Go Back
–+ servings

Creamy Tuscan Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large chicken breasts boneless, skinless, cut in half horizontally to make 4 thin cutlets
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil from the sun-dried tomato jar if possible
  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes drained of oil and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup parmesan cheese freshly grated
  • 2 cups fresh baby spinach packed
  • 1 tsp Italian seasoning

Method
 

  1. Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Season both sides generously with salt and pepper.
  2. In a large cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side until golden brown and cooked through (165°F internally). Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
  4. Pour in the chicken broth, heavy cream, and Italian seasoning. Bring to a gentle simmer. Let it bubble and reduce for 3-4 minutes until it starts to thicken slightly.
  5. Stir in the fresh baby spinach and let it wilt (about 1 minute). Remove from heat and immediately stir in the grated parmesan cheese until the sauce is smooth and creamy.
  6. Return the chicken cutlets (and any resting juices) to the skillet, spooning the creamy sauce over the top. Serve immediately over pasta or with crusty bread.

Tried this recipe?

Let us know how it was!