This Tuscan Chicken Skillet recipe also known as Marry Me Chicken will easily become one of your favorite dinners to serve! Juicy chicken breast seasoned with Italian herbs and seared until golden brown, simmered in a rich garlic parmesan cream sauce with onions, sun-dried tomatoes, spinach, and fresh basil.
What is Tuscan chicken? It is a rustic dish that originates in the Italian region of Tuscany but likely has different ingredients. Here in North America, the popular Olive Garden Tuscan Garlic Chicken has been the inspiration for many versions of this seared chicken with creamy sauce. Our skillet Tuscan chicken recipe is an indulgent one-pan meal that uses simple ingredients and takes 30 minutes to cook. One-pan meals are the best, because not only do they infuse all of the delicious flavors, but make for an easier cleanup afterward.
Looking for more easy dinner recipes? Chicken out my Orange Maple Glazed Salmon, Honey Dijon Mustard Chicken Thighs, and Roasted Cranberry Chicken Recipe.
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Why You'll Love This Recipe
- One skillet dinners equal easier cleanup.
- Comfort food that is made with simple ingredients your family and dinner guests will love.
- Only 30 minutes to make, perfect for busy weeknights.
Ingredients
- Chicken: Use thinly sliced skinless boneless chicken breasts. See below for tips on how to prepare and cook the chicken breast.
- Extra virgin olive oil: This is what we use to sear the chicken and sauté the vegetables.
- Italian Seasoning: Using premade Italian seasoning helps season chicken with an amazing flavor.
- Salt and Black Pepper: Along with the Italian herbs, the salt, and pepper not only the season but helps the crust to brown on the chicken.
- Garlic and Onion: Minced garlic, a signature ingredient that gives a ton of flavor. The yellow onion also adds flavor and texture.
- Sun-Dried Tomatoes: For this recipe, we use sundried tomatoes in a jar of olive oil. If your pieces are a bit larger, slice them in half with a knife.
- Baby Spinach and Basil: Fresh spinach provides extra nutrients and basil packs a nice punch of flavor. Both wilt down considering when cooking, so feel free to go extra heavy.
- Heavy Cream: For a rich creamy Tuscan sauce, use heavy whipping cream. An excellent dairy-free option is coconut milk.
- Parmesan Cheese: Freshly grated parmesan is the way to go for an extra flavorful sauce. It also avoids unnecessary preservatives found in most processed cheese. For a dairy-free option, try using a bit of nutritional yeast.
Instructions
Prep the chicken. Place the chicken in a ziplock bag and pound the chicken flat to even out the pieces. If the chicken breasts are large, slice them in half and skip the pounding. Season both sides of each chicken breast with Italian seasoning, salt, and pepper.
Sear the chicken: Heat the two tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown, about 3 to 4 minutes on each side for thinner breasts, and 5 to 6 minutes on each side for larger breasts. Measure the chicken breast temperature, then transfer it to a plate. *Please note the chicken may not be fully cooked at this point*
Sauté the vegetables. Over medium heat, use the remaining tablespoon of olive oil in the same skillet. Add the onion and sauté for 2 minutes, until softened. Stir in the garlic and sun-dried tomatoes and cook until fragrant, about 1 more minute.
Add the spinach and fresh basil: Toss the spinach and fresh basil into the pan and sauté until it just starts to soften and wilt down.
Pour in the cream and cheese: Finish the sauce by adding in the heavy cream and parmesan. On medium-low heat, bring the sauce to a simmer, while scraping up any browned bits that may have stuck to the bottom of the pan.
Return the chicken to the pan. Nestle the chicken breasts into the sauce. Cook for about 5-6 minutes, or until the sauce chicken is cooked through and the sauce has thickend. Remove from heat, top with a little more cheese, if desired, and serve immediately.
Tips For Preparing Chicken Breast
For perfectly juicy cooked chicken breast, try to opt for thinner-cut slices. Large chicken breasts will take longer to cook, and you may end up losing some of the sauce during the simmering stage.
Here are some tips to help get the perfect sear:
- Pound the chicken breasts. Using four small chicken breasts one at a time, place the chicken on a cutting board covered with plastic wrap. Alternatively, you can place the chicken in a plastic zip-lock bag, sealed. Using a meat tenderizer or rolling pin, pound the meat to even thickness, no thicker than ¾-inch.
- Slice the chicken breasts. Take two chicken breasts and slice them in half lengthwise, so you have 4 thinner breasts. No need to pound them.
- Use a meat thermometer. Searing helps to brown the outside of the chicken breasts but does not fully cook them. The chicken will finish cooking while simmering in the sauce, but using a meat thermometer will help ensure the chicken is fully cooked before serving. The internal temperature of the chicken breast should reach 165°F.
- Do not move the chicken around: Once you place the chicken in the pan, do not move it around or lift it to peek for at least 5-6 minutes. This gives the outside time to brown and will help the chicken to release from the pan more easily.
Storage
- To store: Store in an airtight container in the refrigerator for 3 to 4 days. The sauce will thin out once reheated.
- To freeze: You can store leftovers in a freezer-safe container for up to 3 months.
FAQ
This Creamy Tuscan Chicken recipe can be served with mashed potatoes, mashed cauliflower, pasta, zucchini noodles, roasted vegetables, or a loaf of crusty bread.
This dish has a velvety rich garlicky, parmesan, tomato flavored sauce, with fresh herbs and spices.
The Tuscan chicken sauce is made of heavy cream, sun-dried tomatoes, onion, garlic, spinach, basil, and seasonings.
Yes, simply swap the heavy cream for an equal amount of coconut milk and the parmesan cheese for 2 tablespoons of nutritional yeast.
This Tuscan chicken recipe is gluten-free.
Recipe
Creamy Tuscan Chicken Skillet (Marry Me Chicken)
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts (see notes if using large chicken breasts)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon minced garlic
- ¼ cup finely chopped yellow onion
- ½ cup sun-dried tomatoes, thinly sliced
- 2 cups baby spinach
- ½ cup fresh basil leaves
- 1½ cups heavy cream *see notes for dairy-free options.*
- ¼ cup freshly grated parmesan
Instructions
- Prep the chicken. Place the chicken in a ziplock bag and pound the chicken flat to even out the pieces. If the chicken breasts are large, slice them in half and skip the pounding. Season both sides of each chicken breast with Italian seasoning, salt, and pepper.
- Sear the chicken: Heat the two tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown, about 5 to 6 minutes on each side, then transfer to a plate. *Please note the chicken may not be fully cooked at this point, but will continue to cook in the sauce. Using a meat thermometer is recommended*
- Sauté the vegetables. Over medium heat, use the remaining tablespoon of olive oil in the same skillet. Add the onion and sauté for 2 minutes, until softened. Stir in the garlic and sun-dried tomatoes and cook until fragrant, about 1 more minute.
- Add the spinach and fresh basil: Toss the spinach and fresh basil into the pan and sauté until it just starts to soften and wilt down.
- Pour in the cream and cheese: Finish the sauce by adding in the heavy cream and parmesan. On medium-low heat, bring the sauce to a simmer for 1 minute, while scraping up any browned bits that may have stuck to the bottom of the pan.
- Return the chicken to the pan. Nestle the chicken breasts into the sauce. Cook for about 5-6 minutes, or until the sauce is thickened and the chicken is cooked through. Remove from heat, top with a little more cheese, if desired, and serve immediately.
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