Creamy Tuscan Chicken with Sun-Dried Tomatoes
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Cutlets sear golden in oil from the sun-dried tomato jar, then slip back into a garlicky cream sauce with spinach and Parmesan. One skillet, thirty minutes, and a squeeze of lemon to keep it bright.
The short version
Slice chicken breasts into cutlets, flour lightly and sear in sun-dried tomato oil. Make a sauce of garlic, broth, cream, Parmesan and tomatoes in the same pan, wilt in spinach, and return the chicken. About 30 minutes, one skillet.
What makes ours better
the tricks Nonna pretends she never taught me
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Slice the breasts into cutlets. Thin pieces cook through in the time it takes to brown them, so the outside is golden and the inside is juicy. Whole breasts are thick enough that they either dry out or stay pale.
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Sear in the oil from the sun-dried tomato jar. That oil is already flavored with tomato and herbs. It browns the chicken and seasons the whole sauce with no extra ingredient.
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Dust the chicken with flour. A light coating gives you a better crust and thickens the sauce as it simmers, with no cornstarch slurry.
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Finish with lemon juice. A small squeeze at the end cuts through the cream and makes the tomatoes taste brighter.
What you need
the cast, in order of appearance
- Boneless skinless chicken breasts1½ pounds
- Italian seasoning1 teaspoon
- All-purpose flour2 tablespoons
- Oil from the sun-dried tomato jar2 tablespoons
- Garlic4 cloves
- Heavy cream1 cup
- Finely grated Parmesan½ cup
- Baby spinach5 ounces
tap each one as it goes in. no double-salting.
Steps
nobody opens the oven door. looking at you, Dad.
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Cut and season the chicken
Pat the cutlets very dry. Mix the salt, pepper, Italian seasoning and paprika, then sprinkle over both sides. Dust lightly with the flour and shake off the extra.
If a cutlet is thicker than about ½ inch, cover it with plastic wrap and pound it even.
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Sear the chicken
Heat the oil in a large skillet over medium-high heat until it shimmers. Cook the cutlets in two batches, 3 to 4 minutes per side, until deeply golden and 165°F in the thickest part. Move them to a plate.
About 8 min. Cook mode has a timer for this step.
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Start the sauce
Lower the heat to medium. Add the garlic and sun-dried tomatoes to the pan and stir 30 seconds, until fragrant. Pour in the broth and scrape up the browned bits.
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Add cream and cheese
Pour in the cream and bring it to a gentle simmer. Cook 3 to 4 minutes, stirring now and then, until it thickens enough to coat a spoon. Stir in the Parmesan until smooth.
About 4 min. Cook mode has a timer for this step.
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Wilt the spinach
Add the spinach by the handful, stirring until each batch wilts, about 1 to 2 minutes total. Stir in the lemon juice and taste for salt.
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Return the chicken
Slide the chicken and its juices back into the pan and spoon sauce over the top. Simmer 1 to 2 minutes, just to warm it through. Scatter basil over the top and serve.
Don't simmer the chicken for long or the crust goes soft.
Good to know
things I learned the hard way, so you can skip that part
- Serve over pasta, mashed potatoes or rice, or with crusty bread for the sauce. Boil 8 ounces of pasta while the chicken sears.
- Chicken thighs work too. Use 1½ pounds boneless skinless thighs and cook 5 to 6 minutes per side until they reach 175°F.
- Swap the spinach for chopped kale. Cook it 3 to 4 minutes until tender before returning the chicken.
- Storage. Fridge, 3 days. Reheat gently over low heat with a splash of broth or milk. Not recommended for the freezer, since the cream sauce can separate.
Questions, answered
the questions my cousins text me
What does "Tuscan" mean in creamy Tuscan chicken?
It's a restaurant-menu name for the combination of sun-dried tomatoes, spinach, garlic and cream. The dish is American-Italian rather than something you'd find in Tuscany.
Can I make creamy Tuscan chicken without heavy cream?
Half-and-half works if you keep it at a gentle simmer and let the flour and Parmesan thicken it. It makes a thinner sauce and curdles more easily, so don't boil it.
Can I use dry sun-dried tomatoes?
Yes. Soak them in hot water 10 minutes, drain, and chop. Use olive oil to sear, and add a pinch of dried oregano or basil to replace the flavor the jar oil would have added.
How do I keep the chicken from drying out?
Slice it thin, sear it hard, and pull it at 165°F. Return it to the sauce only for the last minute or two.
My sauce is too thin. How do I thicken it?
Simmer it another 2 to 3 minutes, stirring. If it's still thin, stir in an extra ¼ cup of grated Parmesan.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.