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Kearley in the Kitchen: Tuscan Chicken with Pink Sauce

Tuscan Chicken with Pink Sauce 

It’s Lick-the-Plate Good!

by Denise Dyer


  • 2 boneless and skinless chicken breast cut in half into Thin Cutlets – 4 thin Chicken Breast 
  • ½ cup Flour seasoned with salt and pepper for coating chicken breast cutlets
  • Salt and pepper
  • 1/2 cup butter, divided 
  • 1 cup onions
  • 1 cup fresh grated parmesan cheese
  • 1 bag of pre-washed fresh spinach 
  • 1 cup sun-dried tomatoes 
  • 2 Cloves of chopped garlic 
  • 1 tsp of Penzey’s Italian Seasoning Mix 
  • 1 1/2 cup heavy cream


  • Slice each breast in half lengthwise, so you have 4 thinner breasts. 
  • Season with salt and pepper.
  • Dredge each piece of chicken in flour, shaking off any excess.
  • Melt 1/4 butter into a skillet.
  • Add coated chicken and sear for 3 minutes on each side.
  • Transfer chicken to a plate and set aside.
  • Melt remaining butter and add onion and garlic.
  • Sauté until onions just begin to cook down and Become Transparent.
  • Season with salt and pepper.  (I have also Added Mushrooms at this stage to brown with Onions for a variation) 
  • Add sun-dried tomatoes and continue to sauté.
  • Stir cream into skillet and simmer until cream reduces slightly.
  • Add the 1 tsp of Penzey’s Italian Seasoning Mix.
  • Stir Parmesan into the sauce and stir until combined and sauce has slightly thickened.
  • Add spinach to the skillet. Gently stir spinach into sauce until wilted. Season with salt and pepper.
  • Add chicken back into skillet.

Can be served over rice, pasta, any whole grain, and even over a baked potato if that’s your go-to side!

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