Description
Weeknight creamy Tuscan chicken with sun-dried tomatoes, spinach, and parmesan. One skillet, about 35 minutes, from Olivia at Flavors.
Ingredients
Scale
- 1 1/2 pounds (680g) boneless, skinless chicken breasts, sliced into even cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons (16g) all-purpose flour
- 2 tablespoons (30ml) olive oil
- 3 garlic cloves, minced
- 1/2 cup (75g) oil-packed sun-dried tomatoes, drained and sliced
- 3/4 cup (180ml) low-sodium chicken broth
- 3/4 cup (180ml) heavy cream
- 1/2 cup (45g) finely grated parmesan
- 3 cups (90g) baby spinach
- 1 tablespoon chopped fresh basil or parsley
Instructions
- Pat the cutlets dry. Season with salt, pepper, and Italian seasoning, then dust both sides with the flour.
- Heat the olive oil in a 12-inch skillet over medium-high. Sear the chicken 4 to 5 minutes per side until browned and the thickest piece reads 160°F. Transfer to a plate; it will finish in the sauce.
- Lower the heat to medium. Add the garlic and sun-dried tomatoes and stir 30 seconds.
- Pour in the broth and scrape the browned bits. Stir in the cream and simmer 2 to 3 minutes until it thickens enough to coat a spoon.
- Stir in the parmesan, then the spinach, until the leaves wilt.
- Return the chicken and any juices. Simmer 2 minutes until the chicken is 165°F (74°C). Scatter basil. Serve over pasta, rice, or with bread.
Notes
Cutlets cook evenly. Whole thick breasts stay raw in the center while the sauce reduces. Leftovers keep 3 days; the sauce thickens in the fridge — loosen with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American