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Creamy Tuscan Chicken – A Cozy, Flavor-Packed Skillet Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (pounded to even thickness, about 1/2–3/4 inch)
  • 1/2 cup all-purpose flour (for dredging)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 2 tablespoons olive oil (use the oil from the sun-dried tomato jar if you like extra flavor)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and sliced (oil-packed preferred)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
  • 3 cups baby spinach, loosely packed
  • Fresh basil, chopped, for garnish (optional)
  • Lemon wedge (optional, to brighten at the end)

Method
 

  1. Prep the chicken. Pat the chicken breasts dry. Pound to even thickness so they cook evenly. In a shallow bowl, mix flour, salt, pepper, and Italian seasoning. Dredge chicken lightly, shaking off excess.
  2. Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side, until golden and just cooked through. Transfer to a plate; tent with foil.
  3. Sauté aromatics. Reduce heat to medium. Add remaining 1 tablespoon butter. Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant. Don’t let the garlic burn.
  4. Deglaze and build the sauce. Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly. Stir in cream, Parmesan, Dijon (if using), and red pepper flakes. Whisk until smooth.
  5. Simmer to thicken. Let the sauce bubble gently for 3–4 minutes, stirring. It should coat the back of a spoon. If it’s too thick, add a splash of broth. Too thin? Simmer another minute.
  6. Add greens and return chicken. Stir in spinach until just wilted. Nestle chicken back into the pan with any juices. Spoon sauce over the chicken and warm for 2 minutes.
  7. Finish and serve. Taste and adjust seasoning with salt and pepper. For brightness, squeeze a little lemon over the top. Garnish with fresh basil. Serve hot with pasta, rice, or crusty bread.