Tender chicken in rich, garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts, approximately 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 - 1 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
# Directions:
01 - Pat chicken breasts dry. Season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and fully cooked, reaching an internal temperature of 165°F. Transfer to a plate and cover loosely.
03 - Reduce skillet heat to medium. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
04 - Add sun-dried tomatoes to the skillet and cook for 1 minute, stirring to combine.
05 - Pour in heavy cream and chicken broth, scraping the skillet to loosen browned bits. Stir in grated Parmesan and dried basil. Simmer for 2 to 3 minutes until sauce thickens slightly.
06 - Stir in baby spinach and cook just until wilted, approximately 1 minute.
07 - Return chicken breasts along with any accumulated juices to the skillet. Nestle chicken into the sauce and spoon sauce over the top. Simmer for 2 to 3 minutes until heated through.
08 - Garnish with chopped fresh parsley and additional grated Parmesan if desired. Serve immediately while hot.
