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30-Minute Creamy Tuscan Chicken Skillet

Golden seared chicken folded into a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach — one skillet, 30 minutes, about 36g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

  • Large skillet (12-inch)
  • Tongs or a spatula
  • Instant-read thermometer

Method
 

  1. Pat the chicken pieces dry. Toss with 1/2 teaspoon of the salt, the black pepper, and the garlic powder.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Shower with the basil and extra Parmesan. Serve over pasta, rice, or mashed cauliflower — or with crusty bread for mopping up the sauce.

Notes

Food safety: chicken must reach 165°F internal; verify with an instant-read thermometer. Keep the sauce at a gentle simmer after Parmesan is added to avoid graininess. Leftovers 4 days refrigerated; reheat gently. Freezing not recommended (cream sauce may split). Protein ~36g/serving estimated from USDA FoodData Central; not lab-tested.