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Creamy Tuscan Chicken Skillet – Easy One Pan Dinner

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This creamy Tuscan chicken skillet is a weeknight secret weapon—fancy enough for company but simple enough for a Tuesday. Tender chicken in a rich, velvety sauce with sun-dried tomatoes, spinach, and Parmesan, all made in one pan in about 30 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ⅓ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup chicken broth (low-sodium)
  • ¾ cup freshly grated Parmesan cheese
  • 3 cups fresh spinach (about 5 ounces)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Cooked pasta, rice, or crusty bread for serving (optional)
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Prep the chicken: Place chicken breasts on a cutting board. If unevenly thick, cover with plastic wrap and pound to an even ¾-inch thickness. Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder. Let sit at room temperature for 10 minutes.
  2. Sear the chicken: Heat a large skillet over medium-high heat and add olive oil. When shimmering, place chicken in the pan. Cook without moving for 5-6 minutes until deep golden brown. Flip and cook another 4-5 minutes until cooked through (165°F internal temperature). Transfer to a plate and tent with foil. Do not wipe out the pan.
  3. Build the sauce base: Reduce heat to medium. Add butter to the same skillet, scraping up browned bits. Add minced garlic and cook 30-45 seconds until fragrant. Add chopped sun-dried tomatoes and red pepper flakes (if using) and cook 1 minute.
  4. Create the cream sauce: Pour in chicken broth and bring to a simmer, scraping up remaining bits. Cook 2 minutes until slightly reduced. Reduce heat to low. Slowly pour in heavy cream while stirring constantly. Simmer gently 2-3 minutes until slightly thickened.
  5. Add Parmesan and spinach: With heat on low, gradually sprinkle in grated Parmesan, stirring until melted. Taste and adjust salt and pepper. Add spinach in handfuls, stirring until wilted (1-2 minutes total).
  6. Combine and finish: Return chicken to the skillet, nestling into the sauce. Spoon sauce over chicken. Simmer on low 2-3 minutes until heated through. If sauce is too thick, add a splash of broth or cream. Serve immediately with pasta, rice, or bread, and garnish with fresh herbs if desired.

Notes

Don’t crowd the pan when searing chicken. Keep heat low when adding cream and Parmesan to prevent curdling. Grate your own Parmesan for smooth melting. Let chicken rest after searing. Season as you go. Add spinach at the very end to keep it bright green.

Nutrition

Keywords: creamy Tuscan chicken, one pan dinner, chicken skillet, sun-dried tomato chicken, easy weeknight dinner, 30 minute meal

Find it online: https://eliplate.com/creamy-tuscan-chicken-skillet-easy-one-pan-dinner/