Quick and Easy Weeknight Dinner Recipe

Why You’ll Love This Recipe

• Creamy, restaurant-quality sauce with weeknight-friendly steps.
• One-skillet cleanup and ready in about 40 minutes.
• Balanced flavors: savory Parmesan, tangy sun-dried tomatoes, bright lemon.
• Pairs with pasta, rice, or crusty bread—super flexible.

Grocery List

• Produce: Shallot, garlic, lemon, baby spinach, fresh basil
• Dairy: Unsalted butter, heavy cream, Parmesan cheese
• Pantry: Boneless skinless chicken breasts, olive oil, all-purpose flour, sun-dried tomatoes in oil, dry white wine (or extra broth), low-sodium chicken broth, Italian seasoning, crushed red pepper flakes, kosher salt, black pepper, sweet paprika

Full Ingredients

For the Chicken

• 1.75 lb boneless, skinless chicken breasts, sliced horizontally into 4 even cutlets
• 1 1/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp sweet paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter

For the Tuscan Cream Sauce

• 2 tbsp unsalted butter
• 1 small shallot, finely minced (about 1/3 cup)
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/3 cup oil-packed sun-dried tomatoes, drained well and thinly sliced (about 1.7 oz/50 g)
• 1/2 cup dry white wine (such as Pinot Grigio; substitute broth if desired)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tsp Italian seasoning
• 1/2 cup finely grated Parmesan cheese (about 1.5 oz/45 g)
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 3 cups baby spinach (about 3 oz)
• 2 tbsp fresh basil, thinly sliced, for garnish

Optional to Serve

• 12 oz cooked pasta (such as fettuccine) or warm crusty bread

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken cutlets dry. In a small bowl, mix the salt, pepper, and paprika. Season both sides evenly. Sprinkle the flour over the chicken and lightly coat, shaking off any excess. This thin flour layer helps create a golden crust and slightly thickens the sauce later.

Step 2: Sear to build flavor

Heat a large 12-inch skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the fat is shimmering, add the chicken in a single layer without crowding. Sear 3–4 minutes per side, until deep golden and the internal temperature reaches 160°F. Transfer to a plate and tent loosely with foil. The chicken will finish to 165°F later in the sauce.

Step 3: Sauté aromatics and tomatoes

Reduce heat to medium. Add 2 tbsp butter to the skillet. Stir in the minced shallot and cook 2 minutes until translucent. Add garlic and crushed red pepper flakes; cook 30 seconds until fragrant. Stir in sliced sun-dried tomatoes and cook 1 minute to bloom their flavor, scraping up browned bits (fond) as they loosen.

Step 4: Deglaze and reduce

Pour in the white wine. Simmer 1–2 minutes, scraping the pan to dissolve any remaining fond, until the wine reduces by about half. Add the chicken broth and simmer 3 minutes more. The liquid should reduce to roughly 3/4 cup and smell concentrated.

Step 5: Build the creamy Parmesan sauce

Lower the heat to medium-low. Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer (do not boil) and cook 3–4 minutes, stirring often, until lightly thickened and glossy. Sprinkle in the Parmesan gradually while stirring until fully melted and smooth.

Step 6: Wilt spinach and brighten

Add the baby spinach and cook 45–60 seconds, stirring, just until wilted. Stir in the lemon zest and lemon juice. Taste and adjust seasoning with a pinch more salt and pepper if needed. The sauce should be balanced: savory, slightly tangy, and creamy.

Step 7: Return chicken and finish

Nestle the chicken and any accumulated juices back into the sauce. Simmer gently 2–3 minutes until the chicken is warmed through and reaches 165°F at the thickest part. Spoon sauce over the cutlets. Garnish with basil. Serve over pasta or with crusty bread, and spoon extra sauce over the top.

Pro Tips

• Use a heavy 12-inch skillet to get even browning and prevent overcrowding. Sear in batches if needed.
• Do not boil the cream—keep it at a gentle simmer to avoid splitting.
• Freshly grated Parmesan melts smoother than pre-shredded and prevents grainy sauce.
• If the sauce is too thick, whisk in 1–2 tbsp warm broth. If too thin, simmer 1–2 minutes more.
• For extra flavor, add 1 tsp of the oil from the sun-dried tomato jar to the sauce.

Variations

• Mushroom-Tuscan: Sauté 8 oz sliced cremini mushrooms with the shallot for earthy depth.
• Tuscan Salmon or Shrimp: Swap chicken for 4 salmon fillets or 1 lb shrimp; adjust cooking times to reach 125°F (salmon) or opaque/pink (shrimp).
• Lighter Cream: Use 1/2 cup cream + 1/4 cup whole milk; thicken with a 1 tsp cornstarch slurry if needed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat or at 50% power in the microwave, adding a splash of broth to loosen the sauce. The sauce base (through Step 4) can be made up to 2 days ahead; finish with cream, Parmesan, spinach, and lemon just before serving. Freezing is not recommended due to the cream sauce potentially separating.

Nutrition (per serving)

Approximate: 560 calories; 39 g protein; 11 g carbohydrates; 38 g fat; 2 g fiber; 3 g sugar; 820 mg sodium. Values will vary with brand and serving size.