Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream or coconut cream for dairy-free option
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium heat. Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add a little more olive oil if needed, then sauté minced garlic until fragrant—about 30 seconds. Add chopped sun-dried tomatoes and cook for another minute. Pour in the heavy cream, stirring constantly. Add Parmesan cheese and stir until the sauce thickens slightly.
- Stir in the fresh spinach and cook until wilted. Return the cooked chicken to the skillet, spooning the sauce over the chicken. Let everything simmer for an additional 2-3 minutes to meld the flavors.
Notes
- Use fresh or frozen spinach depending on availability; adjust cooking time accordingly.
- For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with a dairy-free cheese alternative.
- Garnish with fresh basil or extra Parmesan for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 135mg