Meals · Skillet & sheet-pan mains
Creamy Tuscan garlic chicken
Golden chicken cutlets in a garlicky parmesan cream with sun-dried tomatoes and plenty of wilted spinach. The broth reduces first and the parmesan melts in last, which gives the sauce its body with no flour and less cream than you would expect. One skillet, about 40 minutes.
- Time
- 40 min (10 prep + 30 cook)
- Servings
- 4
- Per serving
- 491 kcal
- Protein
- 52 g
Ingredients
- 4 breasts (1 3/4 lb) chicken breast, each sliced in half horizontally to make 8 thin cutlets
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp olive oil
Sauce
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, drained if in oil, chopped
- 1/2 cup chicken broth
- 2/3 cup heavy cream
- 1/3 cup grated parmesan, finely grated
- 5 oz baby spinach
- a small handful fresh basil, torn
Steps
- Pat the cutlets dry and season both sides with the salt, pepper, paprika, garlic powder and oregano.
- Heat the oil in a 12 inch skillet over medium-high heat and cook the cutlets in two batches, 3–4 minutes a side, until golden and 165°F inside. Lift onto a plate.
- Lower the heat to medium. Add the garlic and sun-dried tomatoes to the pan for 1 minute, then pour in the broth, scraping up the brown bits. Simmer 3–4 minutes, until reduced by about half.
- Pour in the cream and simmer gently for 3–4 minutes, until it starts to coat a spoon. Stir in the parmesan until melted and smooth. The sauce thickens as the cheese melts.
- Add the spinach a handful at a time, stirring until wilted. Return the chicken and its juices, simmer 2 minutes to warm through, and scatter with basil. Keeps 4 days in the fridge; reheat gently with a splash of water.
Good to know
Can I use chicken thighs?
Yes: boneless thighs stay juicy and reheat well, at about 47 instead of 59. Give them 5–6 minutes a side.
What can I serve it over?
Cauliflower rice or zucchini noodles soak up the sauce, though a full portion takes the dish a little past the keto limit, so keep it small if that matters. A green salad on the side is just as good.
Per
- Calories
- 192
- Protein
- (44%)
- 21 g
- Fat
- (49%)
- 10 g
- Carbohydrates
- (8%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 369 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1963 kcal goes into the pot and 1343 g of ingredients comes out as about 1022 g of food: 192 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.