Creamy Tuscan Chicken: 30-Minute Skillet Meal

Creamy Tuscan Chicken is a one-skillet dinner of golden chicken slices nestled in a garlic-Parmesan cream sauce with sun-dried tomatoes and wilted spinach. The sauce comes together in the same pan the chicken seared in, picking up every flavorful browned bit. Dinner is on the table in about 30 minutes, and the sauce practically begs to be spooned over everything.

Escape to the Italian countryside without leaving your kitchen! This Creamy Tuscan Chicken is the ultimate one-pan wonder, delivering a restaurant-quality meal in just 30 minutes. Imagine tender, golden-brown chicken breasts bathed in a luscious parmesan cream sauce, studded with vibrant sun-dried tomatoes and wilted spinach. It’s a dish that’s as simple to make as it is impressive to serve. Get ready to fall in love with your new favorite weeknight dinner!

Ingredients

• 1.5 lbs / 680 g (24 oz) boneless, skinless chicken breast, thinly sliced
• 2 tbsp / 30 ml olive oil
• 1 cup / 240 ml heavy cream
• 0.5 cup / 120 ml chicken broth
• 0.5 cup / 50 g (1.76 oz) grated Parmesan cheese
• 0.5 cup / 100 g (3.5 oz) sun-dried tomatoes, chopped
• 1 cup / 30 g (1.06 oz) fresh spinach
• 1 tsp garlic powder
• 1 tsp (5 ml) Italian seasoning
• Salt and black pepper, to taste

Instructions

1. Directions
2. Season the chicken slices on both sides with garlic powder, Italian seasoning, salt, and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.
4. Reduce heat to medium. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
5. Whisk in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue whisking until the sauce is smooth and begins to thicken.
6. Mix in the chopped sun-dried tomatoes and fresh spinach. Cook for 1-2 minutes, stirring until the spinach has wilted into the sauce.
7. Return the cooked chicken to the skillet, nestling it into the sauce. Let it simmer for another minute to heat through.
8. Serve immediately, spooning extra sauce over the chicken.

Nutritional Information

• Calories: 550 kcal
• Protein: 45 g
• Fat: 38 g
• Carbohydrates: 8 g
• Note: is an estimate and may vary based on the specific used.

Pro Tips

• For extra tender chicken, pound the breasts to an even thickness before slicing. This ensures they cook quickly and uniformly without drying out.
• Use freshly grated Parmesan cheese. Pre-shredded cheeses often contain anti-caking agents that can prevent the sauce from becoming perfectly smooth and creamy.
• If using sun-dried tomatoes that are not packed in oil, rehydrate them in warm water for about 20 minutes before chopping and adding them to the sauce.

FAQ

Q: Can I use chicken thighs instead of breasts
A: Absolutely! Boneless, skinless chicken thighs are a great, flavorful substitute. They may require a slightly longer cooking time, so ensure they are cooked through to an internal temperature of 165°F (74°C).

Q: What should I serve with Creamy Tuscan Chicken
A: This dish pairs beautifully with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce. For a lower-carb option, serve it over zucchini noodles or with a side of roasted asparagus.

Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce is too thick. Avoid boiling the sauce to prevent it from separating.

Q: My sauce isn’t thickening what did I do wrong
A: If your sauce isn’t thickening, allow it to simmer gently for a few more minutes, as this will help it reduce. Also, ensure you are using freshly grated Parmesan, as pre-shredded cheese contains anti-caking agents that can prevent a sauce from becoming smooth and thick.

Pro Tips

• Pound the chicken breasts to an even thickness before slicing — the thin cutlets cook in 4-5 minutes per side and stay juicy instead of drying out at the edges.
• Use freshly grated Parmesan cheese. Pre-shredded cheeses carry anti-caking agents that stop the cream sauce from becoming silky and smooth.
• If your sun-dried tomatoes aren't packed in oil, rehydrate them in warm water for about 20 minutes before chopping, or they'll stay chewy in the sauce.
• Pour in the chicken broth while the pan is still hot and scrape up the browned bits — that fond is where most of the savory depth of the sauce comes from.
• Leftovers keep 3-4 days in the fridge; rewarm gently over low heat so the cream sauce stays smooth instead of splitting.

Frequently Asked Questions

Is Creamy Tuscan Chicken keto-friendly?

Yes — each serving has about 8 g of carbs against 38 g of fat and 45 g of protein. The small carb count comes mainly from the sun-dried tomatoes and spinach.

Can I make this dish ahead of time?

You can cook it fully and refrigerate for up to 3 days. Rewarm it gently over low heat and add a splash of chicken broth if the sauce has thickened too much.

Can I use chicken thighs instead of breast?

Boneless, skinless thighs work well and stay even more tender — just give them an extra minute or two per side in the skillet.

Does the cream sauce freeze well?

Cream-based sauces tend to separate when frozen and thawed, so this one is best enjoyed fresh or within a few days from the fridge.

Recipe card below.

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Stav Kogan

Creamy Tuscan Chicken

Escape to the Italian countryside without leaving your kitchen! This Creamy Tuscan Chicken is the ultimate one-pan wonder, delivering a restaurant-quality meal in just 30 minutes. Imagine tender, golden-brown chicken breasts bathed in a luscious parmesan cream sauce, studded with

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 serving

Calories: 550

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1.5 lbs (680 g / 24 oz) boneless, skinless chicken breast, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1 cup (240 ml) heavy cream
• 0.5 cup (120 ml) chicken broth
• 0.5 cup (50 g / 1.76 oz) grated Parmesan cheese
• 0.5 cup (100 g / 3.5 oz) sun-dried tomatoes, chopped
• 1 cup (30 g / 1.06 oz) fresh spinach
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) Italian seasoning
• Salt and black pepper, to taste
• For extra tender chicken, pound the breasts to an even thickness before slicing. This ensures they cook quickly and uniformly without drying out.
• Use freshly grated Parmesan cheese. Pre-shredded cheeses often contain anti-caking agents that can prevent the sauce from becoming perfectly smooth and creamy.
• If using sun-dried tomatoes that are not packed in oil, rehydrate them in warm water for about 20 minutes before chopping and adding them to the sauce.

Method

 

1. Directions
2. Season the chicken slices on both sides with garlic powder, Italian seasoning, salt, and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through.
5. Transfer the chicken to a plate.
6. Reduce heat to medium.
7. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
8. Whisk in the heavy cream and bring to a gentle simmer.
9. Stir in the grated Parmesan cheese and continue whisking until the sauce is smooth and begins to thicken.
10. Mix in the chopped sun-dried tomatoes and fresh spinach.
11. Cook for 1-2 minutes, stirring until the spinach has wilted into the sauce.
12. Return the cooked chicken to the skillet, nestling it into the sauce.
13. Let it simmer for another minute to heat through.
14. Serve immediately, spooning extra sauce over the chicken.

Nutrition

Calories: 550kcalCarbohydrates: 8gProtein: 45gFat: 38g

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