This chicken skillet dinner has garlic, sun-dried tomatoes, and spinach in a creamy buttery sauce.

Tuscan Chicken

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 780kcal


  • 2 (8 ounces each) boneless skinless chicken breasts
  • 1 cup (1 ounce) roughly chopped fresh baby spinach
  • 1/2 cup heavy whipping cream
  • 1/2 cup (2 ounces) finely grated parmesan cheese plus more for serving
  • 1/4 cup (3/4 ounce) finely chopped sun-dried tomatoes
  • 5 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon dried oregano
  • salt and pepper to taste


  • Cut each chicken breast horizontally so it's half as thick as before, resulting in 4 thinner pieces. Pat dry with a paper towel. Generously season both sides of each chicken piece with salt and pepper.
  • Heat a wide pan over medium to medium-high heat until hot. Add olive oil to cover the pan.
  • Add chicken breasts to the pan in a single layer. Cook until each side is golden brown, 4 to 5 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if your pan is not large enough to hold them all at once.
  • Reduce to low heat. Add heavy cream, butter, and parmesan cheese to the pan. Stir until the butter and cheese has melted, scraping up any bits that have stuck to the pan.
  • Increase to medium heat and bring to a simmer. Add spinach and stir until it has wilted.
  • Add minced garlic and oregano, stirring until well-mixed.
  • Transfer the chicken back to the pan, leaving any liquid on the plate, and simmer for a minute. Top with sun-dried tomatoes. Turn off the heat.
  • Serve while hot, and optionally top with additional grated parmesan cheese.


Makes 2 Servings
Amount Per Serving:
Calories 780  
Total Fat 53g 82%
   Saturated Fat 27g 136%
Cholesterol 249mg 83%
Sodium 460mg 19%
Net Carb 6.5g  
Total Carb 8g 3%
   Dietary Fiber 1.5g 6%
   Sugars 4.5g  
Protein 63g  
Vitamin A 44% · Vitamin C 14% · Calcium 33% · Iron 15%