Creamy Tuscan Chicken Skillet

Name: Creamy Tuscan Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup sun-dried tomatoes, chopped; 2 cups fresh spinach; 1 teaspoon Italian seasoning

Highlighted under: Warm & Wholesome

I absolutely love making this Creamy Tuscan Chicken Skillet on busy weeknights. In just 30 minutes, I can whip up a delicious and comforting meal that feels gourmet. The combination of sun-dried tomatoes, spinach, and creamy sauce makes each bite burst with flavor. Plus, it’s a one-pan dish, which means less cleanup for me! It’s perfect served over pasta or with a crusty piece of bread to soak up that irresistible sauce. Trust me, this recipe is sure to become a family favorite!

Created by

Eleanor Briggs

Last updated on 2026-02-15T05:09:36.432Z

When I first came across a recipe for Creamy Tuscan Chicken, I was captivated by the rich flavors and inviting presentation. After trying several variations, I decided to combine sturdy sun-dried tomatoes with fresh spinach to create a depth of flavor that truly elevates the dish. The creamy texture comes from a blend of heavy cream and Parmesan cheese, which melds beautifully with the sautéed chicken.

One of my favorite tips is to let the chicken rest for a few minutes after cooking. This helps keep it juicy, and truly makes a difference in texture. The first time I made this for friends, their delighted expressions reminded me why I love sharing my kitchen creations!

Why You Will Love This Recipe
Creamy sauce enveloping tender chicken pieces
Fresh spinach and sun-dried tomatoes bring a burst of color and flavor
Quick and easy preparation makes it perfect for weeknight dinners

Choosing the Right Chicken

For this Creamy Tuscan Chicken Skillet, I recommend using boneless, skinless chicken breasts to ensure a quicker cooking time. They cook evenly and absorb the flavors of the sauce well. Be sure to take the time to season both sides generously with salt and pepper before cooking; this enhances the overall flavor of the dish. If you prefer, you can substitute chicken thighs for a juicier result, but adjust the cooking time slightly to ensure they reach an internal temperature of 165°F.

When cooking the chicken, aim for a medium heat setting. This allows a nice sear on the outside while keeping the inside tender. If you notice the chicken is browning too quickly, reduce the heat to avoid overcooking and drying out the meat. I often use a meat thermometer for precision; it gives me peace of mind that the chicken is perfectly cooked.

Creating the Perfect Sauce

The creamy sauce is the star of this dish, and it’s essential to achieve the right consistency. After adding the heavy cream, you should let it come to a gentle simmer—this is where it thickens. Watch for bubbles starting to form around the edges of the skillet, which indicates it's time to add the Parmesan cheese. For a richer flavor, I like to use freshly grated cheese, but pre-grated can work in a pinch; just remember it may take longer to melt and incorporate fully.

Incorporating the sun-dried tomatoes adds a pop of tanginess and vibrant color to the sauce. If you want to lighten the dish slightly, consider replacing half of the heavy cream with chicken broth or a plant-based cream alternative. If you're making a dairy-free version, ensure that the sun-dried tomatoes are without added preservatives containing dairy.

Serving Suggestions and Pairing

Serve the Creamy Tuscan Chicken warm, and don’t forget to ladle some sauce over your pasta or bread. I often serve it alongside a simple arugula salad tossed with lemon vinaigrette to balance out the richness of the dish. If you’re feeling adventurous, try serving it over zoodles for a lighter, low-carb option. You can also top it with fresh basil or parsley for added freshness and color.

Leftovers can be stored in an airtight container in the refrigerator for up to three days, and they reheat beautifully on the stovetop over low heat. If the sauce has thickened too much, just add a splash of chicken broth or water to loosen it up. You can even batch-cook this dish and freeze it for later meals. Just make sure to let it cool completely before freezing to maintain the best texture upon reheating.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil

For the Sauce

3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 teaspoon Italian seasoning

Make sure to have everything prepped and ready to go for a smooth cooking experience.

Instructions

Directions

Cook the Chicken

Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add minced garlic and sauté for about 1 minute. Pour in heavy cream and bring to a simmer. Stir in the Parmesan cheese, sun-dried tomatoes, spinach, and Italian seasoning. Cook until the spinach wilts and the sauce thickens, about 5 minutes.

Combine and Serve

Return the chicken to the skillet, nestling it in the sauce. Let it simmer for an additional 2-3 minutes to heat through. Serve hot over pasta or with crusty bread.

Enjoy your meal with a side salad for a complete dinner!

Pro Tips

For added flavor, consider marinating the chicken in Italian dressing for a few hours before cooking.

Ingredient Substitutions

If you're looking to change up the flavor profile, feel free to swap out the spinach for kale or Swiss chard; both will provide a similar texture but with their own unique taste. For a spicier kick, try adding red pepper flakes to the sauce when you incorporate the garlic. On the other hand, if sun-dried tomatoes aren’t your favorite, roasted red peppers can offer a sweet and smoky alternative.

For those who are lactose intolerant, consider using a plant-based cream in place of heavy cream, such as coconut cream or cashew cream. Nutritional yeast can provide a cheesy flavor that mimics Parmesan, making it a great dairy-free option while keeping the dish creamy.

Troubleshooting Common Issues

If your sauce is too thin, remember that simmering it longer will help it thicken. However, be cautious not to overcook it, as the cream can curdle if it gets too hot. To fix it, simply remove it from heat and whisk vigorously—this can sometimes save a slightly separated sauce. If it becomes overly thick, you can always stir in a bit of chicken broth to adjust the consistency.

For those who've run into seasoning problems, don't be afraid to adjust flavors. A little more salt can enhance the dish, and a dash of lemon juice can brighten it up. Always taste the sauce before serving, as the ingredients can vary in potency depending on their freshness.

Scaling the Recipe

This recipe can easily be scaled to serve more people by simply increasing the ingredients proportionally. If making for a larger group, you may need to cook the chicken in batches to avoid overcrowding the pan, which can lead to steaming instead of searing. It’s important to maintain that golden-brown crust on the chicken for the best flavor.

When doubling, consider using a larger skillet or a Dutch oven to ensure even cooking. If you’re short on time, you can also cut the chicken into smaller pieces before cooking; they will cook faster and absorb the flavor of the sauce even more effectively.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work beautifully and add extra juiciness.

→ What can I substitute for heavy cream?

You can use half-and-half or a dairy-free cream alternative, but the sauce may be less rich.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this dish?

Yes, you can freeze the sauce separately from the chicken. Just reheat it gently when ready to serve.