Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh basil leaves, for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for 1 minute, or until fragrant. Pour in chicken broth and deglaze the pan, scraping up any browned bits from the bottom.
- Stir in heavy cream, sun-dried tomatoes, and spinach. Bring to a simmer and cook until the spinach is wilted, about 2-3 minutes. Stir in Parmesan cheese until melted and smooth.
- Return chicken breasts to the skillet and simmer in the sauce for 2-3 minutes, or until heated through. Garnish with fresh basil leaves, if desired. Serve immediately.
Notes
Serve over pasta, rice, mashed potatoes, or with crusty bread for dipping. For a richer flavor, use half-and-half instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 180mg