Description
A comforting skillet meal featuring tender seared chicken in a rich garlic-cream sauce with sun-dried tomatoes and spinach.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 1 cup spinach
- 1 teaspoon Italian seasoning
- Grated Parmesan cheese for serving
Instructions
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat a large skillet over medium heat.
- Add the olive oil to the hot skillet.
- Place the chicken breasts in the skillet without crowding.
- Cook the chicken until the underside is golden brown, about 6 to 7 minutes.
- Flip the chicken and cook the second side until no longer pink in the center.
- Remove the chicken from the skillet and set it aside on a plate.
- Add the minced garlic to the skillet and cook until fragrant and slightly golden.
- Pour the chicken broth into the skillet and bring to a simmer, scraping up any browned bits from the pan.
- Stir in the sun-dried tomatoes.
- Pour the heavy cream into the skillet and stir to combine.
- Add the spinach and sprinkle in the Italian seasoning, stirring to mix.
- Return the cooked chicken breasts to the skillet and simmer until heated through and the sauce thickens slightly.
- Serve hot, sprinkled with grated Parmesan cheese.
Notes
Cool leftovers to room temperature within two hours and store in an airtight container. Reheat gently on low heat. For longer storage, freeze in freezer-safe containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian