Ingredients
Main ingredients
- 1 lb chicken breasts (boneless and skinless)
- 1 tbsp olive oil for cooking
- 1 tbsp butter for cooking
- 2 cloves garlic (minced)
- 1 cup chicken broth for deglazing
- 1 cup heavy cream for sauce
- 1/2 cup Parmesan cheese (grated)
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups spinach (fresh)
- Salt and pepper to taste
Method
Preparation
- Sprinkle the chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chicken, cooking for 4-5 minutes per side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
Cooking
- In the same skillet, toss in minced garlic and sauté for about 30 seconds until fragrant and lightly golden.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Let it simmer for 2-3 minutes, allowing flavors to meld.
- Lower the heat and whisk in the heavy cream and Parmesan cheese until smoothly blended and heated through.
- Stir in sun-dried tomatoes and fresh spinach, cooking for another 2-3 minutes until the spinach wilts and the sauce is vibrant.
- Place the chicken breasts back in the skillet, spooning the sauce over the top and simmer for 2-3 minutes to heat through.
- Taste and season with more salt and pepper if desired. Serve hot, garnished with a sprinkle of Parmesan cheese.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 6gProtein: 37gFat: 43gSaturated Fat: 24gSodium: 700mgFiber: 1gSugar: 2g
Notes
Serve hot, garnished with extra Parmesan cheese on top. Pairs well with steamed vegetables, zucchini noodles, or a fresh salad. For storage, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove adding a splash of chicken broth or cream if necessary.
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