Description
A fast, restaurant-style skillet dinner featuring tender seared chicken in a silky garlic and sun-dried tomato cream sauce with wilted spinach.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Parmesan cheese, for garnish
Instructions
- Pat the chicken dry with paper towels. Season both sides generously with salt and pepper. If breasts are thicker on one end, pound to even thickness for uniform cooking.
- Heat a large skillet over medium heat. Add the olive oil and swirl to coat the pan.
- Add the chicken and sear 6–7 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C). Remove the chicken and tent loosely with foil to rest.
- Lower the heat to medium-low. Add the minced garlic to the skillet and sauté about 1 minute until fragrant—don’t let it brown.
- Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Bring the broth to a gentle simmer.
- Stir in the heavy cream, sun-dried tomatoes, and Italian seasoning. Let the sauce simmer 2–3 minutes to thicken slightly.
- Add the spinach and cook until just wilted, about 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- Return the chicken to the skillet, spooning the sauce over each breast. Simmer an additional 4–5 minutes so the chicken warms through and soaks up flavor.
Notes
Serve hot, garnished with grated Parmesan. Store in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian