Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
Golden chicken cutlets in a garlicky Parmesan cream sauce with sun-dried tomatoes and spinach. One skillet, 30 minutes, no flour needed.
27% of it needs you at the counter
- Hands-on
- 8 min
- Cooking
- 22 min
- Serves
- 4
- Calories
- 495
- Protein
- 44 g
- Per serving
- $3.05
Why this recipe works
Restaurant-style but weeknight-fast. The sauce is rich, so serve it with something to catch it: crusty bread, rice, mashed potatoes or pasta.
- Halving the breasts into thin cutlets means they cook through in 8 minutes and stay juicy.
- The browned bits left by the chicken flavor the cream sauce.
- Oil from the sun-dried tomato jar adds a savory depth that plain oil cannot.
Ingredients
You will need
- 12-inch skillet
- Instant-read thermometer
Method
Tap a step number to mark it done.
Season the cutlets
Pat the cutlets dry and season both sides with the salt and Italian seasoning.
Brown the chicken
Heat the oil in a 12-inch skillet over medium-high heat. Cook the cutlets until golden and they reach 165°F (74°C), about 4 minutes per side. Move to a plate.
Start the sauce
Lower the heat to medium. Add the butter, garlic and sun-dried tomatoes and stir for 1 minute. Pour in the broth and scrape up the browned bits.
Simmer with cream
Stir in the cream and Parmesan and simmer gently until slightly thickened.
Wilt the spinach
Add the spinach and stir until just wilted. Return the chicken and its juices to the pan, spoon the sauce over and simmer 1 minute to rewarm.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Do not let the cream boil hard once the Parmesan is in, or the sauce can turn grainy.
- A thermometer takes the guesswork out of thin cutlets, which go from juicy to dry quickly.
- Leftovers keep 3 days; reheat gently with a splash of broth.
Nutrition per serving
495 calories
$3.05 estimated cost per serving
Where the calories come from
| Protein | 36% of calories | 44 g |
|---|---|---|
| Carbs | 6% of calories | 7 g |
| Fat | 59% of calories | 32 g |
| Fiber | 1 g | |
| Sodium | 830 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I use half-and-half instead of heavy cream?
Yes, but simmer it gently and add the Parmesan off the heat. Half-and-half has less fat and can separate if it boils.
What should I serve with Tuscan chicken?
Something to soak up the sauce: crusty bread, rice, mashed potatoes, polenta or penne.
Can I make it with chicken thighs?
Yes. Use 6 boneless skinless thighs and cook them about 5 minutes per side, to 175°F for the most tender result.
