This is one of those meals that looks fancy but is surprisingly easy to pull off. Tender chicken, a garlicky cream sauce, sun-dried tomatoes, and wilted spinach come together in one skillet. The flavors are rich without feeling heavy, and the sauce is the kind you want to scoop up with bread or spoon over pasta.
It’s perfect for a weeknight dinner but nice enough for guests. If you love creamy comfort with a little brightness and tang, this one’s for you.
Why This Recipe Works
- Balanced flavors: The cream and Parmesan bring richness, while sun-dried tomatoes add tang and sweetness. Spinach keeps it fresh and light.
- One-pan cooking: Searing the chicken develops flavor, and deglazing the pan builds a sauce that tastes like it simmered for hours.
- Quick and flexible: Ready in about 30 minutes and easy to adapt to what you have on hand.
- Great texture: Lightly dredging the chicken helps achieve a golden crust and a silky sauce that clings nicely.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (or 6 thighs)
- Salt and black pepper
- All-purpose flour: for light dredging
- Olive oil: ideally the oil from the sun-dried tomatoes for extra flavor
- Butter: 2 tablespoons
- Garlic: 4–5 cloves, minced
- Sun-dried tomatoes: 1/2 cup, oil-packed, sliced
- Chicken broth: 1 cup (low-sodium)
- Heavy cream: 3/4 to 1 cup (or half-and-half with a cornstarch slurry)
- Parmesan cheese: 1/2 cup, finely grated
- Baby spinach: 3–4 cups
- Italian seasoning: 1 teaspoon (or a mix of oregano, basil, thyme)
- Red pepper flakes: pinch, optional
- Lemon: 1, for a squeeze of juice at the end
- Fresh basil or parsley: for garnish (optional)
How to Make It
- Prep the chicken: Pat the chicken dry.
Slice breasts in half horizontally for thinner cutlets, or leave thighs as is. Season both sides well with salt and pepper.
- Dredge lightly: Dust the chicken in a thin layer of flour, shaking off the excess. This helps brown the surface and thicken the sauce.
- Brown the chicken: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high.
Add the chicken and sear 3–4 minutes per side until golden. Transfer to a plate; it’s okay if it’s not fully cooked yet.
- Sauté aromatics: Lower to medium. Add another splash of oil if needed.
Stir in the garlic for 30 seconds until fragrant. Add the sun-dried tomatoes and cook 1 minute to bloom their flavor.
- Deglaze: Pour in the chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
- Add cream and season: Stir in the heavy cream, Italian seasoning, and a pinch of red pepper flakes.
Bring to a gentle simmer, not a boil.
- Melt in Parmesan: Sprinkle in the Parmesan a bit at a time, stirring until smooth. The sauce should be creamy and glossy.
- Finish the chicken: Nestle the chicken back into the skillet and spoon sauce over the top. Simmer 4–6 minutes until the chicken is cooked through and the sauce thickens.
- Wilt the greens: Stir in the spinach and cook 1–2 minutes until just wilted.
Add a squeeze of lemon to brighten the flavors.
- Taste and serve: Adjust salt and pepper. Garnish with chopped basil or parsley. Serve with pasta, mashed potatoes, rice, or crusty bread.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat with a splash of broth or cream to loosen the sauce.
Avoid boiling to keep the sauce from breaking.
- Freezing: Cream sauces can separate when frozen. If you must freeze, cool fully and freeze up to 2 months. Reheat slowly and whisk in a bit of cream to restore texture.
- Make-ahead tips: Brown the chicken and prep the sauce base (through the broth step).
Finish with cream, Parmesan, and spinach right before serving.
Benefits of This Recipe
- Weeknight-friendly: About 30 minutes start to finish, minimal cleanup.
- High satisfaction: Rich, restaurant-style flavors with simple pantry ingredients.
- Flexible pairings: Works with pasta, polenta, roasted veggies, or a simple salad.
- Adjustable richness: You control the cream and cheese levels to fit your taste.
- Protein-forward: A hearty main that still feels bright thanks to tomatoes and greens.
Common Mistakes to Avoid
- Overcrowding the pan: Sear in batches if needed. Crowding prevents browning and leads to pale, steamed chicken.
- Boiling the cream: Keep it to a gentle simmer. Boiling can cause the sauce to split and turn grainy.
- Skipping the seasoning layers: Season the chicken, season the sauce, and taste at the end.
Each step matters.
- Adding cheese too quickly: Sprinkle Parmesan gradually and stir to melt. Dumping it in can make clumps.
- Overcooking the chicken: Pull it as soon as it reaches 165°F (74°C). Carryover heat will finish the job.
Variations You Can Try
- Mushroom Tuscan twist: Sauté sliced cremini or shiitake after the garlic.
Their savory flavor deepens the sauce.
- Artichoke hearts: Add drained, quartered artichokes with the sun-dried tomatoes for a briny bite.
- Wine note: Deglaze with 1/4 cup dry white wine before adding broth for extra complexity.
- Lighter version: Use half-and-half and thicken with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) at the end.
- Spicy kick: Double the red pepper flakes or add a pinch of Calabrian chili paste.
- Dairy-free: Swap in full-fat coconut milk and a dairy-free Parmesan-style topping. Flavor shifts slightly sweet, but still delicious.
- Herb swap: Fresh thyme or rosemary can replace Italian seasoning for a different profile.
- Protein swap: Try turkey cutlets or shrimp. For shrimp, cook them quickly and add back at the end to avoid rubbery texture.
FAQ
Can I use chicken thighs instead of breasts?
Yes.
Boneless, skinless thighs are juicy and forgiving. Sear them a minute or two longer per side and simmer until they reach 165°F.
What can I use instead of heavy cream?
Half-and-half works if you add a small cornstarch slurry to thicken. For non-dairy, use full-fat coconut milk and adjust seasoning with extra lemon and salt.
Do I have to use sun-dried tomatoes in oil?
Oil-packed tomatoes bring the best flavor and help bloom the sauce.
If you only have dry-packed, rehydrate them in warm water or broth for 10 minutes, then pat dry.
How do I prevent the sauce from curdling?
Keep the heat moderate, avoid a rolling boil, and add cheese gradually. If it starts to separate, lower the heat and whisk in a tablespoon of cream.
What should I serve with it?
It’s great over pasta, rice, or mashed potatoes. For something lighter, try zucchini noodles, a garlicky green salad, or roasted asparagus.
Can I make it gluten-free?
Yes.
Skip the flour or use a gluten-free blend. If you want a slightly thicker sauce, add a cornstarch slurry at the end.
How can I make it ahead for guests?
Brown the chicken and build the broth base earlier in the day. Right before serving, add cream, Parmesan, and spinach, then simmer the chicken to finish.
Is Parmesan essential?
It adds depth and saltiness.
If you don’t have it, try Pecorino Romano (saltier) or Grana Padano. Adjust salt to taste.
In Conclusion
This Creamy Tuscan Chicken Skillet delivers comfort and brightness in one pan. The sauce is silky, the chicken is tender, and every bite has garlic, tomato, and herb notes.
It’s weeknight-easy, dinner-party worthy, and endlessly adaptable. Keep the basics, tweak the details, and you’ll have a reliable favorite that never gets old.