Save The first time I made this sauce, I stood over the skillet breathing in the garlic and cream swirling together and thought theres no way something this simple can taste this luxurious. My husband walked through the kitchen door and immediately asked what restaurant Id ordered from. When I told him I made it, he didnt believe me until I showed him the empty skillet.
Last winter my best friend came over exhausted from a new job and I made this while she sat at my counter venting. Watching her shoulders drop as she took that first bite reminded me why I bother cooking at all. Food can fix a lot of things.
Ingredients
- 4 boneless skinless chicken breasts: I buy thicker ones because they dont dry out and pound them slightly if theyre uneven
- 1 teaspoon kosher salt: Diamond Crystal is my go to since its less salty than other brands
- ½ teaspoon freshly ground black pepper: Freshly cracked makes a huge difference here
- 1 teaspoon Italian seasoning: Sometimes I make my own blend with oregano basil and thyme
- 2 tablespoons olive oil: Use the good stuff if you have it
- 3 cloves garlic minced: Dont use the preminced stuff in jars it tastes metallic
- ½ cup sun-dried tomatoes in oil: Drain them but save that oil for salad dressing later
- 1 cup heavy cream: I tried half and half once and it just wasnt the same
- ½ cup low sodium chicken broth: Regular broth makes it too salty
- ½ cup grated Parmesan: Buy a wedge and grate it yourself if you can
- 1 teaspoon dried basil: Fresh basil works too if you have it
- 2 cups fresh baby spinach: It looks like a lot but it wilts down to nothing
Instructions
- Get the chicken ready:
- Pat those breasts dry with paper towels and sprinkle both sides with salt pepper and Italian seasoning.
- Sear the chicken:
- Heat olive oil in your biggest skillet over medium high heat and cook chicken 5 to 6 minutes per side until golden and 165°F inside then move to a plate.
- Build the flavor base:
- Turn heat to medium add garlic and cook 30 seconds then toss in sun dried tomatoes for another minute.
- Make the sauce magic:
- Pour in cream and broth scrape up the brown bits stir in Parmesan and basil and simmer 2 to 3 minutes until it thickens.
- Add the greens:
- Throw in spinach and stir until it wilts about 1 minute.
- Bring it together:
- Put chicken back in the skillet spoon sauce over everything and simmer 2 to 3 more minutes until hot.
Save This became my go to when my sister had her third baby and I brought dinner over. She texted me at 11 pm that night saying she and her husband stood at the counter eating it straight from the container.
Choosing The Right Pan
I use a deep skillet or even a braising pan because once you add the sauce it can get crowded. A shallow pan means splattering and spills.
Making It Ahead
You can season the chicken in the morning and keep it refrigerated. The sauce actually tastes better if you make it a few hours ahead and gently reheat it.
Side Dish Pairings
Buttered egg noodles are my favorite because they soak up all that sauce. Roasted broccoli or asparagus cuts through the richness. Crusty garlic bread is non negotiable in my house.
- Mashed potatoes make it feel like Sunday dinner
- Cauliflower rice works if youre watching carbs
- A simple green salad with lemon vinaigrette balances everything
Save Some recipes are just worth keeping and this is one of them.
Recipe Help
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work well as they cook evenly and absorb the creamy sauce beautifully.
- → Can I substitute spinach with another green?
Yes, kale or Swiss chard are excellent alternatives that add a different texture and flavor profile.
- → How can I lighten the cream sauce?
Using half-and-half or a blend of milk and cream can reduce richness while maintaining creaminess.
- → Is it necessary to use sun-dried tomatoes in oil?
Sun-dried tomatoes in oil bring deeper flavor and texture; if unavailable, rehydrated dry ones can be used but may alter taste slightly.
- → What sides pair well with this dish?
Crusty bread, mashed potatoes, or pasta complement the creamy sauce and tender chicken nicely.