Description
Pan-seared chicken breasts smothered in a rich, garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan. An elegant one-pan dinner that tastes like a Tuscan dream!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil (divided)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1/3 cup sun-dried tomatoes (oil-packed), chopped
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup grated Parmesan cheese
- 1 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- Fresh basil for garnish
Instructions
- Season chicken: Pat chicken dry. Rub with Italian seasoning, salt, and pepper.
- Sear chicken: Heat 1 tbsp oil in large skillet over medium-high. Cook chicken 5-6 mins per side until golden. Remove and set aside.
- Make sauce: In same skillet, heat remaining oil. Sauté garlic 30 seconds until fragrant. Add sun-dried tomatoes and spinach; cook until spinach wilts (1-2 mins).
- Simmer: Pour in cream and broth, scraping up browned bits. Stir in Parmesan, paprika, and red pepper flakes. Simmer 3-4 mins until slightly thickened.
- Finish: Return chicken to skillet, spooning sauce over top. Cook 2-3 mins until chicken reaches 165°F (74°C). Garnish with basil.
Notes
- Lighter option: Substitute half-and-half for heavy cream.
- No sun-dried tomatoes? Use 1 tbsp tomato paste + 1 tsp sugar.
- Slow cooker version: Skip searing; cook on LOW 4-5 hours (add cream last 30 mins).
- Serve over pasta, mashed potatoes, or crusty bread to soak up sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Pan-Searing/Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast + sauce
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 175mg