Creamy Tuscan Chicken Skillet
Creamy Tuscan chicken pairs golden seared chicken with a Parmesan cream sauce full of garlic, sun-dried tomatoes, and spinach. It all happens in one skillet, and the sauce is ready by the time the chicken has rested.
Thin cutlets cook quickly and evenly, which keeps the chicken juicy and gets dinner on the table fast. Serve it over pasta, rice, or mashed potatoes to catch the sauce. Quantities and steps are in the recipe card below.
Creamy Tuscan Chicken Skillet
Equipment
- Large skillet (12-inch)
- Tongs
- Meat mallet or rolling pin
- Instant-read thermometer
Ingredients
- 1 ½ pounds boneless skinless chicken breasts about 2 large, sliced in half horizontally into 4 cutlets
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning divided
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese plus extra for serving
- 2 cups baby spinach packed
- Fresh basil leaves for garnish (optional)
Instructions
- Pat the cutlets dry. If any are thicker than 1/2 inch, pound them to an even thickness. Season both sides with the salt, pepper, and half of the Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, until golden and it reaches 165°F (74°C) in the thickest part. Transfer to a plate.
- Reduce the heat to medium. Add the garlic and sun-dried tomatoes and cook for 1 minute, stirring, until fragrant.
- Pour in the broth and scrape up the browned bits. Simmer for 2 minutes, until slightly reduced.
- Stir in the cream, the remaining Italian seasoning, and the Parmesan. Simmer gently for 3–4 minutes, stirring, until the sauce thickens enough to coat a spoon.
- Add the spinach and stir for about 1 minute, until wilted. Return the chicken and any juices to the pan and spoon the sauce over it for 1 minute to rewarm.
- Top with extra Parmesan and basil if desired and serve.
Notes
What Makes This Creamy Tuscan Chicken Skillet Work
Slicing the breasts into cutlets is the key step. A whole breast is thick at one end and thin at the other, so the thin end dries out before the center is done. Cutlets cook through in a few minutes per side and brown more evenly.
The browned bits left in the pan after searing are the base of the sauce. A splash of broth lifts them, then cream and Parmesan turn them into a sauce with real depth. Sun-dried tomatoes add sweetness and acidity that balance the richness.
Ingredient Notes
Sun-dried tomatoes: Oil-packed tomatoes are softer and more flavorful than the dry kind. If you only have dry ones, soak them in hot water until pliable, then chop.
Parmesan: Grate it finely from a block. Pre-grated Parmesan from a shaker can clump and leave the sauce gritty.
Cream: Heavy cream holds up to simmering without separating. Half-and-half makes a thinner sauce that breaks more easily, so keep the heat low if you use it.
Spinach: Baby spinach wilts in seconds. Chopped kale also works but needs a few extra minutes in the sauce.
Tips for a Smooth Tuscan Cream Sauce
Lower the heat before the garlic goes in. The pan is very hot after searing, and burnt garlic turns the whole sauce bitter.
Add the Parmesan gradually and stir until each addition melts. If the sauce gets too thick, loosen it with a little broth. If it is too thin, simmer it a little longer before adding the spinach.
Check the chicken with an instant-read thermometer instead of cutting into it. Cutting lets the juices escape, and the cutlets finish warming in the sauce anyway.
What to Serve with Creamy Tuscan Chicken
Pasta is the classic pairing: penne, fettuccine, or orzo all hold the sauce well. For a lower-carb plate, serve it over zucchini noodles or cauliflower rice, or with roasted broccoli. Crusty bread is good for the last of the sauce.
If you like creamy pasta dinners, our creamy pesto chicken pasta uses a similar cream sauce with basil pesto, and our cheesy baked ziti with spinach is a meatless option with the same Italian flavors.
Variations
Add sliced mushrooms with the garlic, or stir in quartered artichoke hearts with the spinach. Boneless skinless chicken thighs work in place of breasts; they take a little longer and stay juicy even if slightly overcooked.
For a chicken dinner with less hands-on time, try our sheet pan chicken dinner, which roasts the chicken and vegetables together in the oven.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or milk to loosen the sauce. Cream sauces can separate if reheated too hot, so warm it slowly. This dish does not freeze well, as the sauce turns grainy when thawed.
Creamy Tuscan Chicken FAQ
Can I make creamy Tuscan chicken without heavy cream? Half-and-half thickened with a little cornstarch slurry works, as does full-fat coconut milk for a dairy-free version. Both make a lighter sauce, so simmer gently and do not let it boil.
Can I use chicken thighs? Yes. Boneless skinless thighs stay juicy and pair well with the rich sauce. They take a few minutes longer per side, so check them with a thermometer.
Is creamy Tuscan chicken low-carb? The chicken and sauce are naturally low in carbs. Serve it over zucchini noodles or cauliflower rice instead of pasta to keep the whole plate low-carb.
