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A close-up shot of a Tuscan Chicken Skillet, featuring golden chicken breasts, sun-dried tomatoes, spinach, and onions in a rich sauce.
Maryam

Tuscan Chicken Skillet

This one-pan Tuscan Chicken Skillet delivers tender chicken breasts enveloped in a rich, creamy sauce featuring sun-dried tomatoes, fresh spinach, and Parmesan cheese. It's a flavorful and satisfying meal that comes together quickly for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breasts about 2-3 large breasts, sliced in half horizontally to make thinner cutlets
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Italian Seasoning
  • 2 tbsp Olive Oil divided
For the Creamy Sauce
  • 1 tbsp Butter unsalted
  • 1 Shallot finely chopped, or 1/4 cup yellow onion
  • 3 cloves Garlic minced
  • 1/2 cup Chicken Broth low sodium
  • 1/2 cup Sun-Dried Tomatoes packed in oil, drained and roughly chopped
  • 1.5 cups Heavy Cream
  • 1/2 tsp Red Pepper Flakes optional, for a little heat
  • 4 cups Fresh Spinach packed
  • 1/2 cup Parmesan Cheese freshly grated
  • 2 tbsp Fresh Parsley or Basil chopped, for garnish

Equipment

  • Large Skillet (oven-safe optional)
  • Cutting board
  • Sharp knife
  • Tongs
  • Whisk

Method
 

Prepare the Chicken
  1. Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create thinner cutlets (this helps them cook faster and more evenly). Season both sides of the chicken with salt, pepper, and Italian seasoning.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
Build the Sauce
  1. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter is melted, add the chopped shallot (or onion) and sauté for 2-3 minutes until softened and translucent.
  2. Add the minced garlic and sun-dried tomatoes to the skillet. Sauté for another 1 minute until fragrant, being careful not to burn the garlic.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a gentle simmer and let it reduce slightly for 1-2 minutes.
  4. Stir in the heavy cream and red pepper flakes (if using). Bring the sauce to a low simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
  5. Add the fresh spinach to the skillet, stirring until it wilts completely, which should take 2-3 minutes. Stir in the freshly grated Parmesan cheese until it's melted and incorporated into the sauce.
Combine and Serve
  1. Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken. Allow it to heat through for 1-2 minutes.
  2. Garnish with fresh chopped parsley or basil. Serve immediately with pasta, rice, crusty bread, or a simple side salad.

Notes

For an extra layer of flavor, you can use chicken thighs instead of breasts. If you prefer a thicker sauce, you can add 1 tablespoon of flour or cornstarch slurry (mixed with a little water) during the simmering step with the heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.