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a Tuscan chicken skillet with creamy sauce, wilted spinach, and sun-dried tomatoes in a wide horizontal shot, served in a stainless skillet on a cozy linen napkin, warm natural light, shallow depth of field, landscape orientation

Tuscan Chicken Skillet

One skillet chicken simmered in a light creamy sauce with spinach and sundried tomatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 0.5 cup sun-dried tomatoes chopped
  • 3 cups fresh spinach
  • 0.75 cup half-and-half
  • 0.25 cup grated Parmesan
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 0.5 tsp salt

Method
 

  1. Season and sear the chicken in olive oil, 5 minutes per side, then set aside.
  2. Add garlic and sun-dried tomatoes to the skillet and cook 1 minute.
  3. Pour in half-and-half and Parmesan, stirring until smooth.
  4. Stir in spinach until wilted, then nestle the chicken back in.
  5. Simmer 5 minutes until the sauce thickens and the chicken hits 165°F.

Notes

Half-and-half keeps it lighter than heavy cream but still silky.