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Per serving
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- 1
Drain the tomatoes
Set a fine mesh sieve over a bowl and pour the entire jar of sun-dried tomatoes into it. Let the oil drain into the bowl — you'll use 3 tablespoons of that oil to cook the chicken. Set the drained tomatoes aside.
- 2
Slice and season chicken
Hold your knife parallel to the cutting board and slice each chicken breast in half horizontally, giving you 4 thin cutlets. Season both sides with onion powder, paprika, 1/2 tsp Italian seasoning, salt, and 1/4 tsp black pepper.
- 3
Sear the chicken
Heat 3 tbsp of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken cutlets and cook 3–5 minutes per side until golden brown. Work in batches if needed. Transfer to a plate and cover loosely with foil.
- 4
Build the sauce base
Reduce heat to medium. Add butter to the same skillet (don't wipe it out — those browned bits are flavor). Add the drained sun-dried tomatoes and minced garlic. Cook 30–60 seconds. Stir in flour and cook 1 minute.
- 5
Add liquids and simmer
Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to lift all the browned bits. Stir in heavy cream, Dijon mustard, remaining 3/4 tsp Italian seasoning, 1/4 tsp black pepper, and dried rosemary. Simmer 2–4 minutes until the sauce thickens slightly.
- 6
Add spinach and Parmesan
Stir in the baby spinach and cook 2–3 minutes until wilted. Stir in the grated Parmesan until melted into the sauce.
- 7
Return chicken and serve
Nestle the seared chicken cutlets back into the skillet. Spoon the sauce over the top and turn to coat. Serve straight from the pan. Good over pasta, rice, or with crusty bread.
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One Pan Creamy Tuscan Chicken
Created by: 30MinuteMeals
Ingredients
- 2 boneless skinless chicken breast
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 1/4 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp sun-dried tomato oil
- 1 tbsp butter
- 5 oz oil-packed sun-dried tomatoes
- 5 garlic cloves
- 1 tbsp all-purpose flour
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup heavy whipping cream
- 1 tsp Dijon mustard
- 1/4 tsp dried rosemary
- 1 cup baby spinach
- 2/3 cup Parmesan cheese
Instructions
- Drain the tomatoesSet a fine mesh sieve over a bowl and pour the entire jar of sun-dried tomatoes into it. Let the oil drain into the bowl — you'll use 3 tablespoons of that oil to cook the chicken. Set the drained tomatoes aside.
- Slice and season chickenHold your knife parallel to the cutting board and slice each chicken breast in half horizontally, giving you 4 thin cutlets. Season both sides with onion powder, paprika, 1/2 tsp Italian seasoning, salt, and 1/4 tsp black pepper.
- Sear the chickenHeat 3 tbsp of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken cutlets and cook 3–5 minutes per side until golden brown. Work in batches if needed. Transfer to a plate and cover loosely with foil.
- Build the sauce baseReduce heat to medium. Add butter to the same skillet (don't wipe it out — those browned bits are flavor). Add the drained sun-dried tomatoes and minced garlic. Cook 30–60 seconds. Stir in flour and cook 1 minute.
- Add liquids and simmerPour in chicken broth, scraping the bottom of the pan with a wooden spoon to lift all the browned bits. Stir in heavy cream, Dijon mustard, remaining 3/4 tsp Italian seasoning, 1/4 tsp black pepper, and dried rosemary. Simmer 2–4 minutes until the sauce thickens slightly.
- Add spinach and ParmesanStir in the baby spinach and cook 2–3 minutes until wilted. Stir in the grated Parmesan until melted into the sauce.
- Return chicken and serveNestle the seared chicken cutlets back into the skillet. Spoon the sauce over the top and turn to coat. Serve straight from the pan. Good over pasta, rice, or with crusty bread.