Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp sea salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 cups fresh baby spinach, packed
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 tsp dried oregano

Instructions:

  1. Season the chicken cutlets generously with salt, pepper, and smoked paprika. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add the chicken to the skillet and sear for 3 minutes per side until a golden-brown crust forms and chicken is cooked through. Remove chicken to a side plate.
  3. Reduce heat to medium. In the same skillet, add the sun-dried tomatoes and minced garlic. Sauté for 1 minute until fragrant, scraping up the browned bits from the pan.
  4. Pour in the heavy cream and dried oregano. Bring to a gentle simmer for 1-2 minutes until the sauce thickens and bubbles slightly.
  5. Stir in the fresh baby spinach until wilted, then add the grated parmesan cheese, stirring until the sauce is glossy and emulsified.
  6. Return the chicken cutlets to the pan, spooning the sauce over them, and serve immediately.