Italian-American · main

Creamy Tuscan Chicken Skillet with Spinach

Creamy Tuscan Chicken Skillet with Spinach reads umami 7.6, richness 7.4 and salinity 5.3 on Palate's 0–10 flavor X-ray — a Italian-American main, about 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.2 / 10
• Sweet & Fruity — 2.7 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 8.3 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 7.6 · Richness 7.4 · Salinity 5.3 · Herbaceous 3.8 · Allium 3.5 · Nutty 3.0 · Sweetness 2.1 · Fruity 2.0 · Floral 1.6 · Funk & Ferment 1.6 · Heat 1.5 · Warm Spice 1.5 · Sourness 1.4 · Earthy 1.3 · Citrus 1.2 · Bitterness 1.0

What's in it (15)

• boneless chicken — 680 g
• salt — 5 g
• black pepper — 3 g
• all-purpose flour — 40 g
• olive oil — 27 g
• unsalted butter — 41 g
• garlic — 12 g
• sun-dried tomato — 118 g
• italian seasoning mix — 1 g
• low-salt chicken broth — 237 g
• heavy cream — 237 g
• freshly grated parmesan cheese — 57 g
• red chili flakes — 1 g
• baby spinach — 142 g
• basil — 7 g

Time & effort: about 26 min · effort: involved

Nutrition (per 100 g, engine-estimated): 144.8 kcal, 15.1 g protein, 9.8 g fat, 3.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the chicken cutlets dry, season both sides with the kosher salt and pepper, then dredge each piece in the flour, shaking off the excess.
2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Working in two batches, sear the chicken until deeply golden on the first side, 3 to 4 minutes, then flip and cook until golden and the center reaches 165°F, another 3 to 4 minutes. Transfer to a plate.
3. Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Add the garlic and sauté until fragrant but not browned, about 30 seconds.
4. Stir in the sun-dried tomatoes and Italian seasoning; cook, stirring, until fragrant, 1 minute.
5. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan, then simmer until reduced by about a third, 2 minutes.
6. Stir in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan a handful at a time until the sauce is smooth and coats the back of a spoon, 2 to 3 minutes.
7. Add the red pepper flakes and spinach, stirring until just wilted, 1 to 2 minutes.
8. Nestle the chicken and any accumulated juices back into the skillet, spoon the sauce over the top, and simmer until heated through, 2 minutes.
9. Remove from heat, scatter with the torn basil, and serve immediately over pasta, rice, or crusty bread.

Dishes with a similar flavor shape

• Chicken and Sausage Rigatoni Bake — Italian-American
• Creamy Pesto Chicken Pasta — Italian-American
• Chicken Parmesan Skillet with Garlic Bread Croutons — Italian-American
• Chicken Parmesan Meatball Bake — Italian-American
• Chicken Parmesan Meatballs over Zucchini Noodles — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.