Creamy Tuscan Garlic Chicken (Restaurant-Quality in 30 Minutes)

🛒 Ingredients

• 2 large boneless skinless chicken breasts (sliced horizontally into 4 thin cutlets)
• 1 tbsp olive oil (or sun-dried tomato oil from jar)
• 2 tbsp unsalted butter
• 1 tsp Italian seasoning blend
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly cracked black pepper to taste
• 5 cloves fresh garlic (minced)
• 1/2 cup sun-dried tomatoes in oil (drained and julienned)
• 1 cup heavy whipping cream (or double cream)
• 1/2 cup low-sodium chicken broth
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 2.5 cups fresh baby spinach leaves
• Fresh basil leaves for garnish

👩‍🍳 Step-by-Step Instructions

1. 1
   Pat chicken cutlets dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, paprika, salt, and black pepper.
2. 2
   Heat olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Add chicken and sear undisturbed for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer chicken to a clean warm plate.
3. 3
   Lower skillet heat to medium. Add remaining 1 tablespoon of butter and minced garlic. Sauté for 60 seconds until fragrant without burning.
4. 4
   Pour in chicken broth to deglaze the skillet, scraping up any caramelized golden brown bits from the bottom.
5. 5
   Pour in heavy cream and stir in drained sun-dried tomatoes. Bring sauce to a gentle simmer for 3 minutes until slightly thickened.
6. 6
   Turn heat to low and whisk in freshly grated Parmesan cheese until silky and smooth. Fold in fresh baby spinach and stir until wilted (about 1-2 minutes).
7. 7
   Return seared chicken cutlets and any resting juices back into the skillet. Spoon velvety cream sauce over chicken and simmer for 1 more minute.
8. 8
   Garnish with chopped fresh basil and extra grated Parmesan. Serve immediately with warm crusty garlic bread or pasta.

🥗 Nutrition Facts (Per Serving)