Seared chicken cutlets simmered in a creamy parmesan sauce with sun-dried tomatoes, garlic, and spinach. A simple, one-pan recipe full of bold, comforting flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp butter
Salt and pepper, to taste
1 tsp Italian seasoning
3 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped
2 cups baby spinach
3/4 cup chicken broth
1 cup heavy cream
3/4 cup freshly grated parmesan
Chopped basil or parsley (optional
Instructions
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Slice chicken breasts into thin cutlets. Season with salt, pepper, and Italian seasoning.
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Heat olive oil and butter in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
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Lower heat to medium. Add garlic and sauté 30 seconds. Stir in sun-dried tomatoes and cook 1 minute.
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Pour in broth and scrape up browned bits. Let simmer briefly.
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Stir in cream and add parmesan. Simmer on low until smooth and slightly thickened.
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Add spinach and cook until wilted.
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Return chicken to skillet and simmer 2–3 minutes.
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Garnish with herbs and serve hot.