This Creamy Tuscan Garlic Chicken Skillet is my weeknight secret weapon. It’s a restaurant-quality dish that comes together in one pan, meaning less cleanup and more time to relax.
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The sauce is velvety, garlicky, and loaded with sun-dried tomatoes and fresh spinach. It’s perfect over pasta, rice, or with crusty bread to soak up every drop.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) boneless, skinless chicken breasts
Pound to even thickness for quick, even cooking. You can also use thighs – they stay juicier.
1 tsp salt
Kosher salt is best; if using table salt, reduce to 3/4 tsp.
1/2 tsp black pepper
Freshly ground gives more flavor. Pre-ground works too.
2 tbsp olive oil
Use extra-virgin for better flavor. Avocado oil is a neutral substitute.
6 cloves garlic, minced
Fresh garlic is key. In a pinch, use 1 tsp garlic powder.
1 cup (240ml) chicken broth
Low-sodium broth lets you control the salt. Vegetable broth also works.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half, but the sauce won't be as thick.
1/2 cup (60g) grated Parmesan cheese
Freshly grated melts smoothly. Pre-shredded contains anti-caking agents.
1/3 cup (55g) sun-dried tomatoes, chopped
Oil-packed ones add extra flavor. If dry, rehydrate in hot water first.
3 cups (90g) fresh spinach
Baby spinach works best. You can substitute kale, but cook it longer.
1 tsp dried Italian seasoning
A blend of oregano, basil, and thyme. Or use 1/2 tsp each of dried oregano and basil.
Fresh basil for garnish
Optional but adds a pop of color and freshness.
Tips & Tricks
Pound chicken to even thickness
This ensures it cooks evenly without drying out. Place between plastic wrap and pound to 1/2-inch thickness.
Don't overcook the chicken
Use a meat thermometer – pull it at 165°F (74°C) internal temperature. It will finish cooking in the sauce.
Grate your own Parmesan
Pre-grated cheese won't melt as smoothly and can make the sauce grainy.
Pro Tips
Step-by-Step Instructions
1. Prep the Chicken
Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat (180°C/350°F). Add chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate.
3. Sauté Garlic
Reduce heat to medium (150°C/300°F). Add minced garlic and sauté for 30 seconds until fragrant, not browned.
4. Deglaze the Pan
Pour in chicken broth and scrape up the browned bits with a wooden spoon. Bring to a simmer.
5. Build the Sauce
Stir in heavy cream, Parmesan, sun-dried tomatoes, and Italian seasoning. Simmer gently for 2-3 minutes until slightly thickened.
6. Wilt the Spinach
Add spinach in handfuls, stirring until it wilts, about 1-2 minutes.
7. Combine and Serve
Return chicken to the skillet, spoon sauce over, and simmer for 2 minutes until heated through. Garnish with fresh basil.
Delicious Variations
Make it spicy
Add 1/2 tsp red pepper flakes with the garlic.
Add mushrooms
Slice 8 oz mushrooms and sauté after garlic until browned.
Low-carb option
Serve over zucchini noodles or cauliflower rice.
How to Store Creamy Tuscan Garlic Chicken Skillet
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work great. They are more forgiving and stay juicy.
Q: What can I substitute for heavy cream?
Half-and-half or full-fat coconut milk are good substitutes, but the sauce will be thinner.
Q: How do I prevent the cream from curdling?
Keep the heat low after adding cream and avoid boiling. Stir gently.
Q: Can I make this dairy-free?
Use coconut cream and dairy-free Parmesan, and use a dairy-free broth.
If you try this Creamy Tuscan Garlic Chicken Skillet, let me know how it turns out in the comments! Don't forget to pin this recipe for later.
Creamy Tuscan Garlic Chicken Skillet
Creamy Tuscan Garlic Chicken Skillet is a rich, one-pan dinner with sun-dried tomatoes and spinach, ready in 30 minutes.
🧂 Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (60g) grated Parmesan cheese
- 1/3 cup (55g) sun-dried tomatoes, chopped
- 3 cups (90g) fresh spinach
- 1 tsp dried Italian seasoning
- Fresh basil for garnish
📋 Instructions
- 1Prep the Chicken — Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
- 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (180°C/350°F). Add chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate.
- 3Sauté Garlic — Reduce heat to medium (150°C/300°F). Add minced garlic and sauté for 30 seconds until fragrant, not browned.
- 4Deglaze the Pan — Pour in chicken broth and scrape up the browned bits with a wooden spoon. Bring to a simmer.
- 5Build the Sauce — Stir in heavy cream, Parmesan, sun-dried tomatoes, and Italian seasoning. Simmer gently for 2-3 minutes until slightly thickened.
- 6Wilt the Spinach — Add spinach in handfuls, stirring until it wilts, about 1-2 minutes.
- 7Combine and Serve — Return chicken to the skillet, spoon sauce over, and simmer for 2 minutes until heated through. Garnish with fresh basil.
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