There’s something about the smell of garlic and sun-dried tomatoes sizzling in a hot skillet that just feels like a hug. I first made this Tuscan chicken skillet on a rainy Wednesday when I wanted comfort food but didn’t have the energy for anything complicated. What I got was this creamy, restaurant-quality meal that came together in one pan – and I’ve been making it ever since.
This Tuscan chicken recipe is proof that weeknight cooking doesn’t have to be boring. You get tender, juicy chicken in a creamy garlic sauce with tangy sun-dried tomatoes and fresh spinach. The best part? Everything cooks in one skillet, which means minimal cleanup. It takes about 30 minutes from start to finish, requires basic cooking skills, and tastes like something you’d order at an Italian bistro. The flavor profile is rich and creamy with a slight tang from the tomatoes and parmesan.
Why This Tuscan Chicken Skillet Works
Let me tell you why this skillet chicken dinner has become my go-to recipe. First, it uses ingredients you can easily find – no hunting for obscure items at specialty stores. The sun-dried tomatoes add this concentrated, sweet-tart flavor that you just can’t replicate with fresh tomatoes. And the cream sauce? It’s silky without being heavy, thanks to the chicken broth that thins it out just enough.
The spinach wilts right into the sauce, adding color and nutrients without any extra effort. I love that this feels fancy enough for guests but easy enough for a regular Tuesday. My family thinks I spent hours on it, but really, it’s just smart layering of flavors in one pan.
Another thing – this easy Mediterranean meal reheats beautifully. I sometimes make extra just so I can have leftovers for lunch. The sauce might thicken up in the fridge, but a splash of broth or cream brings it right back.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (about 600-700g total)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil
For the Sauce:
- 2 tbsp butter
- 4-5 cloves garlic, minced (about 1 tbsp)
- 1/2 cup sun-dried tomatoes, drained and chopped (about 85g)
- 1 cup heavy cream (240ml)
- 1/2 cup chicken broth (120ml)
- 1/2 cup grated parmesan cheese (50g)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional, for a slight kick)
- 2 cups fresh spinach leaves (about 60g, packed)
- Salt and pepper to taste
Substitutes:
- Sun-dried tomatoes in oil work great, just drain them well
- Half-and-half can replace heavy cream for a lighter sauce
- Kale or Swiss chard instead of spinach
- Chicken thighs for extra juiciness
- Pecorino Romano if you don’t have parmesan
Step-by-Step Instructions
Step 1: Pat the chicken breasts dry with paper towels. This helps them brown properly instead of steaming.
Step 2: Mix salt, black pepper, garlic powder, and paprika in a small bowl. Sprinkle this seasoning evenly on both sides of each chicken breast.
Step 3: Heat olive oil in a large skillet over medium-high heat. Wait until the oil shimmers slightly – that means it’s hot enough.
Step 4: Place chicken breasts in the skillet without overcrowding. Cook for 5-6 minutes on the first side without moving them around. You want a nice golden-brown crust.
Step 5: Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside on a plate.
Step 6: Lower the heat to medium. Add butter to the same skillet and let it melt.
Step 7: Add minced garlic and cook for 30-45 seconds, stirring constantly. The kitchen should smell amazing right now. Don’t let the garlic burn – it turns bitter.
Step 8: Toss in the chopped sun-dried tomatoes and stir for about 1 minute. They’ll release their oils and flavor into the butter.
Step 9: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. These bits are pure flavor.
Step 10: Add heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir everything together and let it simmer for 2-3 minutes. The sauce will start to thicken slightly.
Step 11: Add the fresh spinach leaves. Stir gently and watch them wilt into the sauce within 1-2 minutes. The vibrant green color is so pretty against the creamy sauce.
Step 12: Taste the sauce and adjust salt and pepper if needed. Remember, parmesan is already salty, so go easy on additional salt.
Step 13: Return the chicken breasts to the skillet, spooning some sauce over the top. Let everything simmer together for 2-3 minutes so the chicken soaks up the flavors.
Step 14: Remove from heat and let it rest for 2 minutes before serving. This helps the sauce settle and cling to the chicken better.
Cooking Tips and Tricks
Don’t skip the step where you scrape up those browned bits from the pan. That’s where so much flavor lives. I learned this the hard way when I rushed through a recipe once and wondered why it tasted flat.
