Creamy Tuscan Chicken Skillet with Sun-Dried Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 cup long-grain white rice, rinsed
• 1 3/4 cups water + 1/2 tsp kosher salt
• 2 tbsp unsalted butter (for rice)
• 1 1/2 lb chicken cutlets
• 1 1/4 tsp kosher salt, 3/4 tsp black pepper
• 1 tsp Italian seasoning, 1/2 tsp sweet paprika
• 1 tbsp olive oil + 1 tbsp unsalted butter
• 1/2 cup sun-dried tomatoes in oil, drained, plus 1 tbsp oil from the jar
• 4 garlic cloves, thinly sliced
• 3/4 cup low-sodium chicken broth
• 2/3 cup heavy cream
• 1/4 tsp red pepper flakes (optional)
• 4 cups baby spinach
• 1/2 cup finely grated Parmesan
• 1 lemon (1 tbsp juice + 1 tsp zest)
• 2 tbsp chopped parsley or basil (garnish)

Do This

• 1. Cook rice: Boil 1 3/4 cups water with 1/2 tsp salt. Stir in rinsed rice, cover, simmer 15 minutes on low, rest 10 minutes off heat, then stir in 2 tbsp butter.
• 2. Season chicken: Pat dry; season with 1 1/4 tsp salt, 3/4 tsp pepper, 1 tsp Italian seasoning, 1/2 tsp paprika.
• 3. Sear: Heat 1 tbsp olive oil + 1 tbsp butter in a 12-inch skillet over medium-high. Sear cutlets 3–4 minutes per side until golden and 165°F; set aside.
• 4. Build sauce: Add 1 tbsp oil from tomato jar, sauté garlic and sun-dried tomatoes 30–45 seconds. Deglaze with 3/4 cup broth; simmer 2–3 minutes to reduce slightly.
• 5. Make it creamy: Stir in 2/3 cup cream and red pepper flakes; keep a gentle simmer. Add spinach; wilt 1–2 minutes.
• 6. Finish: Return chicken and juices; simmer 2–3 minutes. Off heat, stir in 1/2 cup Parmesan, 1 tbsp lemon juice, and 1 tsp zest. Spoon over buttered rice; garnish with herbs.

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Why You’ll Love This Recipe

• Ultra-creamy skillet sauce that balances garlicky richness with bright lemon and tangy sun-dried tomatoes.
• Weeknight-friendly: 45 minutes, one pan for the chicken, and pantry staples do the heavy lifting.
• Family-pleasing comfort served over buttery, fluffy rice.
• Great for make-ahead lunches—reheats beautifully with a splash of broth.

Grocery List

• Produce: Garlic, baby spinach, lemon, parsley or basil
• Dairy: Heavy cream, Parmesan cheese, unsalted butter
• Pantry: Chicken cutlets, long-grain white rice, sun-dried tomatoes in oil, chicken broth, olive oil, Italian seasoning, sweet paprika, red pepper flakes, kosher salt, black pepper

Full Ingredients

Chicken & Tuscan Sauce

• 1 1/2 lb chicken cutlets (or 3 large chicken breasts halved horizontally)
• 1 1/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1/2 tsp sweet paprika
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced, plus 1 tbsp oil from the jar
• 4 garlic cloves, thinly sliced
• 3/4 cup low-sodium chicken broth
• 2/3 cup heavy cream
• 1/4 tsp red pepper flakes (optional)
• 4 cups baby spinach (about 4 oz)
• 1/2 cup finely grated Parmesan (about 1 3/4 oz)

Buttered Rice

• 1 cup long-grain white rice, rinsed until water runs mostly clear
• 1 3/4 cups water
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter

To Finish

• 1 tbsp fresh lemon juice (from about 1/2 lemon)
• 1 tsp finely grated lemon zest
• 2 tbsp chopped fresh parsley or basil, plus more to taste
• Extra Parmesan for serving (optional)

Step-by-Step Instructions

Step 1: Start the buttered rice

In a small saucepan, bring 1 3/4 cups water to a boil with 1/2 tsp kosher salt. Stir in the rinsed rice, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat (still covered) and rest for 10 minutes. Fluff with a fork and stir in 2 tbsp butter just before serving.

Step 2: Season the chicken

Pat chicken cutlets dry with paper towels. In a small bowl, mix 1 1/4 tsp kosher salt, 3/4 tsp pepper, 1 tsp Italian seasoning, and 1/2 tsp paprika. Sprinkle the spice blend evenly over both sides of the chicken.

Step 3: Sear the cutlets

Heat a 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter; when the fat is shimmering, add the chicken in a single layer (work in batches if needed). Sear 3–4 minutes per side until deeply golden and the thickest part of each piece reaches 165°F on an instant-read thermometer. Transfer to a plate and tent loosely with foil.

Step 4: Build the flavor base

If the pan looks dry, add 1 tbsp oil from the sun-dried tomato jar. Add the sliced garlic and sun-dried tomatoes; cook 30–45 seconds, stirring, just until fragrant (do not brown the garlic). Pour in 3/4 cup chicken broth, scraping up browned bits. Bring to a lively simmer (about 190°F) and reduce for 2–3 minutes until slightly thickened and reduced by roughly one-third.

Step 5: Make it creamy and wilt the greens

Lower heat to medium-low and stir in 2/3 cup heavy cream and the red pepper flakes if using. Return to a gentle simmer for 1–2 minutes. Add the spinach in handfuls, stirring until just wilted, 1–2 minutes more.

Step 6: Return chicken and finish the sauce

Return the chicken and any accumulated juices to the skillet, coating with sauce. Simmer 2–3 minutes, maintaining about 190°F, until heated through and the chicken again reads 165°F. Turn off heat and stir in 1/2 cup Parmesan until melted and the sauce lightly coats the back of a spoon. Add 1 tbsp lemon juice and 1 tsp zest; taste and adjust salt and pepper.

Step 7: Plate and serve

Spoon the buttered rice into warm shallow bowls or plates. Top with chicken and plenty of the creamy Tuscan sauce. Garnish with chopped parsley or basil and a little extra Parmesan. Serve immediately with extra lemon wedges if you like a brighter finish.

Pro Tips

• For even cooking, pound thicker chicken pieces to about 1/2 inch thickness before seasoning.
• Use an instant-read thermometer for perfectly juicy chicken; pull cutlets as soon as they hit 165°F.
• Reserve and use a tablespoon of the oil from the sun-dried tomatoes—it adds concentrated tomato-herb flavor to the sauce.
• Keep the cream at a gentle simmer (around 190°F) to prevent curdling; avoid a hard boil once dairy is added.
• Prefer more sauce for the rice? Add 1/4 cup extra broth and 2 tbsp more cream, then simmer an extra minute.

Variations

• Mushroom Tuscan Chicken: Sauté 6 oz sliced cremini mushrooms after searing the chicken; cook until browned, then proceed with garlic and sun-dried tomatoes.
• Lighter Cream Sauce: Use 1/2 cup half-and-half plus 1 tsp cornstarch whisked into the broth; simmer until slightly thickened before adding spinach.
• Low-Carb Swap: Serve over cauliflower rice or garlicky sautéed zucchini ribbons instead of buttered rice.

Storage & Make-Ahead

Refrigerate chicken and sauce separately from the rice in airtight containers for 3–4 days. Reheat gently in a skillet over low heat with a splash of broth or water until warmed through (avoid boiling to keep the sauce silky). Rice can be refrigerated up to 4 days; reheat with a teaspoon of water and a pat of butter. The creamy sauce can be frozen up to 2 months, though texture may thin slightly; thaw overnight and reheat gently.

Nutrition (per serving)

Approx. 705 calories; 49 g protein; 36 g fat; 45 g carbohydrates; 2 g fiber; 1,020 mg sodium. Values are estimates and will vary with brands and exact portions.