Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 2 tablespoons unsalted butter (30g)
  • 4 cloves garlic, minced (approximately 2 tablespoons)
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (120ml)
  • 1 cup chicken broth (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (approximately 75g)
  • 5 ounces fresh spinach, roughly chopped (140g)
  • 1/4 cup grated Parmesan cheese, plus more for serving (30g)
  • 1 teaspoon Italian seasoning (5g)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness, season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through (about 5-7 minutes per side; internal temperature 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add butter to the skillet. Once melted, sauté minced garlic until fragrant (about 30 seconds).
  4. Pour in white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly (about 2 minutes).
  5. Add chicken broth, heavy cream, sun-dried tomatoes, and Italian seasoning. Bring to a simmer, stirring occasionally.
  6. Add chopped spinach and cook until wilted (about 2-3 minutes).
  7. Stir in Parmesan cheese until melted and the sauce thickens slightly. Season with salt and pepper to taste.
  8. Place the seared chicken breasts back into the skillet and coat with the sauce.
  9. Garnish with fresh parsley (if using) and extra Parmesan cheese. Serve immediately.