Description
Searing chicken breasts in a creamy sauce with sun-dried tomatoes and spinach, this dish is quick enough for a weeknight and impressive enough for guests.
Ingredients
- 4 boneless, skinless chicken breasts (about 1–1.25 lb total)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium preferred)
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Parmesan cheese, for garnish
Instructions
- Pat chicken dry and season both sides generously with salt and pepper.
- Heat a large skillet over medium heat. Add olive oil and let it shimmer.
- Sear the chicken 6–7 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent with foil to rest.
- Lower the heat to medium-low. Add minced garlic to the empty skillet and sauté until fragrant.
- Pour in the chicken broth and scrape the pan to lift any browned bits. Bring to a gentle simmer.
- Stir in heavy cream, chopped sun-dried tomatoes, and Italian seasoning. Simmer until it thickens slightly.
- Add the spinach and cook until wilted. Adjust seasoning.
- Return the seared chicken to the skillet and spoon sauce over each breast. Simmer for 4–5 minutes.
- Serve hot, garnished with grated Parmesan.
Notes
For a lighter sauce, use half-and-half thickened with cornstarch. For dairy-free, use full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian