Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup fresh spinach leaves
- 1 tablespoon chopped fresh basil (optional for garnish)
Feel free to substitute the heavy cream with half-and-half for a lighter version, and if you’re out of fresh spinach, kale works just as well!
Instructions
- Begin by seasoning the chicken breasts with salt, pepper, and garlic powder. This step always reminds me of the way my abuela would meticulously season her meats, ensuring every bite was flavorful.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium and stir in the heavy cream and chicken broth, scraping up any brown bits from the bottom of the pan. This technique is something I learned from my travels—it adds such depth to the sauce.
- Add the sun-dried tomatoes and Parmesan cheese, stirring until the cheese melts into the sauce. Sprinkle in the Italian seasoning and let the sauce simmer for about 2-3 minutes.
- Return the chicken to the skillet, spooning the sauce over the top. Toss in the fresh spinach, allowing it to wilt in the warm sauce. Cook for another 2 minutes to let the flavors meld together.
- Serve hot, garnished with fresh basil if desired. Enjoy this dish with a side of crusty bread to soak up that irresistible sauce!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International