Creamy Tuscan Chicken
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 4 cups fresh spinach
- 1/4 teaspoon red pepper flakes, (optional)
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken cutlets on both sides with salt, black pepper, and garlic powder.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cutlets and cook for 3-5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
⏱️ 2 min
- 5
Stir in the heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes.
⏱️ 3 min
- 7
Return the cooked chicken cutlets to the skillet, nestling them into the creamy Tuscan sauce. Heat through for 1-2 minutes.
⏱️ 2 min
- 8
Garnish with fresh chopped basil and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 4 cups fresh spinach
- 1/4 teaspoon red pepper flakes, (optional)
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken cutlets on both sides with salt, black pepper, and garlic powder.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cutlets and cook for 3-5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
⏱️ 2 min - 5
Stir in the heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes.
⏱️ 3 min - 7
Return the cooked chicken cutlets to the skillet, nestling them into the creamy Tuscan sauce. Heat through for 1-2 minutes.
⏱️ 2 min - 8
Garnish with fresh chopped basil and serve immediately.
⏱️ 1 min