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
Ingredients
Full ingredient list below — check off items as you shop or cook.
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.
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.
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 and will vary based on exact ingredients and brands used.
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