Ingredients
Scale
- 1.5 lbs Chicken breasts, thinly sliced
- 2 tbsp Olive oil
- 1 cup Heavy cream
- 1/2 cup Chicken broth (low sodium)
- 1/2 tsp Garlic powder
- 1 tsp Italian seasoning
- 1/2 cup Parmesan cheese, grated
- 1 cup Fresh baby spinach
- 1/4 cup Sun-dried tomatoes, chopped
- Salt and pepper to taste
Instructions
- Start by patting the chicken breasts dry with a paper towel. This ensures a better sear. Slice them into even cutlets and season both sides generously with salt, pepper, and garlic powder. Measure out your cream and broth so they are ready to go once the pan is hot.
- Place a large skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the chicken pieces in a single layer. Cook for about 5-7 minutes per side until they reach a golden-brown color and are cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan—that is where the flavor lives. Stir in the heavy cream, Italian seasoning, and chopped sun-dried tomatoes. Let the mixture simmer for about 3 minutes until it begins to thicken slightly.
- Stir the grated parmesan cheese into the sauce until it melts and becomes smooth. Add the fresh baby spinach to the skillet. Stir constantly for about 1-2 minutes until the spinach wilts into the sauce. Taste the sauce and add more salt or pepper if needed.
- Place the cooked chicken back into the skillet. Spoon the creamy sauce over the chicken and let it simmer for another 2 minutes to ensure everything is heated through. Garnish with a little extra parmesan or fresh parsley before serving hot.
- Cook Time: 30 minutes