Creamy Tuscan Chicken

Sun-dried tomatoes packed in oil carry a lot of flavor in a small jar, and that is what lets this cream sauce come together so quickly. Chopped and cooked briefly with garlic, they give the sauce a sweet, concentrated tomato base without any simmering down.

Thin chicken cutlets sear first, until golden on both sides, and then rest on a plate. Broth lifts the browned bits from the skillet, heavy cream and parmesan thicken it, and a couple of handfuls of spinach wilt into the sauce last. The chicken goes back in to warm through, and the whole dish takes 20 minutes from start to finish.

Ingredient notes

Chicken cutlets. Thin cutlets cook quickly and evenly. Halve thick breasts horizontally, or use boneless thighs, which take a minute or two longer and stay very juicy.

Sun-dried tomatoes. Buy the ones packed in oil; they’re soft and ready to use. The oil in the jar is full of flavor, so use a spoonful of it to sear the chicken.

Heavy cream. It gives a velvety sauce that won’t split. Half-and-half works but is thinner and more delicate, so keep the heat lower. For dairy-free, full-fat coconut milk makes a surprisingly good substitute.

Parmesan. Freshly grated parmesan melts into the sauce smoothly. Pre-grated tubs often contain anti-caking agents that can make the sauce grainy.

Spinach. Baby spinach wilts in seconds. Chopped kale works but needs a couple of extra minutes.

Italian seasoning. A blend of dried oregano, basil, thyme, and rosemary. If you don’t have a blend, use any combination of those herbs.

Step by step

Season and sear. Pat the chicken dry and season both sides. Heat the oil in a large skillet over medium-high heat until it shimmers. Lay the cutlets in the pan and leave them for four to five minutes, until they release easily and are deeply golden. Flip and cook the other side until the chicken reaches 165°F (74°C). Set aside on a plate.

Build the base. Turn the heat down to medium. Add the garlic and sun-dried tomatoes and stir for about a minute. The tomatoes will darken slightly and the garlic will smell sweet. Watch closely so nothing burns.

Deglaze. Pour in the broth and scrape up all the browned bits from the bottom of the pan. Let it bubble for two minutes to reduce slightly; it will look concentrated and golden.

Add cream and cheese. Stir in the cream and parmesan. Simmer gently for about two minutes, stirring, until the sauce coats the back of a spoon.

Finish. Add the spinach in handfuls, stirring until it collapses into the sauce. Return the chicken and any resting juices, spoon over the sauce, and let everything warm through for a minute. Taste for salt and pepper.

Mistakes to avoid

Boiling the cream hard can cause it to separate, so keep it at a gentle simmer. Adding parmesan to a sauce that’s too hot can make it clump; stir it in gradually. Skipping the deglazing step leaves flavor stuck to the pan. And don’t overcrowd the skillet when searing, or the chicken will steam instead of browning.

Variations

• Gluten-free: Naturally gluten-free; check your broth label.
• Dairy-free: Use full-fat coconut milk instead of cream and nutritional yeast instead of parmesan.
• Vegetarian: Make the sauce with vegetable broth and toss it with gnocchi, white beans, or seared mushrooms instead of chicken.
• Add artichokes: Stir in a few quartered marinated artichoke hearts with the spinach.
• Tuscan shrimp: Sear shrimp for two minutes per side instead of chicken, and add them back right at the end.

Lightening it up

If you’d like a lighter sauce, replace half the cream with extra broth and stir a tablespoon of cream cheese in at the end for body. You’ll keep most of the silky texture with a noticeably lighter result. Adding more spinach, or a handful of halved cherry tomatoes, also stretches the sauce and adds freshness without extra richness.

Serving ideas

Serve over buttered pasta, mashed potatoes, or rice so none of the sauce goes to waste. Crusty bread is perfect for mopping up the plate. For a lower-carb option, pair it with roasted zucchini, steamed green beans, or cauliflower mash. A crisp arugula salad with lemon balances the richness nicely.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or milk to loosen the sauce. Avoid high heat, which can split the cream. Cream sauces don’t freeze well, so this is best enjoyed fresh or within a few days.