Chicken Cutlets with Creamy Spinach and Roasted Red Pepper Sauce Recipe
Succulent chicken cutlets served with a luscious creamy spinach and roasted red pepper sauce that combines the bright flavors of roasted peppers, sun-dried tomatoes, and fresh baby spinach in a rich sour cream and white wine base, perfect for an elegant yet easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1 pound chicken cutlets
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 1 tablespoon extra-virgin olive oil
Sauce
- 1 cup chopped baby spinach
- ½ cup finely chopped red onion
- ⅓ cup roasted red peppers, thinly sliced
- ⅓ cup sun-dried tomato halves, thinly sliced
- ½ cup dry white wine
- ¾ cup sour cream
Instructions
- Season and Prepare Chicken: Pat the chicken cutlets dry and season both sides evenly with half of the salt and pepper. This ensures the chicken is well-flavored before cooking.
- Cook Chicken Cutlets: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the chicken cutlets to the pan and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping warm.
- Sauté Aromatics: In the same skillet, add the chopped red onion. Sauté over medium heat until softened and translucent, about 3-5 minutes. This builds the flavorful base of the sauce.
- Add Vegetables: Stir in the chopped baby spinach, roasted red peppers, and sun-dried tomato halves. Cook for 2-3 minutes until the spinach wilts and the mixture is fragrant.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce slightly, about 3-4 minutes, concentrating the flavors.
- Incorporate Sour Cream: Lower the heat to medium-low and stir the sour cream into the skillet until it creates a smooth, creamy sauce. Season with the remaining salt and pepper. Adjust seasoning to taste.
- Combine and Serve: Return the chicken cutlets to the skillet, spooning the creamy spinach and roasted red pepper sauce over the top to coat. Heat for another 1-2 minutes to warm through. Serve immediately with your choice of sides.
Notes
- For best results, use thin chicken cutlets for quick and even cooking.
- If you prefer, substitute sour cream with Greek yogurt for a tangier flavor and lighter consistency.
- To make this dish gluten-free, be sure your sun-dried tomatoes and wine do not contain any additives with gluten.
- Pair this dish with rice, pasta, or crusty bread to soak up the delicious sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
