Creamy Sun-Dried Tomato Chicken with Spinach
- Chicken
- 2 boneless skinless chicken breasts, about 8 oz each
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp italian seasoning
- 1 tbsp olive oil
- Sauce
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ cup parmesan, finely grated
- 2 cups baby spinach, packed
- ¼ tsp red pepper flakes (optional)
Creamy Sun-Dried Tomato Chicken with Spinach
- Lay each breast flat and slice it in half horizontally to make 4 thin cutlets.
- Pat the cutlets dry and season both sides with the salt, pepper and Italian seasoning.
- Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
- Cook the cutlets until golden on the first side.
- Flip and cook until they reach 165°F (74°C) in the thickest part. Move them to a plate.
- Lower the heat to medium. Melt the butter in the pan, add the garlic and sun-dried tomatoes and stir until fragrant.
- Pour in the broth and scrape up the browned bits from the bottom of the pan with a wooden spoon.
- Stir in the cream and red pepper flakes (if using) and simmer gently until slightly thickened.
- Stir in the parmesan until melted, then add the spinach and stir until it wilts.
- Return the chicken and its juices to the pan, spoon the sauce over and simmer just until hot.
Creamy Sun-Dried Tomato Chicken with Spinach
- Cook to 165°F inside (check with a thermometer).