Cooking During Covid: Creamy One-Skillet Tuscan Chicken

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I don’t consider myself a rock star cook under “normal” circumstances but like many of you we are staying home…a LOT…and really limiting our time spent eating out. In fact we mostly do takeout and I am still doing the bulk of my weekly grocery shopping online and then picking up.

Honestly cooking is not my favorite thing but I have discovered a few new recipes during this time and had to share! Today I’m sharing my absolute favorite.

Creamy Tuscan Chicken

(Recipe adapted from

First of all, you know any recipe is going to kick butt if it calls for heavy cream. These are serious times. No light cream for you!

The sauce is amazing…each time I make this I think, “why didn’t I double the sauce?”

My entire family loves this. It’s definitely not a “light dish,” but perfect for a cooler, rainy night. It’s very easy to make. The most labor intensive thing, if you can even call it that, is cutting the cherry tomatoes in half. Easy peazy.

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 tbsp. butter
1 1/2 c.cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan

In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper (I use Garlic Salt). Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.

In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.

Feel free to add ALL the Parmesan you want! Judgment free zone here.


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