Tuscan Chicken Skillet


Imagine the rolling hills of Tuscany, the aroma of fresh herbs in the air, and a table set with the warmth of home-cooked meals; this is the essence captured in our Creamy Tuscan Garlic Chicken. This dish is a symphony of flavors, combining tender chicken breasts with the robust taste of sun-dried tomatoes, the sweetness of red bell peppers, and the rich, creamy texture of a garlic-infused sauce. It’s a recipe that speaks the language of comfort food but with an elegance that makes it perfect for any occasion, from a family dinner to a special gathering.

The process of creating this Tuscan Chicken Skillet is as delightful as the dish itself. Coating the chicken in a seasoned flour mixture and sautéing to golden perfection sets the foundation. The addition of vegetables and a decadent sauce transforms the skillet into a vibrant canvas of colors and scents. Finished with a sprinkle of fresh parsley, each serving is not just a meal but an experience—a taste of Italian countryside that’s accessible right from your kitchen. It’s a dish that promises to transport you, with each bite, to a world where food is not just eaten but celebrated.

Full Recipe:


  • 4 chicken breasts
  • 1 large egg
  • 3 tbsp plain all-purpose flour (replace with gluten-free flour blend if needed)
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried paprika
  • 1/4 tsp garlic salt
  • 3 tbsp olive oil
  • 1 brown onion, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 cup (160g) sun-dried tomatoes (preferably from the deli counter)
  • 1 red bell pepper, de-seeded and sliced
  • 1 tbsp tomato puree (paste)
  • 1/3 cup (90ml) white wine
  • 1 cup (240ml) chicken stock (use bouillon for gluten-free)
  • Pinch of salt and pepper
  • 1/3 cup (90ml) double (heavy) cream
  • 1/2 packed cup (50g) parmesan cheese, grated
  • 3 packed cups (90g) fresh baby spinach
  • 1 tbsp chopped parsley




  1. In a shallow bowl, beat the egg. In another bowl, mix flour with salt, black pepper, oregano, thyme, paprika, and garlic salt.
  2. Dip each chicken breast in the egg, then coat with the flour mixture.
  3. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through. Remove from the skillet and set aside.
  4. In the same skillet, add the onion and garlic. Sauté until the onion is translucent.
  5. Add the dried oregano, paprika, sun-dried tomatoes, and red bell pepper. Cook for a few minutes until the peppers are soft.
  6. Stir in the tomato puree, white wine, and chicken stock. Bring to a simmer and cook for a few minutes to reduce slightly.
  7. Return the chicken to the skillet. Add the cream, parmesan cheese, and baby spinach. Cook until the spinach is wilted and the sauce has thickened.
  8. Garnish with chopped parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 450 kcal | Servings: 4 servings


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