Recipe

Comforting Tuscan Chicken

Creamy, garlicky Tuscan chicken with sun-dried tomatoes and spinach, made in one skillet for a warm, cozy dinner that feels restaurant-worthy but stays weeknight-friendly.

By Matt Campbell

•

4.8

A cast iron skillet filled with creamy Tuscan chicken, wilted spinach, and sun-dried tomatoes, with golden seared chicken on top

Jump to Recipe

If your dinner vibe is “something cozy, something creamy, something I can mop up with bread,” this Tuscan chicken is your move. It’s got golden-seared chicken, a garlic-forward cream sauce, tangy sun-dried tomatoes, and spinach that melts into the whole situation like it was always meant to be there.

This is the kind of skillet dinner that makes the kitchen smell like you tried harder than you did. One pan, simple ingredients, and a sauce that tastes like it’s been simmering all afternoon, even though you’ll be eating in about 35 minutes.

A wooden spoon stirring a creamy sauce with spinach and sun-dried tomatoes in a skillet

Why It Works

Big flavor, low drama: Sear the chicken for crisp edges, then build the sauce right in the same pan so you keep all that browned goodness.
Balanced creamy sauce: Parmesan adds savory depth, sun-dried tomatoes bring tang, and a squeeze of lemon at the end keeps it bright instead of heavy.
Weeknight flexible: Works with chicken breasts or thighs, and you can tweak thickness with a splash of broth or a little extra cheese.
Cozy-carb friendly: The sauce is made for pasta, mashed potatoes, rice, or crusty bread. Choose your comfort.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Reheat: Warm gently in a skillet over medium-low heat with a splash of chicken broth, water, or cream to loosen the sauce. Microwaving works too, just use 50 to 70% power and stir the sauce halfway through so it stays smooth.

Freeze: Cream sauces can separate after freezing, but it’s still doable. Freeze up to 2 months. Thaw overnight in the fridge, then reheat slowly and whisk in a little cream or broth to bring it back together.

Meal prep tip: If you know you’ll freeze it, slightly undercook the chicken by a minute or two so it stays juicy after reheating.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs are extra forgiving and stay juicy. They may need an extra 2 to 4 minutes of cook time depending on thickness. Aim for 165 F internal temp.

What sun-dried tomatoes should I buy?

Oil-packed sun-dried tomatoes are easiest and have the best texture here. If yours are very oily, blot lightly. If you only have dry-packed, rehydrate in hot water for 10 minutes, then slice.

How do I keep the cream sauce from breaking?

Keep the heat at a gentle simmer, not a rolling boil. Add Parmesan off the heat or on low, and stir until smooth. If it looks grainy, lower the heat and whisk in a splash of warm broth.

Can I make it dairy-free?

You can, but it will taste a little different. Use full-fat coconut milk or a dairy-free heavy cream alternative and swap Parmesan for nutritional yeast or a dairy-free parmesan-style cheese. Keep the heat low.

What if my sauce is too thick or too thin?

Too thick: Add broth a tablespoon at a time. Too thin: Simmer 2 to 4 minutes longer, or stir in a bit more Parmesan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal), preferably stainless steel or cast iron
Tongs
Cutting board and knife
Measuring cups and spoons
Microplane or fine grater (for Parmesan and optional lemon zest)
Instant-read thermometer (helpful for perfectly cooked chicken)

I started making Tuscan chicken during that part of the week where motivation is low and the sink is already giving me attitude. I wanted something that felt like a restaurant plate but still used normal groceries and one pan. The first time I made it, I kept “just tasting the sauce” until I realized dinner was basically ready and I’d already eaten half the best part. Now it’s my go-to when I need a warm, cozy win and an excuse to buy a loaf of crusty bread that absolutely will not survive the night.