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Creamy Tuscan Chicken

Creamy Tuscan chicken with golden-seared breasts and a silky sun-dried tomato and spinach cream sauce that coats the back of a spoon. This Italian chicken skillet delivers glossy, restaurant-quality texture with Parmesan and fresh basil in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 tsp salt To taste (use 1/2 tsp as a starting point).
  • 0.25 tsp pepper To taste (use 1/4 tsp as a starting point).
  • 0.5 tsp garlic powder To taste (use 1/2 tsp as a starting point).
  • 0.75 tsp Italian seasoning To taste (use 3/4 tsp as a starting point, plus more for the sauce).
  • 0.5 tsp smoked paprika To taste (use 1/2 tsp as a starting point).
Skillet sauce base
  • 2 tbsp olive oil
  • 4 garlic Minced (about 4 cloves).
  • 1 tbsp sun-dried tomatoes in oil Use 1/2 cup drained and sliced; add as listed.
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated (about 1/2 cup).
  • 1 tsp Italian seasoning For the sauce, as listed.
  • 0.5 tsp red pepper flakes
Finish
  • 2 cup fresh baby spinach Stir until just wilted.
  • 0.25 fresh basil For garnish.
Sun-dried tomato detail
  • sun-dried tomatoes Included via sun-dried tomatoes in oil; no separate ingredient needed.
Sauce tomato amount
  • drained and sliced sun-dried tomatoes Included via sun-dried tomatoes in oil; no separate ingredient needed.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Pat the chicken breasts dry, then season generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side, until golden and the internal temperature reaches 165°F; remove to a plate.
Build the Tuscan cream sauce
  1. In the same pan, cook the minced garlic over medium-high heat for 30 seconds. Add drained and sliced sun-dried tomatoes and cook for 1 minute.
Simmer to thicken
  1. Pour in the chicken broth and deglaze, scraping up the browned bits. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until thickened.
Wilt the spinach and coat
  1. Stir in the fresh baby spinach and cook just until wilted. Return the chicken breasts to the pan and spoon the sauce over each breast.
Serve
  1. Garnish with fresh basil and serve hot.

Notes

For best browning, pat the chicken very dry and avoid moving it during the first sear. Store leftovers covered in the fridge for up to 3-4 days; reheat gently in a skillet over low heat until warmed through, adding a splash of broth if needed. Freezing is not recommended because the cream sauce may break after thawing. For a lighter option, substitute half-and-half for the heavy cream for a thinner, less rich sauce while keeping the same technique.