Juicy chicken in a creamy, garlicky Parmesan sauce with spinach and sun-dried tomatoes—ready in under 30 minutes!
Servings: 4
Creamy Tuscan Chicken is the ultimate comfort food—rich, creamy, and bursting with flavor! This easy skillet recipe brings together tender chicken, fresh spinach, and tangy sun-dried tomatoes in a luscious garlic-Parmesan sauce. It’s elegant enough for date night but simple enough for a busy weeknight and can be keto-friendly. Plus, it’s all made in one pan for easy cleanup. Serve it with zoodles, cauliflower rice, or your favorite side for a restaurant-worthy meal at home.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- 2 cups fresh spinach, roughly chopped
- 1 tsp Italian seasoning
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Supplies Needed
- Large skillet
- Tongs
- Whisk
Instructions
Prepare the Chicken:
- Pat the chicken breasts dry and season both sides with garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, or until golden brown. Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and sun-dried tomatoes. Whisk until smooth and creamy.
Combine and Cook:
- Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 5–7 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
- Add the chopped spinach to the skillet during the last 2 minutes of cooking, stirring gently to wilt it.
Serve:
- Garnish with fresh parsley and serve warm with your favorite side dish.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze chicken and sauce in individual portions for up to 2 months. Thaw and reheat gently on the stovetop.
Recipe Tips & Tricks
- Pound the chicken breasts to an even thickness for faster, more even cooking.
- For extra richness, add 1 tbsp butter to the sauce.
- Serve over zoodles, cauliflower rice, or mashed potatoes for a complete meal.
Variations
- Low-Carb Option: Keep it keto-friendly by serving over steamed veggies or shirataki noodles.
- Protein Swap: Use boneless chicken thighs or shrimp instead of chicken breasts.
- Vegetarian Version: Replace chicken with sautéed mushrooms and artichoke hearts.
FAQ
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. For a thicker sauce, mix milk with 1 tsp of xanthan gum or cornstarch.
What can I serve this with?
This dish pairs well with zoodles, cauliflower rice, or a simple side salad.
Can I make this ahead of time?
Yes! Make the sauce and cook the chicken separately. Combine and reheat when ready to serve.
This Easy Creamy Tuscan Chicken Skillet Recipe is a foolproof way to bring restaurant-quality flavor to your table. With its creamy sauce, tender chicken, and vibrant spinach, it’s a meal that feels indulgent but comes together in no time. Perfect for weeknights or special occasions, it’s bound to become a favorite simple chicken dinner!
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Easy Creamy Tuscan Chicken Skillet Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes chopped (oil-packed, drained)
- 2 cups fresh spinach roughly chopped
- 1 tsp Italian seasoning
Instructions
Prepare the Chicken:
- Pat the chicken breasts dry and season both sides with garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, or until golden brown. Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and sun-dried tomatoes. Whisk until smooth and creamy.
Combine and Cook:
- Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 5–7 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
- Add the chopped spinach to the skillet during the last 2 minutes of cooking, stirring gently to wilt it.
Serve:
- Garnish with fresh parsley and serve warm with your favorite side dish.