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Creamy Tuscan Chicken

Creamy Tuscan chicken is seared in a 12-inch skillet, then simmered in a Parmesan cream sauce with sun-dried tomatoes and spinach. The chicken stays tender while the sauce thickens lightly and coats each cutlet.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cook the chicken
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
For the sauce
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 0.5 cup chicken broth low-sodium
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 package (5 oz) baby spinach

Equipment

  • 1 12-inch skillet

Method
 

Cook the chicken
  1. Slice each chicken breast horizontally into two thinner cutlets.
  2. Pat the chicken dry and season both sides with the salt, pepper, and Italian seasoning.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat.
  4. Cook the chicken in a single layer for 4 to 6 minutes per side, until the thickest part reaches 165°F.
  5. Transfer the chicken to a plate.
Make the sauce
  1. Reduce the heat to medium and cook the garlic in the skillet for about 30 seconds, stirring, until fragrant.
  2. Add the sun-dried tomatoes and chicken broth, scraping up browned bits, and simmer for 2 minutes.
  3. Stir in the heavy cream and simmer gently for 3 to 5 minutes, until the sauce lightly thickens.
  4. Stir in the Parmesan until melted.
  5. Add the spinach in handfuls and stir until wilted.
  6. Return the chicken and any accumulated juices to the skillet and simmer for 2 to 3 minutes, until the chicken is hot and coated with sauce.

Notes

For the best texture, add the spinach in handfuls and let each addition wilt before adding more. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a lighter sauce, substitute half-and-half for the heavy cream.