Let’s talk about the kind of dinner that tastes like a hug in a skillet. This Creamy Tuscan Chicken is one of those “impress without the stress” meals—rich, flavorful, and ready in just about 30 minutes. It’s got everything I love: golden-seared chicken, a luscious sun-dried tomato cream sauce, and tender baby spinach, all bringing the comfort without the chaos. Ready to bring some cozy vibes to the dinner table?
Why You’ll Love This Recipe
This one-pan wonder was a game-changer in my weeknight rotation when I was juggling toddler bedtime, Zoom calls, and oh yeah—feeding hungry mouths. The sauce practically makes itself while you sip your wine (or, you know, finish your emails). Truly a superstar dish when you need a win.
- One skillet = minimal cleanup (hallelujah!)
- Restaurant-level flavors in just 30 minutes
- That creamy, garlicky sauce? Dreamy.
- Customizable—keto-friendly, dairy-flexible, or veggie-packed
- Family-friendly with enough flair to serve guests
Ingredients Breakdown
Essentials
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- Salt and pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 1 tablespoon of the sun-dried tomato oil (from the jar)
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream (sub half-and-half for lighter texture)
- 1/2 cup freshly grated Parmesan cheese
- 4 cups baby spinach
- 1 tablespoon chopped fresh parsley (or basil)
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 1 teaspoon lemon juice or zest
Pro Tips
- Use freshly grated Parmesan—it melts quickly and blends better into the sauce.
- Sun-dried tomatoes in oil are key—they add bold flavor fast.
- If your chicken breasts are thick, butterfly them for even cooking.
- No wine on hand? Opt for low-sodium chicken broth; you’ll still get a lovely depth.
- Add lemon zest at the end for a bright, fresh lift.
Step-by-Step Instructions
- Pat chicken dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, until golden and just cooked through (internal temperature should hit 165°F). Remove chicken to a plate and cover with foil.
- In the same skillet, reduce heat to medium. Sauté the garlic until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and the reserved tablespoon of tomato oil. Cook for 1–2 minutes to infuse the aromatics.
- Deglaze the pan with white wine or chicken broth, scraping up any brown bits stuck on the bottom (that’s flavor gold!). Simmer for 1–2 minutes.
- Pour in the heavy cream and stir gently. Let it simmer for 3–5 minutes to thicken slightly. Stir in Parmesan until melted.
- Add spinach and stir until just wilted, about 1–2 minutes. Return chicken to the skillet and spoon sauce over each piece.
- Simmer together for another 1–2 minutes, letting everything mingle. Stir in fresh parsley (and lemon juice or zest if using). Taste and adjust seasonings.
Chef’s Tips and Tricks
- Don’t rush the chicken sear—that golden crust = maximum flavor.
- If your sauce breaks or looks oily, whisk in a splash of cream off heat to bring it back together.
- Serving for a crowd? Slice chicken before returning to the skillet for easier plating.
- This dish loves a good soak—serve with something bready to mop up all the sauce!
Recipe Variations and Serving Suggestions
- Protein swap: Use boneless thighs or even salmon filets if you like a twist.
- Add mushrooms: Sauté sliced creminis along with the garlic for an earthy note.
- Keto-friendly: Serve over cauliflower rice or sautéed zucchini noodles.
- Gluten free: This recipe is naturally gluten-free—just pair with your favorite GF sides.
- Make it a meal prep winner: Store sauce and chicken separately for easy weeknight reheats.
- Serve with: Pappardelle, fettuccine, or crusty sourdough. Add a lemony arugula salad to cut the creaminess.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless thighs are juicier and super flavorful. Just adjust cook time—about 5–7 minutes per side depending on thickness.
How do I make this dairy-free?
Swap the cream for full-fat coconut cream and use a dairy-free Parmesan alternative—just note the flavor will shift slightly, but it’ll still be delicious.
Is this recipe kid-friendly?
Yes! It’s rich and comforting with no strong or spicy flavors unless you opt to add red pepper flakes. My kids call the sauce “pink pasta sauce”—they love it!
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 4 boneless, skinless chicken breasts (1.5–2 lb)
- Salt and pepper
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 tbsp reserved sun-dried tomato oil
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 4 cups baby spinach
- 1 tbsp chopped fresh parsley or basil
- Optional: 1/4 tsp red pepper flakes
- Optional: 1 tsp lemon juice or zest
Instructions:
- Season chicken with salt and pepper; sear in olive oil until golden and cooked through. Remove and cover with foil.
- Sauté garlic, sun-dried tomatoes, and reserved oil. Deglaze with white wine or broth. Add cream and Parmesan; simmer to thicken.
- Stir in spinach until wilted, return chicken, spoon sauce over, and let everything reheat for 1–2 minutes.
- Finish with parsley, lemon juice, and red pepper flakes (if using). Taste and serve!
Nutrition: ~580 calories per serving
If you try this Tuscan Chicken Skillet, don’t forget to leave a comment or tag me on Instagram @thekitchensaid—your creations absolutely make my day! 💛 Share it with friends who love a good one-pan wonder or pin it for your next cozy weeknight dinner.
