Creamy Tuscan Chicken Cutlets Recipe: An Italian-Inspired Chicken Dinner In 30 Minutes by Jan Mostrom

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: 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.

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.

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Cuisine: American / Italian / Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 pound (16 ounces) 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

Recipe Notes

• 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.

• For a little kick, add some crushed red pepper flakes.

• 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!

Here's how to make it: 

1. 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.
   
2. Cook the chicken for about 3 to 4 minutes per side, or until cooked through. Place the chicken on a plate and set aside.
   
3. Reduce the skillet heat to medium and add peppers, tomatoes, onion and spinach.
   
4. 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.
   
   
5. 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.) Stir for 1 to 2 minutes.
   
6. Add the chicken back to the pan. Stir to coat the cutlets with the sour cream mixture.
   
7. 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. This recipe has been analyzed by HappyForks. However, 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.

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