Tuscan Chicken Skillet

About this recipe

Tuscan Chicken Skillet showcases sun-dried tomatoes and baby spinach braising with chicken breast in heavy cream infused with garlic and parmesan, creating a dish that tastes elegant yet requires only a single pan. The sun-dried tomatoes' acidity balances the cream's richness while spinach contributes earthy depth. This skillet works beautifully spooned over fresh pasta, polenta, or crushed potatoes. Sun-dried tomatoes carry concentrated flavour—they're not just sweet, they're tangy and aromatic in ways fresh tomatoes can't match. Buy them oil-packed if you can (they're more tender and flavourful than the dried-in-a-bag variety), or rehydrate dried ones in warm water before using. The tomatoes should be chopped fine so their flavour distributes throughout the cream rather than coming in discrete bursts. Season chicken breast and brown it quickly in hot oil until golden on both sides—this develops a flavourful crust that carries through the finished dish. Set it aside while you build the sauce: garlic and sun-dried tomatoes fry briefly, cream goes in with herbs (oregano or basil work well), parmesan swirled in off-heat so it doesn't scramble, then baby spinach wilted until tender. Return the chicken to the skillet so it heats through gently in the sauce. Serve this straight from the skillet over fresh pasta, creamy polenta, or simple rice. The sauce clings beautifully to any carbohydrate. A simple green salad on the side provides textural contrast. This dish is best eaten fresh, though you can make the sauce ahead and reheat gently just before serving. It doesn't freeze well (the spinach becomes mushy upon thawing).