Fork WeeklyDinner
Creamy Tuscan Chicken
This is the skillet dinner that tastes like you fussed when you really didn’t — everything happens in one pan, and the sauce comes together while the chicken rests.
Halving the chicken breasts into thinner cutlets is the move most people skip: they cook faster, sear better, and stay juicy instead of drying out waiting for the center to catch up.
Creamy Tuscan Chicken
Seared chicken in a garlicky parmesan cream sauce with sun-dried tomatoes and spinach — a restaurant-style skillet dinner in one pan, 30 minutes flat.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ⅓ cup (40 g) sun-dried tomatoes, chopped
- 1.5 cups (360 ml) heavy cream
- ½ cup (45 g) grated parmesan
- 1 tsp Italian seasoning
- 3 cups (90 g) baby spinach
Instructions
- Season the chicken generously with salt and pepper. Halve thick breasts horizontally so they cook evenly.
- Heat the olive oil in a large skillet over medium-high. Sear the chicken 5–6 minutes per side until golden and cooked through (165°F / 74°C). Remove to a plate.
- Lower the heat to medium. Add the garlic and sun-dried tomatoes and cook 1 minute.
- Pour in the cream, parmesan and Italian seasoning. Simmer 3–4 minutes until slightly thickened.
- Stir in the spinach until wilted, then return the chicken and any juices to the pan and spoon the sauce over. Simmer 2 minutes.
Recipe notes & tips
- Serve over pasta, rice, or mashed potatoes to catch the sauce.
- Sun-dried tomatoes packed in oil have the best flavor — use a little of their oil to sear.
- Loosen the sauce with a splash of chicken stock if it gets too thick.
556 kcalCalories
42 gProtein
9 gCarbs
39 gFat