Garlic Tuscan Chicken
Dinner · Meat & Poultry Mains
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
Bring it to the table
About this recipe.
Thin chicken cutlets in a Parmesan cream sauce with garlic powder, spinach, and sun-dried tomatoes.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 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)
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 cooking plan
How to make Garlic Tuscan Chicken.
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.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Garlic Tuscan Chicken
Thin chicken cutlets in a Parmesan cream sauce with garlic powder, spinach, and sun-dried tomatoes.
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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
Equipment
Equipment images are illustrative. Exact products may vary.
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.
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