Fall-in-Love Tuscan Chicken Skillet
Prepare to be smitten by this Tuscan Chicken Skillet! Tender chicken cutlets are embraced by a luscious, creamy sauce bursting with the sunny flavors of sun-dried tomatoes, Parmesan, and aromatic Italian herbs. It’s a deeply satisfying yet surprisingly straightforward dish perfect for a memorable weeknight dinner or impressing guests.
Equipment
- Large, heavy-bottomed skillet
Ingredients
Chicken & Seasoning:
- 855 g approx. 30 oz boneless, skinless chicken breasts (e.g., 3 large breasts, sliced lengthwise into 6 cutlets, about 1.25cm or ½-inch thick)
- ¾ teaspoon salt or to taste
- ⅜ teaspoon black pepper or to taste
For Searing & Aromatics:
- 4 ½ tablespoons olive oil preferably from the jar of sun-dried tomatoes
- 4-5 cloves garlic minced
Sauce Ingredients:
- 1 ⅛ cups 270ml low-sodium chicken broth
- 1 cup 240ml heavy cream (approx. 36% fat)
- ¾ cup 75g finely grated Parmesan cheese
- ½ cup 90g sun-dried tomatoes (oil-packed, drained and chopped)
- 1 ½ teaspoons paprika
- 1 ½ teaspoons dried oregano
- ¾ teaspoon dried thyme
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon red pepper flakes optional, adjust to taste
Instructions
- Prepare the Chicken: Pat the chicken breast cutlets dry with paper towels. Season generously on all surfaces with the specified salt and black pepper, or to your preference.
- Sear the Chicken: In a large, heavy-bottomed skillet, warm the olive oil over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken cutlets in the hot oil, ensuring not to overcrowd the pan (work in batches if necessary to maintain heat and achieve a good sear). Cook for 4-6 minutes per side, until deeply golden brown and the internal temperature reaches 74∘C (165∘F). Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
- Sauté Aromatics: Reduce the heat under the skillet to medium. Add the minced garlic to the same skillet, using the remaining oil and flavorful chicken drippings. Sauté for about 60-90 seconds, stirring frequently, until fragrant. Be careful not to let the garlic burn.
- Deglaze and Start Sauce Base: Pour in the chicken broth to deglaze the pan. Scrape up any browned bits (fond) stuck to the bottom of the skillet with a wooden spoon or spatula, as these add depth to the sauce. Allow the broth to bubble and reduce slightly for 1-2 minutes.
- Build the Cream Sauce: Stir in the heavy cream, grated Parmesan cheese, paprika, dried oregano, dried thyme, chopped fresh parsley, and red pepper flakes (if using). Bring the sauce to a gentle simmer over medium-low heat, stirring constantly until the cheese is fully melted and the sauce begins to noticeably thicken, which should take approximately 4-5 minutes.
- Combine and Finish: Add the chopped sun-dried tomatoes to the thickened sauce. Carefully return the seared chicken cutlets (along with any accumulated juices from the plate) to the skillet, nestling them into the creamy sauce. Reduce the heat to low, cover the skillet, and let the dish simmer gently for 5-7 minutes. This allows the chicken to heat through completely and the flavors to meld. Occasionally, spoon some of the sauce over the chicken cutlets.
- Serve: Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Serve the Fall-in-Love Tuscan Chicken Skillet immediately, with a generous portion of the creamy sauce spooned over each chicken cutlet.
Notes
- Diabetic-Friendly Considerations: This recipe is inherently low in carbohydrates. Using low-sodium chicken broth is recommended. Always monitor your individual dietary needs.
- Chicken Cutlets: Using chicken cutlets ensures quicker and more even cooking. If you purchase whole chicken breasts, take a moment to slice them carefully to an even thickness.
- Serving Suggestions: This dish pairs wonderfully with steamed green vegetables like broccoli or asparagus, zucchini noodles, or cauliflower rice for a low-carb meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.1
- Calories: ~479 kcal
- Protein: ~39.7 g
- Fat: ~32.2 g
- Total Carbohydrates: ~7.2 g
- Fiber: ~1.5 g
- Sugar: ~3.3 g
- Net Carbohydrates: ~5.7 g