Print

Creamy Tuscan Chicken Skillet Recipe – Easy One-Pan Dinner

creamy tuscan chicken skillet - featured image
Print Recipe

A rich and creamy Tuscan chicken skillet with sun-dried tomatoes and spinach, all cooked in one pan for an easy, restaurant-quality dinner that’s perfect for entertaining or weeknight meals.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 3 cups fresh spinach
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup chopped fresh basil
  • Cooked pasta, rice, or crusty bread for serving

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and paprika. Let them sit at room temperature for about 10 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the chicken breasts in the pan. Cook for 5-6 minutes without moving them until a deep golden-brown crust forms. Flip and cook another 5-6 minutes until the internal temperature reaches 160°F. Transfer the chicken to a plate and tent loosely with foil. Do not clean the skillet.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sun-dried tomatoes. Stir constantly for about 1 minute until fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced slightly.
  4. Lower the heat to medium-low and pour in the heavy cream. Stir gently to combine. Add the red pepper flakes if using. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  5. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until melted and smooth. Add the fresh spinach in handfuls, stirring gently until each batch wilts before adding more. This takes about 2 minutes total.
  6. Return the chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the tops. Let everything simmer together for 2-3 minutes until the chicken is heated through and reaches 165°F. Sprinkle with fresh basil and serve immediately over pasta, rice, or with crusty bread.

Notes

For best results, grate your own Parmesan cheese and avoid boiling the cream to prevent separation. If the sauce is too thick, add a splash of chicken broth or pasta water. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: creamy Tuscan chicken, one-pan chicken, Tuscan chicken skillet, easy chicken dinner, chicken with sun-dried tomatoes, creamy chicken recipe

Find it online: https://willarecipes.com/creamy-tuscan-chicken-skillet-recipe-easy-one-pan-dinner/