Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1/2 cup grated Parmesan cheese
- optional Fresh basil, for garnish
Instructions
- Start by heating the olive oil in a large skillet over medium heat. When hot, add the chicken breasts. Season both sides with salt and pepper.
- Cook the chicken for about 6-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it!
- Stir in the sun-dried tomatoes, followed by the chicken broth. Let it simmer for 2-3 minutes to reduce slightly.
- Next, pour in the heavy cream and mix in the Italian seasoning. Bring it to a simmer, then add the grated Parmesan cheese. Stir until the cheese has melted and the sauce is creamy.
- Add the fresh spinach and allow it to wilt in the sauce. This will take about a minute.
- Return the chicken to the skillet and coat it well with the sauce. Cook for an additional 2 minutes, allowing everything to heat through.
- Serve hot, garnished with fresh basil if desired.
- Prep Time: 10
- Cook Time: 20