Description
A one pan dinner with seared chicken breasts, sun dried tomatoes, and spinach in a cream sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 half cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup sun dried tomatoes, drained and sliced
- 2 cups fresh spinach
Instructions
- Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Add heavy cream, parmesan cheese, and Italian seasoning. Stir until smooth and bring to a gentle simmer.
- Stir in the sun dried tomatoes and spinach. Cook until the spinach is wilted and the sauce slightly thickens.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 3 to 5 minutes until heated through.
- Make sure the chicken reaches an internal temperature of 165°F before serving.
Notes
- Serve over pasta, rice, or mashed potatoes to soak up the creamy sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet
- Cuisine: American