Parmesan Tuscan Chicken

Prep Time: 30 minutes    Total Time: 30 minutes    Servings: 4

This chicken dish recipe is perfect for a busy weeknight or Sunday dinner any time of the year.

This wonderful chicken recipe takes the creative Italian style of cooking and brings it into your kitchen. Imagine juicy chicken, a creamy sauce, with a mix of herbs and sun-dried tomatoes, all cooked in one pan. Yum!


For the Chicken:

 2 large chicken breasts, halved into cutlets

1 large egg, beaten

1/2 cup all-purpose flour

1/4 cup grated parmesan cheese

pinch of salt

1/4 teaspoon pepper

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon thyme

Olive oil for frying

For the Sauce:

2 shallots, finely chopped

2 cloves garlic, minced

1 cup sun-dried tomatoes, drained and chopped

1 teaspoon tomato puree/paste

1 cup cream

1/2 cup grated parmesan cheese

1 ½ cups chicken or vegetable broth

2 cups baby spinach

pepper, to taste

parsley, chopped, for garnish

Pasta or rice, for serving


For the Chicken:

Dip chicken cutlets in the beaten egg, then in the mixture of flour, parmesan, herbs, and spices.

Heat oil in a pan over medium-high heat, then fry the chicken on both sides until golden brown, remove them from the pan and set aside.

In the same pan, add more olive oil, then fry the shallots until translucent.

Add the garlic and sun-dried tomatoes to the pan, then stir in the tomato puree and cook for a minute.

For the Sauce:

Pour in the cream, parmesan cheese, and chicken broth. then let simmer until it lightly thickens.

Add the baby spinach to the pan and cook until wilted.

Return the chicken cutlets to the pan, gently placeing them into the sauce.

Simmer the chicken in the sauce for a couple of minutes to allow the flavors to mix.

Garnish the with parsley and serve the chicken with creamy sauce over rice or pasta. Enjoy!



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