Tuscan Chicken Recipe
Tender chicken cutlets sear until golden, then simmer in a velvety garlic parmesan cream sauce loaded with savory sun-dried tomatoes and fresh baby spinach in just 35 minutes.
Equipment
- Le Creuset Braiser
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1/4 cup yellow onion finely chopped
- 1/2 cup sun-dried tomatoes thinly sliced
- 2 cups baby spinach
- 1 1/2 cups heavy cream
- 1/4 cup freshly grated parmesan
Instructions
- Rub both sides of the chicken breasts with the Italian seasoning, kosher salt, and black pepper. Coat the surface evenly so the herbs season the chicken rather than sitting in patches.
- Warm 2 tablespoons of olive oil in a large skillet over medium heat, then cook the chicken for 3 to 4 minutes per side. Turn the pieces when they release easily and show a deep golden-brown crust, then transfer them to a plate.
- Add the remaining tablespoon of olive oil to the same skillet and cook the yellow onion for 2 to 3 minutes. Stir until the onion softens and the browned bits begin loosening from the pan.
- Stir in the sun-dried tomatoes and minced garlic, then cook for 1 minute. The garlic should smell fragrant and mellow without taking on dark color.
- Add the baby spinach and stir it through the hot pan for 1 minute. Stop when the leaves have just wilted and still look bright green.
- Pour in the heavy cream and add the freshly grated parmesan, stirring until combined, then bring the sauce to a gentle simmer. Look for small, lazy bubbles and a smooth sauce beginning to coat the skillet.
- Return the chicken and any accumulated juices to the skillet and simmer for about 5 minutes. The chicken should be heated through and reach 165°F in the thickest section.
Notes
Texture tip: Use freshly grated parmesan rather than pre-shredded cheese to ensure it melts smoothly into the warm cream without clumping.
Sauce tip: Simmer the cream sauce gently on low to medium-low heat. If the sauce begins to separate, lower the heat immediately and stir in a splash of warm broth.
Reheating: Warm leftover chicken and sauce in a covered skillet over low heat with a splash of broth or cream to prevent the dairy from breaking.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.