Tuscan chicken sounds like a restaurant order — the kind of dish that arrives in a white bowl with a drizzle of something and a price tag to match. This version skips all of that. Chicken breasts get a hard sear in one skillet, then a sauce of garlic, sun-dried tomatoes, chicken broth, cream, and Parmesan comes together in the same pan, with a few handfuls of spinach wilted in at the end. Thirty minutes, one skillet, and a sauce you’ll want to put on everything.
Why you’ll love it
- One skillet, restaurant flavor. The sear on the chicken plus the sun-dried tomato–garlic sauce tastes like far more effort than it is.
- ~36g protein per serving (estimated), from chicken breast plus Parmesan — a genuinely filling weeknight dinner.
- Fast and flexible. Serve it over pasta, rice, or mashed cauliflower, or just with crusty bread for the sauce.
- Weeknight-proof sauce. Cream + Parmesan + broth is forgiving: it thickens fast and reheats well.
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 0.5 cup sun-dried tomatoes in oil, drained and thinly sliced
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes, optional, for heat
- 1 cup low-sodium chicken broth
- 0.75 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese, plus more for serving
- 3 cups baby spinach, about 3 oz
- 0.25 cup chopped fresh basil, plus more for serving
Equipment
A large skillet (12-inch), a pair of tongs or a spatula, and an instant-read thermometer.
Instructions
- Season the chicken. Pat the chicken pieces dry. Toss with 1/2 teaspoon of the salt, the black pepper, and the garlic powder.
- Sear the chicken. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in two batches if crowded) and sear 3–4 minutes per side, until deeply golden. Check the thickest piece with an instant-read thermometer — it should read 165°F. Transfer to a plate.
- Sauté the aromatics. Reduce the heat to medium. Add the remaining tablespoon of oil, then the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook about 1 minute, stirring, until fragrant — don’t let the garlic brown.
- Build the sauce. Pour in the chicken broth, scraping up all the browned bits from the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and sprinkle in the Parmesan a handful at a time, stirring until melted and the sauce thickens slightly, about 2 minutes. Season with the remaining 1/2 teaspoon salt, or to taste.
- Wilt the spinach and return the chicken. Add the spinach by the handful, stirring until wilted, about 1–2 minutes. Return the chicken and any accumulated juices to the skillet. Simmer 2 minutes, until everything is heated through and the sauce coats the chicken.
- Finish and serve. Shower with the basil and extra Parmesan. Serve over pasta, rice, or mashed cauliflower — or with crusty bread for mopping up the sauce.
Doneness cues: Chicken must reach 165°F internally — the sear plus the final simmer gets you there with margin. The sauce is right when it coats the back of a spoon; if it thickens too much off the heat, loosen with a splash of broth.
30-Minute Creamy Tuscan Chicken Skillet
Ingredients
Equipment
Method
- Pat the chicken pieces dry. Toss with 1/2 teaspoon of the salt, the black pepper, and the garlic powder.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in two batches if crowded) and sear 3–4 minutes per side, until deeply golden. Check the thickest piece with an instant-read thermometer — it should read 165°F. Transfer to a plate.
- Reduce the heat to medium. Add the remaining tablespoon of oil, then the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook about 1 minute, stirring, until fragrant — don’t let the garlic brown.
- Pour in the chicken broth, scraping up all the browned bits from the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and sprinkle in the Parmesan a handful at a time, stirring until melted and the sauce thickens slightly, about 2 minutes. Season with the remaining 1/2 teaspoon salt, or to taste.
- Add the spinach by the handful, stirring until wilted, about 1–2 minutes. Return the chicken and any accumulated juices to the skillet. Simmer 2 minutes, until everything is heated through and the sauce coats the chicken.
- Shower with the basil and extra Parmesan. Serve over pasta, rice, or mashed cauliflower — or with crusty bread for mopping up the sauce.
Notes
Nutrition note
Protein is estimated at about 36g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken thighs work beautifully — use 1 1/2 lb boneless, skinless thighs; they stay juicy even if slightly overcooked.
- Lighter sauce: swap the heavy cream for half-and-half. The sauce will be a touch thinner; simmer 1–2 minutes longer.
- No sun-dried tomatoes? Use 1 cup halved cherry tomatoes, added with the garlic — the sauce will be fresher and a little less intense.
- Dairy-free: use olive oil only, coconut cream instead of heavy cream, and skip the Parmesan (add a squeeze of lemon at the end for brightness).
- Don’t boil the sauce hard after the Parmesan goes in — a rolling boil can make it grainy. Gentle simmer only.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or cream, stirring, until steaming (165°F) — high heat can split the sauce. Microwave works in 60-second bursts, stirring between. Freezing is not recommended; cream sauces can separate when thawed.
Frequently asked questions
Can I use pre-sliced chicken cutlets instead of cutting up breasts? Yes — thin cutlets sear even faster, about 2–3 minutes per side. Start checking temperature early so they don’t overcook.
Why did my sauce turn grainy? Usually the heat was too high when the Parmesan went in, or pre-shredded cheese (with anti-caking starch) was used. Freshly grated Parmesan over low heat melts silky.
Is this good for meal prep? Yes for 3–4 days refrigerated — portion over rice or pasta. Reheat gently; the sauce comes back with a splash of broth.
Can I add pasta directly to the skillet? This recipe doesn’t include pasta in the pan (the sauce is too rich to double as cooking liquid), but serving it over freshly cooked pasta is the classic move.
How spicy is it? Barely — the red pepper flakes are optional and add warmth, not real heat. Add a full teaspoon if you like a kick.
More 30-minute high-protein dinners
If you like one-pan chicken dinners, try our 25-Minute Honey Garlic Chicken & Green Beans. For another creamy 30-minute pasta, 30-Minute Garlic Parmesan Chicken Pasta is a reader favorite. Soup night? Our 30-Minute High-Protein Chicken Tortilla Soup is all one pot.