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Ultra close-up macro of one-pan creamy sun-dried tomato chicken in cast iron skillet with golden seared cutlets in velvety garlic parmesan sauce with wilted spinach

One-Pan Creamy Sun-Dried Tomato Chicken

Golden seared tender chicken cutlets nestled in a velvety garlic parmesan sun-dried tomato cream sauce with tender baby spinach and fresh basil ribbons. Ready in just 25 minutes in one skillet!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: 30-Minute Meals, Dinner, One-Pan Meals
Cuisine: Bistro Comfort, Italian-American
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Golden Seared Chicken Cutlets
  • 1 ½ lbs boneless skinless chicken breasts sliced horizontally into thin cutlets
  • ⅓ cup all-purpose flour for light dredging and golden crust
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning dried oregano, basil, thyme
  • ½ teaspoon fine sea salt
  • ½ teaspoon cracked black pepper
  • 2 tablespoon oil from sun-dried tomato jar herb-infused oil for incredible sear flavor
  • 1 tablespoon unsalted butter
Velvety Garlic Parmesan Tomato Sauce
  • 5 cloves fresh garlic minced finely
  • ¾ cup sun-dried tomatoes in oil drained and sliced into strips
  • ½ cup low-sodium chicken broth for deglazing skillet fond
  • 1 cup heavy whipping cream room temperature
  • 2 cups fresh baby spinach gently wilted into sauce
  • ¾ cup Parmigiano-Reggiano freshly grated for silky melt
  • ¼ cup fresh basil leaves sliced into ribbons for garnish
  • ¼ teaspoon crushed red pepper flakes optional, for subtle warmth

Method
 

Dredge & Sear Chicken
  1. Prep & Dredge: 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 any excess.
  2. Golden Sear: Heat 2 tablespoons of sun-dried tomato jar oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear cutlets for 3 to 4 minutes per side until deeply golden and cooked through (165°F / 74°C internal). Transfer to a warm plate.
Build Velvet Cream Sauce
  1. Sauté Aromatics: Lower skillet heat to medium. Add minced garlic and sliced sun-dried tomatoes to the remaining drippings. Sauté for 1 minute until fragrant.
  2. Deglaze & Simmer: Pour in chicken broth to deglaze the skillet, scraping up all the golden caramelized fond with a wooden spoon. Simmer for 2 minutes until reduced by half.
  3. Stir Cream & Parmesan: Reduce heat to medium-low. Whisk in heavy cream and red pepper flakes; simmer gently for 3 minutes. Stir in freshly grated parmesan cheese until silky, velvety, and completely melted.
Wilt Spinach & Assemble
  1. Fold in Greens: Add fresh baby spinach and stir gently until wilted into the velvety cream sauce.
  2. Nestle Chicken & Garnish: Nestle golden seared chicken cutlets back into the bubbling sauce, spooning sauce over top. Garnish generously with fresh basil ribbons and cracked black pepper. Serve immediately with pasta, crusty bread, or rice!

Nutrition

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

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