Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon Italian seasoning (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained (75g)
  • 1 cup chicken broth (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 5 oz fresh spinach (140g), roughly chopped
  • 1/4 teaspoon red pepper flakes (optional, 1.25 ml)
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (optional). Season with olive oil, Italian seasoning, garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add more olive oil to the skillet (if needed). Sauté garlic for 30 seconds, until fragrant. Add sun-dried tomatoes and cook for another minute.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
  6. Add spinach and red pepper flakes (if using). Cook until spinach is wilted, about 2-3 minutes.
  7. Return the cooked chicken breasts to the skillet and nestle them in the sauce. Spoon sauce over the chicken.
  8. Simmer for another 2-3 minutes, allowing the chicken to warm through. Garnish with fresh basil leaves (if desired) and serve immediately.