Creamy Tuscan Chicken Skillet
Golden chicken cutlets simmered in a rich Parmesan cream sauce with wilted spinach, sweet sun-dried tomatoes, and garlic.
Ingredients
- 2 piece boneless skinless chicken breasts · 1 1/2 to 2 pounds total, butterflied into 4 cutlets
- 1.5 tsp kosher salt · divided
- 0.5 tsp black pepper · freshly ground
- 3 tbsp olive oil · divided, as needed
- 1 piece yellow onion · small, diced
- 3 clove garlic · minced
- 0.5 cup oil-packed sun-dried tomatoes · drained and thinly sliced
- 2 tsp dried Italian seasoning
- 5 oz baby spinach
- 1 oz Parmesan cheese · grated
- 1.25 cup heavy cream
Directions
- 1
Prepare the chicken
Cut the chicken breasts in half horizontally to make four cutlets. Pat dry and season with 1 teaspoon salt and the black pepper.
- 2
Sear in batches
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear half the chicken for 3 to 5 minutes per side, then transfer to a plate. Repeat with another tablespoon oil and the remaining chicken.
- 3
Build the sauce
Reduce the heat to medium. Add the remaining oil if needed, then cook the onion for 2 to 3 minutes. Add garlic, sun-dried tomatoes, and Italian seasoning; cook until fragrant. Add spinach a handful at a time and cook until just wilted.
- 4
Finish the chicken
Stir in the Parmesan, heavy cream, and remaining salt, scraping up the browned bits. Bring to a gentle simmer, return the chicken and its juices, and cook until the chicken reaches at least 165°F.
