One-Pan & Sheet Pan
Creamy Tuscan Chicken Skillet
This creamy Tuscan chicken skillet tastes like something from an Italian trattoria but comes together in one pan in half an hour. Seared chicken breasts simmer in a garlic parmesan cream sauce loaded with sun-dried tomatoes and wilted spinach — it's rich enough for a dinner-party main and easy enough for a Tuesday night, and it's naturally low-carb if you skip the pasta on the side.
Why you'll love this recipe
- Restaurant-quality flavor in one skillet
- Ready in 30 minutes start to finish
- Naturally low-carb and gluten-free
- Sauce doubles beautifully over pasta or rice
Instructions
- Season chicken breasts with Italian seasoning, 1/2 tsp salt and the pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 5-6 minutes per side until golden and cooked through (165°F/74°C internal). Remove and set aside.
- Lower heat to medium, add garlic to the same skillet and sauté 30 seconds until fragrant.
- Pour in the chicken broth to deglaze, scraping up any browned bits, then stir in the heavy cream, parmesan, sun-dried tomatoes and remaining 1/4 tsp salt.
- Simmer 3-4 minutes until the sauce thickens slightly, then stir in the spinach and cook until just wilted, about 2 minutes.
- Return the chicken to the skillet, spoon sauce over the top, and simmer 2 more minutes to warm through. Sprinkle with red pepper flakes and serve.
How to tell it's done
Check the thickest part of each breast with an instant-read thermometer. It's done at 165°F (74°C). Because the breasts go back into the hot sauce at the end, you can pull them from the first sear at about 160°F and let the simmer finish them, which keeps them juicier. Cut into one: the center should be opaque white with clear juices.
Tips for success
- Pounding the chicken to an even 3/4-inch thickness prevents dry edges and an undercooked center.
- Use oil-packed sun-dried tomatoes for the deepest flavor; pat off excess oil before chopping.
- Sauce will continue to thicken as it cools, so slightly under-thicken it on the stove if serving over pasta.
- Swap heavy cream for half-and-half for a lighter version; the sauce will be a bit thinner.
Ingredient notes & swaps
- Sun-dried tomatoes: if yours are dry-packed rather than in oil, soak them in hot water for 10 minutes before chopping so they soften.
- Parmesan: grate it yourself from a block. Pre-shredded parmesan has anti-caking agents that can make the sauce grainy.
- Spinach: kale works but needs 3-4 minutes to wilt. Remove the tough stems first.
- Chicken broth: a splash of dry white wine in place of half the broth adds acidity that balances the cream.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. Cream sauces can tighten and separate when reheated, so warm leftovers gently in a covered skillet over medium-low heat with a splash of broth or milk, stirring the sauce until it's smooth again. Reheat to 165°F.
Make ahead & freezing
You can pound and season the chicken a day ahead and keep it covered in the fridge. This dish is best cooked fresh. Freezing isn't recommended, because cream-based sauces tend to turn grainy after thawing.
What to serve with it
Spoon it over pasta (penne or fettuccine) or mashed potatoes so none of the sauce goes to waste, or serve it with crusty bread. For a lower-carb plate, use zucchini noodles or cauliflower mash, with a simple arugula salad on the side.
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay extra juicy; sear for about 4-5 minutes per side since they're typically thinner.
What can I serve with Tuscan chicken?
Zucchini noodles or cauliflower rice keep it low-carb, while pasta, mashed potatoes or crusty bread are great for soaking up the sauce.
Can I make it dairy-free?
Substitute full-fat coconut milk for the cream and nutritional yeast for the parmesan; the flavor shifts slightly but stays creamy.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days and reheat gently over low heat, adding a splash of broth to loosen the sauce.
Nutrition (per serving)
| Calories | 448 |
| Protein | 38g |
| Carbs | 9g |
| Fat | 30g |
| Sodium | 710mg |
| Sugar | 4g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: One-Pan & Sheet Pan Chicken Dinners Keto & Low-Carb Chicken Recipes
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