Creamy Tuscan Chicken Cutlets Recipe Is Rich & Savory (8 Ingredients, 30 Minutes) by Jan Mostrom
Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
This delicious creamy chicken cutlets recipe with roasted red peppers and spinach is real comfort food packed with a good deal of nutritionally-dense spinach. In addition to being packed with vitamins, minerals and fiber, spinach contains chlorophyll, which has strong antioxidant effects. (Read more about the health benefits or spinach.) You can feel good knowing this warm and filling Italian-inspired chicken recipe will hit the spot and be good for you, too.
To make these creamy Tuscan chicken cutlets, you will need just a handful of simple ingredients. Here is what to put on your shopping list for this one-pan chicken dinner: chicken cutlets (thin boneless/skinless chicken breasts), extra-virgin olive oil, fresh baby spinach, red onion, roasted red peppers, sundried tomatoes, white wine and sour cream. The gluten-free chicken dinner cooks in about 20 minutes on the stovetop, but tastes like it simmered all day.
Cooking Tip: If you can't find thin chicken cutlets, simply pound regular boneless/skinless chicken breasts with a meat mallet or heavy skillet to an even thinness.
Serve these creamy cutlets for dinner with your favorite side dishes. You could even add a side of quinoa or farro or rice to soak up some of the tasty sauce.
Cuisine: American / Italian / Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 pound chicken cutlets
- 1 tablespoon extra virgin olive oil
- 6 ounces baby spinach, de-stemmed and chopped
- 1/2 cup finely chopped red onion
- 1/2 cup roasted red peppers, thinly sliced
- 1/3 cup sundried tomato halves, thinly sliced
- 1/2 cup white wine
- 3/4 cup sour cream
Here's how to make it:
- Heat skillet on medium-high and add the oil. Sprinkle the chicken with salt and black pepper on both sides and, using tongs, place them gently in the hot oil.
- Cook the chicken for about 3 to 4 minutes per side, or until cooked through. Place the chicken on a plate and set aside.
- Reduce the skillet heat to medium and add peppers, tomatoes, onion and spinach. (You can use drained sundried tomatoes in oil or regular sundried tomatoes. If you use sundried tomatoes in oil, be sure to save the oil for another recipe!)
- Cook for about 1 to 2 minutes, scraping the pan, and then add the wine.
- Increase heat to high and reduce the liquid until it's mostly gone, about 2 minutes.
- Reduce heat to medium-low and add the liquid from the cooked chicken and the sour cream and a bit more salt and black pepper. (Less is more; you can always add more later. For a little kick, add some crushed red pepper flakes.) Stir for 1 to 2 minutes.
- Add the chicken back to the pan. Stir to coat the cutlets with the sour cream mixture.
- Serve chicken warm and enjoy!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Related Products on Amazon We Think You May Like:
join discussion