Instructions
step 1 Season chicken breasts with salt, pepper, and Italian seasoning.
step 2 Heat olive oil and butter in a large skillet over medium-high heat.
step 3 Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
step 4 In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
step 5 Pour in the chicken broth and stir to deglaze the pan.
step 6 Add heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir and bring to a gentle simmer.
step 7 Add sun-dried tomatoes and spinach. Cook for 2-3 minutes until spinach wilts.
step 8 Return the chicken to the skillet and simmer for 3-5 minutes, spooning sauce over the top.
step 9 Garnish with more Parmesan and parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if needed. Avoid boiling to prevent the sauce from separating.
Continue on the next page