If your chicken breasts are really thick – like more than an inch – consider pounding them to an even thickness. You can use a meat mallet or even a heavy skillet. This helps them cook evenly so you don’t end up with dry edges and raw centers.
The sauce might look thin at first, but it thickens as it simmers and the cheese melts. Be patient. If it’s still too thin after simmering, let it bubble away for another minute or two. If it gets too thick, just add a splash more broth.
Fresh spinach works best here because it wilts quickly and has a mild flavor. Frozen spinach will make the sauce watery, so if that’s all you have, thaw it completely and squeeze out every drop of water first.
For extra richness, add a tablespoon of cream cheese along with the heavy cream. It makes the sauce even more velvety. I do this sometimes when I’m feeling indulgent or have guests coming over.
What to Serve With This Dish
This skillet chicken dinner pairs beautifully with so many sides. My favorite is crusty bread – the kind with a crispy outside and soft, airy inside. You need something to soak up that incredible sauce. Garlic bread takes it to another level.
Pasta is another great option. I usually go with fettuccine or penne tossed in a little olive oil and garlic. The pasta doesn’t compete with the chicken but complements it nicely. Sometimes I’ll add the pasta right into the skillet and toss everything together for a complete one-pan meal.
For something lighter, try it over cauliflower rice or zucchini noodles. It’s a good way to sneak in extra vegetables if you’re watching carbs. Roasted vegetables like asparagus, green beans, or Brussels sprouts work well too.
A simple arugula salad with lemon vinaigrette cuts through the richness of the cream sauce. The peppery bite of arugula and the bright lemon are perfect contrasts. I also like serving it with mashed potatoes when I want ultimate comfort food.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays tender, though the sauce will thicken quite a bit as it cools. That’s totally normal.
To reheat, I prefer using the stovetop. Put the chicken and sauce in a skillet over medium-low heat. Add 2-3 tablespoons of chicken broth or cream to loosen the sauce. Cover and heat for 5-7 minutes, turning the chicken once halfway through.
Microwave works in a pinch, but the texture isn’t quite as good. Heat in 1-minute intervals, stirring the sauce between each interval to distribute the heat evenly.
You can freeze this dish, though the cream sauce might separate slightly when thawed. To freeze, let it cool completely first. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Whisk the sauce as it reheats to bring it back together.
Recipe Variations
Sometimes I swap chicken for shrimp to make it a seafood version. Use about 500g of large shrimp, peeled and deveined. They cook much faster – only 2-3 minutes per side – so add them at the very end, right before serving.
For a lighter version, use chicken tenderloins instead of breasts. They’re thinner so they cook faster, cutting your total time down by about 10 minutes. The sauce recipe stays exactly the same.
Adding artichoke hearts gives it that extra Mediterranean touch. Drain a can of artichoke hearts, chop them up, and toss them in with the sun-dried tomatoes. It adds a nice briny flavor and more texture.
If you want more vegetables, try adding sliced mushrooms. Sauté them right after cooking the chicken, before adding the garlic. They’ll soak up all those pan juices and add an earthy depth to the sauce.
For a dairy-free option, use coconut cream instead of heavy cream and nutritional yeast instead of parmesan. It won’t taste exactly the same, but it’s still delicious in its own way. I’ve made this for a lactose-intolerant friend and she loved it.
Why You’ll Love This Recipe
This Tuscan chicken skillet has everything going for it. It’s quick enough for weeknight dinners but impressive enough for company. The ingredient list is straightforward – no weird items you’ll use once and never again.
I appreciate recipes that don’t require multiple pots and pans. This all happens in one skillet, which means less time scrubbing dishes later. On nights when I’m tired, that matters a lot.
The flavors are rich but balanced. You get creaminess from the sauce, tang from the sun-dried tomatoes, freshness from the spinach, and savory depth from the garlic and parmesan. Nothing overpowers anything else.
It’s also flexible. You can adjust the spice level, swap proteins, add more vegetables, or make it lighter. The recipe works with what you have and what you prefer. I’ve probably made this 20 different ways by now.
