Creamy Tuscan Chicken
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, sliced in half horizontally to create 4 thinner cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons fresh basil, chopped, for garnish (optional)
Instructions
- 1
Season the chicken cutlets on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each cutlet in the all-purpose flour, shaking off any excess.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the floured chicken cutlets and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 10 min
- 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in the heavy cream and grated Parmesan cheese. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 5
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 3 min
- 6
Return the cooked chicken cutlets to the skillet, nestling them into the creamy Tuscan sauce. Heat through for 1-2 minutes. Garnish with fresh chopped basil, if desired, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, sliced in half horizontally to create 4 thinner cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons fresh basil, chopped, for garnish (optional)
Instructions
- 1
Season the chicken cutlets on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each cutlet in the all-purpose flour, shaking off any excess.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the floured chicken cutlets and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in the heavy cream and grated Parmesan cheese. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 5
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 3 min - 6
Return the cooked chicken cutlets to the skillet, nestling them into the creamy Tuscan sauce. Heat through for 1-2 minutes. Garnish with fresh chopped basil, if desired, and serve immediately.
⏱️ 3 min