Ingredients:

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

Instructions:

  1. Season chicken breasts with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
  3. Add minced garlic to the skillet and sauté until fragrant.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pan (deglazing – flavour city!). Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese. Bring to a simmer.
  5. Stir in spinach and cook until wilted.
  6. Return chicken breasts to the skillet and spoon sauce over them.
  7. Simmer for a few minutes to allow the chicken to absorb the sauce's flavors. Garnish with fresh parsley and serve immediately.