Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes

🍳 Step-by-Step Instructions

1. Pat chicken cutlets dry and season both sides with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden brown and cooked through. Transfer to a plate.
3. Reduce heat to medium, melt butter in skillet. Add minced garlic and sun-dried tomatoes; sauté 1 minute until fragrant.
4. Pour in chicken stock and heavy cream. Bring to a gentle simmer for 3 minutes.
5. Stir in grated Parmesan cheese until melted and smooth.
6. Add fresh baby spinach to skillet and simmer 1-2 minutes until wilted into sauce.
7. Return chicken cutlets and any juices back to the skillet, spooning sauce over top.
8. Simmer 1 minute to warm through. Garnish with fresh basil and serve.

⭐ Why This Recipe Works

• Vibrant colors and restaurant-quality presentation
• Tender spinach and sweet sun-dried tomatoes cut through rich cream
• Cooks completely in one skillet in 30 minutes
• The sauce is phenomenal over pasta, rice, or gnocchi

🔄 Delicious Variations

• Tuscan Salmon: Substitute chicken for seared salmon fillets
• Tuscan Shrimp: Use pan-seared jumbo shrimp
• Add artichoke hearts and capers for extra Mediterranean flair

❓ Frequently Asked Questions