Created on February 14th, 2026 at 08:56 pm
A Creamy Skillet Dinner That Feels Special but Cooks in One Pan
There are dinners that get the job done – and then there are dinners that feel like you actually planned something beautiful. This Creamy Tuscan Chicken with Spinach is one of those meals that looks restaurant-worthy, tastes rich and comforting, and still comes together in a single skillet.
Golden-seared chicken, a velvety garlic cream sauce, sun-dried tomatoes, and tender spinach all come together in layers of flavor that feel balanced and cozy at the same time. It’s creamy without being heavy, savory without being overpowering, and impressive without being complicated.
If you love creamy chicken skillet meals, you might also enjoy this creamy garlic parmesan chicken skillet for another rich, pan-seared option. And for a slow cooker version with similar comforting flavors, try one pan Tuscan chicken with spinach for a baked variation that’s just as satisfying.
This is the kind of recipe you make once – and then keep in rotation.
Why This Recipe Is Worth Making Tonight
This Tuscan chicken hits the perfect balance between simple and impressive. The chicken is pan-seared until golden, which builds flavor right from the start. The sauce develops in the same skillet, capturing every browned bit and turning it into something silky and rich.
The spinach adds freshness and color, cutting through the creaminess just enough to keep each bite balanced. And the sun-dried tomatoes bring subtle sweetness and depth that make the whole dish taste layered and complete.
It’s fast enough for weeknights but elegant enough for guests. Serve it over pasta for comfort, rice for simplicity, or with crusty bread to soak up every drop of sauce.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (or 6 smaller cutlets)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- ½ teaspoon red pepper flakes (optional)
Optional Garnish
- Fresh basil
- Extra grated Parmesan
Step-by-Step Instructions
- Prepare the chicken properly.
Pat the chicken dry with paper towels to remove surface moisture. This helps achieve a proper golden crust. If the breasts are very thick, slice them horizontally to create thinner cutlets. Even thickness ensures even cooking. - Season evenly.
Sprinkle salt, pepper, Italian seasoning, and paprika over both sides of the chicken. Press gently so the seasoning adheres. - Sear for deep flavor.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, place the chicken in the pan without overcrowding. Cook for 4–5 minutes per side until golden brown. The goal is color, not fully cooked centers yet. Remove chicken and set aside. - Build the flavor base.
Lower heat to medium. Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Be careful not to burn it. Stir in chopped sun-dried tomatoes and cook for another minute to release their flavor. - Deglaze and create the sauce.
Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits. Let it simmer for 2–3 minutes to reduce slightly. - Add cream slowly.
Lower heat to medium-low and pour in heavy cream. Stir gently and allow the mixture to simmer until slightly thickened, about 4–5 minutes. The sauce should coat the back of a spoon. - Incorporate Parmesan.
Stir in freshly grated Parmesan cheese. Continue stirring until fully melted and smooth. Avoid pre-shredded cheese, which can make the sauce grainy. - Add spinach at the right time.
Stir in fresh spinach and allow it to wilt in the sauce, about 2–3 minutes. It will reduce significantly in volume. - Return the chicken.
Place the chicken back into the skillet, nestling it into the sauce. Spoon sauce over the top. Simmer gently for another 5–7 minutes until the chicken reaches 165°F internally. - Adjust and finish.
Taste and adjust salt or pepper as needed. If sauce thickens too much, add a splash of broth. If thinner than desired, simmer uncovered for a few extra minutes.
Variations & Flavor Adjustments
You can easily tailor this recipe.
For extra richness, add a tablespoon of butter at the end for a glossy finish.
For more vegetables, stir in mushrooms before adding the broth.
For a lighter option, substitute half-and-half for heavy cream, though the sauce will be slightly thinner.
If you enjoy heat, increase red pepper flakes or add a pinch of cayenne.
For a low-carb approach, serve over zucchini noodles or cauliflower mash.
Serving Ideas That Make It Shine
Creamy Tuscan chicken pairs beautifully with simple sides that soak up sauce. Pasta like fettuccine or linguine is a natural choice. Rice works perfectly for a comforting dinner bowl. Mashed potatoes make it feel especially cozy.
If serving for guests, plate the chicken first, spoon sauce generously over the top, and finish with fresh basil and extra Parmesan. Add crusty bread to the table so nothing goes to waste.
For weeknight simplicity, serve with steamed broccoli or roasted green beans for balance.
Storage & Make-Ahead Tips
Allow leftovers to cool completely before storing in an airtight container. Refrigerate up to 4 days.
Reheat gently on the stovetop over low heat. Add a splash of broth or cream to loosen the sauce as it warms. Avoid high heat to prevent separation.
