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Easy Creamy Tuscan Chicken Skillet with Sun-Dried Tomatoes

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A quick and easy creamy Tuscan chicken skillet with sun-dried tomatoes, spinach, and Parmesan, all made in one pan in about 30 minutes. Perfect for cozy nights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total), sliced in half horizontally
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced (about ¾ cup)
  • ½ cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
  • 1 cup heavy cream
  • ½ cup low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 3 cups fresh spinach (about 3 large handfuls)
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup fresh basil, chopped
  • Cooked pasta, rice, or crusty bread for serving

Instructions

  1. Prep the chicken: Slice each chicken breast horizontally to create two thin cutlets. Season both sides with salt, pepper, garlic powder, and onion powder. Let sit at room temperature for 10 minutes.
  2. Heat the pan: Place a large skillet over medium-high heat and add olive oil. Heat until shimmering, about 2 minutes.
  3. Sear the chicken: Place chicken cutlets in the hot skillet in a single layer. Cook for 4-5 minutes on the first side until deep golden brown, then flip and cook for 3-4 minutes more until internal temperature reaches 165°F. Transfer to a plate and tent with foil. Do not wipe out the pan.
  4. Start the sauce: Reduce heat to medium. Add 2 tablespoons reserved sun-dried tomato oil and butter to the pan. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, scraping up browned bits.
  5. Add sun-dried tomatoes: Stir in chopped sun-dried tomatoes and cook for 1-2 minutes.
  6. Build the creamy base: Pour in heavy cream and chicken broth, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  7. Add Parmesan: Reduce heat to low. Gradually sprinkle in grated Parmesan, stirring continuously until each addition is fully melted.
  8. Wilt the spinach: Add fresh spinach in handfuls, stirring gently until wilted, about 2 minutes. Add red pepper flakes if using.
  9. Return chicken to pan: Nestle seared chicken cutlets into the sauce, spooning sauce over the top. Simmer on low for 3-4 minutes.
  10. Finish and serve: Remove from heat. Sprinkle with fresh basil and extra Parmesan if desired. Let rest for 2-3 minutes before serving over pasta, rice, or with crusty bread.

Notes

Use the oil from the sun-dried tomatoes to deglaze the pan for extra flavor. Grate your own Parmesan for a smooth sauce. Let the dish rest before serving to allow the sauce to thicken. For a lighter version, use half-and-half instead of heavy cream. Leftovers keep in the refrigerator for up to 4 days; reheat gently on the stovetop.

Nutrition

Keywords: creamy Tuscan chicken, sun-dried tomatoes, one-pan chicken, easy chicken dinner, creamy chicken skillet, Tuscan chicken recipe

Find it online: https://ovenmila.com/easy-creamy-tuscan-chicken-skillet-with-sun-dried-tomatoes/