Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup sun-dried tomatoes (drained and sliced)
- 2 cups fresh spinach
- Fresh parsley, for garnish (optional)
Directions:
- Prep the Chicken:
Season chicken breasts with salt and pepper on both sides. - Sear the Chicken:
In a large skillet, heat olive oil over medium heat. Add chicken and sear for 5–7 minutes per side until golden and cooked through. Remove and set aside. - Make the Garlic Butter Sauce:
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. - Create the Cream Sauce:
Pour in heavy cream, chicken broth, and Parmesan cheese. Stir until smooth. Add Italian seasoning and bring to a gentle simmer. - Add Veggies:
Stir in sun-dried tomatoes and spinach. Cook for 2–3 minutes until spinach is wilted. - Finish the Dish:
Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes to warm through. - Garnish and Serve:
Sprinkle with fresh parsley if desired and serve hot with pasta, rice, or crusty bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: ~480 kcal per serving
Servings: 4