Description
This Creamy Tuscan Chicken recipe features tender chicken cutlets simmered in a rich and flavorful sauce made with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. Perfectly seasoned and cooked in a skillet, it’s an easy yet elegant dish that’s ideal for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning, plus more to taste
- ¼ cup chicken broth (or dry white wine)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1-2 cups baby spinach
Garnish
- Fresh parsley or basil, for garnish (optional)
Instructions
- Prepare Chicken: Cut chicken breasts in half lengthwise to create 4 thin cutlets. Season both sides generously with salt and freshly ground black pepper.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken cutlets and cook until golden brown on both sides and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Using the same skillet, sauté the finely chopped onion until translucent and soft. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and Italian seasoning, mixing well.
- Make Sauce: Gradually whisk in the chicken broth or white wine to deglaze the pan. Then add the heavy cream and grated Parmesan cheese. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, adjusting salt and pepper to taste.
- Add Spinach and Combine: Add the baby spinach to the sauce and cook until wilted, about 2-3 minutes. Return the cooked chicken cutlets to the skillet and spoon the creamy sauce over them, ensuring they are well-coated and heated through.
- Serve: Serve the creamy Tuscan chicken hot, garnished with fresh parsley or basil if desired, alongside your favorite side dish.
Notes
- You can substitute chicken broth with dry white wine for a deeper flavor.
- Sun-dried tomatoes add a sweet and tangy depth; be sure to drain them well before chopping.
- For a lighter version, use half-and-half instead of heavy cream, although the sauce will be less thick and rich.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Make sure not to overcook the chicken to keep it tender and juicy.
