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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - large chicken breasts (or 6 chicken tenderloins), sliced lengthwise
  • - salt and pepper
  • - flour, for dredging
  • 01 tablespoons - olive oil
  • 1 tablespoons - butter
  • 1/4 cups - chicken broth or white wine
  • 1 teaspoons - Dijon mustard, optional
  • 1 cups - heavy whipping cream
  • 2 cups - loosely packed fresh baby spinach
  • 1/4 cups - sun-dried tomatoes
  • 1 tablespoons - fresh basil, chopped
  • Directions:

    If using chicken breasts (instead of chicken tenderloins), slice them in half lengthwise (for thinner pieces so they will cook more quickly). Sprinkle both sides with salt and pepper and garlic powder; dredge in flour to coat.

    In a skillet over medium-high heat, heat butter and oil until butter is melted. Once hot, add the chicken pieces and cook for 4-5 minutes on each side or until golden. Remove chicken from pan and set aside.

    Add chicken broth to pan, deglazing (scraping up any browned bits), and stir in Dijon mustard (if using). Let simmer for 1-2 minutes.

    Stir in the cream, spinach, and sun-dried tomatoes. Add chicken back to pan and cook for 5 more minutes or until chicken is fully cooked through and sauce reduces a bit.

    Stir in basil and taste to see if it needs any extra salt and pepper for seasoning. Serve immediately.

    Brief Description

    Chicken breasts in a creamy sauce with fresh spinach and sun-dried tomatoes.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 25 min


    Delicious served with noodles, gnocchi or rice, if desired.
    Photo by Salt and Lavender.


    Salt and Lavender

    Posted By:


    Posted On:

    November 11, 2019

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