Creamy Tuscan Skillet Chicken

Indulge in the delicious flavors of Tuscan Skillet Chicken. Juicy chicken breast in a rich garlic parmesan cream sauce with sun-dried tomatoes, spinach, and fresh basil.

Course Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 650kcal

Author Rebecca Taig

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.

Notes

Dairy-Free Option:

Simply swap the heavy cream for an equal amount of coconut milk and the parmesan cheese for 2 tablespoons of nutritional yeast.

Use a meat thermometer.

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.

Check out my tips for searing chicken.

Nutrition