Creamy Tuscan Garlic Chicken

Ingredients

• 1.5 pounds boneless skinless chicken breasts (2 large breasts halved horizontally)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil (or oil from the sun-dried tomato jar)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
• 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc) or chicken stock
• 1 cup heavy whipping cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 3 cups fresh baby spinach, packed
• 1 tablespoon chopped fresh basil or parsley

• 700g skinless chicken breast fillets (halved horizontally into cutlets)
• 6g kosher salt, divided
• 2g cracked black pepper
• 2g garlic powder
• 30ml olive oil (or sun-dried tomato oil)
• 30g unsalted butter
• 4 garlic cloves, minced
• 80g sun-dried tomatoes in oil, drained and sliced
• 60ml dry white wine or chicken stock
• 240ml double cream (or thickened cream)
• 50g freshly grated Parmigiano-Reggiano
• 90g fresh baby spinach leaves
• 15g fresh basil leaves, chopped

Instructions

1. Season the Cutlets

   Pat the chicken cutlets thoroughly dry with paper towels. Season both sides evenly with 3/4 teaspoon salt, black pepper, and garlic powder.

   Visual Cue Cutlets should be dry and evenly coated with seasoning.

2. Sear the Chicken

   Heat the olive oil in a large 12-inch stainless steel or cast iron skillet over medium-high heat. Add chicken cutlets in a single layer (in batches if needed) and sear for 4 to 5 minutes per side until golden brown and cooked to 165°F (74°C). Transfer chicken to a clean plate and tent loosely with foil.

   Visual Cue Deep golden-brown crust on both sides; browned fond left in skillet bottom.

3. Sauté Garlic and Deglaze

   Reduce skillet heat to medium. Add butter to the pan juices. Once melted, stir in the minced garlic and sliced sun-dried tomatoes; sauté for 1 minute until fragrant. Pour in the white wine or chicken stock, scraping up all the browned bits from the pan bottom with a wooden spoon.

   Texture Cue The fond dissolves completely into the bubbling deglazing liquid.

4. Simmer Cream and Melt Cheese

   Pour in the heavy cream and remaining 1/4 teaspoon salt. Bring to a gentle simmer for 3 minutes until slightly thickened. Reduce heat to low and gradually whisk in the grated Parmigiano-Reggiano until melted and silky.

   Texture Cue Sauce should turn velvet-smooth and coat the back of a wooden spoon.

5. Wilt Spinach & Return Chicken

   Add the baby spinach to the simmering sauce and stir for 1 to 2 minutes until wilted. Return the chicken cutlets and any accumulated plate juices back into the skillet. Spoon sauce over the chicken and simmer for 1 minute to warm through.

   Visual Cue Spinach collapses into bright emerald ribbons suspended in the creamy sauce.

6. Garnish & Serve

   Scatter fresh chopped basil or parsley over the top. Serve immediately while piping hot.

   Texture Cue Chicken remains tender and juicy in the rich sauce.