Ingredients
Scale
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups fresh spinach
- 1 tablespoon butter
- Fresh basil for garnish
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Lower the heat to medium and add butter and minced garlic to the skillet.
- Sauté garlic for 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the pan.
- Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Simmer the sauce for 3-4 minutes until slightly thickened.
- Add spinach and cook until wilted.
- Return the chicken to the skillet and spoon sauce over the top.
- Cover and simmer for 10-12 minutes until the chicken is fully cooked.
- Garnish with fresh basil before serving.
- Serve hot with pasta, mashed potatoes, or crusty bread.
Notes
- For extra flavor, use oil-packed sun-dried tomatoes.
- Pound thicker chicken breasts evenly for faster and more even cooking.
- Freshly grated Parmesan melts smoother into the sauce.
- This dish pairs beautifully with pasta, rice, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 540
- Sugar: 4 g
- Sodium: 710 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 165 mg