Print

One-Pan Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

Four pieces of golden-brown creamy Tuscan chicken simmering in a rich cream sauce with spinach and sun-dried tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create this restaurant-quality, rich, and flavorful Tuscan chicken skillet dinner in just 30 minutes. This easy recipe features tender chicken breasts simmered in a luscious Parmesan cream sauce with sun-dried tomatoes and fresh spinach.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and roughly chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1/4 cup fresh basil, chopped (for garnish)

Instructions

  1. Season the chicken breasts evenly with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat.
  3. Sear the chicken breasts for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  6. Stir in the heavy cream and bring the sauce to a gentle simmer.
  7. Whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
  8. Add the fresh spinach to the sauce and stir until it wilts, about 1 minute.
  9. Return the seared chicken breasts to the skillet, nestling them into the sauce.
  10. Cover the skillet and let it simmer gently for 5 to 7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  11. Remove from heat, garnish with fresh basil, and serve immediately over pasta or with crusty bread to soak up the rich creamy sauce.

Notes

  • For an extra layer of flavor, deglaze the pan with 1/4 cup of dry white wine after removing the chicken and before adding the broth.
  • If you prefer a lower-carb option, serve this Tuscan garlic chicken over zucchini noodles or cauliflower rice instead of pasta.
  • To achieve restaurant style Tuscan chicken, make sure you pound the chicken evenly so it cooks quickly and stays tender.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-tuscan-chicken-30-minute-skillet-recipe/