Tuscan Chicken Skillet

Name: Tuscan Chicken Skillet
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken thighs; 1.5 cup heavy cream; 1/2 cup chicken broth; 1/2 cup sun dried tomatoes, drained and patted dry; 1/2 cup freshly grated Parmigiano-Reggiano; 1/2 tsp Italian seasoning; 1/2 tsp Weber Roasted Garlic & Herb; 8 oz mushrooms, rough hand chopped; 1 bag frozen steamable broccoli; 1 handful pre-julienned carrots; 2 big handfuls fresh spinach; 4 tbsp olive oil (split across steps); 1 tsp Granulated garlic; Salt & pepper; 1 tbsp minced garlic

Amber Smith @liliandra87

Seattle, WA

This Tuscan Chicken Skillet has quickly become a household favorite. Bold garlic, sun dried tomatoes, and a rich Parmigiano-Reggiano cream sauce coat tender chicken, mushrooms, broccoli, carrots, and spinach — all in one pan. It's hearty enough to stand alone without pasta or rice, and the sauce is so good you'll want to soak up every last drop. A weeknight dinner that feels like a restaurant meal.

Amber Smith @liliandra87

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Ingredients

4 servings

2 lbschicken thighs
1.5 cupheavy cream
1/2 cupchicken broth
1/2 cupsun dried tomatoes, drained and patted dry
1/2 cupfreshly grated Parmigiano-Reggiano
1/2 tspItalian seasoning
1/2 tspWeber Roasted Garlic & Herb
8 ozmushrooms, rough hand chopped
1 bagfrozen steamable broccoli
1 handfulpre-julienned carrots
2big handfuls fresh spinach
4 tbspolive oil (split across steps)
1 tspGranulated garlic
Salt & pepper
1 tbspminced garlic

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Steps

1

Mushrooms first — heat 1 tbsp olive oil over medium-high, cook rough-chopped mushrooms until golden and moisture is gone. Set aside.
2

Steam broccoli — microwave bag, drain well, set aside
3

Cook chicken — heat remaining olive oil over medium-high, season chicken with salt, pepper, and granulated garlic. Sear until golden, cooked through. Push to the side
4

Bloom garlic — drop minced garlic into the oil, sizzle 30–45 seconds, stir into chicken
5

Seasoning — add Italian seasoning and Weber, stir to coat everything
6

Carrots in — cook 2–3 minutes
7

Sun dried tomatoes in — stir through
8

Sauce — pour in chicken broth, scrape up any bits, then add heavy cream. Simmer 4–5 minutes until slightly thickened
9

Broccoli and mushrooms back in — stir through
10

Spinach in — handful at a time until wilted
11

Finish — pull off heat, stir in Parmigiano-Reggiano until melted. Hit with granulated garlic. Taste, adjust salt

Tips

Notes

Sauce too thick? Splash in a little chicken broth to loosen.

Sauce too thin? Let it simmer uncovered a few extra minutes — Parm also thickens it as it melts.

Chicken breasts Check temp early (8–10 min) — they're done when they hit 165°F and will dry out fast if you push past it.
Parm reminder: Grate fresh off the block — pre-shredded won't melt cleanly into the sauce.

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