Easy Skillet Creamy Tuscan Chicken

A skillet with creamy Tuscan Chicken breasts, crispy bacon pieces, red pepper slices, and fresh basil leaves, with a spatula resting inside the pan.

Easy Skillet Creamy Tuscan Chicken

Creamy Tuscan Chicken is a quick and easy skillet dinner made with juicy seared chicken, cherry tomatoes, baby spinach, Italian herbs, and a velvety garlic cream sauce. Make it with coconut milk for a dairy-free option, or use cream or half-and-half for a classic creamy sauce.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 352kcal

Author: Stephanie Wilson

Ingredients

1 tablespoon olive oil extra virgin
salt and pepper to taste
1 tablespoon Italian seasoning divided
4 boneless skinless chicken breasts thin cut
3 ounces prosciutto chopped or torn
3 cloves garlic minced
1 cup cherry tomatoes halved
3 cups baby spinach
½ cup coconut milk or cream (half and half)
1 tablespoon Dijon mustard
3 tablespoons lemon juice
¼ cup Parmesan cheese grated
Lemon wedges for serving

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Instructions

Season the chicken with salt and pepper and sprinkle with 1 teaspoon of Italian seasoning.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prosciutto and cook until crispy. Remove from the skillet.
In the same skillet, add 1 tablespoon of olive oil. Once hot, add the seasoned chicken and sear on both sides; about 3 to 5 minutes per side or until the chicken is cooked through. Remove from the skillet.
To the skillet add the garlic, cherry tomatoes, remaining Italian seasoning, and a pinch of red pepper flakes, salt, and pepper. Cook until the tomatoes are beginning to burst.
Stir in the coconut milk (or heavy cream), Dijon, lemon juice, parmesan, and spinach. Cook for about 5 minutes. Serve with chicken, crispy prosciutto, and fresh basil.

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