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

Creamy Tuscan Chicken Skillet is the kind of meal that feels restaurant-worthy but takes simple pantry staples and a single pan. It’s rich and comforting, with tender chicken, sun-dried tomatoes, spinach, and a silky garlic cream sauce. The flavors are familiar yet special, and the whole dish comes together quickly.

If you’re looking for a satisfying dinner that pairs with pasta, rice, or crusty bread, this one is a crowd-pleaser. It’s simple, it’s cozy, and it makes leftovers you’ll actually want to eat.

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

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• 4 boneless, skinless chicken breasts (or 6 small cutlets)
• 1 ½ teaspoons kosher salt, divided
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning (or equal parts dried oregano and basil)
• 2 tablespoons olive oil (use the oil from the sun-dried tomatoes if possible)
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or ¾ cup cream + ¼ cup milk)
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard (optional, for depth)
• ¼ teaspoon red pepper flakes (optional, for heat)
• 3 cups baby spinach (lightly packed)
• Juice of ½ lemon, plus more to taste
• Fresh basil or parsley, chopped, for garnish

Instructions

• Prep the chicken: Pat the chicken dry. Season both sides with 1 teaspoon salt, black pepper, and Italian seasoning.If using large breasts, slice them horizontally into cutlets for even cooking.
• 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 mostly cooked through, about 4–5 minutes per side. Transfer to a plate and tent loosely with foil.
• Build the flavor base: Lower heat to medium.Add remaining 2 tablespoons butter. Stir in garlic and sun-dried tomatoes. Cook 30–45 seconds until fragrant, being careful not to brown the garlic.
• Deglaze: Pour in chicken broth and scrape up the browned bits.Simmer 2–3 minutes to reduce slightly.
• Make it creamy: Stir in heavy cream, Parmesan, Dijon, red pepper flakes, and remaining ½ teaspoon salt. Simmer gently, stirring, until the sauce thickens enough to coat a spoon, about 3–5 minutes.
• Add greens: Fold in the spinach and let it wilt into the sauce, 1–2 minutes.
• Finish the chicken: Return the chicken and any juices to the skillet. Spoon sauce over the pieces and simmer on low until the chicken is cooked through (internal temp 165°F) and the sauce is silky, 3–5 minutes.
• Brighten and serve: Squeeze in lemon juice, taste, and adjust seasoning with more salt, pepper, or lemon.Garnish with chopped basil or parsley. Serve hot with pasta, rice, or bread.

Why This Recipe Works

• One-pan convenience: Everything cooks in the same skillet, building layers of flavor without a sink full of dishes.
• Balanced richness: The cream is cut by tangy sun-dried tomatoes and a touch of lemon, so it’s indulgent without being heavy.
• Reliable technique: Searing chicken first locks in juices, while finishing it in the sauce keeps it tender.
• Flexible ingredients: Swap spinach for kale, use thighs or breasts, and adjust creaminess to your taste.
• Great with sides: The sauce clings beautifully to pasta, mashed potatoes, or polenta.

Ingredients

• 4 boneless, skinless chicken breasts (or 6 small cutlets)
• 1 ½ teaspoons kosher salt, divided
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning (or equal parts dried oregano and basil)
• 2 tablespoons olive oil (use the oil from the sun-dried tomatoes if possible)
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or ¾ cup cream + ¼ cup milk)
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard (optional, for depth)
• ¼ teaspoon red pepper flakes (optional, for heat)
• 3 cups baby spinach (lightly packed)
• Juice of ½ lemon, plus more to taste
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Prep the chicken: Pat the chicken dry. Season both sides with 1 teaspoon salt, black pepper, and Italian seasoning.

   If using large breasts, slice them horizontally into cutlets for even cooking.

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 mostly cooked through, about 4–5 minutes per side. Transfer to a plate and tent loosely with foil.
3. Build the flavor base: Lower heat to medium.

   Add remaining 2 tablespoons butter. Stir in garlic and sun-dried tomatoes. Cook 30–45 seconds until fragrant, being careful not to brown the garlic.

4. Deglaze: Pour in chicken broth and scrape up the browned bits.

   Simmer 2–3 minutes to reduce slightly.

