Creamy Tuscan Chicken
A quick and delicious skillet meal featuring tender chicken in a creamy garlic sauce with sun-dried tomatoes and spinach, perfect for weeknight dinners.
Ingredients
Chicken and Seasoning
- 2 large chicken breasts, halved into 4 thin cutlets Thin cutlets cook faster.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil For cooking the chicken.
Creamy Sauce Ingredients
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
- 1 cup chicken broth
- 1 cup heavy cream Warm slightly before adding.
- 1/2 cup grated Parmesan cheese Freshly grated recommended.
- 1 teaspoon Italian seasoning Can substitute with a mix of dried basil and oregano.
- 2 cups baby spinach
- pinch red pepper flakes (optional) For added heat.
- 1 squeeze lemon (optional) For brightness.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken until golden on both sides and cooked through, about 3 to 4 minutes per side. Transfer to a plate.
Sauce Preparation
- Reduce heat to medium and add butter and garlic. Stir for about 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits.
- Stir in heavy cream, Parmesan, Italian seasoning, and a pinch of red pepper flakes, if desired. Simmer until thickened, 3 to 5 minutes.
- Fold in spinach and let it wilt. Taste and adjust salt. Add a small squeeze of lemon if desired.
Finishing Touches
- Nestle the chicken back into the sauce to warm through.
- Serve spooning the sauce over the chicken.
Notes
For best results, use freshly grated Parmesan and keep a gentle simmer to avoid boiling the sauce. Leftovers can be reheated with a splash of broth or cream to restore the sauce consistency.