# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - ½ cup chicken broth (gluten-free if needed)
09 - ½ cup grated Parmesan cheese
10 - ½ cup sun-dried tomatoes, oil-packed, drained and sliced
11 - 2 cups baby spinach leaves
12 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Additional grated Parmesan cheese, for serving
# How to Make It:
01 - Season the chicken breasts evenly with salt, black pepper, and Italian seasoning on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side until golden brown and cooked through. Remove and keep warm under foil.
03 - Add minced garlic to the skillet and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and scrape the skillet bottom to loosen browned bits.
05 - Reduce heat to medium. Stir in heavy cream and Parmesan cheese until the cheese melts and the sauce achieves a smooth consistency.
06 - Incorporate sun-dried tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach wilts.
07 - Return chicken breasts to the skillet, spoon sauce over them, and simmer for 2 to 3 minutes to heat through.
08 - Sprinkle chopped parsley and additional Parmesan cheese over the dish before serving.
