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Creamy Tuscan Chicken

Honestly, this is my favorite one-pan wonder. It's got that glossy, garlic-heavy cream sauce, tender spinach, and tangy sun-dried tomatoes that make it taste like you spent hours in the kitchen, even though it’s a 30-minute job. It’s total comfort in a skillet—perfect for when you're exhausted but still want to eat like a human being.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

THE CHICKEN
  • 4 boneless, skinless chicken breasts Pound them to an even thickness so they don't dry out!
  • 1 tbsp olive oil Use the oil from the tomato jar if you want extra flavor.
  • Salt and Pepper Be generous here.
THE SAUCE
  • 2 tbsp butter Unsalted is best so you can control the salt.
  • 4-6 cloves garlic Mince it fresh, please. No jarred stuff!
  • 1 cup heavy cream Don't use milk—it'll break and look sad.
  • 0.5 cup chicken broth Low sodium gives you more control.
  • 0.5 cup sun-dried tomatoes Chop them up; oil-packed are the way to go.
  • 3 cups fresh baby spinach It looks like a lot, but it'll disappear into the sauce.
  • 0.5 cup Parmesan cheese Freshly grated! The bagged stuff is full of gunk.

Equipment

  • Large Cast Iron Skillet
  • Meat Mallet

Method
 

  1. Pat your chicken dry—like really dry. Pound them to an even 3/4 inch. Season with salt and pepper. Get your oil hot in the skillet and sear the chicken for about 5-6 minutes per side until golden brown. Move them to a plate and cover with foil.
  2. Turn the heat down to medium and melt the butter. Toss in the garlic and cook for about 30 seconds until you can really smell it. Don't let it go brown or it'll get bitter.
  3. Pour in the broth and scrape up the brown bits on the bottom. Stir in the heavy cream and sun-dried tomatoes. Let it simmer gently for about 3 minutes until it starts to thicken.
  4. Stir in the spinach and let it wilt (it only takes a minute). Add the Parmesan and stir until the sauce is silky and smooth.
  5. Put the chicken back in the pan along with any juices. Spoon that gorgeous sauce over the top and let it all hang out for 2 minutes to warm through. Serve immediately!

Notes

Sofia's Real Tips: 1. If the sauce is too thick, splash in a little more broth. 2. Use the 'Single Bite' shot for your photos—lift a piece with a spoon to show off that texture! 3. Zero-waste trick: Toss a Parmesan rind into the sauce while it simmers for a huge umami boost. 4. Always add a tiny squeeze of lemon at the end if the sauce feels too heavy.