Some nights call for something that tastes like you spent hours on it, even when you absolutely did not. This Creamy Tuscan Chicken is exactly that kind of dish — juicy, golden pan-seared chicken breasts smothered in a velvety garlic cream sauce, loaded with tangy sun-dried tomatoes and wilted baby spinach. It tastes like something you’d order at a cozy Italian trattoria, but it comes together in a single skillet in under 30 minutes, which makes it one of the most reliable weeknight dinners you’ll add to your rotation.
What You’ll Need
- 2 large chicken breasts, sliced horizontally into 4 thin cutlets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, finely minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh baby spinach, packed
- 1 cup heavy cream
- 1/2 cup chicken broth (or a rich dry white wine)
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon Italian seasoning
- Salt and fresh ground black pepper, to taste
How to Put It Together
1. Season and sear the chicken
Pat the chicken cutlets completely dry with a paper towel — this step matters more than it seems, since a wet surface won’t sear properly. Season both sides generously with salt, black pepper, and the Italian seasoning. Heat the olive oil and butter together in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes on each side, until it develops a deep golden-brown crust and is cooked through. Remove the chicken from the skillet and set it aside on a plate.
2. Sauté the aromatics
Lower the heat to medium. In the same skillet, using the leftover juices, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute, just until the garlic turns fragrant — watch it closely here, since burnt garlic will turn the whole sauce bitter.
3. Build the creamy sauce
Pour in the chicken broth and heavy cream, bringing everything to a gentle simmer. Let it cook for about 3 minutes so the liquid reduces slightly and concentrates in flavor. Stir in the grated Parmesan until it melts completely into the sauce, turning it smooth and velvety.
4. Wilt the spinach and finish
Add the baby spinach to the skillet and stir gently for 1 to 2 minutes, until it’s fully wilted into the sauce. Taste and adjust the salt and pepper as needed.
5. Combine and serve
Return the chicken cutlets, along with any resting juices on the plate, back into the skillet. Spoon the sauce generously over the top and let everything simmer together for another 2 minutes, just until the chicken is heated back through. Serve hot.
Prep Note: This dish is fantastic served over fettuccine or penne, or alongside a crusty piece of homemade artisanal bread — either way, you’ll want something on the plate to soak up every last bit of that garlic cream sauce.
Nutritional Information
Per 1-cutlet serving with sauce
| Nutrient | Amount |
| Calories | 452 |
| Protein | 36 grams |
| Total Fat | 31 grams |
| Carbohydrates | 7 grams |
| Total Fiber | 1.5 grams |
| Cholesterol | 135 milligrams |
| Sodium | 580 milligrams |