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Creamy Tuscan Chicken

A comforting dish featuring tender chicken cutlets in a rich, creamy sauce with sun-dried tomatoes, garlic, and fresh spinach.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts Halve to create thinner cutlets.
  • 1 teaspoon kosher salt (divided) Enhances the overall flavor of the dish.
  • 0.5 teaspoon black pepper (divided) Adds a warm, mild spice.
  • 1 tablespoon unsalted butter Provides a rich base for sautéing.
  • 2 tablespoons extra virgin olive oil (divided) Imparts a fruity depth and aids cooking.
  • 1 cup chopped onion Sweet and aromatic, forms the foundation of the sauce.
  • 4 cloves garlic (minced) Offers a pungent, savory aroma.
  • 0.25 cup sun-dried tomatoes (drained and thinly sliced) Adds bursts of tangy sweetness.
  • 1.5 cups heavy cream Creates a luscious, velvety sauce.
  • 0.5 cup grated Parmesan cheese Introduces a nutty, salty richness.
  • 3 cups fresh baby spinach Lightens the dish and adds vibrant color.
  • to taste Chopped fresh parsley (optional) A beautiful garnish that adds freshness.

Method
 

Sauté the Chicken
  1. In a large skillet, heat the butter and 1 tablespoon of olive oil over medium-high heat.
  2. Season the chicken breast cutlets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  3. Once the skillet is hot, add the chicken and cook until browned and cooked through, about 4-5 minutes per side.
  4. Remove the chicken from the skillet and set aside.
Cook the Aromatics
  1. Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet.
  2. Add the chopped onion and sauté until tender, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
Create the Sauce
  1. Add the sun-dried tomatoes to the skillet, followed by the heavy cream, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  2. Bring the mixture to a gentle simmer, stirring occasionally.
Incorporate Cheese and Spinach
  1. Once the sauce is simmering, stir in the grated Parmesan cheese and let it cook for 2-3 minutes until slightly thickened.
  2. Next, add the fresh baby spinach, stirring gently until it wilts into the sauce.
Combine the Chicken and Sauce
  1. Return the cooked chicken breasts to the pan, turning them to coat in the creamy sauce.
  2. Allow everything to heat through for about 1 minute. Serve immediately.

Notes

Thinner cutlets allow for better absorption of sauce flavors. Consider adding red pepper flakes for spice. Fresh herbs like basil or thyme can enhance flavor. Pecorino Romano can substitute Parmesan for a different taste.