Creamy Tuscan Chicken Skillet – 30-Minute Dinner

This Creamy Tuscan Chicken Skillet is the ultimate weeknight hero. Juicy chicken breasts are seared to golden perfection, then simmered in a luscious garlic-parmesan cream sauce with sun-dried tomatoes and fresh spinach. It's a restaurant-quality meal that comes together in one skillet, meaning minimal cleanup and maximum flavor.

The sauce is the star here—creamy, savory, with a slight tang from the sun-dried tomatoes and a pop of freshness from the spinach. Serve it over pasta, rice, or with crusty bread to soak up every last drop. It's comfort food that feels elegant but is secretly simple to make.

Whether you're feeding a family or impressing guests, this dish delivers. It's naturally low-carb if you skip the sides, and you can easily adjust the heat or add mushrooms for extra depth. Get ready to make this your new go-to dinner.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts

About 2 large breasts. Pound to even thickness for quick, even cooking. Substitute with thighs for extra juiciness.

1 tbsp olive oil

For searing. Use avocado oil for a higher smoke point if you prefer.

3 cloves garlic, minced

Fresh garlic is best. Jarred minced garlic works in a pinch; use 1.5 tsp.

1 cup (240ml) heavy cream

For richness. Substitute with half-and-half for a lighter sauce, but it won't be as thick.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better. Pre-shredded may contain anti-caking agents that affect texture.

1/3 cup (50g) sun-dried tomatoes, drained and chopped

Oil-packed are more flavorful. If using dry, rehydrate in hot water for 10 minutes.

3 cups (90g) fresh spinach

Baby spinach works best. You can use frozen, thawed and squeezed dry, but fresh is ideal.

1/2 tsp dried Italian seasoning

A blend of oregano, basil, and thyme. Use 1 tsp fresh herbs if you have them.

1/4 tsp red pepper flakes (optional)

Adds a subtle kick. Omit for a milder dish.

Salt and freshly ground black pepper, to taste

Season generously to enhance all flavors.

Tips & Tricks

• Pound chicken to even thickness so it cooks uniformly and stays juicy.
• Don't overcrowd the pan when searing; cook in batches if needed to get a good golden crust.
• Let the sauce simmer gently after adding spinach—overheating can cause the cream to separate.

Step-by-Step Instructions

1. Prep the chicken

Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.

2. Sear the chicken

Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken and cook 5-6 minutes per side until golden brown and cooked through (165°F/74°C). Remove and set aside.

3. Sauté garlic

Reduce heat to medium (325°F/163°C). Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly.

4. Make the sauce

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, and red pepper flakes (if using). Cook for 2-3 minutes until slightly thickened.

5. Add tomatoes and spinach

Stir in sun-dried tomatoes and spinach. Cook 2-3 minutes until spinach wilts and sauce is creamy.

6. Combine and serve

Return chicken to skillet, spoon sauce over. Simmer 2 minutes to reheat. Serve immediately.

Delicious Variations

Mushroom Lover's

Add 1 cup sliced mushrooms with the garlic and cook until browned before adding cream.

Chicken Thigh Version

Use boneless, skinless thighs; cook 7-8 minutes per side.

Lighter Cream Sauce

Replace heavy cream with half-and-half and use 1 tbsp cornstarch mixed with 2 tbsp water to thicken.

How to Store Creamy Tuscan Chicken Skillet

Frequently Asked Questions

I hope you love this Creamy Tuscan Chicken Skillet as much as we do! If you try it, leave a comment and rating below—I'd love to hear how it turns out. Don't forget to share your photos on social media and tag me!

Creamy Tuscan Chicken Skillet

Creamy Tuscan Chicken Skillet is a rich, one-pan dinner with sun-dried tomatoes and spinach, ready in 30 minutes for busy weeknights.

★★★★½ 4.8 (187 ratings)

15 minPrep time15 minCook time4Servings485 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/3 cup (50g) sun-dried tomatoes, drained and chopped
• 3 cups (90g) fresh spinach
• 1/2 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

📋 Instructions

1. 1Prep the chicken — Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
2. 2Sear the chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken and cook 5-6 minutes per side until golden brown and cooked through (165°F/74°C). Remove and set aside.
3. 3Sauté garlic — Reduce heat to medium (325°F/163°C). Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
4. 4Make the sauce — Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, and red pepper flakes (if using). Cook for 2-3 minutes until slightly thickened.
5. 5Add tomatoes and spinach — Stir in sun-dried tomatoes and spinach. Cook 2-3 minutes until spinach wilts and sauce is creamy.
6. 6Combine and serve — Return chicken to skillet, spoon sauce over. Simmer 2 minutes to reheat. Serve immediately.

👨‍🍳 Chef's Note: For the best flavor, use high-quality Parmesan and don't skip the sun-dried tomatoes—they're the secret to the Tuscan vibe.

Servings: 4

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 485 kcal · 38g protein · 8g carbs · 33g fat