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Creamy Tuscan Garlic Chicken Skillet | Easy 30-Minute Dinner

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A quick and easy one-pan creamy Tuscan garlic chicken skillet with sun-dried tomatoes, spinach, and Parmesan, ready in under 30 minutes. Perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total), sliced in half horizontally to create 4 cutlets
  • Salt and black pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 3 cups fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, for garnish

Instructions

  1. Prepare the chicken: Place the chicken breasts on a cutting board. Hold your hand flat on top of each breast and carefully slice through the middle horizontally to create two even cutlets. You should end up with four pieces total. Season both sides generously with salt, pepper, and the Italian seasoning.
  2. Dredge the chicken: Spread the flour on a plate. Dredge each piece of chicken in the flour, shaking off any excess. You want a light, even coating—not a thick, pasty layer.
  3. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer the cooked chicken to a plate and tent loosely with foil.
  4. Start the sauce: Reduce the heat to medium. Add the butter to the same skillet. When the butter melts, add the minced garlic and cook for about 30 seconds until fragrant.
  5. Add the sun-dried tomatoes: Toss in the chopped sun-dried tomatoes and cook for another minute.
  6. Build the cream sauce: Pour in the heavy cream and chicken broth, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Bring the mixture to a gentle simmer.
  7. Wilt the spinach: Add the fresh spinach in handfuls, stirring gently. Cook for about 2 minutes until all the spinach is wilted and bright green.
  8. Add the Parmesan: Sprinkle in the grated Parmesan cheese and stir until it melts into the sauce. The sauce should be smooth, creamy, and slightly thickened. If too thin, let simmer another minute; if too thick, add a splash more chicken broth.
  9. Return the chicken: Nestle the cooked chicken pieces back into the skillet, spooning some of the sauce over the top. Let everything simmer together for 2-3 minutes. Sprinkle with red pepper flakes if using.
  10. Garnish and serve: Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately over pasta, rice, or with crusty bread.

Notes

Don’t skip the flour dredge—it creates a golden crust and thickens the sauce. Let chicken come to room temperature before cooking for even cooking. Use a meat thermometer to avoid overcooking. Do not boil the cream; keep at a gentle simmer to prevent curdling. Grate your own Parmesan for smooth melting. Drain sun-dried tomatoes well to avoid greasy sauce.

Nutrition

Keywords: creamy Tuscan garlic chicken, one-pan chicken, 30-minute dinner, chicken skillet, sun-dried tomato chicken, spinach chicken, easy weeknight dinner

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