Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: 1/2 cup sun-dried tomatoes, chopped
Feel free to substitute the heavy cream with half-and-half for a lighter version, or use kale instead of spinach for a different texture. This dish is all about making it your own, as my grandmother would say, “a la medida de tu corazón” (to your heart’s measure).
Instructions
- Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts, cooking them for about 6-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and let it melt. Stir in the minced garlic, cooking for about 1 minute until fragrant.
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. Add the heavy cream and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
- Reduce the heat to low and add the spinach leaves and Italian seasoning. Cook until the spinach is wilted, about 3 minutes.
- Return the chicken breasts to the skillet, spooning the sauce over them. Let everything simmer together for an additional 5 minutes to meld the flavors.
- If using sun-dried tomatoes, sprinkle them over the top before serving for an extra burst of flavor. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International