Seared to Meet You: A Chicken and Spinach Affair
Pan-Seared Chicken Cutlets with Creamy Sun-Dried Tomato and Spinach Sauce over Penne
35 minutes
Serves 4
DinnerItalian
Herb's take
This Italian-American classic gets a scientific upgrade: quick-seared chicken, a sauce built on fond, and a finish of just-wilted spinach. By the end, you'll know why acid and cream can be best friends , and how to wield both.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil and cook penne until al dente according to package directions. Drain, reserving 1/2 cup pasta water.
- 02Slice chicken breasts horizontally to make thin cutlets. Pat dry, then season both sides with salt and pepper.
- 03Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets in a single layer and sear 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
- 04Reduce heat to medium. Add butter to the same skillet. When melted, stir in garlic, sun-dried tomatoes, and red pepper flakes. Sauté 1–2 minutes until fragrant.
- 05Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
- 06Stir in heavy cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.
- 07Add spinach by handfuls, stirring until wilted.
- 08Reduce heat to low and whisk in Parmesan until melted and smooth.
- 09Slice rested chicken into strips and return to the skillet. Toss to coat in sauce.
- 10Add drained pasta to the skillet and toss everything together, adding reserved pasta water as needed to achieve a silky sauce.
- 11Remove from heat and stir in lemon juice.
- 12Divide among plates and serve hot, with extra Parmesan if desired.
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