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Creamy Tuscan Chicken Skillet

Close-up of sliced, seared chicken breast served in a rich, creamy Tuscan sauce with spinach and sun-dried tomatoes.
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Make this quick, one-pan Creamy Tuscan Chicken with sun-dried tomatoes and spinach for a flavorful weeknight dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  5. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook until it thickens slightly, about 3 minutes.
  6. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth.
  7. Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes.
  8. Return the cooked chicken breasts to the skillet, spooning the sauce over them. Heat through for 1 minute.

Notes

  • Serve this Tuscan Chicken over pasta, rice, or with crusty bread to soak up the sauce.
  • If you prefer a tangier flavor, add 1 tablespoon of lemon juice to the sauce when you add the heavy cream.

Nutrition

Find it online: https://tasteportfolio.com/creamy-tuscan-chicken-recipe-skillet/