Creamy Tuscan Chicken Skillet – 30-Minute One-Pan

This Creamy Tuscan Chicken Skillet is a weeknight workhorse. It delivers restaurant-quality flavor with minimal cleanup, all in one pan. The sauce is built on a classic base of garlic, sun-dried tomatoes, and heavy cream, thickened with Parmesan and brightened with spinach.

The technique is straightforward: sear the chicken to build a golden crust, then deglaze the pan to capture the fond—that's where the flavor lives. The cream sauce comes together in minutes, and the spinach wilts right in, adding color and nutrients without extra steps.

If you're looking for a dish that's both impressive and practical, this is it. It's equally at home on a busy Tuesday or a casual dinner party.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken breasts

Pound to even thickness for uniform cooking. Chicken thighs also work—just increase cooking time by 2-3 minutes per side.

1 teaspoon salt

Use kosher salt for better control. If using table salt, reduce to 3/4 teaspoon.

1/2 teaspoon black pepper

Freshly ground is best. Pre-ground works, but use a bit less.

1 tablespoon olive oil

Use a high-smoke-point oil like avocado or canola if you prefer. Olive oil adds a fruity note.

3 tablespoons (42g) unsalted butter

Salted butter works, but adjust added salt in the sauce. For dairy-free, use a plant-based butter.

4 cloves garlic, minced

Fresh garlic is key. Jarred minced garlic is convenient but use 1.5 teaspoons.

1 cup (240ml) heavy cream

For a lighter version, use half-and-half, but the sauce won't be as thick. For dairy-free, use full-fat coconut milk.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better. Pre-shredded contains anti-caking agents that can make the sauce grainy.

1/2 cup (75g) sun-dried tomatoes, chopped

Use oil-packed for extra flavor; drain well. If dry-packed, rehydrate in hot water for 10 minutes.

3 cups (90g) fresh spinach

Baby spinach works best. You can substitute kale, but blanch it first to soften.

1/2 teaspoon dried Italian seasoning

Or use 1 teaspoon fresh oregano and thyme. Adjust to taste.

1/4 teaspoon red pepper flakes (optional)

For heat. Omit if you prefer mild.

Tips & Tricks

• Pound chicken to even thickness (about 1/2 inch) to ensure it cooks evenly and quickly.
• Don't overcrowd the pan—sear in batches if needed to get a good golden crust.
• Let the chicken rest for 5 minutes before slicing to keep it juicy.
• If the sauce gets too thick, thin with a splash of chicken broth or pasta water.

Step-by-Step Instructions

1. Pound and Season Chicken

Place chicken 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 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate.

3. Sauté Garlic and Tomatoes

Reduce heat to medium (325°F/163°C). Melt butter in the same skillet. Add garlic and sun-dried tomatoes; cook 1 minute until fragrant.

4. Add Cream and Seasonings

Pour in heavy cream, Italian seasoning, and red pepper flakes (if using). Bring to a simmer, scraping up browned bits.

5. Thicken the Sauce

Simmer 3-4 minutes, stirring occasionally, until sauce thickens slightly and coats the back of a spoon.

6. Melt in Parmesan

Remove skillet from heat. Stir in Parmesan cheese until fully melted and smooth.

7. Wilt the Spinach

Add spinach to the sauce, stirring gently until just wilted, about 1 minute.

8. Return Chicken to Pan

Nestle the chicken back into the sauce, spooning sauce over the top. Simmer on low (300°F/149°C) for 2-3 minutes to heat through.

9. Serve and Garnish

Serve immediately, spooning extra sauce over chicken. Garnish with fresh basil or parsley if desired.

Delicious Variations

Make it low-carb

serve over zucchini noodles or cauliflower rice instead of pasta.

• Add 1 cup (150g) sliced mushrooms with the garlic for an earthy twist.
• Swap chicken for 1 1/2 lbs (680g) large shrimp; cook shrimp 2-3 minutes per side until pink.

How to Store Creamy Tuscan Chicken Skillet

Frequently Asked Questions

If you've tried this Creamy Tuscan Chicken Skillet, let me know how it turned out in the comments. And don't forget to check out my other one-pan dinners for more weeknight wins. Keep your money moving.

Creamy Tuscan Chicken Skillet

Creamy Tuscan Chicken Skillet: juicy chicken in a rich sun-dried tomato cream sauce, ready in 30 minutes.

★★★★½ 4.8 (187 ratings)

15 minPrep time25 minCook time4Servings420 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 3 tablespoons (42g) unsalted butter
• 4 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (75g) sun-dried tomatoes, chopped
• 3 cups (90g) fresh spinach
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)

📋 Instructions

1. 1Pound and Season Chicken — Place chicken 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 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate.
3. 3Sauté Garlic and Tomatoes — Reduce heat to medium (325°F/163°C). Melt butter in the same skillet. Add garlic and sun-dried tomatoes; cook 1 minute until fragrant.
4. 4Add Cream and Seasonings — Pour in heavy cream, Italian seasoning, and red pepper flakes (if using). Bring to a simmer, scraping up browned bits.
5. 5Thicken the Sauce — Simmer 3-4 minutes, stirring occasionally, until sauce thickens slightly and coats the back of a spoon.
6. 6Melt in Parmesan — Remove skillet from heat. Stir in Parmesan cheese until fully melted and smooth.
7. 7Wilt the Spinach — Add spinach to the sauce, stirring gently until just wilted, about 1 minute.
8. 8Return Chicken to Pan — Nestle the chicken back into the sauce, spooning sauce over the top. Simmer on low (300°F/149°C) for 2-3 minutes to heat through.
9. 9Serve and Garnish — Serve immediately, spooning extra sauce over chicken. Garnish with fresh basil or parsley if desired.

👨‍🍳 Chef's Note: For an extra layer of flavor, add a splash of white wine after deglazing and let it reduce before adding cream.

Servings: 4

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 420 kcal · 32g protein · 12g carbs · 28g fat