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

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

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

Method
 

  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.