Quick and Easy Weeknight Dinner Recipe

Why You’ll Love This Recipe

• Restaurant-quality creamy Tuscan sauce in about 35 minutes.
• Golden seared chicken with a velvety Parmesan, garlic, and sun-dried tomato cream.
• Flexible sides: great with pasta, rice, mashed potatoes, or crusty bread.
• Uses pantry staples and a single skillet for easy cleanup.

Grocery List

• Produce: Garlic, baby spinach, lemon, fresh basil
• Dairy: Heavy cream, Parmesan cheese, unsalted butter
• Pantry: Boneless skinless chicken breasts, sun-dried tomatoes in oil, low-sodium chicken broth, olive oil, all-purpose flour, paprika, red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Chicken

• 4 small boneless, skinless chicken breasts (about 1.5 lb / 680 g), pounded to 1/2-inch thickness or halved horizontally into cutlets
• 1 1/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp sweet paprika
• 1/4 cup (30 g) all-purpose flour
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter

For the Sauce

• 4 garlic cloves, finely minced
• 1/4 tsp red pepper flakes (optional)
• 3/4 cup (180 ml) low-sodium chicken broth
• 1/2 cup sun-dried tomatoes in oil, drained well and finely chopped
• 1 cup (240 ml) heavy cream
• 3/4 cup (60 g) finely grated Parmesan cheese

To Finish

• 3 cups (90 g) baby spinach
• 1 tbsp fresh lemon juice
• 1/4 cup fresh basil leaves, thinly sliced
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken dry with paper towels. If using large breasts, slice horizontally to create 4 evenly sized cutlets. Season both sides with the kosher salt, black pepper, and paprika.

Step 2: Dredge for a light crust

Place the flour in a shallow dish. Dredge each cutlet on both sides, shaking off any excess. This thin coating encourages browning and slightly thickens the sauce later.

Step 3: Sear to golden perfection

Heat a 12-inch skillet (cast iron or stainless) over medium-high heat. Add the olive oil and butter. When the butter foams, sear the chicken 4–5 minutes per side until deep golden and the thickest part reaches about 160°F. Transfer to a plate and tent loosely with foil. The chicken will finish cooking in the sauce.

Step 4: Build the flavor base

Lower the heat to medium. Add the minced garlic and red pepper flakes; sauté 30 seconds until fragrant (do not brown). Pour in the chicken broth and add the chopped sun-dried tomatoes. Scrape up the browned bits on the bottom of the pan. Simmer 2 minutes to reduce slightly.

Step 5: Create the creamy sauce

Stir in the heavy cream and bring to a gentle simmer—small bubbles around the edges, not a hard boil. Sprinkle in the Parmesan, stirring until melted and the sauce is smooth and lightly thickened, 2–3 minutes. Taste and season with a pinch of salt and pepper if needed.

Step 6: Wilt the greens and finish cooking

Fold in the baby spinach and cook until just wilted, 1–2 minutes. Return the chicken and any accumulated juices to the pan, nestling into the sauce. Simmer gently 2–3 minutes, or until the chicken reaches 165°F internal temperature. Stir in the lemon juice.

Step 7: Garnish and serve

Remove from heat and scatter the basil over the top. Spoon the sauce over the chicken to glaze. Serve immediately with pasta, rice, mashed potatoes, or warm crusty bread to catch the creamy Tuscan sauce.

Pro Tips

• Use even-thickness cutlets (about 1/2 inch) for reliable searing and fast, juicy results.
• Swap 1 tbsp of the olive oil for oil from the sun-dried tomato jar for extra depth and color.
• Keep the sauce at a gentle simmer; boiling can cause the cream to separate. If it does, whisk vigorously and add a splash of broth.
• Finely grate Parmesan with a microplane for the smoothest melting; pre-shredded cheeses can make the sauce grainy.
• Don’t skip resting the chicken briefly; it helps the juices redistribute before finishing in the sauce.

Variations

• Mushroom and artichoke: Sauté 8 oz sliced cremini mushrooms after searing the chicken; add 1/2 cup quartered marinated artichoke hearts with the tomatoes.
• Lighter version: Use 3/4 cup half-and-half plus 1 tsp cornstarch whisked into the broth; simmer gently to thicken.
• Spicy Calabrian: Replace red pepper flakes with 1–2 tsp chopped Calabrian chili paste and add a sprig of fresh thyme while simmering.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream, stirring to keep the sauce smooth. Freezing is possible for up to 2 months, though cream sauces may separate slightly—whisk while reheating to bring it back together. To get ahead, prep steps 1–2 earlier in the day (season and dredge), mince the garlic, chop the tomatoes, and grate the Parmesan; store separately and cook to serve.

Nutrition (per serving)

Approximate: 610 calories; 49 g protein; 10 g carbohydrates; 39 g fat; 20 g saturated fat; 2 g fiber; 930 mg sodium. Calculated using 1.5 lb chicken, 1 cup heavy cream, and 3/4 cup Parmesan; values vary by brand and portion size.