Creamy Spicy Tuscan Chicken Skillet With Spinach

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 small chicken breasts (about 2 lb total), patted dry
• 1 ½ tsp kosher salt, ¾ tsp black pepper
• 2 tbsp olive oil, 2 tbsp unsalted butter
• 4 garlic cloves, minced
• ½ tsp crushed red chili flakes (more to taste)
• 1 tsp Italian seasoning
• ½ cup oil-packed sun-dried tomatoes, drained & sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 2 packed cups baby spinach
• 1 tsp cornstarch (optional, for thicker sauce)

Do This

• 1. Season chicken with salt and pepper; optionally pound to even thickness.
• 2. Sear chicken in olive oil and butter over medium-high heat until golden and cooked through; set aside.
• 3. In the same skillet, gently cook garlic, chili flakes, and Italian seasoning until fragrant.
• 4. Stir in sun-dried tomatoes, then add chicken broth; simmer and scrape up browned bits.
• 5. Add heavy cream and Parmesan; simmer until smooth and slightly thickened (add cornstarch slurry if needed).
• 6. Stir in spinach until just wilted; return chicken and simmer a few minutes to warm through.
• 7. Taste and adjust seasoning; serve hot with extra Parmesan and chili flakes over pasta, rice, or with crusty bread.

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Why You’ll Love This Recipe

• One-skillet comfort: juicy chicken nestled in a rich, velvety Tuscan-style cream sauce.
• Balanced heat: gentle warmth from chili flakes without overwhelming the creamy, cheesy sauce.
• Big flavor, simple steps: pantry-friendly ingredients come together in well under an hour.
• Versatile: delicious over pasta, mashed potatoes, polenta, rice, or with crusty bread for dipping.

Grocery List

• Produce: Garlic, baby spinach, fresh parsley (optional, for garnish)
• Dairy: Heavy cream, Parmesan cheese, unsalted butter
• Pantry: Boneless skinless chicken breasts, olive oil, oil-packed sun-dried tomatoes, chicken broth, crushed red chili flakes, Italian seasoning, kosher salt, black pepper, cornstarch (optional)

Full Ingredients

For the Spicy Creamy Tuscan Chicken

• 4 small boneless, skinless chicken breasts (about 2 lb / 900 g total)
• 1 ½ teaspoons kosher salt, divided (plus more to taste)
• ¾ teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 large garlic cloves, minced
• ½ to 1 teaspoon crushed red chili flakes (start with ½ tsp, add more to taste)
• 1 teaspoon Italian seasoning (dried basil, oregano, thyme blend)
• ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• 2 packed cups baby spinach leaves
• 1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional, for thicker sauce)

Optional For Serving

• Cooked pasta, mashed potatoes, creamy polenta, or rice
• Crusty bread for dipping
• Extra chili flakes, for garnish
• Chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

Pat the chicken breasts dry on both sides with paper towels. Dry chicken sears better and develops a deeper golden crust.

For quicker, more even cooking, place each chicken breast between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin until about ¾ inch thick. This step is optional but highly recommended.

Season both sides of the chicken evenly with about 1 teaspoon of the kosher salt and ½ teaspoon of the black pepper. Set aside while you prep the remaining ingredients so the seasoning can start to penetrate.

Step 2: Sear the Chicken Until Golden

Heat a large, heavy skillet (10–12 inch, cast iron or stainless steel preferred) over medium-high heat. Add the olive oil and butter. Once the butter is melted and foamy, swirl the pan to coat the bottom.

Lay the chicken breasts in the hot skillet in a single layer without crowding. Sear for 5–6 minutes on the first side, without moving them, until deeply golden brown. Flip and cook for another 4–6 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.

Transfer the seared chicken to a plate and tent loosely with foil to keep warm. Do not wipe out the pan; those browned bits at the bottom will flavor the sauce.

Step 3: Build the Flavor Base with Garlic and Spices

Reduce the heat to medium. If the pan looks very dry, add an extra teaspoon of olive oil.