Common Questions
Can I use chicken thighs instead of breasts? Absolutely. Thighs are juicier and more forgiving if you overcook them slightly. Use boneless, skinless thighs and cook them about 6-7 minutes per side until they reach 175°F internal temperature.
What if I don’t have sun-dried tomatoes? You could use cherry tomatoes instead, though the flavor will be milder and less concentrated. Halve about 1 cup of cherry tomatoes and add them when you’d add the sun-dried ones. Let them cook down for 3-4 minutes until they start to burst.
Can I make this ahead? You can prep the ingredients ahead – season the chicken, chop the tomatoes and garlic, measure out the liquids. But for best results, cook it fresh. The chicken can get tough if cooked too far in advance, and the cream sauce is best when freshly made.
Is this recipe gluten-free? Yes, as written this recipe is naturally gluten-free. Just make sure your chicken broth doesn’t contain any gluten additives. Most brands are fine, but always check the label if you’re cooking for someone with celiac disease.
Why is my sauce too thin? This usually happens if the heat is too low or you didn’t let it simmer long enough. Increase the heat to medium and let it bubble gently for a few extra minutes. The parmesan should help thicken it as it melts. You can also add an extra tablespoon of parmesan.
Making It Your Own
The beauty of this Tuscan chicken skillet is how easily it adapts to your taste. If you like things spicier, double the red pepper flakes or add a pinch of cayenne. Love garlic? Throw in an extra clove or two – I won’t judge.
Some people in my family prefer more sauce, so I’ll increase the cream to 1.5 cups and add a bit more broth. Others like it thicker and saucier, so I reduce the broth to 1/4 cup. You can play with these ratios until you find what works for you.
Fresh herbs make a big difference. I sometimes finish the dish with fresh basil or parsley torn over the top. It adds a pop of color and a fresh note that brightens everything up. Thyme or oregano work nicely too.
For a nuttier flavor, try adding a tablespoon of toasted pine nuts as a garnish. They add crunch and a subtle richness that pairs beautifully with the creamy sauce.
Recipe Card
Tuscan Chicken Skillet with Sun-Dried Tomatoes and Spinach
Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Difficulty: Easy Equipment: Large skillet (cast iron or stainless steel works best), meat thermometer, cutting board, sharp knife
This creamy Tuscan chicken skillet combines tender chicken with tangy sun-dried tomatoes, fresh spinach, and a rich garlic parmesan sauce. Perfect for busy weeknights when you want restaurant-quality food without the hassle.
Ingredients:
- 4 boneless, skinless chicken breasts (600-700g)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil
- 2 tbsp butter
- 4-5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (85g)
- 1 cup heavy cream (240ml)
- 1/2 cup chicken broth (120ml)
- 1/2 cup grated parmesan (50g)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 cups fresh spinach (60g packed)
Instructions:
- Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken breasts and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
- Reduce heat to medium. Add butter to the skillet.
- Add minced garlic and cook 30-45 seconds, stirring constantly.
- Add sun-dried tomatoes and cook 1 minute.
- Pour in chicken broth and scrape up any browned bits from the pan.
- Stir in heavy cream, parmesan, Italian seasoning, and red pepper flakes. Simmer 2-3 minutes until slightly thickened.
- Add spinach and stir until wilted, about 1-2 minutes.
- Taste and adjust seasoning with salt and pepper.
- Return chicken to skillet and spoon sauce over top. Simmer 2-3 minutes.
- Remove from heat and let rest 2 minutes before serving.
Notes:
- Pound thick chicken breasts to even thickness for uniform cooking
- Don’t skip scraping the pan – those browned bits add flavor
- Sauce thickens as it cools
- Fresh spinach works best; if using frozen, thaw and squeeze dry first
This Tuscan chicken skillet has earned its place in my regular dinner rotation. It’s one of those recipes that feels special every time but never feels like work. The combination of creamy sauce, tangy tomatoes, and tender chicken just works. Whether you’re cooking for your family on a Wednesday night or hosting friends on the weekend, this dish delivers every time.I hope you love it as much as I do. If you try this recipe, I’d love to hear how it turns out for you. And if you’re looking for more healthy meal ideas or quick and easy meals, check out some of my other favorites like 20-minute lasagna, shrimp fajitas sheet pan, or baked honey garlic salmon. Happy cooking!
