Description
A delicious and comforting dish featuring succulent chicken breasts in a creamy sauce with tangy sun-dried tomatoes, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup spinach
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat olive oil over medium heat in a large skillet. Season the chicken breasts with salt and pepper on both sides.
- Place the seasoned chicken breasts in the skillet. Cook for about 6-7 minutes on each side until browned and cooked through. Remove and set aside.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Pour in the chopped sun-dried tomatoes, chicken broth, and heavy cream. Stir well to combine.
- Return the seared chicken to the skillet and let it simmer in the sauce for about 10 minutes, or until cooked through and the sauce thickens.
- Stir in the spinach and cook until wilted, about 2-3 minutes. Serve warm, garnished with freshly grated Parmesan cheese.
Notes
To store leftovers, cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Freeze for up to 3 months and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 150mg