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creamy tuscan chicken skillet
kahn50133

Creamy Tuscan Chicken Skillet – A Delicious Restaurant-Style Dinner in Just 20 Minutes

A rich, velvety, and deeply flavorful one-pan dinner featuring perfectly seared chicken breasts smothered in a luxurious garlic, sun-dried tomato, and spinach cream sauce. It delivers authentic Italian-American restaurant quality in just 20 minutes, making it the ultimate weeknight luxury.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner,, Main Course
Cuisine: American-Italian, Tuscan
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients

For the Chicken & Sear:
  • Chicken Breasts: 4 medium approx. 1.5 lbs / 680g, boneless, skinless, and pounded to even thickness
  • Olive Oil: 1 tbsp / 15ml preferably from the sun-dried tomato jar for extra flavor
  • Garlic Powder: 1 tsp / 5g
  • Italian Seasoning: 1 tsp / 5g
  • Sea Salt: 1/2 tsp / 3g
  • Black Pepper: 1/2 tsp / 3g
For the Creamy Tuscan Sauce:
  • Unsalted Butter: 2 tbsp / 30g Kerrygold preferred
  • Garlic: 4 cloves finely minced
  • Sun-Dried Tomatoes: 1/2 cup / 60g drained and chopped (California Sun-Dry brand)
  • Chicken Broth: 1/2 cup / 120ml low-sodium
  • Heavy Cream: 1 cup / 240ml Organic Valley or heavy whipping cream
  • Parmigiano-Reggiano Cheese: 1/2 cup / 50g freshly grated
  • Baby Spinach: 2 cups / 60g fresh packaged packed tightly

Equipment

  • 1 12-inch Heavy Cast Iron or Stainless Steel Skillet (e.g., Lodge or All-Clad)
  • 1 Meat Thermometer (Digital Instant-Read)
  • 1 Kitchen tongs
  • 1 Chef's Knife and Cutting Board

Method
 

Instructions
    Season the Chicken
    1. Pat the chicken breasts completely dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, sea salt, and black pepper.
    Sear to Golden Perfection
    1. Heat the olive oil and 1 tablespoon of butter in your heavy skillet over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes on each side until deeply golden brown. Use your thermometer to check that the internal temperature reaches 165°F (74°C). Remove chicken and set aside on a plate.
    Sauté Aromatics
    1. Lower the heat to medium. Add the remaining 1 tablespoon of butter to the same pan. Stir in the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is highly fragrant but not browned.
    Deglaze the Pan
    1. Pour in the chicken broth, using a wooden spoon to scrape up all the delicious browned bits (fond) stuck to the bottom of the skillet. Let it simmer for 2 minutes until reduced by half.
    Build the Emulsified Cream Sauce
    1. Reduce heat to low. Pour in the heavy cream and bring to a gentle simmer for 2-3 minutes. Stir in the freshly grated Parmigiano-Reggiano cheese until completely melted and smooth.
    Wilt Spinach and Combine
    1. Toss in the fresh baby spinach and stir gently for 1 minute until it just begins to wilt. Slide the chicken and its accumulated juices back into the skillet. Spoon the rich cream sauce over the chicken and simmer for 1 final minute until everything is hot, bubbly, and cohesive. Serve immediately!

    Notes

    Recipe Note

    Chef John’s Pro Tip for the Perfect Sauce: Never use pre-shredded cheese from a plastic green can or pouch. Those contain anti-caking agents (cellulose) that prevent the cheese from melting properly, which will make your cream sauce gritty or broken. Always grate a block of real Parmigiano-Reggiano fresh into the pan. If your sauce ever looks like it's separating or turning greasy, remove it from the heat source immediately and whisk in one tablespoon of warm chicken broth or water to re-emulsify the fats.