# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - ½ cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon dried basil
12 - 2 cups fresh baby spinach
→ Garnish (optional)
13 - Fresh parsley, chopped
14 - Extra grated Parmesan cheese
# How-To:
01 - Pat chicken breasts dry and season evenly with kosher salt, black pepper, and Italian seasoning on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and loosely cover.
03 - Reduce heat to medium, add minced garlic to the skillet, and cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release flavor.
05 - Pour in heavy cream and chicken broth, scraping the skillet to loosen browned bits. Stir in Parmesan cheese and dried basil, then simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Add fresh baby spinach and stir until just wilted, approximately 1 minute.
07 - Return chicken breasts and any accumulated juices to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer for another 2 to 3 minutes until heated through.
08 - Optionally, garnish with chopped fresh parsley and additional grated Parmesan cheese. Serve immediately while hot.
