Description
Creamy tuscan chicken brings together tender chicken, sun-dried tomatoes, and a silky garlic cream sauce that makes your dinner table feel special. Spinach and fresh basil round out this dish, giving you restaurant-quality comfort food ready in about thirty minutes.
Ingredients
Scale
Proteins:
- 2 large boneless skinless chicken breasts (cut in half lengthwise)
Seasonings and Aromatics:
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
Cooking and Sauce Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup grated parmesan cheese
- 0.5 cup sun-dried tomatoes (chopped)
- 2 cups fresh spinach
Instructions
- Coat your 4 chicken cutlets (from 2 large breasts cut in half lengthwise) with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning, making sure each piece is evenly covered.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, then add your seasoned chicken and sear for 5 to 6 minutes per side until golden brown and cooked through.
- Transfer the cooked chicken to a plate and set it aside while you continue with the sauce.
- Reduce your heat to medium, add 2 tablespoons butter to the same skillet, then mince and add 4 garlic cloves, cooking for about 30 seconds until fragrant.
- Pour 1 cup heavy cream and ½ cup chicken broth into the pan, stirring to blend them together smoothly.
- Add ½ cup grated parmesan cheese, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes if your taste runs toward heat, then stir everything together and let it simmer for 2 minutes.
- Stir ½ cup chopped sun-dried tomatoes into your sauce and cook for about 1 minute before adding 2 cups fresh spinach, which will wilt down as you stir it in for roughly 2 minutes.
- Return your chicken pieces to the skillet, spoon the sauce over them generously, and let everything warm together for about 3 minutes over medium heat.
- Plate your chicken with the creamy sauce spooned over top, pairing it with pasta, rice, or crusty bread to soak up all those flavors.
Notes
- Pound your chicken cutlets to an even thickness so they cook at the same rate and stay tender rather than drying out on the edges.
- Don’t skip searing the chicken in olive oil first, as this creates a golden crust that keeps the meat juicy while you build the sauce in the same pan.
- If your sauce seems too thin after adding the cream and broth, let it simmer uncovered for an extra minute or two to thicken naturally before adding the spinach.
- For a lighter version, replace half the heavy cream with Greek yogurt or cream cheese, stirring it in gently at the end so it doesn’t curdle from the heat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 440 kcal
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 140 mg