Creamy Tuscan Chicken
Golden chicken cutlets simmered in a garlic Parmesan cream sauce with sun-dried tomatoes and wilted spinach. One skillet, dinner in 35 minutes.
- Prep10 min
- Cook25 min
- Total35 min
- Servings4
- Net carbs*4.7 g
- LevelEasy
Creamy Tuscan chicken looks like restaurant food but cooks in one skillet on a busy night. Thin chicken cutlets are browned, then returned to a garlicky cream sauce studded with sun-dried tomatoes and fresh spinach. Parmesan thickens everything and adds a nutty, salty depth. Spoon it over zucchini noodles or cauliflower mash and nobody misses the pasta.
Slicing each breast in half horizontally is the step that makes this dish work. Thin cutlets cook through in about 4 minutes per side, before the outside dries out. Thick breasts need so long that the surface toughens while the center catches up. Save the oil from the sun-dried tomato jar and use a spoonful in the pan for extra flavor.
Ingredients
Makes 4 cutlets with sauce. Tap an item to check it off.
Equipment
- 12-inch skillet
- Sharp chef's knife
- Tongs
- Microplane or fine grater
Instructions
- Pat the cutlets dry and season both sides with 1/2 teaspoon salt, the pepper, oregano and basil.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Cook the chicken 4 to 5 minutes per side, until golden and 165°F inside. Move it to a plate.
- Lower the heat to medium. Melt the butter in the same pan, add the garlic and sun-dried tomatoes and cook 1 minute, scraping up the browned bits.
- Pour in the broth and simmer 2 minutes, until reduced by about half.
- Stir in the cream and the remaining 1/4 teaspoon salt. Simmer gently 3 minutes, then whisk in the Parmesan until smooth.
- Add the spinach and stir until just wilted, about 1 minute. Add the red pepper flakes if using.
- Return the chicken and any juices to the pan. Spoon the sauce over and simmer 2 minutes to warm through.
Estimated nutrition per serving
- Calories
- 487
- Total carbs
- 5.9 g
- Fiber
- 1.2 g
- Net carbs
- 4.7 g
- Protein
- 45.2 g
- Fat
- 31 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Grate the Parmesan on a Microplane. Feather-light shreds melt instantly and keep the sauce smooth.
- If the sauce gets too thick while it waits, loosen it with a tablespoon or two of broth or water.
Substitutions
- Chicken breast → boneless chicken thighs Same weight. Cook 5 to 6 minutes per side; more forgiving and juicier.
- Heavy cream → canned coconut milk Same amount. Makes a lighter, slightly sweet sauce; carbs stay about the same.
- Spinach → chopped kale Same amount. Simmer 3 minutes so it softens.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 3 days.
- Freezer
- Not ideal. Cream sauces can separate after thawing. If you do freeze it, use within 1 month and whisk well when reheating.
- Reheat
- Warm in a covered skillet over low heat for 6 to 8 minutes with a splash of broth, or microwave 1 1/2 minutes at 70% power.
Questions cooks ask
What should I serve with it?
Zucchini noodles, cauliflower mash or roasted green beans all soak up the sauce well.
