Ingredients
Scale
- 2 large boneless, skinless chicken breasts (sliced into cutlets)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season your chicken cutlets generously with salt, pepper, and half of the Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook for 5 to 7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate, keeping it warm.
- In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 to 2 minutes until the garlic is fragrant, being careful not to burn it. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan; these bits hold all the concentrated flavor.
- Stir in the heavy cream and the remaining Italian seasoning. Bring the mixture to a gentle simmer. Once simmering, whisk in the grated Parmesan cheese until it melts and the sauce begins to thicken slightly. Reduce the heat to low to prevent the cream from curdling.
- Add the fresh baby spinach to the skillet and stir gently until the leaves wilt into the sauce. Place the cooked chicken cutlets back into the pan, spooning the creamy sauce over the top. Let everything simmer together for 2 minutes to ensure the chicken is heated through. Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes