Creamy Tuscan Chicken
Creamy one-pan chicken with spinach, sun-dried tomatoes, and garlic-Parmesan sauce.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into cutlets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- ¾ cup heavy cream
- ¼ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Season chicken cutlets with salt, pepper, and Italian seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 3-4 minutes per side until golden and cooked through. Remove to a plate.
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
- Add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and sauce begins to thicken.
- Add spinach and stir until wilted, about 1-2 minutes.
- Return chicken to the skillet and spoon sauce over the top.
- Simmer for 1-2 minutes until chicken is heated through.
- Garnish with fresh basil if desired and serve immediately.
Notes
For extra richness, use a mix of Parmesan and Pecorino cheese. You can substitute kale for spinach or add mushrooms for more texture. Serve with pasta, rice, or crusty bread to soak up the creamy sauce.