Description
A rich and flavorful Creamy Tuscan Chicken recipe featuring tender chicken cutlets simmered in a luscious sauce made with sun-dried tomatoes, Parmesan cheese, baby spinach, and aromatic herbs. Ready in 30 minutes, this comforting stovetop dish is perfect for a quick yet elegant dinner.
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 and Vegetables
- 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
- 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 to enhance flavor.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken cutlets and cook for about 4-5 minutes on each side, until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the cooked chicken from the skillet and set aside on a plate.
- Sauté Aromatics and Vegetables: In the same skillet, add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and Italian seasoning, allowing the flavors to meld together for about 1-2 minutes.
- Make Creamy Sauce: Gradually whisk in the chicken broth (or dry white wine), scraping any browned bits from the bottom of the skillet for extra flavor. Next, pour in the heavy cream followed by the grated Parmesan cheese. Bring the mixture to a gentle simmer, stirring continuously until the sauce thickens to a creamy consistency. Taste and adjust seasoning with salt, pepper, and additional Italian seasoning as desired.
- Combine and Finish: Add the baby spinach to the sauce and cook until wilted, about 1-2 minutes. Return the cooked chicken cutlets to the skillet, spooning the creamy sauce generously over them. Allow the chicken to warm through in the sauce for 1-2 minutes.
- Serve: Serve the creamy Tuscan chicken hot, garnished with fresh parsley or basil if desired for added color and freshness.
Notes
- For a lower-fat version, substitute heavy cream with half-and-half or a light cream alternative, but note the sauce will be less rich.
- Sun-dried tomatoes packed in oil can add extra richness; if using dry-packed, rehydrate them in warm water before chopping.
- Serve with pasta, mashed potatoes, or crusty bread to enjoy the flavorful sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken is cooked to the safe internal temperature of 165°F (74°C) for food safety.
