Pin It I stumbled onto this recipe on a Tuesday night when I had nothing but chicken breasts and a jar of sun-dried tomatoes I'd forgotten about. The kitchen smelled like garlic and cream within minutes, and my partner wandered in asking what restaurant I'd ordered from. It wasn't fancy, just fast and comforting. That's when I knew this skillet was a keeper.
The first time I made this for friends, I served it with crusty bread and watched everyone wipe their plates clean without saying much. One of them finally looked up and said it reminded her of a trip to Tuscany. I'd never been, but I took it as a compliment. Sometimes a good meal just transports you.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning or they won't sear properly, just steam and turn gray.
- Kosher salt: It dissolves evenly and doesn't taste as sharp as table salt, so your seasoning stays balanced.
- Freshly ground black pepper: The pre-ground stuff is fine, but fresh pepper has a sharper bite that wakes up the whole dish.
- Italian seasoning: A quick shortcut for oregano, basil, and thyme without opening three jars.
- Olive oil: Use regular olive oil here, not extra virgin, since you're cooking at higher heat and don't want it to smoke.
- Garlic: Mince it fine so it melts into the sauce instead of sitting in chunks.
- Sun-dried tomatoes in oil: Drain them well or the sauce gets too oily, and slice them thin so they distribute evenly.
- Low-sodium chicken broth: You control the salt this way, especially once the Parmesan goes in.
- Half-and-half: It gives you creaminess without the guilt of heavy cream, and it doesn't curdle as easily.
- Parmesan cheese: Grate it yourself from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy.
- Baby spinach: Toss it in at the end for color and a little nutrition, it wilts in seconds.
- Fresh basil: Stir it in last to keep the flavor bright and green, dried basil won't give you the same lift.
Instructions
- Season the Chicken:
- Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, and Italian seasoning. Dry chicken sears instead of steams, giving you that golden crust.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear for 4 to 5 minutes per side until golden and cooked through to 165°F, then remove and set aside.
- Cook the Aromatics:
- Lower the heat to medium, add garlic and sun-dried tomatoes to the same skillet, and sauté for 1 minute until fragrant. Don't walk away or the garlic will burn.
- Deglaze the Pan:
- Pour in chicken broth and stir, scraping up all the browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes to concentrate the flavor.
- Build the Sauce:
- Stir in half-and-half, Parmesan, and red pepper flakes, then cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly. It should coat the back of a spoon.
- Wilt the Spinach:
- Add the baby spinach if using and cook just until wilted, about 30 seconds. It shrinks fast, so don't overthink it.
- Finish the Chicken:
- Return the chicken and any juices to the skillet and simmer for 2 to 3 minutes, spooning sauce over the top until everything is heated through. The chicken soaks up the sauce as it sits.
- Garnish and Serve:
- Stir in fresh basil, taste, and adjust seasoning as needed. Serve hot with extra basil and Parmesan on top.
Pin It One rainy evening, I made this after a long day and ate it straight from the skillet with a fork and a glass of wine. No plating, no fuss. It felt like the kind of meal that reminds you cooking doesn't have to be complicated to be exactly what you need.
What to Serve It With
I usually serve this over pasta, something wide like pappardelle or fettuccine that catches the sauce. Rice works too, especially if you want something lighter. But honestly, a hunk of crusty bread and a simple green salad is all you need to make it feel complete.
Make It Your Own
If you want more protein, toss in a can of drained white beans or chickpeas when you add the spinach. For a dairy-free version, swap the half-and-half with coconut cream, though the flavor shifts to something a little tropical. You can also use chicken thighs instead of breasts if you prefer darker meat, just adjust the cooking time since thighs take a bit longer.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. The microwave works in a pinch, but the stovetop keeps the texture better.
- If you're making it ahead, cook the sauce and chicken separately, then combine and reheat before serving.
- The sauce thickens as it cools, so don't panic if it looks too thick the next day, it loosens right up with a little liquid.
- Fresh basil loses its punch when reheated, so save some to stir in right before serving leftovers.
Pin It This skillet has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I use chicken thighs instead?
Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust cooking time accordingly.
- → Is there a dairy-free alternative for half-and-half?
Coconut cream can be used to replace half-and-half for a dairy-free version, though the flavor will change slightly.
- → How do I prevent the chicken from drying out?
Pat chicken dry before seasoning, sear over medium-high heat to lock juices, and avoid overcooking. Use a thermometer for best results.
- → Can I add vegetables to the skillet?
Yes, baby spinach is a great addition. Other quick-cooking greens or roasted vegetables can complement the dish nicely.
- → What side dishes pair well with this skillet?
Pasta, rice, or crusty bread are perfect for soaking up the flavorful sauce and complementing the tender chicken.
- → How can I make this dish spicier?
Increase crushed red pepper flakes or add a dash of cayenne pepper to the sauce during cooking for extra heat.