One-Pan Creamy Tuscan Chicken Skillet

Tuscan-inspired cooking often leans on sun-dried tomatoes, garlic, and greens for sunny Mediterranean depth. This one-pan skillet sears chicken until golden, then finishes it in a silky cream sauce with spinach and Parmesan.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 42g protein
• 9g carbs
• 31g fat

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 garlic cloves
• 1/2 cup sun-dried tomatoes in oil
• 3/4 cup chicken broth
• 1 cup heavy cream
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the chicken dry and season both sides evenly with Italian seasoning, salt, and black pepper.
2. 2Heat olive oil in a large 12-inch skillet over medium-high heat until it shimmers.
3. 3Add the chicken and sear 5 to 6 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer chicken to a plate.
4. 4Lower heat to medium and add minced garlic plus drained sun-dried tomatoes to the same skillet. Stir 45 to 60 seconds until fragrant.
5. 5Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer 2 minutes to reduce slightly.
6. 6Stir in heavy cream and bring to a gentle simmer. Cook 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
7. 7Add spinach by the handful and fold until just wilted, about 1 to 2 minutes.
8. 8Stir in Parmesan and red pepper flakes until the cheese melts smoothly into the sauce. Taste and adjust salt if needed.
9. 9Return chicken and any resting juices to the skillet. Spoon sauce over the top and simmer 2 more minutes so everything is hot and cohesive.
10. 10Rest off heat 1 minute, then plate each breast with a generous ladle of creamy sauce and spinach.