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Overhead shot of Tuscan chicken in a cream sauce in a stainless steel skillet
5 from 10 votes

Creamy Tuscan Chicken

An easy to make skillet dinner featuring tender chicken cutlets and spinach in a creamy, sundried tomato and parmesan sauce. This Tuscan Chicken is amazing!
Author Diana
Servings 3 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3 large chicken breasts boneless and skinless, sliced lengthwise into 6 thin cutlets, See notes 1 & 2
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup all purpose flour or GF flour
  • 1 tablespoon olive oil not extra virgin
  • 1 tablespoon butter

For the cream sauce:

  • ½ cup sundried tomatoes chopped, Note 3
  • 4 cloves garlic minced
  • ¼ cup water or chicken stock or dry white wine
  • 1 cup heavy cream this is called double cream in the UK
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ½ cup parmesan cheese freshly grated
  • Salt and pepper to taste
  • 3 cups baby spinach leaves fresh, not frozen

Instructions

  • Start by seasoning the chicken cutlets with salt and pepper. Then sprinkle flour over each cutlet and spread to cover.
  • In a large skillet, heat oil and melt butter over medium heat, swirling the pan to coat with melted butter.
  • Add chicken to the pan, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F/74°C. Transfer chicken to a plate, cover to keep warm, and set aside.

To make the cream sauce:

  • Add more olive oil or sundried tomato oil (From the jar), add chopped sundried tomatoes, garlic and cook for 1 minute until the garlic is fragrant.
  • Add the chicken stock or water, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  • Adjust the heat to medium-low, and add the heavy cream, Dijon mustard, dried herbs, and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes and thicken (if too thick, add a splash of water).
  • Add the spinach, stir it in and let it wilt in the sauce.
  • Put the chicken back in the sauce, spoon the sauce over the chicken. Serve warm over pasta, rice, or with steamed veg.

Notes

  1. To Make Chicken Cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
  2. Dark Meat: Boneless and skinless chicken thighs can be used instead of chicken breasts. Use a meat mallet to pound them down into thin pieces of about the same size, and remove any excess fat before cooking. 
  3. Avoid overcrowding the pan when cooking the chicken cutlets. Brown three pieces at a time to allow the cutlets to get nice and golden.
  4. Use the Sun Dried Tomato Oil: The reddish oil left in that jar is full of flavor. Use it in this recipe when starting the sauce for more flavor.
  5. Add More Flavor: Add grated parmesan cheese directly to the chicken along with the flour before searing.
  6. If you don't have the herbs listed above, use ½ teaspoon of Italian Seasoning blend instead.

Nutrition

Calories: 773kcal | Carbohydrates: 25g | Protein: 60g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 1056mg | Potassium: 1777mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4482IU | Vitamin C: 20mg | Calcium: 277mg | Iron: 4mg