Directions
- 1Season the chicken breasts with salt and pepper on both sides.
- 2In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- 3Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through.
- 4Remove the chicken from the skillet and set aside.
- 5In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
- 6Add the chopped sun-dried tomatoes and Italian seasoning, and stir for another minute.
- 7Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 8Lower the heat and stir in the heavy cream. Allow it to simmer for 2-3 minutes until it starts to thicken.
- 9Add the fresh spinach and stir until wilted.
- 10Return the chicken to the skillet, spooning the creamy sauce over the top.
Ingredients
- 4 boneless, skinless chicken breasts
- 0 salt
- 0 pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (jarred in oil)
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 0 fresh basil for garnish
Equipment
large skillet or Dutch oven
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