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Creamy Tuscan Chicken Skillet – Best One-Pan Dinner Recipe

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This Creamy Tuscan Chicken Skillet is a one-pan wonder featuring tender chicken breasts in a rich, silky sun-dried tomato cream sauce with spinach and Parmesan. Ready in 35 minutes, it’s the perfect comfort food for cozy nights and is sure to convert even the biggest skeptics.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 3 cups fresh spinach
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Cooked pasta, rice, or crusty bread for serving
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Prep the chicken: Place chicken breasts on a cutting board and cover with plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound to an even thickness of about ¾ inch. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning. Let sit at room temperature for 10 minutes.
  2. Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, place the chicken breasts in the pan. Cook undisturbed for 5-6 minutes until golden brown and releases easily. Flip and cook for another 4-5 minutes until internal temperature reaches 165°F. Transfer chicken to a plate and tent loosely with foil. Do not clean the pan.
  3. Start the sauce: Reduce heat to medium and add 2 tablespoons butter to the same pan. Let it melt, then add minced garlic. Stir constantly for about 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for another minute, stirring occasionally.
  4. Build the cream sauce: Pour in chicken broth and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let simmer for 2-3 minutes until slightly reduced. Pour in heavy cream, stirring constantly. Bring to a gentle simmer and cook for 3-4 minutes until it starts to thicken and coats the back of a spoon.
  5. Add the cheese and spinach: Reduce heat to low. Slowly sprinkle in grated Parmesan cheese, stirring continuously until fully melted and incorporated. Add fresh spinach in handfuls, stirring gently until each batch wilts before adding the next (about 2 minutes total). Add red pepper flakes if using.
  6. Finish the dish: Return chicken to the skillet, nestling it into the sauce. Spoon some sauce over the top of each breast. Let simmer together for 2-3 minutes on low heat. Taste and adjust salt and pepper if needed.
  7. Serve immediately: Transfer chicken to serving plates or a platter. Spoon extra sauce and wilted spinach over the top. Garnish with fresh parsley or basil if desired. Serve over pasta, rice, or with crusty bread.

Notes

Don’t rush the searing step—a golden crust on the chicken is key for flavor. When adding cream, keep heat at a gentle simmer to prevent separation. Use room temperature cream and freshly grated Parmesan for best results. Prep all ingredients before cooking as the recipe moves quickly. Leftovers can be stored in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of broth or milk.

Nutrition

Keywords: creamy tuscan chicken, one-pan chicken, chicken skillet, sun-dried tomato cream sauce, easy chicken dinner, comfort food, weeknight dinner

Find it online: https://bitesienna.com/creamy-tuscan-chicken-skillet-best-one-pan-dinner-recipe/