Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 3 cloves garlic, minced
  • ½ cup (120ml) chicken broth
  • 1 cup heavy cream (240ml)
  • 1 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 2 cups fresh spinach (60g)
  • ½ cup grated Parmesan cheese (50g)
  • 1 teaspoon dried Italian herbs (oregano, thyme, basil)

Instructions:

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the chicken breasts and cook until golden brown on both sides (about 5-7 minutes per side).
  4. Remove chicken and set aside.
  5. In the same skillet, add minced garlic and sauté until fragrant (about 30 seconds).
  6. Pour in the chicken broth and scrape up any browned bits.
  7. Stir in the heavy cream and bring to a gentle simmer.
  8. Stir in the sun-dried tomatoes, spinach, and Italian herbs.
  9. Add the grated Parmesan cheese and stir until melted and the sauce is creamy.
  10. Return the chicken to the skillet, coating it in the sauce.
  11. Cook together for 5 more minutes, until chicken is cooked through (internal temperature should reach 165°F / 74°C).