Creamy Tuscan Chicken Skillet
Rich and creamy Tuscan-inspired chicken skillet with sun-dried tomatoes, spinach, and parmesan.
About This Skillet Recipe
There's something magical about a one-pan dinner that delivers restaurant-quality flavor with minimal cleanup. Our Creamy Tuscan Chicken Skillet captures the essence of Italian countryside cooking, where rustic ingredients come together in perfect harmony. This dish features tender chicken breasts bathed in a velvety sauce infused with the earthy notes of sun-dried tomatoes, the fresh brightness of spinach, and the nutty depth of parmesan cheese. The beauty of this recipe lies in its simplicity - everything cooks together in a single skillet, allowing flavors to meld beautifully while you focus on enjoying the process rather than the cleanup. Perfect for busy weeknights when you crave something comforting yet sophisticated, this skillet dinner will quickly become a family favorite that makes everyone feel like they're dining at a cozy trattoria in Tuscany.
Creamy Tuscan Chicken Skillet Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup grated parmesan cheese
- 1 tablespoon flour (optional, for thickening)
- Fresh basil or parsley for garnish
- Red pepper flakes (optional)
How to Make Creamy Tuscan Chicken Skillet
- 1
Pat chicken breasts dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
- 1
Sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove to a plate and tent with foil.
- 2
In the same skillet, add diced onions and sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- 3
Sprinkle with flour (if using) and cook for 1 minute. Gradually pour in chicken broth while whisking to prevent lumps.
- 4
Bring to a simmer and cook for 2-3 minutes. Reduce heat to low and slowly whisk in heavy cream.
- 5
Return to gentle simmer and cook for 2-3 minutes until slightly thickened. Stir in sun-dried tomatoes and half the parmesan.
- 6
Add spinach gradually, stirring until wilted completely. Taste and adjust seasoning with salt, pepper, and Italian seasoning.
- 7
Return chicken to skillet and spoon sauce over it. Sprinkle with remaining parmesan cheese and garnish with fresh herbs.
- 8
Serve immediately over pasta or with crusty bread. Let rest for 5 minutes before serving for best flavor and texture.
Chef's Tips
- Use chicken cutlets instead of whole breasts for more even cooking and faster preparation time
- Add a splash of white wine to the sauce after searing the chicken for extra depth of flavor
- Finish with a drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon juice to brighten the creamy sauce
Nutrition Facts
485
Calories
42g
Protein
28g
Fat
18g
Carbs
Serving Suggestions
Serve this Creamy Tuscan Chicken Skillet over fettuccine or linguine pasta for a complete meal, or alongside crusty bread for dipping into the luscious sauce. Garnish with fresh basil leaves, a sprinkle of red pepper flakes for heat, and an extra grating of parmesan cheese for added richness. Pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti to complement the creamy sauce and bright flavors.
Frequently Asked Questions
Recipe card
Creamy Tuscan Chicken Skillet
Rich and creamy Tuscan-inspired chicken skillet with sun-dried tomatoes, spinach, and parmesan.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings
Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup grated parmesan cheese
- 1 tablespoon flour (optional, for thickening)
- Fresh basil or parsley for garnish
- Red pepper flakes (optional)
Instructions
- Pat chicken breasts dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove to a plate and tent with foil.
- In the same skillet, add diced onions and sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle with flour (if using) and cook for 1 minute. Gradually pour in chicken broth while whisking to prevent lumps.
- Bring to a simmer and cook for 2-3 minutes. Reduce heat to low and slowly whisk in heavy cream.
- Return to gentle simmer and cook for 2-3 minutes until slightly thickened. Stir in sun-dried tomatoes and half the parmesan.
- Add spinach gradually, stirring until wilted completely. Taste and adjust seasoning with salt, pepper, and Italian seasoning.
- Return chicken to skillet and spoon sauce over it. Sprinkle with remaining parmesan cheese and garnish with fresh herbs.
- Serve immediately over pasta or with crusty bread. Let rest for 5 minutes before serving for best flavor and texture.
Reviews
No reviews yet. Be the first!