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Creamy Tuscan chicken cutlets with spinach and sun-dried tomatoes in a rich creamy sauce.

Creamy Tuscan Chicken

Learn how to make the best Creamy Tuscan Chicken in under 25 minutes! Tender pan-seared chicken cutlets served in a rich garlic, spinach, and sun-dried tomato cream sauce. Easy, delicious, and better than restaurant quality!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (sliced horizontally into 4 cutlets)
  • 1/2 tsp garlic powder
  • Salt and freshly cracked black pepper to taste
  • 1/4 cup all-purpose flour for dredging
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/4 cup low-sodium chicken broth or dry white wine
  • 1 heaping tsp Dijon mustard
  • 1 cup heavy whipping cream
  • 2 cups fresh baby spinach loosely packed
  • 1/4 cup oil-packed sun-dried tomatoes drained and sliced
  • 1 tbsp fresh basil finely chopped

Method
 

  1. Prep & Season Chicken: Slice the chicken breasts horizontally to create 4 equal-sized thin cutlets. Season both sides evenly with garlic powder, salt, and black pepper. Lightly dredge each cutlet in the flour, shaking off any excess.
  2. Sear to Golden: Heat the olive oil and butter in a large skillet over medium-high heat. Once shimmering, add the chicken cutlets in a single layer and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F (74°C). Transfer chicken to a plate and set aside.
  3. Deglaze the Skillet: Reduce heat to medium. Pour in the chicken broth (or wine) and Dijon mustard. Use a wooden spoon to scrape up all the delicious browned bits (fond) stuck to the bottom of the pan. Let it simmer for 1-2 minutes.
  4. Build the Sauce: Lower the heat slightly and stir in the heavy cream, baby spinach, and sliced sun-dried tomatoes. Return the cooked chicken cutlets and any rested juices back into the skillet.
  5. Simmer & Serve: Let the mixture simmer gently for 4-5 minutes until the spinach wilts and the sauce thickens to a glossy consistency. Stir in the fresh basil, adjust seasoning with extra salt and pepper if needed, and serve hot!

Notes

  •  Chicken Temperature: Always check chicken for doneness using a digital read thermometer. Chicken is safe to eat once the thickest part reaches an internal temperature of 165°F (74°C).
  • Heavy Cream Substitution: Avoid substituting heavy cream with whole milk or half-and-half, as low-fat dairy may curdle due to the heat and will result in a thin sauce.
  • Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes offer the best concentrated flavor. Be sure to drain the excess oil before slicing and adding them to the skillet.
  • Extra Garlic Boost: If you're a big garlic fan, feel free to add 2 to 3 freshly minced garlic cloves to the skillet right before pouring in the chicken broth.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat on the stovetop to prevent the creamy sauce from separating. Freezing is not recommended for cream-based sauces.