🇺🇸 United StatesCatalog recipe
Seared chicken breast simmered in a garlic-parmesan cream sauce with wilted spinach and sun-dried tomato — a restaurant-style dinner from one pan.
For 4 servings.
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Season the chicken cutlets with salt and pepper. Sear in the oil over medium-high heat, about 3 minutes per side, until golden and cooked through.
Lift the chicken out and set aside on a plate.
Add the garlic and sun-dried tomato to the same pan and stir 30 seconds until fragrant.
Pour in the stock to deglaze, scraping up any browned bits, then add the cream and italian seasoning.
💡 Deglazing here pulls all the seared chicken flavor straight into the sauce.
Simmer 3–4 minutes until slightly thickened, then stir in the parmesan until smooth.
Add the spinach and stir until just wilted, about 1 minute.
Return the chicken to the pan, spoon the sauce over, and warm through 2 minutes before serving.
This style of cream-sauce skillet chicken spread through American home cooking in the 2010s, borrowing the flavors of northern Italian cuisine — cream, parmesan, sun-dried tomato — while keeping the technique fast and forgiving enough for a Tuesday night.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.