Creamy Tuscan Garlic Chicken with Sun-Dried Tomatoes & Spinach
Tender pan-seared chicken cutlets bathed in a velvety garlic-parmesan cream sauce loaded with tangy sun-dried tomatoes and tender baby spinach. Restaurant-quality in just 30 minutes!
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AdSense Ready • Slot: top-leaderboardCreamy Tuscan Garlic Chicken with Sun-Dried Tomatoes & Spinach
Ingredients
Tap to check off as you cook- 1.5 lbsboneless skinless chicken breasts(sliced horizontally into cutlets)
- 2 tbspextra virgin olive oil(divided)
- 2 tbspunsalted butter
- 5 clovesgarlic(minced)
- 0.5 cupchicken bone broth(low-sodium)
- 1 cupheavy whipping cream
- 0.75 cupsun-dried tomatoes in oil(drained and sliced)
- 3 cupsfresh baby spinach(firmly packed)
- 0.75 cupfreshly grated Parmesan cheese
- 1 tspItalian seasoning
- 0.5 tspcrushed red pepper flakes(optional)
- 0.5 tspkosher salt
- 0.25 tspfreshly cracked black pepper
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AdSense Ready • Slot: in-recipeStep-by-Step Instructions
- 1
Pat chicken breasts completely dry with paper towels. Season both sides evenly with kosher salt, black pepper, and Italian seasoning.
Chef's Secret: Drying the chicken is the culinary secret to getting a deep, golden crust in the skillet. - 2
Heat olive oil and 1 tablespoon of butter in a large deep skillet (cast iron or heavy stainless steel) over medium-high heat. Sear chicken cutlets for 5-6 minutes per side until deeply golden and cooked through to an internal temperature of 165°F (74°C). Transfer chicken to a clean plate and tent loosely with foil.
Chef's Secret: Do not overcrowd the pan; sear in batches if your skillet is smaller than 12 inches. - 3
Reduce skillet heat to medium. Add remaining 1 tablespoon of butter and minced garlic. Sauté for 1 minute until fragrant, scraping up any delicious browned bits from the pan.
Chef's Secret: Browned skillet fond equals maximum depth of flavor in the sauce. - 4
Pour in chicken broth to deglaze the skillet. Simmer for 2 minutes to reduce slightly. Stir in heavy cream, sun-dried tomatoes, and crushed red pepper flakes. Bring to a gentle simmer for 3 minutes until slightly thickened.
Chef's Secret: Use full-fat heavy cream so the sauce never curdles with the acidic sun-dried tomatoes. - 5
Stir in grated parmesan cheese until silky and fully melted. Add fresh baby spinach and stir gently for 1-2 minutes until just wilted into the cream.
Chef's Secret: Remove from direct boiling heat right as you add parmesan to prevent separation. - 6
Nestle the cooked chicken cutlets and any collected juices back into the skillet. Spoon the rich garlic cream sauce over each piece and simmer for 1 minute to warm through. Garnish with fresh basil and extra parmesan before serving hot.
Chef's Secret: Serve with warm crusty sourdough or over al dente fettuccine!
Estimated Nutrition (Per Serving)
Based on 4 servingsRecommended Kitchen Tools for this Recipe
Equipment tested and recommended by our test kitchen chefs.
Test Kitchen Tips
- For best results, use oil-packed sun-dried tomatoes—they are significantly more tender and carry concentrated herbal olive oil.
- Always grate parmesan from a fresh block. Pre-shredded cheese contains anti-caking starches that cause sauces to turn grainy.
- Double the sauce if you plan to serve over a full pound of pasta or mashed potatoes.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of milk or broth to loosen the cream sauce.
