Save There's something about the sound of chicken hitting a hot skillet that makes me feel like I actually know what I'm doing in the kitchen. I stumbled onto this Tuscan version on a Tuesday night when my fridge held chicken, cream, and a half-empty jar of sun-dried tomatoes that I'd been meaning to use. Twenty minutes later, my kitchen smelled like an Italian trattoria, and I realized I'd accidentally created something my family would demand on repeat.
I made this for my sister when she was visiting and stressed about her new job, and she literally closed her eyes while eating it. She didn't say anything for a moment, just looked down at her plate, and then she asked if I'd give her the recipe. Watching someone relax over a simple dinner felt like the best compliment I could get.
Ingredients
- Boneless, skinless chicken breasts: Four medium ones (about 6 ounces each) give you the right cooking time and a tender bite without drying out.
- Kosher salt and freshly ground black pepper: These make or break the seasoning, so don't skip the fresh pepper grind.
- Italian seasoning: A teaspoon adds warmth without overpowering the delicate garlic and cream.
- Olive oil: Two tablespoons is enough to get a golden crust and prevent sticking.
- Garlic: Three minced cloves create that intoxicating base that makes you smell them before the chicken even touches the pan.
- Sun-dried tomatoes in oil: Half a cup drained and sliced adds concentrated sweetness and a slight chew that's addictive.
- Heavy cream: One cup creates that luxurious sauce that coats the chicken like silk.
- Low-sodium chicken broth: Half a cup balances the richness and helps the sauce coat everything evenly.
- Grated Parmesan cheese: Half a cup melts into the sauce and adds a salty, nutty depth.
- Dried basil: A teaspoon brings an herbal note that ties the whole dish together.
- Fresh baby spinach: Two cups wilt down into nothing but add nutrition and a slight earthiness.
Instructions
- Prep and season your chicken:
- Pat your chicken dry with paper towels first, which sounds like an extra step but makes a huge difference in browning. Season both sides generously so every bite tastes intentional.
- Get that golden crust:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken. You'll hear that satisfying sizzle, and after 5 to 6 minutes, one side will be golden brown and gorgeous; flip and repeat.
- Build your flavor base:
- Transfer the cooked chicken to a plate and drop the heat to medium. Add your minced garlic to the same skillet, and let it toast for just 30 seconds until the smell hits you and you know it's ready.
- Add sun-dried tomato sweetness:
- Stir in the drained sun-dried tomatoes and cook for 1 minute, letting them release their concentrated flavor into the oil.
- Create the creamy sauce:
- Pour in the heavy cream and chicken broth, scraping up all the golden bits stuck to the bottom of the pan. Stir in the Parmesan and basil, then simmer for 2 to 3 minutes until it thickens slightly and looks glossy.
- Wilt in the spinach:
- Add the fresh spinach and stir gently until it's completely wilted, which takes about 1 minute and transforms from a big pile into something that fits perfectly in your sauce.
- Return the chicken:
- Nestle the cooked chicken back into the skillet, pour any juices from the plate into the sauce, and let everything simmer together for 2 to 3 minutes so the flavors marry.
- Finish and serve:
- Scatter fresh parsley and extra Parmesan over the top if you want to feel fancy, then serve hot with whatever you've chosen as your side.
Save My nine-year-old once asked if this was the fancy dinner kind, and I told him no, it's just a regular Tuesday. He seemed disappointed until he took a bite and realized he was eating something that tasted like no Tuesday he'd ever had.
Why This Dish Feels Effortless
Everything happens in one skillet, which means you're not juggling multiple pans or scrambling for clean countertop space. The prep is honest and straightforward, no skills required beyond the ability to follow your nose when the garlic hits the heat. Even if you've never made a cream sauce before, this one teaches you as you go.
When to Make This
This is the dish I reach for on nights when I want to feel like I'm taking care of people without spending two hours in the kitchen. It's also perfect when you want to prove to someone that you can cook, because it looks and tastes way more complicated than it actually is. The first time you serve it, people will ask if you took a cooking class.
Variations and Serving Ideas
If cream feels too heavy, half-and-half works beautifully and keeps the sauce silky without the richness. For sides, crusty bread soaks up every drop of sauce, but mashed potatoes or pasta are equally wonderful. Some nights I've stirred in mushrooms for earthiness, or swapped the spinach for kale when I'm feeling virtuous.
- A glass of Pinot Grigio or Chardonnay pairs perfectly and makes the whole meal feel a little more special than it actually is.
- If you have leftovers, this reheats gently over medium heat with a splash of broth to refresh the sauce.
- You can prep everything except the actual cooking earlier in the day, which takes the pressure off dinner time.
Save This recipe became my answer to the question nobody asks out loud: what do you make when you want to feel like you're taking care of the people at your table? It's the kind of meal that sticks around.
Recipe Questions & Answers
- → How do I achieve tender chicken breasts?
Pat chicken dry and season well. Sear over medium-high heat until golden and cooked through to lock in juices.
- → Can I substitute cream for a lighter option?
Yes, half-and-half can be used to reduce richness while maintaining creaminess in the sauce.
- → What sides complement this dish best?
Serve alongside crusty bread, mashed potatoes, pasta, or rice to soak up the flavorful sauce.
- → Can I replace spinach with another green?
Kale works well as a substitute, adding a slightly different texture and flavor.
- → How do sun-dried tomatoes affect the dish?
They add a sweet and tangy depth, enhancing the sauce's complexity alongside garlic and Parmesan.