This creamy Tuscan garlic chicken skillet is one of those meals I often return to when I want something comforting but not complicated. Tender chicken breasts cook in a garlicky cream sauce with sun-dried tomatoes and spinach, making it feel fresh and cozy all at once.
The Story Behind This Recipe
I first tried something like this a few years ago at a friend’s dinner party. It was one of those dishes that stuck with me because it felt homey but a little more grown-up than just plain chicken and veggies. Over time, I tweaked it to suit my kitchen and what I usually have on hand.
What I like about this dish is how quickly it comes together. You can do it all in one skillet, so cleanup is easier. The garlic and sun-dried tomatoes add just enough tang to cut through the richness of the cream. Plus, tossing in fresh spinach at the end gives it some color and brightens the whole dish.
I tend to make this when I want chicken but don’t want it to be boring. It’s nice served over pasta, rice, or even mashed potatoes. I’ve brought it to casual dinner parties too, and it always gets a good response. People say it’s comforting without being heavy, which is exactly the vibe I’m going for.
One little thing that makes a difference is not overcrowding the pan. I cook the chicken first and set it aside so it browns nicely, then create the sauce in the same pan. It picks up all those lovely browned bits, which makes the sauce taste richer.
If you like garlic, you’ll appreciate how it’s a main flavor here but not overpowering. The cream softens it, making it smooth and easy to eat. It feels like a treat but is really approachable for a weeknight meal.
Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 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 olive oil over medium-high heat in a large skillet.
- Step 3. Cook chicken breasts for about 5-6 minutes on each side until golden and cooked through. Remove chicken and set aside.
- Step 4. In the same skillet, add minced garlic and sun-dried tomatoes. Cook for about 1-2 minutes until fragrant.
- Step 5. Pour in the heavy cream and chicken broth, stirring to combine.
- Step 6. Add Italian seasoning and bring the sauce to a gentle simmer, letting it thicken slightly (about 3-4 minutes).
- Step 7. Stir in the Parmesan cheese until melted and smooth.
- Step 8. Add fresh spinach and cook until wilted, about 1-2 minutes.
- Step 9. Return the chicken breasts to the skillet and spoon sauce over them.
- Step 10. Simmer for another 2-3 minutes to warm the chicken through.
- Step 11. Serve hot, spooning extra sauce on top.
Tips for Success
- If your chicken breasts are thick, consider pounding them slightly for even cooking.
- Don’t rush the browning of the chicken; a nice crust adds flavor.
- Use good quality sun-dried tomatoes packed in oil for best flavor.
- If the sauce gets too thick, add a splash more chicken broth to loosen it.
- Parmesan cheese is key here — fresh grated beats pre-shredded for melt and flavor.
Variations & Substitutions
- Swap spinach for kale if you prefer a heartier green; just cook a bit longer so it softens.
- For a lighter option, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Add mushrooms sautéed with the garlic for extra earthiness.
- Serve over cooked pasta, polenta, or even creamy mashed potatoes depending on your mood.
- Include a pinch of red pepper flakes if you like a little heat.
