Go Back

Creamy Tuscan Chicken Skillet Bowls - A Comforting, One-Pan Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), sliced into thin cutlets
  • Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika (optional)
  • Flour: 2 tablespoons all-purpose flour (for light dredging; use gluten-free if needed)
  • Olive oil: 2 tablespoons
  • Butter: 1 tablespoon
  • Garlic: 3–4 cloves, minced
  • Shallot: 1 small, finely chopped (or 1/4 cup onion)
  • Sun-dried tomatoes: 1/3 cup, thinly sliced (oil-packed, drained)
  • Chicken broth: 3/4 cup, low sodium
  • Heavy cream: 3/4 cup (or half-and-half for lighter)
  • Parmesan: 1/2 cup freshly grated
  • Baby spinach: 3 cups, loosely packed
  • Lemon: 1/2 lemon, for zest and juice
  • Red pepper flakes: Pinch, to taste
  • Fresh basil or parsley: 1/4 cup, chopped, for garnish
  • For serving: Cooked rice, pasta, gnocchi, or cauliflower rice; warm crusty bread is a bonus

Method
 

  1. Prep the chicken. Pat the chicken dry and slice into thin cutlets or bite-size strips. Season with salt, pepper, Italian seasoning, and smoked paprika. Lightly dust with flour to help with browning and to thicken the sauce later.
  2. Brown the chicken. Heat olive oil in a large skillet over medium-high. Sear chicken in batches 3–4 minutes per side until golden and just cooked through. Transfer to a plate; tent with foil.
  3. Build the flavor base. Lower heat to medium. Add butter to the skillet. Stir in shallot and a pinch of salt. Cook 2–3 minutes until softened, scraping up browned bits. Add garlic and sun-dried tomatoes; cook 30–60 seconds until fragrant.
  4. Deglaze and simmer. Pour in chicken broth, scraping the pan to dissolve all the fond. Simmer 2 minutes to reduce slightly.
  5. Create the creamy sauce. Stir in heavy cream. Bring to a gentle simmer (small bubbles, not a hard boil). Add Parmesan and whisk until smooth. The sauce should lightly coat the back of a spoon.
  6. Brighten it up. Add a pinch of red pepper flakes, the zest of half a lemon, and 1–2 teaspoons lemon juice. Taste and adjust salt and pepper.
  7. Wilt the greens. Fold in spinach and cook 1–2 minutes until just wilted and vibrant.
  8. Finish with chicken. Return chicken and any juices to the pan, nestling into the sauce. Simmer 1–2 minutes to warm through and thicken slightly.
  9. Assemble the bowls. Spoon your base (rice, pasta, or cauliflower rice) into bowls. Top with chicken and plenty of sauce. Garnish with chopped basil or parsley and extra Parmesan if you like.