Save The first time I made this sauce, I stood over the stove watching the cream bubble with sun-dried tomatoes and realized Italian-American comfort food hits different than strict Italian cooking. The garlic hit my nose and I started planning who I could invite over for dinner. This recipe became my go-to when I need something impressive but actually achievable on a Tuesday night.
I served this to my friend who claims she hates creamy sauces and she literally asked for the recipe before leaving the table. Now whenever she comes over, this is what she requests. The way the spinach wilts into the sauce makes it feel fancy without being pretentious.
Ingredients
- 4 boneless skinless chicken breasts: Even thickness means even cooking so pound them slightly if needed
- 1 teaspoon kosher salt: Season the chicken generously because the sauce needs that base flavor
- ½ teaspoon freshly ground black pepper: Freshly ground makes a huge difference here
- 1 teaspoon Italian seasoning: This blend saves time but you could use oregano and basil separately
- 2 tablespoons olive oil: Dont skip this because you need fat to get a good sear
- 3 cloves garlic minced: Fresh garlic is non-negotiable for that authentic flavor
- ½ cup sun-dried tomatoes in oil: Drain them but save that oil for another dish
- 1 cup heavy cream: Half-and-half works but the sauce wont be as luxurious
- ½ cup low-sodium chicken broth: Low-sodium lets you control the salt level
- ½ cup grated Parmesan cheese: Buy a wedge and grate it yourself if possible
- 1 teaspoon dried basil: Fresh basil at the end is nice but dried works in the sauce
- 2 cups fresh baby spinach: It looks like a lot but it wilts down dramatically
Instructions
- Season the chicken:
- Pat each breast dry with paper towels then sprinkle both sides with salt pepper and Italian seasoning
- Sear until golden:
- Heat olive oil in a large skillet over medium-high heat and cook chicken 5 to 6 minutes per side until golden and the internal temp reaches 165°F
- Build the flavor base:
- Transfer chicken to a plate and reduce heat to medium then add garlic and cook 30 seconds until fragrant
- Add the sun-dried tomatoes:
- Stir them in and let them cook for 1 minute to start releasing their flavor
- Create the sauce:
- Pour in heavy cream and chicken broth while scraping up the browned bits then stir in Parmesan and basil and simmer 2 to 3 minutes until slightly thickened
- Wilt the spinach:
- Toss in the spinach and stir gently until just wilted about 1 minute
- Bring it together:
- Return chicken and any juices to the skillet nestling it into the sauce and spoon sauce over the top
- Final simmer:
- Let everything heat through for 2 to 3 minutes then serve hot with your chosen garnishes
Pin it This dish turned a random Tuesday into a dinner party when my neighbor dropped by unexpectedly and ended up staying for hours. Sometimes the best meals are the ones you never planned.
Choosing the Right Pan
A heavy skillet like cast iron or a good quality nonstick pan makes a huge difference because it holds heat evenly. Cheap lightweight pans will give you hot spots and uneven cooking. I learned this the hard way when my first batch had one piece burned and one undercooked.
Making It Lighter
Half-and-half changes the sauce from luxurious to perfectly weeknight-appropriate. The flavor is still there but you can feel a little better about going back for seconds. My sister makes it this way and honestly I barely notice the difference.
Serving Ideas That Work
Crusty bread is basically mandatory because youll want to scoop up every drop of that sauce. Mashed potatoes are another level of comfort but sometimes I just serve it over rice when I need something filling but fast.
- Crusty garlic bread for sopping up sauce
- Buttered egg noodles or fettuccine
- Simple green salad with vinaigrette to cut the richness
Pin it This recipe proves that comfort food can be elegant without being complicated. Make it once and it will claim a permanent spot in your weeknight rotation.
Frequently Asked Questions
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal for even cooking and absorbing the creamy sauce well.
- → Can I substitute the spinach?
Yes, kale or Swiss chard can be used as alternatives for a similar texture and flavor.
- → How can I lighten the sauce?
Using half-and-half instead of heavy cream reduces richness while maintaining creaminess.
- → What wine pairs well with this dish?
Pinot Grigio or Chardonnay complement the creamy, garlicky flavors nicely.
- → Is it possible to prepare this in advance?
Yes, sear the chicken and prepare the sauce ahead, then combine and heat just before serving.