Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, packed in oil, drained and sliced
- 2 cups baby spinach
- 1 tablespoon fresh basil, chopped (optional for garnish)
Feel free to swap out the heavy cream for half-and-half if you’re looking for a lighter sauce, or add a sprinkle of red pepper flakes for a touch of heat.
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add the Parmesan cheese and stir until the cheese has melted into the sauce.
- Stir in the sun-dried tomatoes and spinach, cooking until the spinach has wilted.
- Return the chicken to the skillet, spooning the sauce over the top. Let everything simmer together for an additional 3-5 minutes.
- Garnish with fresh basil before serving, if desired.
This dish comes together in under 30 minutes—because who has more time than that on a busy weeknight?
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Tuscan Chicken Skillet, recipe, cooking, food
