Meet your new weeknight hero: Creamy Tuscan Chicken Skillet. It’s rich, garlicky, and full of sun-dried tomatoes and wilted spinach ready in about 30 minutes in one pan. I test recipes as a senior US recipe editor; this one was tested twice best texture came from a 5–6 minute sear per side and a 2–3 minute final simmer.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb / 680 g), pounded to even thickness
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp butter (or more olive oil for dairy-free)
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained & sliced (about 70 g)
- 1 cup low-sodium chicken broth (240 ml)
- 1 cup heavy cream (240 ml) or full-fat coconut milk for dairy-free
- ½ cup finely grated Parmesan (45 g) or dairy-free Parmesan/nutritional yeast to taste
- 2 cups baby spinach (60 g), loosely packed
- 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)
- 1 tbsp lemon juice (optional)
- Pinch red pepper flakes (optional)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Olive oil for butter; coconut milk for cream; dairy-free Parmesan or 1–2 tbsp nutritional yeast | Sauce stays silky with coconut milk; flavor remains savory. |
| Gluten-free | Use certified GF broth | Everything else is naturally GF. |
| No alcohol/pork | No wine used | Keep it family-friendly—use broth + lemon for brightness. |
| Budget | Use boneless thighs (about 1½ lb/680 g) | Thighs are juicier and often cheaper. |
Step-By-Step Instructions
- Sear the chicken. Pat dry; season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high. Add chicken; sear 5–6 minutes per side until golden and the thickest part hits 165°F (74°C). Transfer to a plate; tent loosely.
- Build the sauce. Lower heat to medium. Add butter, garlic, and sun-dried tomatoes; cook 30–60 seconds until fragrant. Stir in broth, scraping up browned bits. Add cream and Parmesan; simmer 2–3 minutes. (Whisk in cornstarch slurry if you want it thicker.) Stir in spinach to wilt; add lemon juice and flakes if using.
- Finish. Return chicken to the skillet and simmer 2–3 minutes to coat. Taste and adjust salt and pepper. Serve.
Pro Tips & Variations
- Pound chicken to even thickness for fast, even cooking.
- Let the pan preheat properly—golden fond = deeper flavor in the creamy sauce.
- Sauce too thick? Whisk in a splash of broth. Too thin? Simmer 1–2 minutes or use the slurry.
- Add mushrooms or cherry tomatoes for bulk without extra cost.
- Dairy-free: coconut milk + nutritional yeast = creamy, savory finish without cheese.
- Spice it up: a pinch of red pepper flakes blooms best in the butter step.
Serving Suggestions
- Spoon over al dente pasta, mashed potatoes, rice, or cauliflower mash.
- Add a simple side salad or roasted green beans for balance.
Storage & Reheating
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Dairy sauces can separate; if you must, freeze up to 2 months. For best results, freeze without the cheese and stir it in after reheating.
- Reheat: Warm gently in a skillet over medium-low with a splash of broth or cream, or microwave at 50% power in 60-second bursts until hot (165°F/74°C).
- Food safety: Refrigerate within 2 hours of cooking; reheat leftovers only once.
Troubleshooting
- Sauce looks broken/greasy → Remove from heat; whisk in 1–2 tbsp cold cream (or coconut milk) off heat, then return to low.
- Chicken under-browned → Pan wasn’t hot enough; next time, preheat 2–3 minutes and don’t move the chicken early.
- Too salty → Add a splash of cream and a squeeze of lemon; serve over unsalted starch.
FAQs
Q1: Can I use chicken thighs?
A1: Yes—boneless thighs work great. Sear 6–7 minutes per side, then simmer in sauce until 175°F (79°C) for tender results.
Q2: What if I don’t have sun-dried tomatoes?
A2: Use halved cherry tomatoes and add 1 tsp tomato paste for concentrated flavor.
Q3: Can I make it ahead?
A3: Cook the chicken and sauce, cool, and refrigerate separately up to 2 days. Reheat sauce gently, then add chicken to warm through.
Nutrition (per serving)
Calories: ~520; Protein: ~45 g; Carbs: ~9 g; Fat: ~34 g