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This creamy Tuscan chicken is one of those go-to dinners that feels a little special
but couldn’t be easier to make.

It’s rich, cozy, and packed with flavor, yet comes together in just 25 minutes
using one pan.

Tender chicken simmered in a creamy sauce with spinach and sun-dried tomatoes
makes this a perfect weeknight meal that tastes like a restaurant favorite
with minimal effort.

For Creamy Tuscan Chicken

• Chicken – Sliced chicken breasts cook quickly and stay tender, making them perfect for this fast skillet dinner.
• Salt & Pepper – Simple seasoning that enhances the flavor of the chicken without overpowering the sauce.
• Garlic Powder – Adds a subtle garlic flavor that blends smoothly into the creamy sauce.
• Flour – Lightly coating the chicken helps it brown nicely and also gives the sauce a bit of body.
• Olive Oil & Butter – This combination adds richness while helping the chicken develop a golden crust.
• Chicken Broth – Used to deglaze the pan and build flavor from the browned bits left behind.
• Dijon Mustard – Adds depth and a slight tang that balances the creaminess of the sauce.
• Heavy Cream – The base of the sauce, making it rich, smooth, and indulgent.
• Fresh Spinach – Wilts perfectly into the sauce, adding color and a fresh contrast to the creamy texture.
• Sun-Dried Tomatoes – Provide a concentrated, slightly tangy flavor that gives this dish its Tuscan-inspired character.
• Fresh Basil – Stirred in at the end for a pop of freshness and aromatic flavor.

One Skillet Creamy Tuscan Chicken Recipe

This fast skillet dinner delivers rich, comforting flavors with minimal effort. Tender chicken is simmered in a creamy sauce alongside spinach, sun-dried tomatoes, and fresh basil for a simple yet elegant Italian-style meal that’s ready in under half an hour.

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Course: Main Dish

Cuisine: Italian-inspired

Keyword: One Skillet Creamy Tuscan Chicken Recipe

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

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Ingredients

• 2 large chicken breasts, sliced lengthwise
• Salt & pepper, to taste
• 1/2 teaspoon garlic powder
• Flour, for dredging
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup chicken broth 
• 1 heaping teaspoon Dijon mustard
• 1 cup heavy (whipping) cream
• 2 cups fresh baby spinach, loosely packed
• 1/4 cup sun-dried tomatoes
• 1 tablespoon fresh basil, chopped

Instructions

1. Slice the chicken breasts in half lengthwise. Season both sides with salt, pepper, and garlic powder, then lightly coat each piece in flour.
2. Heat the olive oil and butter together in a skillet over medium-high heat. Once melted and hot, add the chicken and cook for 4–5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
3. Pour the chicken broth into the skillet and add the Dijon mustard. Stir while scraping the browned bits from the bottom of the pan. Let the mixture simmer for 1–2 minutes.
4. Add the cream, spinach, and sun-dried tomatoes to the skillet. Return the chicken to the pan and cook for about 5 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
5. Stir in the fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve right away.

 

Notes

• Sun-dried tomatoes packed in oil tend to have a more intense flavor. If using oil-packed tomatoes, drain them before adding to the pan.
• If your chicken breasts are small, you can leave them whole and simply extend the cooking time slightly.
• Chicken is fully cooked when it reaches an internal temperature of 165°F. An instant-read thermometer is recommended for accuracy.

Nutrition
Calories: 490 kcal | Carbohydrates: 6 g | Protein: 36 g | Fat: 35 g | Saturated Fat: 16 g | Cholesterol: 175 mg | Sodium: 420 mg | Potassium: 630 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 2200 IU | Vitamin C: 6 mg | Calcium: 80 mg | Iron: 3 mg

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1. Can I use frozen chicken for this recipe?
   It’s best to use fully thawed chicken. Frozen chicken releases extra moisture as it cooks, which prevents proper browning and can water down the sauce.
2. What’s the best substitute if I don’t have sun-dried tomatoes?
   You can swap them for roasted red peppers or cherry tomatoes. The flavor will be milder, but they still add color and a touch of sweetness.
3. My sauce seems thin—what did I do wrong?
   Nothing at all. Let the sauce simmer uncovered for a few extra minutes and it will naturally thicken as it reduces.
4. Can I use something lighter than heavy cream?
   Yes. Half-and-half or a dairy-free alternative will work, though the sauce won’t be quite as rich and creamy.
5. Do I have to use fresh basil?
   Fresh basil adds the best flavor, but dried basil can be used in a pinch. Just use a smaller amount since dried herbs are more concentrated.

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