Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about 4
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
  • 5 ounces (140g) fresh spinach, roughly chopped

Instructions:

  1. Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add olive oil to the skillet. Sauté minced garlic for about 30 seconds, or until fragrant (be careful not to burn it!).
  4. Pour in chicken broth and deglaze the pan, scraping up any browned bits from the bottom.
  5. Add heavy cream, sun-dried tomatoes, and Parmesan cheese. Bring to a simmer, stirring until the cheese is melted and the sauce has thickened slightly.
  6. Stir in the chopped spinach and cook until wilted.
  7. Return the chicken breasts to the skillet and nestle them into the sauce. Spoon sauce over the chicken.
  8. Reduce heat to low, cover the skillet, and simmer for about 5 minutes, or until the chicken is heated through and the sauce has thickened to your liking.
  9. Garnish with additional Parmesan cheese (if desired) and serve immediately.