5. Make it creamy: Stir in heavy cream, Parmesan, Dijon, red pepper flakes, and remaining ½ teaspoon salt. Simmer gently, stirring, until the sauce thickens enough to coat a spoon, about 3–5 minutes.
6. Add greens: Fold in the spinach and let it wilt into the sauce, 1–2 minutes.
7. Finish the chicken: Return the chicken and any juices to the skillet. Spoon sauce over the pieces and simmer on low until the chicken is cooked through (internal temp 165°F) and the sauce is silky, 3–5 minutes.
8. Brighten and serve: Squeeze in lemon juice, taste, and adjust seasoning with more salt, pepper, or lemon.

   Garnish with chopped basil or parsley. Serve hot with pasta, rice, or bread.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Warm gently on the stove over low heat with a splash of broth or water to loosen the sauce. Avoid boiling, which can separate the cream.
• Freezing: Cream sauces can split after freezing.

  If you must freeze, do so without the spinach and add fresh greens when reheating. Thaw overnight and rewarm gently.

• Make-ahead: You can sear the chicken and prep the sauce base (through the broth step). Finish with cream and spinach just before serving for best texture.

Why This is Good for You

• Protein-rich: Chicken provides lean protein to keep you satisfied and support muscle health.
• Greens for balance: Spinach adds iron, vitamin K, and folate, making the dish more nutrient-dense.
• Smart fats: Olive oil and moderate dairy deliver flavor and satiety.

  The sauce’s richness helps with portion control because a little goes a long way.

• Customizable carbs: Pair it with whole-grain pasta, farro, or cauliflower mash to fit your goals.

Pitfalls to Watch Out For

• Overcooking the chicken: Sear to golden, then finish gently in the sauce. Pull it as soon as it hits 165°F.
• Boiling the cream: Keep the sauce at a gentle simmer. A hard boil can cause curdling or a greasy texture.
• Skipping the deglaze: Those browned bits are flavor gold.

  Don’t miss the step where you scrape them into the sauce.

• Too salty: Sun-dried tomatoes and Parmesan add salt. Use low-sodium broth and season in stages, tasting as you go.
• Watery sauce: If the sauce seems thin, simmer a few extra minutes. If still loose, add a bit more Parmesan to help it tighten.

Recipe Variations

• Mushroom Tuscan Chicken: Add 8 ounces sliced cremini mushrooms after searing the chicken.

  Sauté until browned before adding garlic.

• Lighter version: Use half-and-half instead of heavy cream and thicken with an extra tablespoon of Parmesan. Keep the heat low to prevent splitting.
• Dairy-free: Swap cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. Add a splash of white wine vinegar for brightness.
• Tomato-forward: Stir in ½ cup crushed tomatoes with the broth for a rosé-style sauce.
• Herb swap: Replace Italian seasoning with 1 teaspoon herbes de Provence for a floral note.
• Greens upgrade: Use chopped kale instead of spinach.

  Simmer a few minutes longer until tender.

• Thighs instead of breasts: Boneless, skinless thighs stay juicy and are more forgiving. Cook time may increase slightly.
• Gluten-free comfort: Serve over polenta or mashed potatoes, or toss with gluten-free pasta.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work beautifully and stay tender.

Sear as directed and simmer until they reach 165°F internally.

What can I substitute for heavy cream?

Half-and-half will work in a pinch if you keep the heat low and add extra Parmesan to thicken. For dairy-free, full-fat coconut milk is the best swap.

Do I have to use sun-dried tomatoes in oil?

Oil-packed tomatoes add more flavor. If using dry-packed, soak them in hot water for 10 minutes, drain, and add an extra drizzle of olive oil to the skillet.

How do I keep the sauce from curdling?

Avoid high heat, especially after adding dairy.

Simmer gently and add the lemon at the end. If the sauce breaks slightly, whisk in a tablespoon of cold cream off the heat.

What should I serve this with?

Pasta is classic, but rice, orzo, polenta, or crusty bread are great. For lighter options, try zucchini noodles or spaghetti squash.

Can I add vegetables?

Absolutely.

Mushrooms, artichoke hearts, or roasted red peppers fit right in. Add sturdy veggies earlier and delicate ones near the end.

In Conclusion

Creamy Tuscan Chicken Skillet is a simple, satisfying meal that earns a spot in your weeknight rotation. With juicy chicken, a velvety sauce, and bright hits of tomato and lemon, it’s equal parts cozy and lively.

It’s reliable, customizable, and ready for whatever sides you love. Keep this one in your back pocket for busy nights or casual dinners with friends—it never disappoints.