If you’re after a classic dish that’s easy to make but full of flavor, this creamy Tuscan chicken skillet fits the bill. The sun-dried tomatoes and spinach add a nice pop, and it all comes together in one pan.
The Story Behind This Recipe
I first tried making this dish on a casual weeknight when I wanted something comforting but didn’t want to pull out every pot and pan I own. It’s definitely one of those recipes that’s forgiving and lets the ingredients shine with very little fuss.
I like using chicken breasts here because they cook quickly and stay juicy with the creamy sauce. The sun-dried tomatoes bring a subtle tanginess that pairs so well with the fresh spinach, which wilts into the sauce just right. The garlic and herbs round everything out without overpowering it.
Over the years, I’ve found that a cast-iron skillet works beautifully for this recipe. It browns the chicken well and makes the sauce nice and thick. Plus, cleanup isn’t bad at all, which is always a win.
This dish tends to be a hit when I serve it over some buttery mashed potatoes or with crusty bread to soak up the sauce. It’s not fancy, but it feels special enough when you’re looking for something more than just plain chicken.
I usually keep the spices simple—just some Italian seasoning and a pinch of red pepper flakes sometimes—because the cream and tomatoes do most of the flavor work. It’s a nice balance and easy to adjust based on what you have in the pantry.
Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1. Season the chicken breasts with salt and pepper on both sides.
- Step 2. Heat the olive oil in a large skillet over medium-high heat.
- Step 3. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
- Step 4. Lower the heat to medium and add the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.
- Step 5. Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Stir for about a minute.
- Step 6. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
- Step 7. Let the sauce simmer and thicken for about 3-5 minutes.
- Step 8. Add the fresh spinach and Parmesan cheese, stirring until the spinach wilts and cheese melts into the sauce.
- Step 9. Return the chicken breasts to the pan and spoon sauce over them.
- Step 10. Let everything heat through for another 2 minutes before serving.
Tips for Success
- Pat the chicken dry before seasoning to get a nice sear.
- If the sauce gets too thick, add a splash more chicken broth.
- Use fresh spinach for the best texture; baby spinach works well too.
- Let the chicken rest a few minutes before slicing for juicier meat.
- If you can’t find sun-dried tomatoes in oil, use dry-packed ones rehydrated in warm water and add a little olive oil to the pan.
Variations & Substitutions
- Swap chicken breasts for thighs for a slightly richer flavor and more forgiving cook time.
- Stir in some mushrooms when cooking the garlic for an earthier sauce.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a handful of fresh basil or parsley right at the end for a fresh finish.
- Serve over pasta or rice instead of mashed potatoes for a different take.
