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Creamy Tuscan Chicken in cast iron skillet with sun-dried tomatoes and spinach in rich garlic cream sauce

Creamy Tuscan Chicken Recipe

This restaurant-quality Creamy Tuscan Chicken features tender chicken in a rich garlic cream sauce with sun-dried tomatoes and fresh spinach. Ready in just 30 minutes using one pan, it's perfect for weeknight dinners or entertaining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless chicken thighs or breasts cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil for cooking
For the Creamy Tuscan Sauce
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 1/3 cup sun-dried tomatoes chopped, oil-packed
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 4 cups fresh baby spinach
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
Optional Add-ins
  • fresh basil leaves for garnish
  • additional Parmesan cheese for serving
  • cooked pasta or rice for serving

Equipment

  • 1 Large Cast Iron or Heavy-Bottomed Skillet 12-inch works best
  • 1 Sharp Knife for chopping ingredients
  • 1 Cutting Board
  • 1 Measuring cups and spoons
  • 1 Wooden Spoon or Silicone Spatula for stirring

Method
 

Prepare the Chicken
  1. Pat the chicken pieces completely dry with paper towels and season generously on both sides with salt, pepper, and Italian seasoning. Let the chicken sit at room temperature for 10 minutes to allow the seasonings to penetrate. Pro tip: Dry chicken is the key to getting that beautiful golden-brown sear!
Sear the Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan.
  2. Cook for 5-6 minutes on the first side without moving the chicken, then flip and cook for another 4-5 minutes until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and set aside. Pro tip: Resist the urge to move the chicken too early - let it develop that gorgeous golden crust!
Build the Flavor Base
  1. Reduce heat to medium and add butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
  2. Add the chopped sun-dried tomatoes and cook for another minute, stirring frequently to release their flavors into the butter and garlic mixture. Pro tip: Save some of the oil from the sun-dried tomatoes jar - it adds incredible flavor to the sauce!
Create the Creamy Sauce
  1. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
  2. Reduce heat to low and gradually whisk in the heavy cream, dried basil, and red pepper flakes if using. Let the mixture simmer gently for 3-4 minutes until it begins to thicken. Pro tip: Keep the heat low when adding cream to prevent it from curdling.
Finish and Serve
  1. Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and stir until wilted, about 1-2 minutes.
  2. Return the cooked chicken to the skillet, spooning the creamy sauce over the top. Simmer for 2-3 minutes to heat the chicken through and let the flavors meld together. Pro tip: Taste and adjust seasoning with additional salt and pepper as needed.
  3. Remove from heat and garnish with fresh basil leaves and extra Parmesan cheese before serving immediately while hot.

Notes

  • For best results, let chicken come to room temperature before cooking for even searing
  • Fresh baby spinach works much better than frozen - it wilts perfectly without releasing excess water
  • Keep cream at room temperature and add it over low heat to prevent the sauce from separating