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Creamy Tuscan Chicken - Comforting, Rich, and Weeknight-Friendly

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 2 large chicken breasts, halved horizontally into cutlets (about 1.5 pounds total)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
  • 2 tablespoons olive oil (use the oil from the sun-dried tomatoes if possible)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and sliced (in oil, not dry-packed)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tablespoon lemon juice (optional, for brightness)
  • Red pepper flakes (optional, to taste)
  • Fresh basil or parsley, chopped, for garnish

Instructions

  • Prep the chicken. Slice the chicken breasts into thinner cutlets for faster, even cooking. Pat dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
  • Brown the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
  • Add butter and aromatics. Lower heat to medium. Add butter to the same pan. Stir in the garlic and cook 30 seconds until fragrant. Don’t let it brown.
  • Build the base. Stir in the sun-dried tomatoes and cook 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer 2–3 minutes to reduce slightly.
  • Make it creamy. Reduce heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Let it bubble for 2–3 minutes to thicken slightly.
  • Add cheese and seasoning. Stir in the Parmesan until melted and smooth. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like heat.
  • Finish with greens. Fold in the spinach and cook until just wilted, about 1 minute. Add lemon juice if using for a fresh lift.
  • Return the chicken. Nestle the chicken back into the sauce along with any juices. Spoon sauce over the top and simmer 2 minutes to warm through.
  • Serve. Garnish with chopped basil or parsley. Serve over pasta, mashed potatoes, rice, or with crusty bread.