Creamy Tuscan Skillet Chicken with Sun-Dried Tomatoes and Spinach

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb (450 g) chicken cutlets or 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp oil from sun-dried tomatoes)
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup (75 g) sun-dried tomatoes (oil-packed), drained and sliced
• 1 cup (240 ml) low-sodium chicken broth (or vegetable broth)
• 3/4 cup (180 ml) heavy cream
• 3/4 cup (75 g) finely grated Parmesan cheese
• 3 cups (90 g) baby spinach
• To serve: 8 oz (225 g) pasta or 2 cups cooked microwave rice

Do This

• 1. Cook pasta (8–10 minutes) or heat microwave rice (per package); keep warm.
• 2. Season chicken with salt, pepper, and Italian seasoning. (If using chickpeas, skip seasoning the “protein.”)
• 3. Sear chicken in olive oil over medium-high heat, 2–3 minutes per side; remove to a plate. (If using chickpeas: warm them later in the sauce.)
• 4. Lower heat to medium; add butter, garlic, and sun-dried tomatoes; cook 30–60 seconds.
• 5. Pour in broth; simmer 2 minutes, scraping up browned bits.
• 6. Stir in cream and Parmesan; simmer 3–5 minutes until lightly thickened. Stir in spinach to wilt.
• 7. Return chicken and simmer until 165°F (74°C), 3–5 minutes; or add chickpeas and simmer 3–4 minutes. Spoon over pasta or rice.

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Why You’ll Love This Recipe

• Fast and cozy: A restaurant-style creamy sauce in about 30 minutes.
• One-pan sauce magic: Sun-dried tomatoes, garlic, and Parmesan turn simple pantry staples into big flavor.
• Flexible: Make it with chicken cutlets or swap in chickpeas for a quick meatless option.
• Perfect for serving over carbs: The sauce clings beautifully to pasta or microwave rice.

Grocery List

• Produce: garlic, baby spinach (or mature spinach), fresh basil (optional), lemon (optional)
• Dairy: heavy cream, Parmesan cheese, unsalted butter
• Pantry: sun-dried tomatoes (oil-packed), chicken broth or vegetable broth, olive oil, Italian seasoning, black pepper, kosher salt, pasta or microwave rice, red pepper flakes (optional)
• Protein: chicken cutlets or canned chickpeas

Full Ingredients

Protein (choose one)

• Chicken option: 1 lb (450 g) chicken cutlets (about 4 thin cutlets)
• Chickpea option: 2 (15 oz / 425 g) cans chickpeas, drained and rinsed well

Seasoning (for chicken, and to finish the sauce)

• 1 tsp kosher salt (use 3/4 tsp if your Parmesan is very salty), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, for gentle heat)

Creamy Tuscan-Style Sauce

• 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp oil from the sun-dried tomato jar)
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup (75 g) sun-dried tomatoes (oil-packed), drained and sliced
• 1 cup (240 ml) low-sodium chicken broth (or vegetable broth)
• 3/4 cup (180 ml) heavy cream
• 3/4 cup (75 g) finely grated Parmesan cheese
• 3 cups (90 g) baby spinach, loosely packed

For Serving

• Pasta option: 8 oz (225 g) pasta (penne, farfalle, rigatoni, or fettuccine)
• Rice option: 2 cups cooked microwave rice (about two 8.8 oz / 250 g pouches), heated according to package directions
• Optional garnish: 2 tbsp chopped fresh basil, extra Parmesan, and a squeeze of lemon

Step-by-Step Instructions

Step 1: Get pasta or rice ready

Choose your base and start it first so the skillet sauce can be served right away.

For pasta: Bring a large pot of water to a boil. Add 1 tbsp kosher salt, then add 8 oz (225 g) pasta. Cook until al dente (typically 8–10 minutes, but follow your package). Drain and set aside.

For microwave rice: Heat 2 cups cooked microwave rice according to the package directions (typically 90 seconds to 2 minutes). Keep warm.

Step 2: Season the chicken (skip if using chickpeas)

Pat 1 lb (450 g) chicken cutlets dry with paper towels (this helps them brown quickly). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning.

If you’re using chickpeas, you’ll season the sauce at the end instead, so you can skip this step.

Step 3: Sear the chicken (or move to sauce if using chickpeas)

Heat a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Chicken option: Add the chicken cutlets in a single layer. Sear for 2–3 minutes per side, until nicely golden (they do not need to be fully cooked yet). Transfer to a plate.

Chickpea option: Skip the searing and go straight to building the sauce in the next step.

Step 4: Build the flavor base with garlic and sun-dried tomatoes

Reduce heat to medium. Add 1 tbsp unsalted butter.

Add 4 minced garlic cloves and cook for 30–60 seconds, stirring constantly so it doesn’t brown. Stir in 1/2 cup (75 g) sun-dried tomatoes and cook for 30 seconds more to bloom their flavor.

Step 5: Deglaze with broth and simmer

Pour in 1 cup (240 ml) broth. Bring to a simmer and scrape up any browned bits from the bottom of the skillet (that’s flavor).

Simmer for 2 minutes to reduce slightly.

Step 6: Make it creamy, then wilt the spinach

Lower heat to medium-low. Stir in 3/4 cup (180 ml) heavy cream.

Add 3/4 cup (75 g) finely grated Parmesan a handful at a time, stirring until smooth. Keep the sauce at a gentle simmer (avoid a hard boil) for 3–5 minutes, until it lightly thickens and coats a spoon.

Stir in 3 cups (90 g) baby spinach and cook for 1–2 minutes, until just wilted.

Step 7: Finish with chicken (165°F) or warm chickpeas, then serve

Chicken option: Return the chicken (and any juices on the plate) to the skillet. Simmer gently for 3–5 minutes, flipping once, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer.

Chickpea option: Stir in the drained chickpeas. Simmer for 3–4 minutes, until hot throughout and coated in sauce.

Taste and adjust seasoning with more salt, pepper, and 1/4 tsp red pepper flakes (optional). Spoon generously over pasta or rice. Finish with extra Parmesan and basil, and add a small squeeze of lemon if you want a brighter, fresher finish.

Pro Tips

• Grate your own Parmesan if possible: Pre-shredded cheese can make the sauce less smooth. Finely grated Parmesan melts in quickly and evenly.
• Keep the sauce at a gentle simmer: Once cream is added, avoid a rapid boil to reduce the risk of splitting.
• Use sun-dried tomato oil for extra flavor: Replacing 1 tbsp olive oil with 1 tbsp of the jar oil adds a big savory boost.
• Thin or thicken on purpose: If the sauce gets too thick, splash in 1–3 tbsp broth. If it’s too thin, simmer 2–3 more minutes.
• Cutlet thickness matters: Very thin cutlets finish quickly; thicker ones may need an extra 2–4 minutes (always confirm 165°F / 74°C).

Variations

• Add mushrooms: Sauté 8 oz (225 g) sliced cremini mushrooms in the skillet after searing chicken (or before garlic), until browned, about 5–7 minutes.
• Make it lighter: Use 1/2 cup (120 ml) heavy cream + 1/2 cup (120 ml) half-and-half. Simmer gently to thicken.
• Spicy Tuscan: Increase red pepper flakes to 1/2 tsp and add 1 tbsp chopped Calabrian chiles (optional) with the sun-dried tomatoes.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave at 50% power in 45-second bursts, stirring in between. Add a splash of broth or water (1–2 tbsp) to loosen the sauce as it reheats.

Make-ahead tip: Slice sun-dried tomatoes, mince garlic, and grate Parmesan up to 3 days ahead and refrigerate separately. Cream sauces can be frozen, but the texture may turn slightly grainy when thawed; if you do freeze, thaw overnight in the fridge and reheat very gently, whisking well.

Nutrition (per serving)

Approximate, for the chicken version (sauce + chicken only; excludes pasta/rice): 520 calories, 38 g protein, 36 g fat, 10 g carbohydrates, 2 g fiber, 4 g sugar, 980 mg sodium.