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Sun-dried tomatoes bring a concentrated sweetness that fresh tomatoes can't match in a cream sauce, which is exactly what balances the richness of the parmesan and heavy cream here. Wilted spinach adds color and a slight bitterness that cuts through the sauce, all built in one skillet the chicken already seared in.
Prep Time
10 min
Per serving
480kcal
Calories
36g
Protein
Cook Time
20 min
Servings
4 people
Difficulty
easy
10g
Carbs
33g
Fat
1g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Pat the chicken breasts dry and season with the salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden and cooked through, reaching an internal temperature of 74°C (165°F). Remove and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream, sun-dried tomatoes, and Italian seasoning, and simmer for 3-4 minutes.
Add the parmesan cheese, stirring until melted and the sauce thickens slightly.
Fold in the baby spinach and cook for 1-2 minutes, until wilted.
Return the chicken to the skillet, spooning the sauce over the top, and simmer for another 2 minutes to reheat.
Serve hot, garnished with extra parmesan if desired.
Sear the Chicken Undisturbed: Letting the chicken cook without moving it for the first few minutes on each side builds a deep golden crust that also flavors the pan drippings used in the sauce. Use Oil-Packed Sun-Dried Tomatoes: They're softer and more flavorful than the dry-packed variety, blending more smoothly into the cream sauce without needing to be rehydrated first. Add Spinach Last: Folding it in only in the final couple of minutes keeps it from overcooking into a mushy, dull green rather than staying vibrant.
Yes, boneless chicken thighs work well and stay especially juicy in the creamy sauce - just adjust the cooking time slightly since thighs can take a minute or two longer.
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