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Creamy Tuscan Chicken Skillet with Sun-Dried Tomatoes

creamy tuscan chicken skillet - featured image
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A quick and forgiving one-pan dinner featuring juicy chicken in a velvety cream sauce with sun-dried tomatoes and spinach. Ready in 30 minutes, it’s perfect for busy weeknights and fancy enough for company.

Ingredients

Scale
  • 1.5 lbs chicken breasts (about 2 large), sliced in half lengthwise
  • Salt and black pepper, to taste
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ cup sun-dried tomatoes in oil, drained and roughly chopped
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 3 cups fresh spinach
  • ½ cup grated Parmesan cheese, plus more for serving
  • ½ teaspoon red pepper flakes (optional)
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Prep the chicken: Slice chicken breasts horizontally to create thin cutlets. Pat dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning. Let sit at room temperature for 10 minutes.
  2. Heat the skillet: Place a large skillet over medium-high heat. Add olive oil and butter; swirl until butter is melted and foamy.
  3. Sear the chicken: Place chicken cutlets in a single layer in the hot skillet. Cook undisturbed for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil. Do not wipe out the pan.
  4. Sauté aromatics: Reduce heat to medium. Add sun-dried tomatoes and stir for 1 minute. Add minced garlic and cook for 30 seconds, stirring constantly.
  5. Build the sauce: Pour in chicken broth and scrape up browned bits from the pan. Simmer for 1-2 minutes. Add heavy cream and red pepper flakes (if using). Bring to a gentle simmer and cook for 2-3 minutes until sauce thickens enough to coat the back of a spoon.
  6. Wilt the spinach: Add fresh spinach in handfuls, stirring gently until wilted, about 1-2 minutes.
  7. Finish with Parmesan: Remove skillet from heat. Sprinkle grated Parmesan over the sauce and stir until melted and smooth. Taste and adjust salt and pepper.
  8. Return the chicken: Nestle chicken cutlets back into the skillet, spooning sauce over the top. Warm through over low heat for 1-2 minutes.
  9. Garnish and serve: Sprinkle with fresh basil or parsley. Serve immediately over pasta, rice, or with crusty bread.

Notes

For best results, grate Parmesan from a block to avoid graininess. Let chicken rest after searing to keep it juicy. If sauce is too thin, simmer longer or add a cornstarch slurry. If too thick, add a splash of broth or cream.

Nutrition

Keywords: creamy Tuscan chicken, sun-dried tomatoes, one-pan chicken, quick dinner, 30-minute meal, Italian chicken skillet

Find it online: https://emmastirs.com/creamy-tuscan-chicken-skillet-with-sun-dried-tomatoes/