Creamy Tuscan Chicken Skillet – Easy One-Pan 30-Minute

This creamy Tuscan chicken skillet earns its spot in the weekly rotation because it tastes like a restaurant plate but dirties exactly one pan, and the sauce does all the heavy lifting while the chicken rests.

You sear chicken thighs until deeply golden, then build a sauce from the browned bits, sun-dried tomatoes, spinach, and a splash of cream. Everything finishes in the same skillet in about half an hour, which is my favorite kind of dinner.

If you keep chicken thighs, a jar of sun-dried tomatoes, and a bag of spinach on hand, you can make this on a Tuesday without a shopping list. It is forgiving, it reheats well, and the sauce begs for bread.

About the Ingredients

6 boneless, skinless chicken thighs (about 1 3/4 lb / 800g)

Thighs stay juicy in the sauce; if you only have chicken breasts, use 4 small ones and pull them at 165F (74C) so they do not dry out. Look for thighs of even thickness so they cook at the same rate.

1 1/2 teaspoons kosher salt, plus more to taste

Kosher salt seasons more evenly than table salt; if using fine table salt, start with 1 teaspoon and taste the sauce before adding more.

1/2 teaspoon freshly ground black pepper

Fresh-cracked pepper blooms in the hot pan; pre-ground works in a pinch but use a little extra.

2 tablespoons olive oil

Regular olive oil is fine here since it takes moderate heat; swap in avocado oil if you want a higher smoke point.

3 garlic cloves, minced (about 1 tablespoon)

Fresh garlic is best; jarred minced garlic is acceptable but add it 15 seconds earlier since it carries more moisture.

1/2 cup (about 60g) oil-packed sun-dried tomatoes, drained and sliced

Oil-packed tomatoes are softer and sweeter than dry-packed; if using dry-packed, soak them in hot water for 10 minutes first.

3/4 cup (180ml) heavy cream

For a lighter sauce, use half-and-half but simmer 2 minutes longer to thicken; do not use milk or the sauce will stay thin.

1/2 cup (120ml) low-sodium chicken broth

Low-sodium lets you control the salt; vegetable broth works if that is what you have on the shelf.

1/2 cup (45g) freshly grated Parmesan

Grate it yourself from a block for a smooth melt; pre-shredded Parmesan has anti-caking starch that can make the sauce grainy.

4 cups (about 120g) packed baby spinach

Baby spinach wilts fast and needs no stemming; mature spinach works if you remove the tough stems first.

1/4 teaspoon red pepper flakes (optional)

Leave them out for a kid-friendly sauce, or use a pinch of smoked paprika for warmth without heat.

Tips & Tricks

Pat the chicken very dry before searing

surface moisture steams instead of browning, and you lose the browned bits that flavor the sauce.

Add spinach in handfuls and stir

dumping it all at once drops the pan temperature and releases water that thins the sauce.

• Keep the heat moderate when you add the cream: a hard boil can make cream sauces break and look curdled, so lower the heat to a gentle simmer.
• Season the sauce after the Parmesan goes in: the cheese is salty, so taste first and adjust at the end.

Step-by-Step Instructions

1. Dry and season the chicken

Pat the thighs thoroughly dry with paper towels and season both sides with the salt and pepper. Let them sit at room temperature for 10 minutes while you mince the garlic and slice the tomatoes.

2. Sear until golden

Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 to 2 minutes. Add the chicken and cook 5 to 6 minutes per side at 400F (205C) pan temperature, until deeply golden brown and the internal temperature reads 165F (74C). Transfer to a plate.

3. Soften the garlic and tomatoes

Lower the heat to medium and add the garlic and sun-dried tomatoes to the drippings. Stir constantly for 45 to 60 seconds, until the garlic smells nutty and turns pale gold, not brown.

4. Deglaze the pan

Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon for about 1 minute, until the browned bits dissolve and the liquid bubbles at the edges.

5. Build the cream sauce

Stir in the heavy cream and red pepper flakes, bring to a gentle simmer, and cook 3 to 4 minutes, until the sauce coats the back of a spoon and bubbles softly at the edges.

