Ingredients:

  • 4 Chicken Breast Fillets (approx. 6 oz each), thinly sliced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Salt & Freshly Cracked Pepper, To taste
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 4 cloves Garlic, finely minced
  • 1/3 cup Sun-Dried Tomatoes, oil-packed, drained and chopped
  • 1/2 cup Low sodium Chicken Stock
  • 1 cup Double Cream (Heavy Cream)
  • 4 cups Fresh Spinach, loosely packed
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1 Tbsp Fresh Basil, chopped

Instructions:

  1. Prepare the chicken: Slice the chicken fillets horizontally to about 1/2 inch thickness. Season liberally with salt, pepper, paprika, and oregano.
  2. Sear the chicken: Heat the olive oil in a skillet over medium-high heat. Sear chicken pieces for 3–4 minutes per side until deeply golden brown and cooked through. Remove the chicken and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the butter to the skillet, scraping up any browned bits (fond). Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until the garlic is fragrant.
  4. Deglaze: Pour in the chicken stock. Bring the mixture to a gentle simmer, scraping the bottom of the pan. Reduce the liquid slightly (about 1 minute).
  5. Add Dairy: Pour in the double cream. Immediately reduce the heat to a gentle, steady simmer (low-medium heat). Allow the sauce to thicken slightly for 2–3 minutes.
  6. Wilt the Spinach: Stir in the fresh spinach, handful by handful, until completely wilted down.
  7. Add Cheese: Once the spinach is wilted, stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning (salt/pepper).
  8. Reintroduce Chicken: Return the seared chicken pieces to the sauce. Simmer gently for 1–2 minutes to ensure the chicken is piping hot and coated beautifully in the sauce.
  9. Finish: Garnish generously with fresh chopped basil and a final dusting of Parmesan. Serve immediately.