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Creamy Tuscan Garlic Chicken Skillet – Easy 30-Minute Dinner

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This Creamy Tuscan Garlic Chicken Skillet is a quick and easy weeknight dinner that feels special without requiring complicated techniques or hard-to-find ingredients. The velvety sauce, sun-dried tomatoes, and wilted spinach create a rich, comforting meal ready in about 30 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 3 cups fresh spinach
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan for topping
  • Crusty bread, pasta, rice, or mashed potatoes (for serving)

Instructions

  1. Prep the chicken (5 minutes): Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness — about ½ inch thick. Season both sides generously with salt, pepper, garlic powder, and paprika. Let them sit at room temperature for about 10 minutes while you prep the other ingredients.
  2. Sear the chicken (8-10 minutes): Heat the olive oil in your large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken breasts in the pan — you should hear a satisfying sizzle. Cook for 4-5 minutes on the first side without moving them. You want a deep golden-brown crust. Flip and cook for another 4-5 minutes on the second side. The chicken should be cooked through (internal temperature of 165°F) and golden on both sides. Transfer the chicken to a plate and tent …
  3. Start the sauce (3 minutes): Reduce the heat to medium and add the butter to the same skillet. Once it melts, add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another minute, stirring to combine.
  4. Build the cream sauce (5 minutes): Pour in the heavy cream and chicken broth, stirring constantly to incorporate all those browned bits from the bottom of the pan. Bring the mixture to a gentle simmer — not a rolling boil, just a nice, steady bubble. Let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.
  5. Add the cheese and spinach (3 minutes): Reduce the heat to low and gradually sprinkle in the grated Parmesan cheese, stirring constantly until it melts completely into the sauce. Add the fresh spinach in handfuls, stirring gently until each batch wilts before adding the next. This takes about 1-2 minutes total. Add the red pepper flakes if you’re using them, and season with salt and pepper to taste.
  6. Combine and finish (2-3 minutes): Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Let everything simmer together for 2-3 minutes so the chicken reheats and absorbs some of that lovely sauce. If the sauce gets too thick, add a splash more chicken broth or cream to thin it out.
  7. Serve immediately: Garnish with fresh parsley and extra Parmesan cheese. Serve hot over pasta, rice, mashed potatoes, or with crusty bread for soaking up every last drop of sauce.

Notes

Don’t crowd the pan when searing the chicken. Let the chicken rest after searing. Use freshly grated Parmesan for a smooth sauce. Keep the sauce at a gentle simmer to prevent curdling. Season as you go for deeper flavor. If serving with pasta, reserve some pasta water to thin the sauce if needed.

Nutrition

Keywords: creamy tuscan garlic chicken, 30-minute dinner, weeknight dinner, chicken skillet, creamy chicken, tuscan chicken, easy dinner, comfort food

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