This creamy Tuscan chicken skillet is a cozy dinner for two that comes together in one pan in about 35 minutes. Golden chicken breasts simmer in a garlicky cream sauce with sun-dried tomatoes and fresh spinach, and a handful of Parmesan melts in to make the sauce silky and savory.
The recipe is small on purpose, sized for two chicken breasts, so it is ideal for a weeknight dinner without a pile of leftovers. Everything cooks in the same skillet, which means the browned bits left behind by the chicken flavor the sauce and cleanup stays easy.
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Why This Works
Cooking the chicken first and removing it from the pan is what makes the sauce taste so good. The browned bits stuck to the bottom of the skillet dissolve into the cream and give the sauce depth that a simple stir-together sauce lacks.
Sun-dried tomatoes bring a concentrated, slightly sweet tang that cuts through the richness of the cream, while spinach adds color and a fresh, mild note. Garlic goes in only for about 30 seconds so it stays fragrant instead of bitter.
Returning the chicken to the sauce at the end lets it soak up flavor while it finishes warming through. Using a thermometer takes the guesswork out of doneness, so the chicken stays tender instead of dry.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Italian seasoning, to taste (optional)
How to Make Creamy Tuscan Chicken Skillet
1. Heat the pan
Heat the olive oil in a large skillet over medium heat until it shimmers.
2. Season the chicken
Season both sides of the chicken breasts with salt, pepper and Italian seasoning if you are using it. Pat the chicken dry first so it browns well.
3. Cook the chicken
Add the chicken to the skillet and cook for about 6 to 7 minutes on each side, until golden brown and cooked through to 165 degrees F in the thickest part. Move it to a plate.
4. Cook the garlic
In the same skillet, add the garlic and cook for about 30 seconds, just until fragrant.
5. Add the tomatoes and spinach
Stir in the sun-dried tomatoes and spinach and cook until the spinach has wilted.
6. Make the sauce
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan until it melts and the sauce looks creamy.
7. Return the chicken
Put the chicken back in the skillet and spoon the sauce over it. Cook for another 2 to 3 minutes to warm it through, then serve hot.
How to Serve
The creamy sauce deserves something to soak it up. Spoon it over bacon garlic mashed potatoes for a comforting plate, or tear into a warm fluffy homemade dinner roll and wipe up every drop.
For a green side that balances the richness, try crispy garlic Parmesan Brussels sprouts or roasted broccoli with toasted breadcrumbs. Both can roast while you cook the chicken.
How to Store and Reheat
Refrigerate leftovers within 2 hours of cooking. Store the chicken and sauce together in an airtight container and plan to eat them within 3 to 4 days.
Reheat gently on the stove over low heat, adding a splash of cream or water to loosen the sauce, until the chicken is steaming hot and reaches 165 degrees F. Avoid the microwave if you can, since it can make the chicken dry.
Tips and Variations
Use a meat thermometer. Chicken breasts vary in thickness, and checking for 165 degrees F in the thickest part keeps you from overcooking. If one breast is much thicker than the other, pound it gently to an even thickness before cooking.
Purdue Extension has helpful guidance on handling leftovers in its Storing Leftovers guide, which covers the two-hour rule and reheating to 165 degrees F.
For variations, add a pinch of red pepper flakes for heat, swap the spinach for kale, or stir in a splash of chicken broth if you want a thinner sauce. The sauce is rich, so serve it with something simple on the side.
FAQ
Can I use chicken thighs?
Yes. Boneless, skinless thighs work well and stay a little more tender. Cook them until they reach 165 degrees F in the thickest part, which may take a few minutes longer.
Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes give the sauce its concentrated tang, so they are worth keeping. If you want a fresher version, cherry tomatoes can be added, but the flavor will be milder.
Why did my sauce separate?
Cream sauces can break if they boil hard. Keep the heat at a gentle simmer, and add the Parmesan once the cream is hot so it melts smoothly.
Can I make this dairy-free?
You can try full-fat coconut milk in place of the cream and a dairy-free cheese in place of the Parmesan. The flavor and texture will be different but still creamy.
Can I double the recipe?
Yes, but use a larger skillet or cook the chicken in batches so the pan is not crowded. Crowded chicken steams instead of browning.
Creamy Tuscan Chicken Skillet with Sun-Dried Tomatoes
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach
- ½ cup sun-dried tomatoes chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- salt and pepper to taste
- Italian seasoning optional, to taste
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken with salt, pepper and Italian seasoning if using.
- Cook the chicken for about 6 to 7 minutes on each side until golden brown and 165 degrees F in the thickest part. Move it to a plate.
- In the same skillet, cook the garlic for about 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and spinach and cook until the spinach wilts.
- Pour in the heavy cream, bring to a gentle simmer, and stir in the Parmesan until melted and creamy.
- Return the chicken to the skillet, spoon the sauce over it, and cook for 2 to 3 minutes more. Serve hot.