Freezing is possible, though cream sauces can slightly change texture. If freezing, thaw overnight in the refrigerator and reheat slowly with added liquid.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work beautifully and stay very tender. Adjust cook time slightly if pieces are larger.
Why did my sauce turn grainy?
Pre-shredded Parmesan or overheating can cause graininess. Always use freshly grated cheese and keep heat moderate.
Can I make this dairy-free?
You can substitute coconut cream and dairy-free Parmesan alternatives, though the flavor profile will change slightly.
What if my sauce is too thin?
Simmer uncovered for a few extra minutes. The sauce thickens as it reduces.
Can I prepare this ahead for guests?
Yes. Sear the chicken and prepare the sauce earlier in the day. Reheat gently and finish cooking the chicken in the sauce just before serving.
Creamy Tuscan Chicken with Spinach
Equipment
- Large skillet (12-inch) with lid (optional)
- Tongs
- Instant-read thermometer (recommended)
- Measuring cups & spoons
- Microplane or grater (for Parmesan)
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts or 6 thin cutlets; slice thick breasts in half lengthwise for even cooking
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 1 tsp Italian seasoning
- 1/2 tsp paprika sweet paprika
- 2 tbsp olive oil for searing
For the creamy Tuscan sauce
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes drained and chopped; oil-packed preferred
- 1 cup chicken broth low-sodium preferred
- 1 cup heavy cream
- 1/2 cup Parmesan cheese freshly grated (not pre-shredded)
- 2 cups baby spinach packed
- 1/2 tsp red pepper flakes optional
Instructions
- Prep the chicken for even cooking: If your chicken breasts are thick (more than about 1 inch), slice them horizontally to make thinner cutlets. This helps the chicken cook through quickly without drying out. Pat the chicken dry with paper towels so it browns instead of steaming.
- Season well: Sprinkle both sides of the chicken with salt, pepper, Italian seasoning, and paprika. Press the seasoning in so it sticks. Let the chicken sit at room temperature for 5 minutes while you heat the skillet (this helps with more even cooking).
- Heat the pan correctly: Place a large skillet over medium-high heat for 2 minutes. Add olive oil and swirl to coat. The oil should shimmer—if it smokes, reduce the heat slightly before adding the chicken.
- Sear the chicken (don’t move it too soon): Add the chicken in a single layer. Cook 4–5 minutes on the first side without moving it, so it forms a golden crust. Flip and cook another 3–4 minutes. The chicken does not need to be fully cooked yet; you’re building color and flavor. Transfer chicken to a plate.
- Lower heat and start the flavor base: Reduce heat to medium. Add minced garlic and stir for about 20–30 seconds until fragrant. Keep it moving so it doesn’t burn (burnt garlic can make the sauce bitter).
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for 60 seconds. This warms them through and releases their flavor into the pan.
- Deglaze the skillet: Pour in the chicken broth and immediately scrape the bottom of the pan with a wooden spoon to lift all the browned bits. Simmer 2–3 minutes to reduce slightly—this concentrates flavor and keeps the sauce from tasting watery.
- Add the cream gently: Reduce heat to medium-low and pour in the heavy cream. Stir slowly until the mixture looks uniform. Let it simmer (small bubbles, not a hard boil) for 3–5 minutes until it begins to thicken and lightly coats the back of a spoon.
- Stir in Parmesan the right way: Add Parmesan in small handfuls, stirring after each addition so it melts smoothly. Keep the heat at medium-low. If the sauce boils aggressively, the cheese can turn grainy—so aim for a gentle simmer.
- Season the sauce: Add red pepper flakes if using. Taste the sauce (careful, it’s hot) and adjust with a pinch more salt or pepper if needed. Remember the sauce will taste slightly stronger once the chicken returns to the pan.
- Add spinach at the end so it stays bright: Stir in the spinach and toss it in the warm sauce. It will look like a lot at first, then quickly wilt down in 2–3 minutes. Stir until just wilted and still vibrant green.
- Return chicken and finish cooking in the sauce: Add the chicken (and any juices on the plate) back into the skillet. Spoon sauce over the top. Simmer gently 5–7 minutes, or until the thickest piece reaches 165°F / 74°C. If you don’t have a thermometer, slice the thickest piece—juices should run clear and the center should not be pink.
- Final texture check: If the sauce is thicker than you want, stir in 1–3 tablespoons broth. If it’s thinner than you want, simmer uncovered for 2–4 minutes, stirring occasionally. Turn off heat and let the skillet sit 2 minutes—the sauce thickens slightly as it rests.
- Serve: Plate chicken and spoon plenty of creamy Tuscan sauce over the top. Finish with extra Parmesan and basil if you like. Best served over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.
Notes
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