Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick cutlets
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Creamy Tuscan Sauce
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 serving cooked pasta or rice, as needed
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
⏱️ 5 min
- 2
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the floured chicken cutlets to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3 to 4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 3
In the same skillet, reduce the heat to medium. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a gentle simmer.
⏱️ 2 min
- 5
Stir in the heavy cream, dried Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.
⏱️ 3 min
- 6
Add the fresh spinach to the sauce, stirring until it wilts completely. Return the cooked chicken cutlets to the skillet, nestling them into the creamy sauce to coat.
⏱️ 3 min
- 7
Season the sauce with additional salt and black pepper to taste. Garnish with fresh chopped parsley. Serve immediately, optionally over cooked pasta or rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick cutlets
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Creamy Tuscan Sauce
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 serving cooked pasta or rice, as needed
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
⏱️ 5 min - 2
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the floured chicken cutlets to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3 to 4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min - 3
In the same skillet, reduce the heat to medium. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a gentle simmer.
⏱️ 2 min - 5
Stir in the heavy cream, dried Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.
⏱️ 3 min - 6
Add the fresh spinach to the sauce, stirring until it wilts completely. Return the cooked chicken cutlets to the skillet, nestling them into the creamy sauce to coat.
⏱️ 3 min - 7
Season the sauce with additional salt and black pepper to taste. Garnish with fresh chopped parsley. Serve immediately, optionally over cooked pasta or rice.
⏱️ 3 min