Chicken Cutlets with Creamy Tomato Sauce, Kale, and Sundried Tomatoes

Some might call this Tuscan Chicken. Others might call it “Marry Me Chicken.” I call it one of our family favorites, and one of my favorite ways to sneak in kale. This Tuscan Chicken dish has quickly become one of those staple meals in our house—the kind that everyone looks forward to, the kind that disappears quickly, and the kind I know I can count on when I need something comforting, something easy, but still a little elevated. It’s rich and creamy, yes, but what really makes it special is the balance: bright lemon, savory garlic, and those little bursts of sweetness from sun-dried tomatoes woven into every bite.

One of my favorite ways to make this dish work for a busy week (and a hungry group) is by using chicken tenders instead of full chicken breasts. It’s a small shift that makes a big difference. The tenders cook quickly, stay incredibly juicy, and—most importantly—let me fit more chicken into the pan, which means I can easily feed about eight people without juggling multiple batches. It turns this into a true one-pan meal, which feels like a small victory on its own.

The sauce is where everything comes together. A creamy base infused with garlic and Parmesan gets lifted with fresh lemon zest and a squeeze of juice, giving it that signature brightness that keeps it from feeling too heavy. The sun-dried tomatoes add depth and a slightly tangy sweetness that pairs beautifully with the richness of the cream, creating layers of flavor that feel both comforting and a little unexpected.

And then there are the leftovers—which, in this house, are almost as important as dinner itself. This dish reheats beautifully, making it perfect for next-day lunches or an easy second dinner when time is tight. Spoon it over pasta, serve it with rice, boil up some gnochi, or even tuck it into a bowl with some roasted vegetables, and it somehow feels just as good (if not better) the next day.

Why this recipe has earned a permanent spot in our rotation:

• Feeds a crowd easily thanks to using chicken tenders
• Bright, balanced flavor from lemon, garlic, and sun-dried tomatoes
• One-pan simplicity with minimal cleanup
• Leftovers that actually get eaten

Whether you’re making it for a family dinner, hosting friends, or just planning ahead for a busy week, this Tuscan Chicken delivers that perfect mix of cozy and fresh—like comfort food that decided to open a window and let a little sunshine in.

Chicken Cutlets with Creamy Tomato Sauce, Kale, and Sundried Tomatoes

This version of Tuscan chicken leans a little deeper into comfort with a rich, creamy sauce and hearty bits of gnocchi, but with just enough freshness to keep it from feeling heavy. Bite-sized chunks of chicken are seared until golden, then folded into a silky garlic-Parmesan cream sauce layered with sun-dried tomatoes and tender ribbons of kale. Everything comes together in one pan with pillowy gnocchi that soak up the sauce like little flavor sponges, turning the whole dish into something irresistibly cozy.

Servings 6

Prep Time 30 minutes mins

Cook Time 30 minutes mins

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Equipment

• 1 Large Skillet

Ingredients

  

• 2 pounds Chicken Tenders, diced
• 4-6 tbsp Olive OIl
• 4 tbsp unsalted butter – divided in half
• 2 tbsp Italian Seasoning, divided
• 6 cloves Minced Garlic
• 1/2 cup Sun Dried Tomatoes (A heaping 1/2 cup)
• 2 cups Fresh Kale, de-stemmed and chopped thinly
• 1 cup Chicken Stock
• zest of 1/2 lemon
• 1 tbsp lemon juice
• 1 cup Heavy Cream
• 2 tbsp Tomato Paste
• 1/2 cup Grated Parmesan Cheese
• 1 package gnocchi (you can sub this out for roasted veggies or any other pasta)

Instructions

 

• Cube the chicken cutlets/tenders. Put into a bowl (or a baggie) and add one tablespoon of the olive oil and 1 tablespoon of the Italian Seasoning and a sprinkle of salt and pepper. Coat the chicken.
• Add the remaining olive oil and 2 tbs butter to a very large skillet and heat on medium-high. Cook the chicken until golden brown. Remove the chicken to a plate and set aside.
• To the pan, add the remaining 2 tbsp of butter and melt.
• Add the minced garlic and saute on medium until fragrant – about 4 minutes.
• Add the chicken broth, lemon zest and lemon juice, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Add the heavy cream, and tomato paste.
• Add the sundried tomatoes and stir until fragrant, about 2-3 minutes.
• Add the kale and cook until softened on medium-low. Make sure to stir often as to not burn the garlic or tomatoes.
• Add the lemon juice and lemon zest.
• Add the other 1 tablespoon of Italian Seasoning and saute for a few minutes. Add more chicken broth if needed.
• Add the parmesan cheese.
• Add the package of gnocchi and cook until done, about 9-10 minutes.
• Add the cubed chicken back into the sauce and combine.

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Chicken, One Pan, Pasta, Stovetop