Creamy Tuscan Garlic Chicken
Seared chicken cutlets in a garlicky Parmesan cream sauce with spinach and sun-dried tomatoes, made in one skillet.
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts about 1 1/2 pounds total, sliced in half horizontally into 4 cutlets
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 cup fresh baby spinach packed
- ⅓ cup sun-dried tomatoes chopped
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes optional
- fresh basil torn, for garnish
Instructions
Cooking
- Slice each chicken breast in half horizontally to make 4 cutlets and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3 to 5 minutes per side until golden and cooked through to 165 degrees F. Move it to a plate.
- Lower the heat to medium, add the garlic, and cook for about 1 minute until fragrant.
- Pour in the heavy cream and stir in the Parmesan, Italian seasoning, and chili flakes. Simmer gently until smooth.
- Stir in the spinach and sun-dried tomatoes and cook for 1 to 2 minutes until the spinach wilts.
- Return the chicken to the skillet, spoon the sauce over it, and cook for a few more minutes. Garnish with basil.
Notes
Check that the chicken reaches 165 degrees F. Store leftovers in the refrigerator for 3 to 4 days and reheat gently in a skillet with a splash of cream or broth. Nutrition is an estimate.