Ingredients
Scale
- 4 breasts boneless, skinless chicken
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- to taste Salt and pepper
- 2 tablespoons olive oil
- for garnish Fresh basil (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear each side for about 4-5 minutes until golden brown. Remove the chicken and set it aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute.
- Add the chicken broth and bring it to a simmer. Then stir in the heavy cream, Italian seasoning, and baby spinach. Cook until the spinach wilts.
- Return the chicken to the skillet, nestling it in the creamy mixture. Sprinkle mozzarella and Parmesan cheese on top.
- Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Garnish with fresh basil before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30