This creamy Tuscan chicken is the 35-minute skillet I make when I want a cream sauce without a casserole dish. Chicken cutlets, garlic, sun-dried tomatoes, spinach, and parmesan. It is not the no-peek chicken casserole and it is not honey garlic thighs — those stay on their own pages. This one is the Tuscan-style cream skillet.
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Creamy Tuscan Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Weeknight creamy Tuscan chicken with sun-dried tomatoes, spinach, and parmesan. One skillet, about 35 minutes, from Olivia at Flavors.
Ingredients
- 1 1/2 pounds (680g) boneless, skinless chicken breasts, sliced into even cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons (16g) all-purpose flour
- 2 tablespoons (30ml) olive oil
- 3 garlic cloves, minced
- 1/2 cup (75g) oil-packed sun-dried tomatoes, drained and sliced
- 3/4 cup (180ml) low-sodium chicken broth
- 3/4 cup (180ml) heavy cream
- 1/2 cup (45g) finely grated parmesan
- 3 cups (90g) baby spinach
- 1 tablespoon chopped fresh basil or parsley
Instructions
- Pat the cutlets dry. Season with salt, pepper, and Italian seasoning, then dust both sides with the flour.
- Heat the olive oil in a 12-inch skillet over medium-high. Sear the chicken 4 to 5 minutes per side until browned and the thickest piece reads 160°F. Transfer to a plate; it will finish in the sauce.
- Lower the heat to medium. Add the garlic and sun-dried tomatoes and stir 30 seconds.
- Pour in the broth and scrape the browned bits. Stir in the cream and simmer 2 to 3 minutes until it thickens enough to coat a spoon.
- Stir in the parmesan, then the spinach, until the leaves wilt.
- Return the chicken and any juices. Simmer 2 minutes until the chicken is 165°F (74°C). Scatter basil. Serve over pasta, rice, or with bread.
Notes
Cutlets cook evenly. Whole thick breasts stay raw in the center while the sauce reduces. Leftovers keep 3 days; the sauce thickens in the fridge — loosen with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Skillet, not a bake
This is a stovetop cream sauce. If you want rice and cream soup baked under foil, use the no-peek chicken casserole already on Flavors. Keep the searches separate.
Substitutions
Thighs work — add 3 extra minutes. Half-and-half can replace cream if you simmer a minute longer. Kale stands in for spinach if you chop it fine. Skip flour for a thinner sauce.
Mistakes to avoid
Do not boil the cream hard or it splits. Do not add the spinach before the sauce thickens. Taste before salting more — parmesan and sun-dried tomatoes are already salty.
Storage
Refrigerate up to 3 days. Freeze the chicken and sauce up to 2 months. Reheat gently so the cream does not break.
Nutrition (estimated)
About 480 calories per serving without pasta. Estimate only, not a lab test.
FAQ
Can I use chicken thighs?
Yes. Boneless thighs stay juicier. Sear them the same way and confirm 165°F.
What do I serve with Tuscan chicken?
Linguine, mashed potatoes, or crusty bread. It is a skillet dinner, not a casserole.
Can I make it without cream?
Use evaporated milk plus an extra tablespoon of parmesan. It will be lighter and a little less silky.
Is this spicy?
No. Add red pepper flakes with the garlic if you want heat.