🍗 Ingredients:
- 4 boneless, skinless chicken breasts
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 cup sun-dried tomatoes (drained if packed in oil)
- 2 cups baby spinach
- 1 tbsp butter (optional, for extra richness)
👨🍳 Instructions:
- Prep the Chicken:
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 5–6 minutes per side, until golden brown and cooked through.
- Remove from skillet and set aside.
- Make the Sauce:
- In the same skillet, add a bit more oil if needed.
- Sauté minced garlic for about 30 seconds until fragrant.
- Pour in chicken broth and stir, scraping up any browned bits.
- Add heavy cream, Parmesan cheese, Italian seasoning, and stir well.
- Add the Veggies:
- Stir in sun-dried tomatoes and baby spinach.
- Simmer for 2–3 minutes until spinach wilts and sauce thickens slightly.
- Combine & Finish:
- Return the chicken to the skillet and spoon sauce over the top.
- Simmer everything together for 3–4 minutes to let the flavors combine.
- Optional: Stir in a tablespoon of butter for extra creaminess.
🍽️ Serving Suggestions:
- Serve over mashed potatoes, pasta, rice, or with crusty bread.
- Garnish with fresh basil or more Parmesan if desired.