Description
Juicy pan-seared chicken cutlets swimming in a silky cream sauce with sun-dried tomatoes, garlic, and spinach — this Creamy Tuscan Chicken is what weeknight dinner dreams are made of. It’s rich, comforting, and fancy-looking, but you can pull it off in just half an hour.
Ingredients
Scale
- 2 tablespoons olive oil – For a flavorful sear.
- 1 tablespoon butter – Adds richness to the chicken.
- Salt & black pepper – To season everything just right.
- 1 pound boneless, skinless chicken breasts – About 2 large, sliced into thinner cutlets.
- 1 small onion, finely diced – Builds the aromatic base.
- 3 cloves garlic, minced – Because garlic makes everything better.
- ½ cup sun-dried tomatoes, chopped – Sweet and tangy pops of flavor.
- 1 teaspoon Italian seasoning – Brings those Tuscan vibes.
- 1 cup heavy cream – The luscious base of the sauce.
- ¼ cup chicken broth (or dry white wine) – Adds depth and balances the cream.
- ½ cup freshly grated Parmesan cheese – Nutty, salty, cheesy goodness.
- 1–2 cups baby spinach – For a pop of color and freshness.
- Fresh parsley – Optional, but makes it look restaurant-worthy.
Instructions
- Slice & Season the Chicken
- Butterfly the chicken breasts horizontally to create 4 thin pieces. Pat dry, then sprinkle both sides with salt and pepper.
- Sear to Perfection
- Heat the olive oil and butter in a large skillet over medium heat. Cook the chicken for about 3–4 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from the skillet and set aside.
- Build the Flavor Base
- In the same skillet, toss in the onion and cook until soft and fragrant. Stir in the garlic and let it cook just 30 seconds more. Add the chopped sun-dried tomatoes and Italian seasoning, letting the flavors mingle.
- Create the Creamy Sauce
- Pour in the chicken broth (or wine) and scrape up any golden bits from the pan — that’s where the flavor is hiding! Stir in the heavy cream and Parmesan cheese. Let the sauce gently bubble for 2–3 minutes until it starts to thicken. Taste and adjust seasoning as needed.
- Bring It All Together
- Add the spinach and stir until it wilts down into the sauce. Nestle the chicken back into the skillet and spoon some of the sauce over the top to coat it completely.
- Serve & Enjoy
- Sprinkle with fresh parsley or basil if you’d like, then serve hot over pasta, rice, or mashed potatoes for a full meal.
Notes
- For a thicker sauce: Whisk in a teaspoon or two of cornstarch or flour while the sauce is simmering.
- Add extra veggies: Mushrooms or bell peppers sauté beautifully with the onions and make the dish heartier.
- Serving ideas: This chicken is delicious over buttered noodles, creamy mashed potatoes, or even roasted veggies for a lighter option.
- Storing leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
Nutrition
- Calories: 590 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 132 mg