Creamy Tuscan Chicken Skillet
One-skillet creamy Tuscan chicken with sun-dried tomatoes and spinach—comforting, high-protein weeknight dinner. Simmer gently and finish chicken at 165°F.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup low-sodium chicken broth
- 3/4 cup half-and-half or heavy cream
- 1/3 cup grated Parmesan
- 2 cups baby spinach
- Optional: pinch red pepper flakes
🔧Kitchen Tools Needed
- Large skillet
- Instant-read thermometer
- Tongs
- Wooden spoon
📝Instructions
- 1
Season chicken with salt, pepper, and Italian seasoning. Sear in oil over medium-high heat 4–5 minutes per side until golden (may not be fully done yet). Remove to a plate.
- 2
Lower heat to medium. Sauté garlic and sun-dried tomatoes 1 minute. Add broth; scrape browned bits. Stir in cream and Parmesan.
- 3
Return chicken; simmer gently 5–8 minutes until sauce thickens slightly and chicken reaches 165°F. Stir in spinach until wilted.
- 4
Rest 3 minutes off heat. Serve over pasta, rice, or zucchini noodles.
- 5
Food safety: cream sauce should bubble gently; chicken must hit 165°F before serving.
🥗Nutrition Information
⚡Calories per serving: 430
🏷️Recipe Tags
❓Frequently Asked Questions
Sauce split?
Keep heat medium-low after adding dairy; don’t boil hard.
Lighter version?
Use half-and-half and extra broth; still cook chicken to 165°F.
Thighs instead?
Yes—add a few minutes as needed to reach 165°F.
Make ahead?
Best fresh; reheat gently so cream doesn’t break.
Pasta pairing?
Fettuccine or penne; reserve pasta water to loosen sauce.
