Looking for a dinner that’s easy to prepare? This Skillet Tuscan Chicken recipe is quick to make and gives you a tasty dinner. Make it tonight!
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- Skillet Creamy Tuscan Chicken
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This recipe will be on the table in no time, make your whole family happy, keep clean up easy and simple! Watch for the ingredient swap suggestions to keep it, even more, budget and pantry friendly. Best of all, these swaps were tested by our recipe testers to guarantee you won’t have any sacrifice of flavor.
Key Ingredients:
- Chicken breasts. Chicken thighs work great, as well.
- Spinach. Fresh spinach or frozen spinach both work well. Use what you have on hand.
- Garlic Powder. Feel free to use fresh garlic cloves, if you have them on hand.
- Chicken stock or chicken broth. I often make my own chicken stock but feel free to use purchased chicken broth.
- Sun-dried tomatoes. Sun-dried tomatoes are easy to use and bring a delicious sweetness to this dish but if your family doesn’t like them try swapping for vegetables like red peppers or mushrooms. You won’t have creamy Tuscan chicken but you’ll still have a flavorful chicken dish.
- Spices. Oregano and basil bring yummy flavor to the chicken.
- Cheese. Parmesan cheese adds creaminess as well as a bit of salt –> so yummy! Don’t forget you can keep Parmesan cheese in your freezer!
- Olive oil. This recipe calls for using olive oil to fry up the chicken. However, butter will give the absolute best flavor. If your diet allows for it, use butter instead of oil for the best flavor.
Note: This recipe uses sun-dried tomatoes in oil however, you can use dried sun-dried tomatoes, instead. Simply dice them and soak them in oil or water for about 10 minutes to plump them up. Simple!
How to make this creamy Tuscan chicken recipe:
- Heat a large skillet over medium-high heat. Add olive oil. In small batches, brown the chicken on all sides. Most whole chicken breasts take about 8 minutes to fry in a frying pan. However, this recipe uses smaller portions of chicken that will only take a couple of minutes. When using chicken thighs, add about 2 additional minutes to guarantee cooking. Remove from skillet and keep warm.
- Add broth to the skillet and scrape the bottom to release any cooked-on pieces. Add the cream, seasonings, and parmesan. Bring to a boil and stir constantly until the cream sauce thickens.
- Reduce heat and return the chicken to the skillet. Add the spinach (If you have a family member that will cringe at the addition of spinach to this sauce, reserve a small amount of spinach-free sauce before adding the spinach) and sun-dried tomatoes. Simmer for 2 to 3 minutes, stirring often, until the chicken is cooked through and the spinach has wilted.
- Serve over pasta with a bit of fresh basil or oregano.
To store/make ahead:
- To get a head start, make your chicken in advance (or use leftover chicken) and skip straight to making the creamy sauce (step 2). Prepare your pasta in advance to have this recipe prepped in under 15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Because of the dairy, this dish doesn’t freeze well so I wouldn’t recommend freezing it.
This recipe is absolutely delicious served over pasta noodles, cauliflower rice, or potatoes! Add fresh fruit or a salad for a complete meal the whole family gets excited about.
Tuscan Skillet Chicken
Ingredients
- 1 to 2 pounds boneless chicken breasts, cubed or chicken thighs.
- 1 tablespoon olive oil
- 1 cup chicken stock
- 1 ½ cup heavy cream try using coconut milk for a sub!
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup grated parmesan
- 1 cup fresh spinach, roughly chopped sub a thawed 10 oz package of frozen spinach, well drained.
- ½ cup sun-dried tomatoes packed in oil diced
Instructions
- If serving over pasta, start cooking the pasta according to package instructions.
- Heat a large skillet over medium-high heat. Add olive oil. In small batches, brown the chicken on all sides. Remove from skillet and keep warm.
- Add broth to skillet and scrape the bottom to release any cooked-on pieces. Add the cream, seasonings, and parmesan. Bring to a boil and stir constantly until the cream sauce thickens.
- Reduce heat and return the chicken to the skillet. Add the spinach and sun-dried tomatoes. Simmer for 2 to 3 minutes, stirring often, until the chicken is cooked through and the spinach has wilted.
- Serve over pasta with a bit of fresh basil or oregano.
Nutrition
Recipe Tester Paulette says:
The recipe was correct on time and easy to follow.
The dish is flavorful and would also be simple to increase for a larger family. I will definitely be making again!
Recipe Tester Melanie says:
This is my second time making this dish. The first, I did just bc it sounded delicious. I used fresh spinach that round and this time made it as currently written using frozen spinach. Great flavor. The timings were accurate.
Other easy Chicken dishes your family will love:
- Easy Chicken Spaghetti Recipe
- Easy Buffalo Chicken Dip Recipe
- Slow Cooker Whole Chicken Recipe
- Slow Cooker Creamy Chicken Enchilada Soup
- the BEST green chili Chicken Enchiladas
- fool-Proof amazing Beer Can Chicken
- Shredded Buffalo Chicken Sandwiches (Slow cooker recipe)
- Instant Pot Chicken Biryani
- Creamy Buffalo Chicken Pasta Salad
- the simplest CRISPY SKIN Baked Chicken Legs Drumsticks
- Tequila Grilled Chicken
- Shredded Jerk Chicken Tacos (Instant Pot)–from frozen
- Chicken Tikki Masala (30 min)
- Homemade Chicken Pot Pie
This dish was a hit. Easy to make. Great flavors. We’ve had the chicken over pasta as well as garlic parmesan mashed potatoes. It would be great on its own as well with a side of roasted broccoli!