6. Melt in the Parmesan

Reduce the heat to low and whisk in the Parmesan a handful at a time until fully melted and the sauce looks glossy, about 1 to 2 minutes. Taste and add salt if needed.

7. Wilt the spinach

Add the spinach in three handfuls, stirring each one until it collapses before adding the next. Cook 1 to 2 minutes total, until the leaves are just wilted and bright green.

8. Return the chicken and finish

Nestle the chicken back into the sauce along with any juices on the plate. Simmer gently for 2 to 3 minutes at 185F (85C) sauce temperature, until the chicken is warmed through, then spoon sauce over the top and serve.

Delicious Variations

Mushroom and thyme

saute 8 oz (225g) sliced cremini mushrooms after the chicken and add 1/2 teaspoon dried thyme with the cream.

Pink sauce version

stir 2 tablespoons tomato paste into the garlic step and use 1/2 cup cream plus 1/2 cup broth for a rosier, tangier sauce.

Chicken and pasta

toss the finished sauce with 12 oz (340g) cooked penne and sliced chicken for a one-pan pasta dinner.

How to Store Creamy Tuscan Chicken Skillet

Frequently Asked Questions

Give this creamy Tuscan chicken skillet a try on your next busy night and let the one-pan cleanup win you over. Cook it your way, and tell me how it went.

Creamy Tuscan Chicken Skillet

Creamy Tuscan Chicken Skillet is juicy pan-seared chicken in a garlicky sun-dried tomato cream sauce that comes together in one pan on a weeknight.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 6 boneless, skinless chicken thighs (about 1 3/4 lb / 800g)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 garlic cloves, minced (about 1 tablespoon)
• 1/2 cup (about 60g) oil-packed sun-dried tomatoes, drained and sliced
• 3/4 cup (180ml) heavy cream
• 1/2 cup (120ml) low-sodium chicken broth
• 1/2 cup (45g) freshly grated Parmesan
• 4 cups (about 120g) packed baby spinach
• 1/4 teaspoon red pepper flakes (optional)

📋 Instructions

1. 1Dry and season the chicken — Pat the thighs thoroughly dry with paper towels and season both sides with the salt and pepper. Let them sit at room temperature for 10 minutes while you mince the garlic and slice the tomatoes.
2. 2Sear until golden — Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 to 2 minutes. Add the chicken and cook 5 to 6 minutes per side at 400F (205C) pan temperature, until deeply golden brown and the internal temperature reads 165F (74C). Transfer to a plate.
3. 3Soften the garlic and tomatoes — Lower the heat to medium and add the garlic and sun-dried tomatoes to the drippings. Stir constantly for 45 to 60 seconds, until the garlic smells nutty and turns pale gold, not brown.
4. 4Deglaze the pan — Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon for about 1 minute, until the browned bits dissolve and the liquid bubbles at the edges.
5. 5Build the cream sauce — Stir in the heavy cream and red pepper flakes, bring to a gentle simmer, and cook 3 to 4 minutes, until the sauce coats the back of a spoon and bubbles softly at the edges.
6. 6Melt in the Parmesan — Reduce the heat to low and whisk in the Parmesan a handful at a time until fully melted and the sauce looks glossy, about 1 to 2 minutes. Taste and add salt if needed.
7. 7Wilt the spinach — Add the spinach in three handfuls, stirring each one until it collapses before adding the next. Cook 1 to 2 minutes total, until the leaves are just wilted and bright green.
8. 8Return the chicken and finish — Nestle the chicken back into the sauce along with any juices on the plate. Simmer gently for 2 to 3 minutes at 185F (85C) sauce temperature, until the chicken is warmed through, then spoon sauce over the top and serve.

👨‍🍳 Chef's Note: If the sauce tightens up while you are setting the table, loosen it with a tablespoon of broth over low heat, and it will turn glossy again in seconds.

Servings: 6

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 412 kcal · 33g protein · 7g carbs · 28g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.