Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon (5ml) salt, plus more to taste
  • ½ teaspoon (2.5ml) black pepper, plus more to taste
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) sun-dried tomatoes, oil-packed, drained and chopped
  • 5 oz (140g) fresh spinach, roughly chopped
  • 2 tablespoons (30g) grated Parmesan cheese
  • 1 teaspoon (5ml) dried Italian seasoning
  • Optional garnish: Fresh basil leaves, chopped

Instructions:

  1. Pat chicken breasts dry and season generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add minced garlic to the skillet and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in heavy cream, sun-dried tomatoes, spinach, Parmesan cheese, and Italian seasoning. Bring to a simmer.
  5. Reduce heat to low and simmer the sauce until slightly thickened (about 5-7 minutes), stirring occasionally.
  6. Place the seared chicken breasts back into the skillet with the sauce. Spoon sauce over the chicken to coat.
  7. Heat the chicken through in the sauce for a couple of minutes, ensuring it’s warmed through.
  8. Garnish with fresh basil (if using) and serve immediately.