Creamy Tuscan Chicken Skillet – A Cozy, Weeknight Favorite

This Creamy Tuscan Chicken Skillet is the kind of meal that makes everyone linger at the table a little longer. Juicy chicken in a velvety sauce with garlic, sun-dried tomatoes, and spinach hits all the right notes—rich, savory, and comforting. It cooks in one pan, so cleanup is easy, and it feels special without a lot of fuss.

Serve it over pasta, mashed potatoes, or with crusty bread to scoop up every drop. It’s a restaurant-style dish with simple, familiar ingredients and zero stress.

Creamy Tuscan Chicken Skillet - A Cozy, Weeknight Favorite

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 cutlets) or chicken thighs
• Seasoning: Salt, black pepper, garlic powder, Italian seasoning, red pepper flakes (optional)
• Flour: All-purpose flour, for light dredging (optional but recommended)
• Fat: Olive oil and unsalted butter
• Aromatics: 4–5 garlic cloves, minced; 1 small shallot or 1/2 onion, finely chopped (optional)
• Sun-Dried Tomatoes: 1/2 cup, drained and sliced (oil-packed preferred)
• Broth: 1 cup low-sodium chicken broth
• Cream: 3/4 to 1 cup heavy cream (or half-and-half for lighter)
• Cheese: 1/2 cup freshly grated Parmesan
• Greens: 3–4 cups fresh baby spinach (or chopped kale)
• Herbs: Fresh basil or parsley, chopped, for finishing
• Lemon: 1/2 lemon, for a squeeze at the end (optional but brightens the sauce)

Instructions

 

• Prep the chicken. Pat the chicken dry. If using breasts, slice horizontally into cutlets for even cooking. Season both sides with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off the excess.
• Sear the chicken. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
• Build flavor. Reduce heat to medium. Add a drizzle of oil if needed. Sauté the shallot (if using) for 1–2 minutes until soft. Stir in the garlic for 30 seconds until fragrant—don’t let it brown.
• Add tomatoes and seasoning. Stir in sliced sun-dried tomatoes, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes. Cook 1 minute to bloom the spices.
• Deglaze. Pour in the chicken broth, scraping up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
• Creamy base. Lower the heat and stir in the heavy cream. Let it gently bubble for 2–3 minutes until it thickens. If it feels too thin, simmer a bit longer. If it thickens too quickly, splash in more broth.
• Cheesy richness. Stir in the Parmesan until melted and smooth. Taste and adjust salt and pepper.
• Wilt the greens. Add the spinach in handfuls, stirring until just wilted and vibrant.
• Return the chicken. Nestle the chicken back into the sauce with any juices. Simmer 2 minutes to warm through and coat. Finish with a squeeze of lemon and a sprinkle of chopped basil or parsley.
• Serve. Spoon over pasta, rice, mashed potatoes, or with crusty bread. Garnish with extra Parmesan and herbs.

What Makes This Special

It’s all about balance: creamy sauce, bright bursts of tomato, and a hint of garlic and herbs. The sun-dried tomatoes bring a sweet-tangy punch that keeps the dish from feeling heavy.

Fresh spinach wilts into the sauce for a pop of color and nutrients. Best of all, this is a 30–35 minute skillet dinner you can count on any night of the week.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 cutlets) or chicken thighs
• Seasoning: Salt, black pepper, garlic powder, Italian seasoning, red pepper flakes (optional)
• Flour: All-purpose flour, for light dredging (optional but recommended)
• Fat: Olive oil and unsalted butter
• Aromatics: 4–5 garlic cloves, minced; 1 small shallot or 1/2 onion, finely chopped (optional)
• Sun-Dried Tomatoes: 1/2 cup, drained and sliced (oil-packed preferred)
• Broth: 1 cup low-sodium chicken broth
• Cream: 3/4 to 1 cup heavy cream (or half-and-half for lighter)
• Cheese: 1/2 cup freshly grated Parmesan
• Greens: 3–4 cups fresh baby spinach (or chopped kale)
• Herbs: Fresh basil or parsley, chopped, for finishing
• Lemon: 1/2 lemon, for a squeeze at the end (optional but brightens the sauce)

Step-by-Step Instructions

1. Prep the chicken. Pat the chicken dry. If using breasts, slice horizontally into cutlets for even cooking.

   Season both sides with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off the excess.

2. Sear the chicken. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side until golden and just cooked through.

   Transfer to a plate and tent with foil.

3. Build flavor. Reduce heat to medium. Add a drizzle of oil if needed. Sauté the shallot (if using) for 1–2 minutes until soft.

   Stir in the garlic for 30 seconds until fragrant—don’t let it brown.

