Creamy Tuscan Chicken with Sun-Dried Tomatoes

This dinner looks and tastes like restaurant food but comes together in half an hour with pantry basics, making it an easy way to impress without much extra effort.

Serve it over pasta, mash, or rice. It plays beautifully alongside herb-roasted chicken thighs for those comparing techniques.

Ingredients

Instructions

1. Season the chicken cutlets generously.
2. Heat the oil in a large skillet over medium-high. Sear the chicken 4 minutes each side until deeply golden and cooked through. Transfer to a plate.
3. Reduce the heat to medium and add the butter and garlic. Cook 30 seconds.
4. Stir in the sun-dried tomatoes, then pour in the cream. Simmer 3 minutes to thicken slightly.
5. Whisk in the parmesan until smooth, then stir in the spinach until wilted.
6. Return the chicken and any juices to the pan. Spoon sauce over and simmer 2 minutes to reheat. Scatter with basil.

Cooking tips

• Slicing the chicken breasts horizontally gives you thin cutlets that cook fast and stay juicy.
• Don't let the cream boil hard — a gentle simmer keeps it silky.
• Use the oil from the sun-dried tomato jar in place of the olive oil for even more flavour.

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