Tender chicken breasts in a garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - ½ cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon dried basil
12 - 2 cups fresh baby spinach
→ Garnish (optional)
13 - Fresh parsley, chopped
14 - Extra grated Parmesan cheese
# How to Make It:
01 - Pat chicken breasts dry and season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and cover loosely with foil.
03 - Reduce skillet heat to medium. Add minced garlic and cook for 30 seconds until aromatic.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release flavors.
05 - Pour in heavy cream and chicken broth, scraping up browned bits from the pan. Stir in Parmesan cheese and dried basil. Simmer for 2 to 3 minutes until the sauce slightly thickens.
06 - Add fresh spinach and stir until just wilted, about 1 minute.
07 - Return chicken breasts along with any accumulated juices to the skillet. Nestle into the sauce and spoon sauce over the top. Simmer for 2 to 3 minutes until heated through.
08 - Optionally garnish with chopped parsley and extra Parmesan. Serve immediately while hot.