4. Add tomatoes and seasoning. Stir in sliced sun-dried tomatoes, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes. Cook 1 minute to bloom the spices.
5. Deglaze. Pour in the chicken broth, scraping up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
6. Creamy base. Lower the heat and stir in the heavy cream.

   Let it gently bubble for 2–3 minutes until it thickens. If it feels too thin, simmer a bit longer. If it thickens too quickly, splash in more broth.

7. Cheesy richness. Stir in the Parmesan until melted and smooth.

   Taste and adjust salt and pepper.

8. Wilt the greens. Add the spinach in handfuls, stirring until just wilted and vibrant.
9. Return the chicken. Nestle the chicken back into the sauce with any juices. Simmer 2 minutes to warm through and coat. Finish with a squeeze of lemon and a sprinkle of chopped basil or parsley.
10. Serve. Spoon over pasta, rice, mashed potatoes, or with crusty bread.

    Garnish with extra Parmesan and herbs.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Reheat: Warm gently on the stove over low heat with a splash of broth or cream to loosen the sauce. Avoid high heat to prevent splitting.
• Freeze: Cream sauces can separate when frozen, but it’s doable. Freeze up to 2 months.

  Thaw overnight in the fridge and reheat gently, whisking in a little cream to bring it back together.

Health Benefits

• Protein-rich: Chicken provides high-quality protein to support muscles and satiety.
• Leafy greens: Spinach adds iron, folate, vitamin K, and antioxidants.
• Tomato power: Sun-dried tomatoes offer lycopene and concentrated flavor with minimal volume.
• Customizable fat: You can use half-and-half or lighten the fat by reducing cream and boosting broth without losing the silky texture.

Pitfalls to Watch Out For

• Overcooking the chicken: Thin cutlets cook fast. Pull them as soon as the center is no longer pink to keep them juicy.
• Curdled sauce: Boiling cream or adding it to a very hot pan can cause splitting. Keep the heat moderate and add cream after reducing the broth.
• Too salty: Parmesan, broth, and sun-dried tomatoes bring salt.

  Use low-sodium broth and salt the chicken lightly at the start.

• Greasy sauce: If the sun-dried tomatoes are packed in a lot of oil, drain well. Use just enough fat to sear and build flavor.
• Gritty cheese: Use freshly grated Parmesan, not pre-shredded, so it melts smoothly into the sauce.

Alternatives

• Protein swaps: Try boneless, skinless thighs for extra tenderness, or use shrimp (sear briefly and add back at the end). For a vegetarian version, use seared tofu or sautéed mushrooms.
• Dairy adjustments: Use half-and-half for a lighter sauce or full-fat coconut milk for a dairy-free twist (flavor will be slightly different, but still delicious).
• Veg boosts: Add sliced mushrooms, roasted red peppers, or zucchini.

  Kale also works; simmer a bit longer to soften.

• Gluten-free: Skip the flour dredge or use a gluten-free flour blend. The sauce will still thicken as it simmers with Parmesan.
• Herb vibes: Swap Italian seasoning for a mix of oregano, thyme, and a touch of rosemary, or finish with fresh tarragon for a subtle anise note.
• Carb pairings: Serve over tagliatelle, or keep it lighter with cauliflower mash or spaghetti squash.

FAQ

Can I make this ahead?

You can cook the chicken and sauce a few hours ahead, then reheat gently before serving. If making a day in advance, reheat over low heat and add a splash of broth or cream to loosen the sauce.

What if my sauce gets too thick?

Whisk in a bit more chicken broth or a splash of cream until it reaches your preferred consistency.

Warm over low heat to keep it silky.

Do I have to dredge the chicken in flour?

No, but it helps the chicken brown nicely and gives the sauce a little extra body. If you skip it, just simmer the sauce a touch longer to thicken.

Can I use frozen spinach?

Yes. Thaw and squeeze out excess water first.

Add it at the same step, and let it warm through before returning the chicken to the pan.

How spicy is this?

It’s mild with just a pinch of red pepper flakes. If you like heat, add more flakes or a dash of Calabrian chili paste to the sauce.

Which sun-dried tomatoes are best?

Oil-packed sun-dried tomatoes deliver the best flavor and texture for this dish. Drain them well and pat dry to avoid an oily sauce.

What pan should I use?

A large, heavy skillet works best—cast iron or stainless steel.

You want room to sear the chicken without steaming.

Can I use wine in the sauce?

Yes. After sautéing the aromatics, deglaze with 1/4 cup dry white wine. Let it reduce by half before adding the broth.

Wrapping Up

This Creamy Tuscan Chicken Skillet delivers big flavor with simple steps and one pan.

It’s weeknight-friendly, crowd-pleasing, and versatile enough for whatever you have on hand. Keep it classic with spinach and sun-dried tomatoes, or mix in your favorite veggies and herbs. However you spin it, you’ll end up with a cozy, creamy dinner worth repeating.