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Easy Creamy Tuscan Chicken Skillet – Best 30-Minute Dinner

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This easy creamy Tuscan chicken skillet comes together in 30 minutes with simple ingredients like sun-dried tomatoes, spinach, and a luscious Parmesan cream sauce. It’s a one-skillet weeknight dinner that feels fancy but takes almost no effort.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total), sliced in half horizontally
  • 1 teaspoon salt (kosher preferred)
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup grated Parmesan cheese (freshly grated)
  • 3 cups fresh spinach
  • 2 tablespoons fresh basil, chopped (for garnish)

Instructions

  1. Prep the chicken: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast in half horizontally to create two thinner cutlets. Season both sides with salt, pepper, and garlic powder. Let them sit at room temperature for 5 minutes while you prep the other ingredients.
  2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the chicken cutlets in the skillet—don’t overcrowd them. Cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and tent loosely with foil to keep warm.
  3. Start the sauce: Reduce the heat to medium. Add the butter to the same skillet—don’t wipe it out! Once the butter melts, add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned.
  4. Build the cream sauce: Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes (if using). Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Let it cook for 2-3 minutes, until it starts to thicken slightly.
  5. Add the Parmesan: Reduce the heat to low. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until it’s fully melted into the sauce. The sauce should be smooth and velvety. Taste and adjust seasoning with salt and pepper if needed.
  6. Wilt the spinach: Add the fresh spinach to the skillet in handfuls, stirring gently until it wilts down, about 1-2 minutes.
  7. Finish the dish: Return the chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the top of each piece. Let everything simmer together for 2-3 minutes so the chicken absorbs some of that creamy goodness.
  8. Garnish and serve: Sprinkle fresh chopped basil over the top. Serve immediately over pasta, rice, or with crusty bread to soak up every last drop of sauce.

Notes

For the sun-dried tomatoes, use oil-packed ones for best flavor; pat dry before chopping. Freshly grate Parmesan for smooth melting. Keep the sauce at a gentle simmer to prevent curdling. If the sauce separates, remove from heat and whisk in a tablespoon of cold cream or milk.

Nutrition

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

Find it online: https://lolaspoon.com/easy-creamy-tuscan-chicken-skillet-best-30-minute-dinner/