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Creamy Tuscan Garlic Chicken Skillet

Golden pan-seared chicken breasts smothered in a rich, garlicky sun-dried tomato and spinach cream sauce. A 30-minute restaurant classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken cutlets or fresh protein patted dry
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp unsalted butter divided
  • 4 cloves fresh garlic finely minced
  • 1 tsp Italian herb seasoning
  • 1/2 cup low-sodium broth
  • 1/2 cup heavy cream or coconut milk
  • 2 cups fresh baby spinach
  • 1/3 cup grated Parmesan cheese

Method
 

  1. Pat the protein completely dry with paper towels. Season generously with kosher salt, black pepper, and Italian herbs.
  2. Heat olive oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat until shimmering.
  3. Add meat in a single layer without crowding. Sear 4 to 5 minutes per side until deeply golden-brown; remove to a plate.
  4. Melt remaining butter in the pan, add minced garlic, and sauté for 60 seconds. Deglaze with broth, scraping up browned bits.
  5. Stir in heavy cream and Parmesan; simmer gently for 2 minutes. Fold in fresh spinach until wilted.
  6. Return protein to the skillet, spoon warm pan sauce over top, and serve immediately with crusty bread or pasta.

Notes

• Store leftovers airtight in the refrigerator for up to 4 days.