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Creamy Tuscan Chicken

Tender golden chicken cutlets simmered in a rich garlic parmesan cream sauce with sun-dried tomatoes and fresh baby spinach. An easy one-skillet dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Chicken Cutlets
  • 1 1/2 lbs boneless skinless chicken breasts sliced into 4 thin cutlets
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper freshly ground
Tuscan Garlic Cream Sauce
  • 2 tbsp oil from sun-dried tomato jar
  • 1 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes in oil drained and sliced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream or half-and-half
  • 1/2 cup parmesan cheese freshly grated
Fresh Greens & Garnish
  • 3 cups fresh baby spinach packed
  • 1/4 cup fresh basil leaves torn, for garnish

Equipment

  • 12-Inch Heavy Skillet or Cast Iron
  • Tongs
  • Chef Knife & Cutting Board

Method
 

  1. Slice chicken breasts in half horizontally to make four thin, even cutlets. Pat dry with paper towels. Season both sides with Italian seasoning, 3/4 teaspoon salt, and black pepper.
  2. Heat sun-dried tomato oil and butter in a large skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until golden brown and cooked to 165°F (74°C) inside. Transfer to a clean plate.
  3. Lower heat to medium. Add minced garlic and sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant. Pour in chicken broth and scrape up browned bits from the pan bottom.
  4. Pour in heavy cream and bring to a gentle simmer for 3 minutes until slightly thickened. Reduce heat to low and stir in grated parmesan until completely smooth.
  5. Stir in baby spinach for 1 to 2 minutes until wilted. Return chicken and any resting juices back to the skillet. Simmer for 1 minute, spoon sauce over the cutlets, and top with torn basil.

Notes

Always slice chicken breasts into thin cutlets so they cook evenly in under 10 minutes without drying out.
Use the seasoned oil from the sun-dried tomato jar to sear the chicken for extra depth of flavor.
Keep the skillet at a gentle simmer; never boil heavy cream vigorously or the sauce may split.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat with a splash of broth.