Creamy chicken, spinach, and sun-dried tomatoes simmered together in a single pan for an easy, comforting meal.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce Base
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes, drained and sliced
08 - 1 cup chicken broth
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - 4 cups fresh baby spinach
12 - 1 tablespoon unsalted butter
→ Garnish
13 - 2 tablespoons fresh basil, chopped
14 - 2 tablespoons extra Parmesan cheese, grated (optional)
# How to Make It:
01 - Pat chicken breasts thoroughly dry. Season both sides generously with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken breasts for 5-6 minutes per side until golden brown and nearly cooked through. Remove chicken from pan and set aside on a plate.
03 - Reduce skillet heat to medium. Melt unsalted butter. Add minced garlic and sauté until fragrant, approximately 30 seconds.
04 - Add sliced sun-dried tomatoes to the skillet and cook for 1 minute, stirring constantly.
05 - Pour in chicken broth, deglazing the pan by scraping up any browned bits. Stir in heavy cream and grated Parmesan cheese. Allow to simmer for 2-3 minutes until the sauce slightly thickens.
06 - Add fresh baby spinach to the skillet. Stir gently until just wilted, about 1 minute.
07 - Return the seared chicken breasts and any accumulated juices to the pan. Gently simmer for 5-7 minutes, spooning the creamy sauce over the chicken, until the chicken is fully cooked through and the sauce is rich and creamy.
08 - Garnish with chopped fresh basil and additional grated Parmesan cheese, if desired. Serve hot.
