Creamy Tuscan Chicken Skillet – 30-Minute One-Pan

If you're looking for a dinner that feels fancy but comes together in one pan, this Creamy Tuscan Chicken Skillet is your answer. It's the kind of meal that makes you look like a pro in the kitchen, even on a busy weeknight.

The sauce is velvety, loaded with garlic, sun-dried tomatoes, and fresh spinach. It clings to juicy chicken breasts beautifully. Plus, everything cooks in one skillet, so cleanup is a breeze.

I love how the sun-dried tomatoes add a sweet-tart pop, and the cream mellows everything out. It's comfort food that's still light enough for any season.

About the Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs/680g)

Pound to even thickness for quick, even cooking. You can use thighs if you prefer, just adjust cooking time.

1 tablespoon olive oil

For searing. Use a neutral oil if you don't have olive.

1 tablespoon butter

Adds richness to the sauce. Unsalted is best to control salt.

4 cloves garlic, minced

Fresh garlic is key. If using jarred, use 1 teaspoon.

1 cup (240ml) heavy cream

For a creamy sauce. Half-and-half works but will be thinner.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better. Avoid pre-shredded.

1/2 cup (75g) sun-dried tomatoes, chopped

Oil-packed are softer and more flavorful. If dry, rehydrate in warm water.

3 cups (90g) fresh spinach

Baby spinach works great. You can also use kale, but cook longer.

1 teaspoon Italian seasoning

Store-bought is fine. Or mix oregano, basil, and thyme.

1/2 teaspoon salt, plus more for chicken

Adjust to taste. Sea salt or kosher works.

1/4 teaspoon black pepper

Freshly ground is best.

1/4 cup (60ml) chicken broth

Adds savory depth. Use low-sodium to control salt.

Tips & Tricks

Don't Overcook Chicken

Use a meat thermometer; remove at 165°F (74°C). Overcooked chicken turns dry.

Add Spinach Gradually

If you add all at once, it piles up. Stir in handfuls and let it wilt before adding more.

Avoid Curdling

Let the cream come to room temp before adding, and keep heat low. High heat can separate the sauce.

Step-by-Step Instructions

1. Prep Chicken

Place chicken between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.

2. Sear Chicken

Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken and cook 5-6 minutes per side until golden brown and internal temp reaches 165°F (74°C). Remove and set aside.

3. Sauté Garlic

Reduce heat to medium. Add butter and garlic. Sauté for 1 minute until fragrant, but not browned.

4. Make Cream Sauce

Pour in chicken broth, scraping up browned bits. Add heavy cream, Italian seasoning, salt, and pepper. Stir and bring to a gentle simmer.

5. Add Parmesan and Tomatoes

Whisk in Parmesan until melted. Stir in sun-dried tomatoes.

6. Wilt Spinach

Add spinach in handfuls, stirring until wilted, about 2 minutes.

7. Combine and Simmer

Return chicken to skillet, spooning sauce over. Simmer 2-3 minutes until heated through.

8. Serve

Garnish with fresh basil or parsley if desired. Serve hot.

Delicious Variations

Add mushrooms

Sauté sliced mushrooms with garlic for extra earthiness.

Make it spicy

Add 1/2 teaspoon red pepper flakes with garlic.

Go low-carb

Serve over zucchini noodles or cauliflower rice.

How to Store Creamy Tuscan Chicken Skillet

Frequently Asked Questions

I hope you love this creamy Tuscan chicken as much as we do. Try it tonight and let me know how it turns out in the comments below. Happy cooking!

Creamy Tuscan Chicken Skillet

Creamy Tuscan Chicken Skillet is a rich, garlicky one-pan dinner with sun-dried tomatoes and spinach, ready in 30 minutes.

★★★★½ 4.8 (256 ratings)

10 minPrep time20 minCook time4Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (75g) sun-dried tomatoes, chopped
• 3 cups (90g) fresh spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more for chicken
• 1/4 teaspoon black pepper
• 1/4 cup (60ml) chicken broth

📋 Instructions

1. 1Prep Chicken — Place chicken between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
2. 2Sear Chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken and cook 5-6 minutes per side until golden brown and internal temp reaches 165°F (74°C). Remove and set aside.
3. 3Sauté Garlic — Reduce heat to medium. Add butter and garlic. Sauté for 1 minute until fragrant, but not browned.
4. 4Make Cream Sauce — Pour in chicken broth, scraping up browned bits. Add heavy cream, Italian seasoning, salt, and pepper. Stir and bring to a gentle simmer.
5. 5Add Parmesan and Tomatoes — Whisk in Parmesan until melted. Stir in sun-dried tomatoes.
6. 6Wilt Spinach — Add spinach in handfuls, stirring until wilted, about 2 minutes.
7. 7Combine and Simmer — Return chicken to skillet, spooning sauce over. Simmer 2-3 minutes until heated through.
8. 8Serve — Garnish with fresh basil or parsley if desired. Serve hot.

👨‍🍳 Chef's Note: This dish is a weeknight hero – it feels indulgent but uses simple pantry staples. Don't skip the chicken broth; it lifts the sauce beautifully.

Servings: 4

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 485 kcal · 35g protein · 12g carbs · 33g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste swaps for busy families. She focuses on small, actionable changes that fit into real life without judgment or guilt.