Serves 1
Directions
- 1Pat chicken breasts dry with a paper towel.
- 2Drizzle olive oil over the chicken breasts.
- 3Season chicken breasts with black and white peppercorn.
- 4Season chicken breasts with sea salt.
- 5Season chicken breasts with onion powder.
- 6Season chicken breasts with paprika.
- 7Season chicken breasts with Italian seasoning.
- 8Season chicken breasts with garlic powder.
- 9Rub the seasonings into the chicken breasts.
- 10Clean the cutting board and countertop with disinfecting wipes.
- 11Chop the yellow onion.
- 12Mince the garlic cloves.
- 13Chop the fresh parsley.
- 14Place chicken breasts in a hot pan to cook.
- 15Flip the chicken breasts to cook evenly.
- 16Remove the cooked chicken breasts from the pan and set aside.
- 17Add diced yellow onion to the pan with the remaining oil and cooked bits.
- 18Add sun-dried tomatoes to the pan and stir.
- 19Add baby spinach to the pan and stir until wilted.
- 20Pour heavy cream into the pan.
- 21Pour chicken broth into the pan.
- 22Stir the sauce ingredients together.
- 23Add mozzarella blend cheese to the sauce.
- 24Add grated parmesan cheese to the sauce.
- 25Stir the cheese into the sauce until melted and combined.
- 26Add garlic powder to the sauce.
- 27Add crushed red pepper to the sauce.
- 28Add Italian seasoning to the sauce.
- 29Add paprika to the sauce.
- 30Add Slap Ya Mama Cajun seasoning to the sauce.
- 31Stir the seasonings into the sauce.
- 32Return the cooked chicken breasts to the pan with the sauce.
- 33Spoon the creamy sauce over the chicken breasts.
Ingredients
- 2 Chicken breasts
- Olive oil
- Black and white peppercorn
- Sea salt
- Onion powder
- Paprika
- Italian seasoning
- Garlic powder
- Diced yellow onion
- Garlic cloves
- Fresh parsley
- Potatoes
- Sun-dried tomatoes (marinated in oil)
- Baby spinach
- Heavy cream
- Chicken broth
- Mozzarella blend cheese
- Grated parmesan cheese
- Crushed red pepper
- Slap Ya Mama Cajun seasoning
Equipment
Cutting boardPaper towelSmall bowlPansTongsSpatulaChef's knifeDisinfecting wipesStove
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