Nico’s Recipes

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 2 tbsp olive oil
• 4 cloves garlic
• 0.5 cup sun-dried tomatoes in oil
• 2 cups fresh baby spinach
• 0.75 cup heavy cream
• 0.5 cup chicken broth
• 0.33 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper

Steps

1. Season both sides of the chicken breasts evenly with Italian seasoning, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer chicken to a plate.
3. In the same skillet, reduce heat to medium and add minced garlic and sliced sun-dried tomatoes. Sauté for 1 minute until fragrant.
4. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
5. Stir in the grated Parmesan cheese and baby spinach, cooking for 2 minutes until the spinach is wilted and the sauce slightly thickens.
6. Return the chicken and any resting juices back into the skillet, spoon the creamy sauce over top, and simmer for 1 to 2 minutes before serving.

Source

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