Add the minced garlic, crushed red chili flakes, Italian seasoning, and the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook, stirring constantly, for 30–60 seconds until fragrant and just starting to turn golden at the edges. Be careful not to burn the garlic; if it darkens too quickly, reduce the heat.

Step 4: Add Sun-Dried Tomatoes and Deglaze

Stir the sliced sun-dried tomatoes into the skillet and cook for 1 minute to warm and lightly toast them in the garlicky oil. This helps release their flavor into the base of the sauce.

Pour in the chicken broth. As it simmers, use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture bubble gently for 2–3 minutes to reduce slightly and concentrate the flavor.

Step 5: Create the Creamy Parmesan Sauce

Reduce the heat to medium-low. Stir in the heavy cream and bring the sauce back to a gentle simmer, stirring frequently.

Sprinkle in the grated Parmesan cheese gradually, stirring constantly until it melts into the sauce and becomes smooth. Simmer for 3–4 minutes, allowing the sauce to thicken slightly. If you prefer an extra-thick, clingy sauce, stir the cornstarch and cold water together to form a smooth slurry, then whisk it into the simmering sauce and cook for 1–2 minutes more until thickened.

Taste the sauce and adjust seasoning with additional salt, pepper, or chili flakes as desired.

Step 6: Add Spinach and Return the Chicken

Add the baby spinach to the skillet. Stir gently until the spinach is just wilted, 1–2 minutes. The greens should still look vibrant and fresh.

Return the seared chicken breasts and any accumulated juices on the plate to the skillet, nestling them into the sauce. Spoon some of the creamy Tuscan sauce over the top of each piece of chicken.

Simmer on low heat for 3–5 minutes, uncovered, to warm the chicken through and allow the flavors to meld. If the sauce becomes too thick at any point, thin it with a splash of chicken broth or a bit more cream until it reaches your preferred consistency.

Step 7: Garnish and Serve

Once the chicken is hot and the sauce is silky and bubbling gently around the edges, remove the skillet from the heat.

Sprinkle with extra Parmesan cheese, a pinch more chili flakes if you like extra heat, and chopped fresh parsley for color.

Serve the spicy creamy Tuscan chicken straight from the skillet over cooked pasta, rice, mashed potatoes, or with plenty of crusty bread to scoop up the sauce. Spoon generous amounts of the sun-dried tomato, spinach, and Parmesan cream sauce over each serving.

Pro Tips

• Do not rush the sear: Let the chicken sit undisturbed to develop a deep golden crust. This adds flavor to both the chicken and the sauce.
• Control the heat level: Start with ½ teaspoon chili flakes, then taste the sauce before adding more. Spice can intensify as it simmers.
• Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents and does not melt as smoothly in the sauce.
• Keep the sauce gentle: Once cream and cheese are added, avoid a rolling boil. A gentle simmer keeps the sauce silky and prevents curdling.
• Adjust thickness: For a looser sauce, add more broth or cream; for a thicker, restaurant-style coating sauce, use the optional cornstarch slurry.

Variations

• Mushroom Tuscan Chicken: Sauté 8 ounces sliced cremini or button mushrooms after searing the chicken. Cook until browned and their moisture evaporates, then proceed with the garlic and spices.
• Extra-Spicy Version: Increase chili flakes to 1–1 ½ teaspoons and add a pinch of smoked paprika for an even bolder, warming flavor.
• Lighter Cream Sauce: Swap half of the heavy cream for half-and-half or whole milk and thicken with an extra ½ teaspoon of cornstarch if needed.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer the chicken and sauce to an airtight container. Refrigerate for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened. Stir occasionally and heat just until warmed through; avoid boiling to prevent the cream sauce from separating.

This dish is best enjoyed fresh, but you can sear the chicken up to 1 day ahead and store it in the refrigerator. When ready to serve, make the sauce, then add the pre-cooked chicken to the skillet and simmer until heated through.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without pasta or sides): about 720 calories; 52 g protein; 50 g fat; 9 g carbohydrates; 1 g fiber; 4 g sugar; 980 mg sodium. Actual values will vary based on specific ingredients and portion sizes.