Restaurant-Style Creamy Tuscan Chicken with Sun-Dried Tomatoes and Baby Spinach

🛒Ingredients

• 2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1/2 cup all-purpose flour (for light dredging)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 4 cloves fresh garlic, finely minced
• 1/2 cup sun-dried tomatoes in oil, drained and julienned
• 1 cup low-sodium chicken bone broth
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 cups fresh baby spinach leaves
• 1/2 teaspoon Italian seasoning and pinch of crushed red pepper flakes
• Salt and freshly cracked black pepper to taste

👩‍🍳Step-by-Step Instructions

1. 1

   Season chicken cutlets with salt and pepper. Lightly dredge in flour, shaking off excess.

2. 2

   Heat olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until golden brown and cooked through (165°F / 74°C). Remove to a plate.

3. 3

   In the same skillet, melt remaining tablespoon of butter. Add minced garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.

4. 4

   Pour in chicken broth, scraping up all browned bits from the bottom of the pan. Bring to a gentle simmer for 2 minutes to reduce slightly.

5. 5

   Stir in heavy cream and Italian seasoning. Reduce heat to medium-low and simmer for 3 minutes until the sauce begins to thicken.

6. 6

   Stir in grated parmesan cheese until melted and silky smooth. Add baby spinach and simmer for 1 minute until wilted.

7. 7

   Nestle chicken cutlets back into the pan, spooning warm sauce over the top. Garnish with cracked pepper and serve hot.