Tuscan chicken skillet with crispy baguette

By Jerome Robinson
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Jerome Robinson shares this comfort meal for you to make for dinner tonight. 



Tuscan Chicken Skillet

  • 3 garlic cloves, minced)
  • Olive oil, for cooking
  • 4 chicken breasts
  • Salt and black pepper, to season
  • 1 teaspoon dried oregano
  • 3 tablespoons butter
  • 1 cup of cherry tomatoes. halved
  • 3/4 cup 35 percent whipping cream
  • 2 1/4 cups of baby spinach
  • 1 cup sundried tomatoes


  • 1 baguette
  • Olive oil
  • 1 teaspoon chilli flakes
  • Kosher salt, to season


Tuscan Chicken Skillet 

  1. Heat up a large skillet on medium heat and add garlic and olive oil to the pan.
  2. Once the pan is hot, add your chicken breast that has been seasoned with salt, pepper and a bit of oregano. Cook for seven to eight minutes on both sides. Once the chicken is cooked remove it from the pan and set it aside. 


  1. Preheat your oven to 350° F.
  2. While your oven is heating up, take your baguette and slice medium size pieces on a bias. Place in the oven for seven minutes. Remove when finished. 

Back to the Skillet 

  1. In that same large skillet add your butter and garlic, salt, pepper, and oregano. Let it cook for about one minute. Add your cherry tomatoes. 
  2. Once the tomatoes start to blister,  add your cream, spinach, and sun-dried tomatoes and cook until it starts to thicken up.  Continually stir. 
  3. When your sauce is thick enough, turn it down to low heat and add your cooked chicken breast. Coat it with a sauce using your spoon. Taste your sauce to see if it needs more salt and pepper. 


  1. In a small bowl,  mix olive oil with chilli flakes and pour on top of your sliced bread. Sprinkle with a pinch of kosher salt (the bread will be used for dipping). 
  2. Divide chicken and tomatoes among plates. Serve with baguette and olive oil mixture to dip. Enjoy! 

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