Description
Juicy chicken cutlets simmered in a rich garlic Parmesan cream sauce with sun-dried tomatoes. An easy one-skillet comfort food dinner ready in about 30 minutes.
Ingredients
3 boneless skinless chicken breasts
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1/3 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
3–4 garlic cloves, minced
1/4 teaspoon red pepper flakes
3/4 cup chicken broth
1 cup heavy cream
1/3 cup sun-dried tomatoes
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1–1 1/2 cups baby spinach
2–3 tablespoons fresh basil or parsley
Cooked pasta, rice, or mashed potatoes for serving
Instructions
Slice chicken breasts into thinner cutlets.
Season chicken with salt and pepper.
Lightly dredge chicken in flour.
Heat olive oil and butter in skillet.
Sear chicken until golden brown on both sides.
Transfer chicken to plate.
Sauté garlic and red pepper flakes.
Pour in chicken broth and scrape browned bits.
Add cream, sun-dried tomatoes, and Italian seasoning.
Simmer gently and stir in Parmesan cheese.
Fold in spinach until wilted.
Return chicken to skillet and simmer until cooked through.
Garnish with basil or parsley and serve hot.
Notes
Use freshly grated Parmesan for smooth sauce.
Do not boil the cream sauce.
Chicken thighs can be substituted for breasts.
Serve over pasta, rice, or mashed potatoes.