Pan-seared chicken breasts smothered in a creamy garlic sauce with sun-dried tomatoes and fresh spinach. A taste of Tuscany in under 30 minutes.
Prep Time
10 minutes
Cook Time
20 minutes
Servings
4
Category
Italian
🧾 Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
👨🍳 Instructions
Steps
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Season the chicken — Pat the chicken breasts dry and season generously with salt, pepper, and Italian seasoning.
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Sear the chicken — Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through (internal temp 165°F). Remove and set aside.
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Build the sauce — In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.
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Add the good stuff — Stir in sun-dried tomatoes and Parmesan cheese. Let the sauce simmer for 3–4 minutes until slightly thickened.
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Finish with spinach — Add fresh spinach and stir until wilted, about 1–2 minutes.
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Serve — Return the chicken to the skillet, spooning sauce over the top. Serve immediately with crusty bread or pasta.