Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) Italian seasoning
  • ½ tsp (2.5g) salt
  • ¼ tsp (1.25g) black pepper
  • 2 tbsp (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • ½ cup (120ml) heavy cream
  • ½ cup (57g) sun-dried tomatoes, oil-packed, drained and chopped
  • 5 oz (142g) fresh spinach, roughly chopped
  • ¼ cup (30g) grated Parmesan cheese
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Pound chicken breasts to an even thickness (about ½ inch). Season with garlic powder, Italian seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add butter to the skillet and melt over medium heat. Sauté the minced garlic until fragrant (about 30 seconds).
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer. Reduce heat to low and stir in heavy cream, sun-dried tomatoes, and spinach.
  5. Simmer the sauce for 5-7 minutes, or until slightly thickened and the spinach has wilted. Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Place the seared chicken breasts back into the skillet with the sauce. Spoon sauce over the chicken.
  7. Simmer for another 2-3 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.