One-Pot Dutch Oven Creamy Tuscan Chicken
Pan-seared golden chicken cutlets simmered in a luscious garlic sun-dried tomato and spinach cream sauce.
dutch-oven Timer
Set for 15 mins @ Medium Stovetop (approx 350°F)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Season 1.5 lbs thin chicken cutlets with Italian herbs, salt, and pepper; sear in 2 tbsp olive oil 4 mins per side until golden.
Remove chicken; sauté garlic, sun-dried tomatoes, and chicken broth in pan for 2 minutes.
Stir in 1 cup heavy cream, 1/2 cup grated parmesan, and 2 cups fresh spinach until wilted.
Nestle chicken back into sauce for 3 minutes to coat.
Step-by-Step Guided Instructions
Heat 2 tbsp olive oil in a Dutch oven over medium heat. Season 1.5 lbs thin-sliced chicken breasts with 1 tsp Italian seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper. Sear 3-4 minutes per side until golden brown. Remove to a plate.
Thin cutlets cook quickly and evenly without drying out before the sauce is ready.
Add 1/2 cup drained and chopped sun-dried tomatoes and 4 minced garlic cloves to the pan. Sauté for 60 seconds until aromatic, then pour in 1/2 cup low-sodium chicken broth to deglaze.
Sun-dried tomatoes packed in oil offer concentrated umami that permeates the entire cream base.
Pour in 1 cup heavy cream. Bring to a gentle simmer for 3 minutes, then whisk in 1/2 cup freshly grated parmesan cheese until silky. Stir in 2 cups fresh baby spinach leaves until wilted (about 60 seconds).
Freshly grated parmesan melts smoothly; pre-shredded bagged cheese contains anti-caking starches that cause graininess.
Slide chicken cutlets and any resting juices back into the bubbling cream sauce. Simmer gently for 2-3 minutes to finish cooking through.
Spoon the hot sauce continuously over the chicken tops while simmering.
Serve over penne pasta or with warm garlic bread to soak up every drop of the Tuscan cream sauce.
Puree or finely chop the spinach before stirring in so it blends invisibly into the creamy cheese sauce.
- Steamed white rice
- Roasted garlic broccoli
- Crispy french fries
Reheat gently in a skillet over low heat with 2 tbsp milk for 4 minutes so cream does not separate.