Description
Whip up a comforting Creamy Tuscan Chicken Skillet! Tender chicken, sun-dried tomatoes, and spinach in a rich, creamy sauce. An easy weeknight dinner.
Ingredients
Scale
- Chicken & Base:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), pounded to 1/2-inch thickness
- 2 tbsp olive oil
- Creamy Sauce Essentials:
- 1 cup heavy cream
- 1/2 cup chicken broth (low sodium)
- 1/2 cup freshly grated Parmesan cheese
- Flavorful Add-ins:
- 1/2 cup sun-dried tomatoes, packed in oil, drained and sliced
- 4 cloves garlic, minced
- 5 oz fresh spinach (about 5–6 cups packed)
- Seasonings & Spices:
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Optional: 1/4 tsp red pepper flakes
Instructions
- Prep the Chicken: Honestly, this is where I usually make a mess, flour everywhere! Pound your chicken pieces thin, about 1/2-inch thick, so they cook evenly. Season them generously with salt, pepper, and a bit of Italian seasoning. I sometimes forget to pat them really dry, and then they don’t sear right—oops! Dry chicken skin is key for that beautiful crust.
- Sear the Chicken: Get that pan hot over medium-high heat with a good glug of olive oil. Searing is crucial for developing deep flavor for your Creamy Tuscan Chicken. Cook the chicken for about 3-4 minutes per side, until golden brown and cooked through. Don’t overcrowd the pan like I used to, or it’ll steam instead of brown. Work in batches if you need to, trust me on this.
- Build the Sauce Base: Remove the chicken and set aside. In the same pan, add a bit more oil if needed, then toss in your minced garlic and sliced sun-dried tomatoes. Oh, the smell! This is where your kitchen starts smelling like pure comfort. Sauté for just about a minute until fragrant. Don’t burn the garlic, though; I’ve done that, and it’s a sad, bitter mess that taints everything.
- Creamy Tuscan Chicken Sauce Time: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan—that’s all flavor! Then stir in the heavy cream and a pinch more Italian seasoning. Whisk it all together gently. This is when the sauce starts to thicken, and I get so excited, honestly. Let it bubble gently for 3-5 minutes, until it starts to reduce a bit.
- Spinach & Cheese: Add the fresh spinach in batches, stirring until it wilts down into the sauce. It looks like a lot, but it shrinks so fast! Once the spinach is mostly wilted, stir in the freshly grated Parmesan cheese. This is where your sauce gets that beautiful, glossy finish and rich, savory depth for your Creamy Tuscan Chicken.
- Finish & Serve: Nestle the seared chicken pieces back into the creamy sauce. Let them warm through for another 2-3 minutes, soaking up all that deliciousness. Taste and adjust seasonings—maybe a little more salt or pepper. I sometimes add a pinch more red pepper flakes for a little kick, because why not? The final result should be beautifully coated chicken in a luscious, vibrant sauce.