A lady from church brought this over after my daughter was born and I begged her for the secret. She just laughed and said it was too easy to even call a recipe. Now I make it at least twice a month.

This 5-ingredient creamy Tuscan chicken skillet is exactly the kind of dish a kind neighbor or church friend drops off when you’re too tired to cook but still craving real food. A woman at my church brought this over after my daughter was born, and when I asked for the recipe, she just laughed and said it was too easy to call a recipe. It’s a simple American-style riff on the rich, sun-drenched flavors of Tuscany: golden seared chicken, sun-dried tomatoes, and spinach in a pale, velvety cream sauce. Everything happens in one cast iron skillet, and it’s comforting enough for a weeknight but pretty enough to serve to company.

Serve this creamy Tuscan chicken over a bed of buttered pasta, mashed potatoes, or simple white rice to soak up the sauce. A crisp green salad with a lemony vinaigrette balances the richness nicely, as does a side of roasted broccoli or green beans. If you enjoy bread, warm crusty baguette or focaccia is perfect for swiping through the creamy pan juices. A light Pinot Grigio or an unoaked Chardonnay pairs well, but sparkling water with lemon is just as refreshing alongside.

Servings: 4

1 1/2 to 2 pounds boneless, skinless chicken breasts (about 3–4 medium pieces)

Season the chicken: Pat the chicken breasts dry with paper towels. Sprinkle both sides evenly with the kosher salt and black pepper. This helps the chicken sear nicely and seasons the sauce later.

Sear the chicken: Heat the olive oil in a large cast iron skillet over medium-high heat until it shimmers. Lay the chicken breasts in the pan without crowding; they should sizzle as they hit the oil. Sear until deep golden brown on the first side, 5 to 7 minutes, adjusting the heat if the oil is smoking.

Flip and finish cooking the chicken: Turn the chicken and sear the second side until golden and cooked through, another 5 to 7 minutes, or until the thickest part registers 165°F on an instant-read thermometer. Transfer the chicken to a plate and loosely tent with foil to keep warm. Do not wipe out the skillet; you want the browned bits and any juices.

Bloom the sun-dried tomatoes: Reduce the heat to medium-low. If the skillet looks dry, add another teaspoon or so of olive oil. Add the sliced sun-dried tomatoes and stir for 1 to 2 minutes, just until they sizzle and become fragrant. This step wakes up their flavor and releases some of their color into the oil.

Make the creamy sauce: Pour the heavy cream into the skillet, stirring and scraping up any browned bits from the bottom with a wooden spoon. Bring the cream to a gentle simmer over medium heat, then reduce the heat to medium-low. Let it bubble softly for 3 to 5 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Wilt the spinach: Add the baby spinach to the skillet, stirring it into the hot cream. It will look like too much at first but will quickly wilt down. Simmer gently for 1 to 2 minutes, just until the spinach is wilted and the sauce is creamy and speckled with green and red.

Return the chicken to the skillet: Nestle the cooked chicken breasts back into the creamy sauce, along with any juices that collected on the plate. Spoon some of the sauce over the top of each piece. Simmer on low for 2 to 3 minutes to rewarm the chicken and let the flavors mingle, thinning the sauce with a splash of water or extra cream if it gets too thick.

Serve: Remove the skillet from the heat. Taste the sauce one last time and adjust salt and pepper if needed. Serve the chicken straight from the cast iron pan, spooning plenty of the creamy Tuscan sauce—with spinach and sun-dried tomatoes—over each portion.

You can adapt this very forgiving skillet in several ways while keeping the spirit of the original “too easy to be a recipe” version. For a lighter sauce, use half-and-half instead of heavy cream, but simmer a bit longer to thicken and avoid a rolling boil to prevent curdling. If you prefer dark meat, boneless, skinless chicken thighs work beautifully; they’re more forgiving and stay juicy, though they may need a couple of extra minutes to cook through. For extra Tuscan-style flavor without adding more ingredients, use the oil from the sun-dried tomato jar for searing the chicken—it’s already infused with herbs and garlic in many brands. If you like a bit of tang, stir in a small squeeze of lemon juice right at the end; add it off the heat so it doesn’t break the sauce. You can swap baby kale for spinach, but let it simmer a minute or two longer to soften. For those cooking gluten-free, this dish is naturally gluten-free as written—just pair it with rice, polenta, or roasted potatoes instead of pasta. Food safety tips: Always start by patting the chicken dry with clean paper towels and wash your hands thoroughly after handling raw poultry. Use a separate cutting board for raw chicken to avoid cross-contamination, and never reuse the plate or utensils that touched raw chicken unless they’ve been washed in hot, soapy water. Cook chicken to an internal temperature of 165°F, checking the thickest part with an instant-read thermometer. If you’re cooling leftovers, transfer them to shallow containers and refrigerate within 2 hours. Reheat leftovers gently over low heat or in the microwave until steaming hot (165°F), adding a splash of cream or water to loosen the sauce if it has thickened in the fridge.