Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup grated Parmesan cheese
  • 5 ounces fresh spinach, roughly chopped
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch). Season with olive oil, Italian seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-7 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 the butter and garlic to the skillet and cook for 1 minute, until fragrant. Be careful not to burn.
  4. Add chicken broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
  5. Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes, or until the sauce thickens slightly.
  6. Stir in sun-dried tomatoes and spinach. Cook until the spinach wilts, about 2 minutes.
  7. Place the seared chicken breasts back into the skillet with the sauce.
  8. Simmer for 2-3 minutes, allowing the chicken to absorb the flavors of the sauce. Season with salt and pepper to taste.
  9. Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy this classic italian dinner entrees.