Simple Homemade Recipe Idea

Why You’ll Love This Recipe

• Restaurant-quality creamy skillet chicken in 40 minutes, start to finish.
• Rich, garlicky sauce with sun-dried tomatoes and spinach—balanced by bright lemon.
• One-pan cleanup and simple techniques perfect for weeknights.
• Versatile: serve over pasta, rice, mashed potatoes, or with crusty bread.

Grocery List

• Produce: Garlic, baby spinach, fresh basil, lemon
• Dairy: Unsalted butter, heavy cream, Parmesan cheese
• Pantry: Chicken breasts, olive oil, oil-packed sun-dried tomatoes, chicken broth, dry white wine (or extra broth), Dijon mustard, Italian seasoning, red pepper flakes, kosher salt, black pepper, paprika

Full Ingredients

For the Chicken

• 4 boneless skinless chicken breasts (about 2 lb total)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp paprika (optional, for color)
• 2 tbsp olive oil
• 1 tbsp oil from the sun-dried tomato jar (adds great flavor)

For the Sauce

• 3 tbsp unsalted butter
• 5 garlic cloves, minced (about 2 tbsp)
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio) or use 1/2 cup additional chicken broth
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 1 1/2 tsp Italian seasoning
• 1/2 cup freshly grated Parmesan (about 1.75 oz)
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced (about 70 g)
• 3 cups baby spinach (about 90 g)
• 1 tbsp fresh lemon juice

To Finish

• 2 tbsp chopped fresh basil (plus extra leaves for garnish)
• Additional salt and pepper to taste

Step-by-Step Instructions

Step 1: Prep and season the chicken

Place the chicken breasts between two sheets of parchment and gently pound to an even 3/4-inch thickness. This helps them cook evenly and stay juicy. Pat dry with paper towels, then season all over with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp paprika (if using).

Step 2: Sear to golden perfection

Heat 2 tbsp olive oil and 1 tbsp sun-dried tomato oil in a large skillet (12-inch) over medium-high heat until shimmering. Add the chicken and sear 5–6 minutes per side, undisturbed, until deep golden and the thickest part reads about 160°F. Transfer to a plate and tent with foil. The chicken will finish cooking in the sauce to 165°F.

Step 3: Bloom the aromatics

Reduce heat to medium. Add 3 tbsp butter to the pan. Once melted, stir in the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, scraping up any browned bits—they add big flavor.

Step 4: Deglaze and reduce

Pour in 1/2 cup white wine and simmer 2–3 minutes, scraping the pan, until reduced by about half. If not using wine, add 1/2 cup broth and simmer 1–2 minutes. The liquid should look slightly syrupy.

Step 5: Build the creamy base

Stir in 1 cup chicken broth, 1 cup heavy cream, 1 tsp Dijon, and 1 1/2 tsp Italian seasoning. Bring to a gentle simmer over medium-low heat (avoid a hard boil) and cook 3–4 minutes, stirring, until slightly thickened. Sprinkle in the Parmesan gradually, whisking until smooth.

Step 6: Add tomatoes and greens

Stir in the sliced sun-dried tomatoes. Add the baby spinach and cook 1–2 minutes, stirring, until just wilted and the sauce is glossy and creamy.

Step 7: Return chicken and finish

Nestle the chicken and any accumulated juices back into the skillet. Simmer on low 3–5 minutes, spooning sauce over the top, until the chicken reaches 165°F (74°C). Stir in 1 tbsp lemon juice and taste; add a pinch of salt and pepper if needed. Sprinkle with chopped basil. Serve immediately with plenty of sauce.

Pro Tips

• Pat the chicken very dry before searing for the best browning and fond (the browned bits for the sauce).
• Use the flavorful oil from the sun-dried tomato jar for a head start on savory depth.
• Grate Parmesan fresh and add gradually so it melts smoothly into the sauce—avoid boiling after adding cheese.
• If the sauce gets too thick, whisk in 2–3 tbsp warm broth. If too thin, simmer an extra 2–3 minutes.
• For extra richness, finish with a small knob of butter off heat to make the sauce ultra-silky.

Variations

• Mushroom Tuscan Chicken: Sauté 8 oz sliced cremini mushrooms in 1 tbsp butter after searing the chicken; remove, then proceed and add them back with the tomatoes.
• Lighter Version: Use 1/2 cup cream + 1/2 cup whole milk; thicken with 1 tsp cornstarch whisked into the broth before adding.
• Shrimp Swap: Use 1 1/2 lb large shrimp, seared 1–2 minutes per side. Make the sauce as written and return shrimp just to warm through.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop or at 300°F in the oven, adding a splash of broth to loosen the sauce. Cream sauces can separate if overheated—keep the heat low and stir frequently. For make-ahead, you can sear the chicken up to 24 hours in advance and refrigerate; finish the sauce just before serving. For best texture, add spinach fresh during reheating rather than storing it already wilted in the sauce. Freezing is not recommended due to the cream.

Nutrition (per serving)

Approx. 640 calories; 45 g fat; 8 g carbs; 2 g fiber; 45 g protein; 900 mg sodium. Nutrition will vary based on exact ingredients and salt levels used.