Creamy Tuscan Chicken
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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This popular skillet dinner earns its place because the sun-dried tomatoes cut through the cream with savory sweetness. I use their packing oil to brown the chicken, which builds flavor without adding another ingredient.
Thin cutlets are the weeknight advantage: they brown quickly and finish gently in the sauce. If yours are thick, slice them horizontally first. That prevents the outside from drying out while you wait for the middle to cook.
The method behind the meal
Why this recipe works
- •Buy oil-packed sun-dried tomatoes for the best texture.
- •Add spinach at the end so it stays green.
- •Taste before adding salt; parmesan and tomatoes are already salty.
Recipe
Creamy Tuscan Chicken
Pan-seared chicken with spinach and sun-dried tomatoes in a balanced cream sauce that stays smooth, not heavy.
Ingredients
Instructions
- 1Season chicken. Heat tomato oil in a skillet over medium-high and brown cutlets 3–4 minutes per side; remove.
- 2Lower heat to medium. Cook garlic and tomatoes for 30 seconds.
- 3Add broth, scrape the pan, and simmer 2 minutes. Stir in cream and simmer gently for 3 minutes.
- 4Stir in parmesan, then spinach. Return chicken and cook until it reaches 165°F, about 3–5 minutes.
Nutrition (per serving, estimated)
