Go Back

Creamy Tuscan Chicken Skillet - A Cozy, Flavor-Packed Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small chicken breasts or 2 large breasts halved horizontally (about 1.5–2 pounds total)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • 2 tablespoons olive oil (use some from the sun-dried tomato jar if possible)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk for a lighter sauce)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • 3/4 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach (lightly packed)
  • Zest of 1/2 lemon and 1–2 teaspoons lemon juice, to taste
  • Fresh basil or parsley, chopped (for garnish)

Method
 

  1. Prep the chicken: Pat the chicken dry. Season on both sides with salt, pepper, Italian seasoning, and smoked paprika. Let it sit for 10 minutes while you gather ingredients.
  2. Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add the chicken and cook until golden and cooked through, about 4–5 minutes per side depending on thickness. Transfer to a plate and tent loosely with foil.
  3. Sauté aromatics: Lower heat to medium. Add remaining tablespoon of butter. Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant, stirring to avoid browning the garlic.
  4. Deglaze and build the sauce: Pour in chicken broth and scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly. Whisk in cream, Dijon, and red pepper flakes. Let it gently bubble for 2–3 minutes.
  5. Add cheese and greens: Reduce heat to medium-low. Stir in Parmesan until melted and smooth. Add spinach and cook until just wilted, about 1 minute.
  6. Brighten and season: Stir in lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper. The sauce should be rich but balanced with a little tang.
  7. Return chicken to the pan: Nestle chicken back into the sauce and spoon sauce over the top. Simmer 1–2 minutes to warm through and thicken slightly.
  8. Garnish and serve: Sprinkle with fresh basil or parsley. Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.