Description
A rich and garlicky skillet meal featuring creamy sauce with sun-dried tomatoes and fresh spinach, perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (1½–2 pounds)
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter (for searing)
- 3 tablespoons butter (for the sauce)
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed recommended)
- 1½ cups heavy cream
- 1 cup chicken broth
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- 3 cups fresh baby spinach, packed
- 1½ cups cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, paprika, and half (1 teaspoon) of the Italian seasoning.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
- Add the chicken to the hot skillet. Sear without moving for 4–5 minutes until a deep golden crust forms. Flip and sear the other side 4–5 minutes.
- Remove the chicken to a plate and reduce the heat to medium.
- Add the remaining 3 tablespoons butter to the skillet. When melted, add the minced garlic and chopped sun-dried tomatoes. Sauté 1–2 minutes until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Stir in the heavy cream, the remaining Italian seasoning, and the grated Parmesan. Simmer gently for 2–3 minutes.
- Return the seared chicken to the skillet. Spoon sauce over each piece, cover or partially cover, and simmer 6–8 minutes until the internal temperature reaches 165°F (74°C).
- Stir in the baby spinach and halved cherry tomatoes. Cook 1–2 minutes until the spinach wilts and tomatoes are warmed through.
- Garnish with fresh basil leaves and extra Parmesan. Serve immediately.
Notes
For a lighter sauce, use Greek yogurt thinned with milk instead of cream. Store leftovers in an airtight container for 3–4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian