Creamy Tuscan Chicken Skillet (Print Version)

Tender chicken with creamy garlic sauce, sun-dried tomatoes, and fresh spinach in one skillet.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 3 cups fresh baby spinach
12 - 1 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

14 - Fresh basil leaves
15 - Extra Parmesan cheese

# How to Make It:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
03 - In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
04 - Pour in the heavy cream and chicken broth. Stir, scraping up any browned bits from the pan.
05 - Add Parmesan cheese, dried basil, and red pepper flakes. Stir until cheese melts and sauce thickens, about 2-3 minutes.
06 - Add spinach and cook until wilted, about 2 minutes.
07 - Return the chicken breasts to the skillet, spoon sauce over the top, and simmer for 2-3 minutes to heat through.
08 - Garnish with fresh basil and extra Parmesan before serving.

# Additional Tips::

01 -
  • It comes together in one skillet, which means your cleanup is basically nonexistent and your weeknight stress drops instantly.
  • The sauce tastes indulgent and restaurant-quality, but you're using pantry staples that actually make sense together.
  • Chicken turns out impossibly tender, and the spinach wilts into the cream sauce like it was always meant to be there.
02 -
  • Don't skip drying the chicken before it hits the pan, because moisture is the enemy of browning and browning is what gives this dish its restaurant-quality depth.
  • The sauce thickens as it cools, so if it looks slightly looser than you'd like right in the skillet, that's actually perfect.
03 -
  • Pound your chicken breasts to an even thickness before cooking so they finish at the same time and nobody ends up with a dry piece while someone else gets the tender center.
  • Don't use pre-shredded Parmesan if you can help it, because it contains anti-caking agents that make the sauce grainy instead of silky smooth.
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