Ingredients:

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Pat the chicken dry with paper towels and season both sides evenly with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side until golden-brown and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and set aside.
  3. Reduce heat to medium and melt butter in the same pan. Add minced garlic and sun-dried tomatoes, sautéing for 1–2 minutes until fragrant.
  4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, simmering for 2–3 minutes until the sauce thickens.
  5. Fold in fresh baby spinach until wilted. Return the seared chicken and any pan juices to the skillet. Spoon the sauce over the chicken and simmer for 2 more minutes.