Description
Tender pan-seared chicken cutlets in a rich garlic-Parmesan cream sauce with sun-dried tomatoes and fresh baby spinach. A decadent 30-minute weeknight dinner made in a single skillet.
Ingredients
1.5 lbs boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1 tsp Italian seasoning
1 tbsp olive oil
1 tbsp reserved sun-dried tomato oil (from jar)
1/2 cup oil-packed sun-dried tomatoes (drained and sliced)
4 cloves garlic (finely minced)
1/2 cup low-sodium chicken broth
1 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese
2 cups fresh baby spinach
Instructions
Pat the chicken cutlets dry with paper towels and season both sides evenly with salt, black pepper, and Italian seasoning.
Heat the olive oil and reserved sun-dried tomato oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the cutlets and sear for 3 to 4 minutes per side until deeply golden. Transfer chicken to a plate.
Reduce skillet heat to medium. Add minced garlic and sliced sun-dried tomatoes; sauté for 60 seconds until fragrant.
Pour in chicken broth and scrape up any browned bits from the pan bottom. Reduce heat to medium-low, stir in heavy cream, and bring to a gentle simmer for 2 to 3 minutes.
Gradually whisk in the grated Parmesan cheese until melted and smooth. Stir in the baby spinach and cook for 1 to 2 minutes until wilted.
Return chicken cutlets and resting juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over cutlets, until an instant-read thermometer registers a minimum internal temperature of 165°F (74°C) at the thickest part. Serve warm.
Notes
Use oil-packed sun-dried tomatoes and freshly grated Parmesan for the smoothest, richest sauce. Always verify that chicken cutlets reach 165°F (74°C) internal temperature with a digital meat thermometer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American