Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
By Ava Mitchell
Prep
5 min
Cook
20 min
Total
25 min
Servings
4
Level
Easy
Serve this creamy Tuscan chicken when a quick family dinner needs to feel a little more special. Golden chicken cutlets simmer in a cream sauce with sun-dried tomatoes, baby spinach, garlic, and fresh basil, giving every bite a savory, tomato-bright finish.
Slicing two large chicken breasts lengthwise makes four thinner cutlets that cook quickly and evenly. Garlic powder, salt, pepper, and flour season and coat the chicken before it sears in olive oil and butter. Chicken broth and Dijon loosen the browned bits in the skillet, while heavy cream forms the sauce around spinach and drained sun-dried tomatoes.
Watch for deeply golden cutlets before taking them from the skillet, then let the broth and Dijon simmer briefly as you scrape up the browned bits. The sauce should reduce slightly after the chicken returns to the pan, not boil aggressively. Cooking the chicken too long is the main risk; thinner cutlets need only the stated finishing time.
Serve immediately with jasmine rice, garlic mashed potatoes, buttered egg noodles, risotto, or a mixed green salad. A little grated parmesan can go over each portion just before serving. Leftovers can be kept in an airtight container in the refrigerator and rewarmed slowly in a saucepan over low heat so the cream sauce stays together.
Why you'll love this recipe
- Feeds four with thin chicken cutlets, so a regular weeknight dinner can feel generous without needing a separate complicated main dish.
- Families who like creamy sauces get spinach, basil, and sun-dried tomatoes folded into the skillet, adding familiar Italian-inspired flavor around the chicken.
- The chicken cooks evenly because each breast is sliced into thinner cutlets, helping the pieces brown quickly before they finish in the sauce.
- One skillet handles searing, deglazing, and simmering, which keeps cleanup manageable when dinner needs to get from stove to table promptly.
- Serve it over rice, mashed potatoes, noodles, or risotto because each option catches the cream sauce and makes the four portions stretch further.
- Leftover portions rewarm gently in a saucepan over low heat, making the recipe useful when a second dinner can be prepared without starting over.
Ingredients
- •2 large chicken breasts (sliced lengthwise)
- •salt (to taste)
- •pepper (to taste)
- •0.5 tsp garlic powder
- •flour (for dredging)
- •1 tbsp olive oil
- •1 tbsp butter
- •0.25 cup chicken broth or dry white wine
- •1 heaping tsp Dijon mustard
- •1 cup heavy or whipping cream
- •2 cups fresh baby spinach (loosely packed)
- •0.25 cup sun-dried tomatoes (drained; oil-packed preferred)
- •1 tbsp fresh basil (chopped)
Instructions
- 1
Cut the chicken in half lengthwise.
- 2
Sprinkle the chicken with salt, pepper, and garlic powder on both sides.
- 3
Coat the chicken in flour.
- 4
Melt the olive oil and butter in a skillet over medium-high heat.
- 5
Once hot, add the chicken and cook for 4-5 minutes per side or until golden.
- 6
Take the chicken out of the pan and set aside.
- 7
Deglaze the pan with the chicken broth or dry white wine and Dijon mustard.
- 8
Scrape up any brown bits and let the mixture simmer for 1-2 minutes.
- 9
Stir in the cream, spinach, and sun-dried tomatoes.
- 10
Add the chicken back to the pan.
- 11
Cook for 5 minutes or until the chicken is fully cooked through and the sauce reduces a bit.
- 12
Stir in the basil and season with extra salt and pepper if needed.
- 13
Serve immediately.
FAQ
Nutrition (per serving)
Calories
417
Protein
26g
Fat
32g
Carbs
6g
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