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Ultra close-up macro view of Creamy Tuscan Garlic Chicken with golden pan-seared cutlets, rich garlic parmesan cream sauce, sun-dried tomatoes, and baby spinach

Creamy Tuscan Garlic Chicken (One-Skillet 30 Mins)

Juicy, golden pan-seared chicken cutlets simmered in a velvety garlic parmesan cream sauce loaded with sweet sun-dried tomatoes and fresh tender baby spinach. Made in one skillet in under 30 minutes, this restaurant-worthy dinner pairs beautifully with pasta, crusty bread, or roasted vegetables for the ultimate weeknight comfort feast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 generous portions
Course: Dinner, Main Course, One-Skillet Meals
Cuisine: Italian-American, Tuscan Comfort, Weeknight Dinners
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Golden Seared Halal Chicken Cutlets
  • 1.5 lbs (700g) boneless skinless halal chicken breasts (halved horizontally into 4 thin cutlets)
  • 1 tsp garlic powder
  • 1 tsp dried Italian herb blend (oregano, basil, thyme)
  • 0.75 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp (30ml) extra virgin olive oil (or oil from the sun-dried tomato jar)
  • 1 tbsp (15g) unsalted European butter
Velvety Tuscan Garlic Cream Sauce
  • 1 tbsp (15g) unsalted European butter
  • 6 cloves fresh garlic (finely minced)
  • 0.5 cup (120ml) low-sodium halal chicken bone broth
  • 1 cup (240ml) heavy cream (or full-fat coconut cream)
  • 0.75 cup (80g) freshly grated aged Parmigiano-Reggiano cheese
  • 0.66 cup (100g) oil-packed sun-dried tomatoes (drained and thinly sliced)
  • 3 packed cups (90g) fresh baby spinach leaves (roughly chopped)
  • 0.25 cup fresh basil leaves (cut into thin ribbons for garnish)
  • 0.25 tsp crushed red pepper flakes (optional, for subtle warmth)

Method
 

Prep & Sear the Chicken Cutlets
  1. Pat chicken cutlets thoroughly dry with paper towels. Season both sides evenly with garlic powder, dried Italian herbs, kosher salt, and black pepper.
  2. Heat olive oil and 1 tablespoon of butter in a large heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering.
  3. Add the chicken cutlets in a single layer. Sear undisturbed for 4 to 5 minutes per side until deeply golden brown and cooked through (internal temperature reaching 165°F / 74°C). Transfer chicken to a clean plate and tent loosely with foil to rest.
Build the Aromatic Garlic Cream Sauce
  1. Reduce the skillet heat to medium. Add the remaining 1 tablespoon of butter to the pan drippings. Stir in minced garlic and crushed red pepper flakes, sautéing for 60 seconds until fragrant and golden (do not burn).
  2. Pour in the chicken bone broth, using a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
  3. Lower heat to medium-low and pour in the heavy cream. Bring to a gentle simmer for 3 minutes until bubbling gently.
  4. Gradually whisk in the grated parmesan cheese until melted and completely smooth. Stir in the sliced sun-dried tomatoes and simmer for 2 minutes as the sauce turns rich and rosy-golden.
Wilt Spinach & Finish in the Skillet
  1. Add the fresh baby spinach to the pan in handfuls, stirring gently for 1 to 2 minutes until just wilted and tender.
  2. Nestle the seared chicken cutlets and any accumulated resting juices back into the creamy sauce. Spoon the velvety sauce over the chicken and simmer on low for 2 minutes until hot throughout.
  3. Remove from heat, garnish generously with fresh basil ribbons and cracked black pepper, and serve immediately!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 9gProtein: 44gFat: 35gSaturated Fat: 18gCholesterol: 175mgSodium: 780mgPotassium: 890mgFiber: 2gSugar: 4gVitamin A: 45IUVitamin C: 20mgCalcium: 30mgIron: 18mg

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