Creamy Parmesan Tuscan Chicken with Spinach

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If you want to bring the warm, sophisticated flavors of an upscale Italian bistro right into your home, Creamy Parmesan Tuscan Chicken with Spinach is the ultimate recipe to try! Featuring golden, pan-seared chicken cutlets simmered in a velvety garlic and Parmesan cream sauce loaded with sweet sun-dried tomatoes and fresh baby spinach, this dish is the definition of cozy comfort food. Best of all, it comes together in a single skillet in under 30 minutes!

Ingredients

For the Chicken:

  • Chicken Breasts: 2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets).
  • Seasoning: 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly cracked black pepper.
  • Flour: 2 tbsp all-purpose flour (for a light dredge).
  • Olive Oil & Butter: 1 tbsp olive oil and 1 tbsp unsalted butter (for searing).

For the Tuscan Parmesan Cream Sauce:

  • Butter: 1 tbsp unsalted butter.
  • Garlic: 5 cloves minced.
  • Sun-Dried Tomatoes: ½ cup sun-dried tomatoes (drained of oil and chopped).
  • Chicken Broth: ½ cup low-sodium chicken broth.
  • Heavy Cream: 1 cup heavy whipping cream (or double cream).
  • Parmesan Cheese: ¾ cup freshly grated Parmesan cheese.
  • Fresh Baby Spinach: 2 to 3 cups fresh baby spinach leaves.
  • Fresh Herbs: Chopped fresh basil or parsley for garnish.

Step-by-Step Instructions

  1. Prep and Dredge the Chicken:
    • Pat the chicken cutlets completely dry with paper towels.
    • Season both sides evenly with Italian seasoning, garlic powder, salt, and black pepper.
    • Lightly dredge each cutlet in flour, shaking off any excess.
  2. Pan-Sear to Golden Perfection:
    • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
    • Add the chicken cutlets and sear for 4 to 5 minutes per side until deep golden brown and cooked through (internal temperature reaches 165°F / 74°C).
    • Transfer the seared chicken to a warm plate and set aside.
  3. Make the Tuscan Parmesan Sauce:
    • Reduce the skillet heat to medium and add the remaining tablespoon of butter.
    • Add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 to 2 minutes until fragrant.
    • Pour in the chicken broth, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
    • Lower the heat, pour in the heavy cream, and bring to a gentle simmer.
    • Stir in the freshly grated Parmesan cheese until melted and smooth, then fold in the fresh baby spinach. Simmer for 2 minutes until the spinach is wilted into the sauce.
  4. Combine and Serve:
    • Nestled the cooked chicken cutlets back into the skillet, spooning the velvety Tuscan Parmesan sauce generously over top.
    • Let it simmer together for 1 to 2 minutes so the chicken absorbs the warm, rich flavors.
    • Garnish with freshly chopped basil or parsley and serve hot!

Chef’s Tips for Success

  • Grate Your Own Cheese: Freshly grated Parmesan cheese melts smoothly into a luxurious sauce without graininess. Avoid pre-packaged shredded cheese if possible!
  • Control the Simmer: Keep the heavy cream at a gentle simmer rather than a hard boil to prevent the sauce from separating.
  • Serving Suggestions: Serve over a bed of garlic butter fettuccine, angel hair pasta, mashed potatoes, or alongside crusty warm French bread to soak up every drop of the sauce.

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