Go Back
–+ servings
Close-up of Creamy Tuscan Chicken Skillet dish with tender chicken, spinach, sun-dried tomatoes, and pasta.

Creamy Tuscan Chicken (Skillet)

This creamy Tuscan chicken skillet recipe features tender chicken breasts in a rich sauce with sun-dried tomatoes, spinach, and Parmesan cheese. It's a flavorful, restaurant-style dish you can make at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 large boneless skinless chicken breasts
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 Tbsp sun dried tomato oil from the sun dried tomato jar
For the Sauce
  • 1 Tbsp butter
  • 5 oz sun dried tomato halves or pieces drained
  • 5 cloves garlic minced
  • 1 Tbsp all purpose flour
  • 3/4 cup reduced sodium chicken broth
  • 3/4 cup heavy whipping cream
  • 1 tsp dijon mustard
  • 3/4 tsp dried Italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp dried rosemary
  • 1 - 1 1/2 cups fresh baby spinach roughly chopped if desired
  • 2/3 cup grated Parmesan cheese fresh is best

Equipment

  • Fine mesh sieve
  • Small mixing bowl
  • Large skillet
  • Plate
  • Foil
  • Wooden spoon

Method
 

  1. Drain the sun-dried tomatoes. Place a fine mesh sieve over a small mixing bowl. Pour the contents of the sun-dried tomato jar into the sieve. The oil will drain into the bowl. Set the oil and tomatoes aside.
  2. Prepare the chicken. Slice each chicken breast horizontally to create four thin cutlets. Season both sides of the chicken with onion powder, paprika, Italian seasoning, salt, and pepper.
  3. Sear the chicken. Heat 3 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and cook for 3-5 minutes per side, until golden brown. Remove the chicken to a plate and cover loosely with foil. If your skillet is not large enough, cook the chicken in batches.
  4. Make the sauce. Reduce the skillet heat to medium. Add butter and melt. Add the drained sun-dried tomatoes and minced garlic. Cook for 30 seconds to 1 minute. Stir in the flour and cook for 1 minute.
  5. Carefully pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Pour in the heavy cream and Dijon mustard, and stir well to combine. Season with Italian seasoning, rosemary, and black pepper. Cook for 2-4 minutes, or until the sauce has slightly thickened.
  6. Stir the baby spinach into the sauce and cook for 2-3 minutes, until it begins to wilt. Stir in the grated Parmesan cheese.
  7. Return the chicken to the skillet. Spoon the sauce over the chicken, turning to coat. Top with additional Parmesan cheese, if desired.

Nutrition

Calories: 620kcalCarbohydrates: 23gProtein: 47gFat: 40gSaturated Fat: 20gCholesterol: 168mgSodium: 1365mgPotassium: 2094mgFiber: 6gSugar: 1gVitamin A: 15692IUVitamin C: 92mgCalcium: 686mgIron: 7mg

Notes

You can substitute olive oil for the sun-dried tomato oil if desired, but the sun-dried tomato oil adds extra flavor.

Tried this recipe?

Let us know how it was!