Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, oregano, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken breasts for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Add sun-dried tomatoes and cook for another 2 minutes.
- Pour in heavy cream and stir in Parmesan cheese. Simmer for 3-4 minutes until sauce thickens.
- Add chopped spinach and cook until wilted, about 2 minutes.
- Return chicken to the skillet, spoon sauce over, and cook for an additional 2 minutes to heat through.
Notes
- Feel free to substitute with chicken thighs for extra tenderness.
- Serve this dish over cooked pasta or rice for a complete meal.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 140mg