- Main
- Chicken
- Italian
- One pot
- Stovetop
- Kid-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 1/2 lb
boneless skinless chicken breasts, sliced in half horizontally into 4 cutlets
- 1 tsp
salt
- 1/2 tsp
black pepper, freshly ground
- 1/3 cup
all-purpose flour
- 2 tbsp
olive oil
- 2 tbsp
unsalted butter
- 4 cloves
garlic, thinly sliced
- 2/3 cup
oil-packed sun-dried tomatoes, drained and sliced
- 1/2 tsp
dried oregano
- 1/4 tsp
red pepper flakes (optional)
- 1/2 cup
dry white wine
- 3/4 cup
low-sodium chicken broth
- 1 cup
heavy cream
- 3/4 cup
Parmesan cheese, finely grated
- 5 oz
baby spinach
- 1 tbsp
lemon juice
- 2 tbsp
fresh basil, torn (optional)
- 1 piece
crusty bread, for serving
Contains milk (unsalted butter, heavy cream, Parmesan cheese) and wheat (all-purpose flour, crusty bread).
May contain eggs, depending on the crusty bread: check the label.
May contain soy, depending on the crusty bread: check the label.
May contain sesame, depending on the crusty bread: check the label.
Worked out from the ingredients.
Steps
- Step 1
Pat the chicken cutlets dry and season both sides with the salt and pepper. Spread the flour on a plate and turn each cutlet in it, shaking off the excess.
8 min
- 1 1/2 lb boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup all-purpose flour
- Step 2
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the cutlets and cook, without moving them, until deep golden, about 4 minutes. Flip and cook 3 to 4 minutes more, until the chicken is cooked through (165°F at the thickest part). Move to a plate.
9 min
- 2 tbsp olive oil
- Step 3
Lower the heat to medium. Add the butter to the same skillet, then the garlic, sun-dried tomatoes, oregano and red pepper flakes. Cook, stirring, until the garlic is fragrant but not browned, about 1 minute.
2 min
- 2 tbsp unsalted butter
- 4 cloves garlic
- 2/3 cup oil-packed sun-dried tomatoes
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- Step 4
Pour in the white wine and scrape the browned bits off the bottom of the pan with a wooden spoon. Simmer until it has reduced by about half, 2 minutes. Add the chicken broth and the cream and bring to a gentle simmer.
4 min
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1 cup heavy cream
- Step 5
Stir in the Parmesan a handful at a time until melted, then add the spinach and stir until it wilts into the sauce, about 2 minutes. Let the sauce simmer until it coats the back of a spoon, 2 to 3 minutes more.
5 min
- 3/4 cup Parmesan cheese
- 5 oz baby spinach
- Step 6
Stir in the lemon juice and taste the sauce, adding salt and pepper if it needs it. Return the chicken to the pan, spoon sauce over the cutlets and let them warm through for 2 minutes. Scatter with basil and serve with crusty bread for mopping up the sauce.
3 min
- 1 tbsp lemon juice
- 2 tbsp fresh basil
- 1 piece crusty bread
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026