Creamy Tuscan Chicken Skillet (Printable version)

Tender chicken melded with creamy garlic sauce, sun-dried tomatoes, and fresh spinach in a one-pan dish.

# 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 for garnish
15 - Extra Parmesan cheese for garnish

# How to Make:

01 - Pat chicken breasts dry and season both sides generously 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 on a clean plate.
03 - In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant, releasing the aromatics.
04 - Pour in the heavy cream and chicken broth. Stir continuously, scraping up any browned bits from the pan bottom to incorporate the flavorful fond.
05 - Add Parmesan cheese, dried basil, and red pepper flakes. Stir until cheese melts completely and sauce thickens to desired consistency, approximately 2-3 minutes.
06 - Add fresh baby spinach to the skillet and cook until fully wilted, approximately 2 minutes, stirring occasionally.
07 - Return chicken breasts to the skillet, spoon sauce generously over the top, and simmer for 2-3 minutes until chicken is heated through.
08 - Transfer to serving plates and garnish with fresh basil leaves and extra Parmesan cheese immediately before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can have dinner on the table before your energy for cooking completely runs out.
  • One skillet means one dish to wash, and honestly, that alone makes it a winner on nights when you're tired.
  • The sauce is so silky and flavorful that everyone will think you spent way more effort than you actually did.
02 -
  • Don't skip patting the chicken dry—it's the difference between a proper sear and pale, steamed chicken that looks disappointing.
  • The browned bits stuck to the pan are liquid gold; scrape them up into your sauce because they're where all the deep flavor lives.
03 -
  • Keep your heat at medium-high and don't crowd the pan when searing—you want actual browning, not steaming, so give the chicken space to develop that crust.
  • Taste your sauce before serving and adjust the seasoning because you might want more basil or a pinch more salt depending on your broth brand.
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