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A close-up shot showcases the creamy, sun-dried tomato sauce and vibrant herbs of a delicious plate of Tuscan Chicken.

Easy Tuscan Chicken Skillet

This Easy Tuscan Chicken Skillet recipe brings the flavors of Italy to your kitchen in under 30 minutes. Featuring tender chicken breasts in a creamy sun-dried tomato and spinach sauce, it's a quick, flavorful, and versatile weeknight meal that's sure to impress.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained
  • 5 ounces fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Red pepper flakes optional
  • Fresh basil for garnish

Equipment

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Meat mallet (optional)
  • Paper towels
  • Spatula
  • Meat thermometer

Method
 

  1. Pat the chicken breasts dry with paper towels, then season with salt, pepper, and Italian seasoning.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sun-dried tomatoes and sauté for 1-2 minutes, or until the garlic is fragrant.
  4. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
  5. Pour in the chicken broth and bring to a simmer. Add the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes (if using) to taste.
  6. Return the chicken breasts to the skillet and nestle them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes, or until the chicken is heated through and the sauce has thickened slightly.
  7. Garnish with fresh basil before serving.

Notes

For a thicker sauce, add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the sauce while it's simmering. To make the recipe dairy-free, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan cheese. Tuscan Chicken can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Serve over pasta, rice, or mashed potatoes.