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Garlic Tuscan Chicken
Thin chicken cutlets simmer in a Parmesan cream sauce with spinach and sun-dried tomatoes. Garlic powder and Italian seasoning keep the ingredient list simple.
- Prep
- 12 minutes
- Cook
- 20 minutes
- Total
- 32 minutes
- Serves
- 4 people
Use thin, even cutlets
Even thickness helps the chicken cook consistently. Check each piece with a food thermometer, then keep the cream sauce at a gentle simmer and stir the Parmesan in over low heat.
Adapted from Alyssa Rivers at The Recipe Critic.
The full recipe
Garlic Tuscan Chicken
Thin chicken cutlets in a Parmesan cream sauce with garlic powder, spinach, and sun-dried tomatoes.
Ingredients
2 Tbsp Olive Oil- 1½ lbs Chicken Breast raw, boneless and skinless; cut horizontally into even cutlets about 1/2 inch thick
- 1 Cup Heavy Cream
- ½ Cup Chicken Broth
- ½ Cup Parmesan Cheese freshly grated
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 Cup Spinach chopped. fresh is preferred
- ½ Cup Sun-Dried Tomatoes in Oil drained and sliced
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Pat the cutlets dry and cook in a single layer, in batches if needed, about 3–5 minutes per side. Cook until each thickest part reaches 165°F (74°C) on a food thermometer; clear juices are not a reliable test. Transfer to a clean plate.
- Reduce the heat to medium-low. Add the heavy cream, chicken broth, garlic powder, and Italian seasoning, scraping up the browned bits. Bring to a gentle simmer, stirring, for about 3–5 minutes until slightly reduced. Avoid a hard boil.
- Reduce the heat to low and stir in the Parmesan a little at a time until melted. Add the chopped spinach and drained sun-dried tomatoes. Stir for 1–2 minutes until the spinach wilts.
- Return the cooked chicken and its plate juices to the skillet. Spoon sauce over the cutlets and warm gently for 1–2 minutes. Serve with the sauce; optional cooked pasta or rice is not included in the recipe timing.
Notes
Timing is an estimate for thin cutlets; thicker pieces or cooking in batches take longer. Use heavy cream and freshly grated Parmesan for the sauce. The original ingredient amounts and four-serving yield are retained. No nutrition calculation is supplied.
