A rich and savory skillet dish featuring juicy chicken breast in a creamy sauce with sun-dried tomatoes, garlic, and spinach. Perfect over pasta, rice, or crusty bread.
Ingredients
- 4 boneless, skinless chicken breasts (about 1¼ lbs)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), chopped
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning (or mix of oregano, basil, thyme)
- 2 cups fresh baby spinach leaves
- ½ cup grated Parmesan cheese
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until golden and cooked through. Remove to a plate and set aside.
- In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; sauté 1–2 minutes until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Add Italian seasoning.
- Bring to a gentle simmer and let sauce thicken slightly, about 2–3 minutes.
- Add the spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts into the sauce.
- Return the chicken to the skillet. Spoon sauce over each piece and cook for another 2 minutes to blend flavors.
- Serve hot, spooning extra sauce on top, alongside your choice of pasta, rice, or crusty bread.
Tip: If the sauce becomes too thick, add a splash more broth or cream to reach desired consistency. For extra flavor, squeeze a bit of fresh lemon juice before serving.
