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–+ servings

Creamy Sun-Dried Tomato and Basil Chicken Skillet

Golden seared tender chicken cutlets nestled in a velvety garlic parmesan sun-dried tomato cream sauce with wilted spinach and fresh basil ribbons. Ready in just 25 minutes in one skillet.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Golden Seared Chicken Cutlets
  • 1 1/2 lbs boneless skinless chicken breasts sliced horizontally into thin cutlets
  • 1/3 cup all-purpose flour for light dusting
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning dried oregano, basil, thyme
  • 1/2 tsp fine sea salt and cracked black pepper
  • 2 tbsp olive oil from sun-dried tomato jar infused with herb oil for intense sear flavor
  • 1 tbsp unsalted butter
Velvety Garlic Parmesan Sun-Dried Tomato Sauce
  • 5 cloves fresh garlic minced
  • 3/4 cup sun-dried tomatoes in oil drained and sliced into strips
  • 1/2 cup low-sodium chicken broth for deglazing savory fond
  • 1 cup heavy cream room temperature
  • 2 cups fresh baby spinach gently wilted into sauce
  • 3/4 cup freshly grated Parmigiano-Reggiano finely grated for silky melt
  • 1/4 cup fresh basil leaves chiffonade ribbons for bright herbal finish
  • 1/4 tsp crushed red pepper flakes for subtle warmth

Method
 

One-Skillet Walkthrough
  1. Slice chicken breasts horizontally into thin cutlets and pat dry with paper towels. Season with garlic powder, Italian seasoning, salt, and pepper, then lightly dredge in flour, shaking off excess.
  2. Heat 2 tablespoons of sun-dried tomato oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat. Sear chicken cutlets for 3 to 4 minutes per side until deeply golden and cooked through (165°F / 74°C internal). Transfer chicken to a warm plate.
  3. Reduce skillet heat to medium. Add minced garlic and sliced sun-dried tomatoes to the remaining pan drippings. Sauté for 1 minute until fragrant, releasing aromatic oils.
  4. Pour in 1/2 cup of chicken broth to deglaze the skillet, scraping up all the golden caramelized browned bits (the culinary flavor fond) from the bottom with a wooden spoon. Simmer for 2 minutes until reduced by half.
  5. Lower heat to medium-low and pour in heavy cream. Bring to a gentle simmer for 3 minutes, then stir in freshly grated parmesan cheese until silky, velvety, and smooth.
  6. Add fresh baby spinach and stir until gently wilted. Nest the golden seared chicken cutlets back into the bubbling sauce, spooning the luscious cream over top.
  7. Garnish generously with fresh basil ribbons and cracked black pepper. Serve piping hot with al dente pasta, garlic bread, or fluffy rice!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 9gProtein: 38gFat: 26gSaturated Fat: 13gCholesterol: 135mgSodium: 480mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 35IUVitamin C: 18mgCalcium: 20mgIron: 12mg

Notes

Chef Secret: Use the fragrant herb-infused oil from the sun-dried tomato jar to sear your chicken! This infuses deep tomato and herbal essence directly into the crust of the cutlets, creating restaurant-caliber depth that ordinary olive oil simply cannot match.

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