slightly.
- Add Spinach: Toss in the spinach and stir until wilted. Add butter for extra richness if desired.
- Return Chicken to Pan: Nestle the chicken back into the skillet, spoon sauce over the top, and simmer for 5–7 minutes until fully cooked and flavors meld.
- Garnish & Serve: Sprinkle with fresh basil or parsley and serve hot over pasta, rice, or mashed potatoes.
Notes
- Pound chicken evenly: If your chicken breasts are thick, pound them to even thickness for faster, even cooking.
- Don’t burn the garlic: Only sauté it briefly to avoid bitterness.
- Use fresh Parmesan: Pre-shredded cheese may not melt smoothly—grate it fresh for the best results.
- Thicken the sauce more: If the sauce feels too thin, let it simmer uncovered for a few extra minutes.
Common Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work beautifully and stay extra juicy.
What can I substitute for heavy cream?
You can use half-and-half or a mix of milk and cream cheese, though it may change the richness of the sauce.
Can I make this dairy-free?
Try using full-fat coconut milk and a dairy-free Parmesan alternative. The flavor will be different but still delicious.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.
Wishing you happy cooking and hearty bites!
May this creamy Tuscan chicken skillet warm your table and satisfy your cravings – enjoy every spoonful!
