Ingredients
Method
Instructions
- Season the chicken breasts evenly on both sides with Italian seasoning, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth, bringing the mixture to a simmer. Let it reduce slightly for about 3 minutes. Then, stir in the heavy cream and red pepper flakes (if using).
- Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust seasoning if necessary.
- Add the fresh spinach to the sauce, stirring gently until it wilts completely (about 1-2 minutes).
- Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon extra sauce over the top. Simmer for 2 minutes to heat through. Serve immediately.
Notes
This dish pairs wonderfully with pasta, creamy polenta, or crusty bread to soak up the luxurious sauce. Ensure the chicken is cooked thoroughly but do not overcook to maintain moisture.
