Craving a restaurant-worthy meal without the fuss? Imagine tender, golden-brown chicken breasts bathed in a luxuriously creamy parmesan sauce, studded with vibrant sun-dried tomatoes and wilted spinach. This isn’t just dinner; it’s a 30-minute escape to culinary bliss. Perfect for a busy weeknight, this one-pan wonder delivers maximum flavor with minimal cleanup. Let’s get cooking!
Ingredients
• 1.5 lbs / 680g boneless, skinless chicken breast, thinly sliced
• 2 tbsp / 30ml olive oil
• 1 tsp / 3g garlic powder
• 1 tsp / 2g Italian seasoning
• Salt and black pepper, to taste
• ½ cup / 120ml chicken broth
• 1 cup / 240ml heavy cream
• ½ cup / 50g grated Parmesan cheese
• ½ cup / 85g sun-dried tomatoes, drained and chopped
• 1 cup / 30g fresh spinach, chopped
Instructions
1. Directions
2. Season the thinly sliced chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, reduce the heat to medium. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Whisk in the heavy cream, garlic powder, and Italian seasoning. Bring to a simmer, whisking continuously until the sauce begins to thicken, about 3-4 minutes.
4. Stir in the grated Parmesan cheese until smooth. Add the chopped sun-dried tomatoes and fresh spinach, simmering for another 1-2 minutes until the spinach has completely wilted into the sauce.
5. Return the cooked chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the chicken and let it heat through for a minute before serving.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 655 kcal
• Protein: 52g
• Fat: 48g
• Carbohydrates: 7g
• (Note: This is an estimate and can vary based on specific used.)
Pro Tips
• for Success
• For extra tender chicken, pound the breasts to an even thickness before slicing. This ensures they cook quickly and evenly.
• Don’t let the cream sauce come to a rolling boil after adding the cheese, as it can cause it to separate and become grainy. A gentle simmer is all you need.
• Add a splash of dry white wine (like Pinot Grigio) with the chicken broth to deglaze the pan for a deeper, more complex flavor profile.
• For a richer taste, use sun-dried tomatoes packed in oil. Drain them well, but a little of that infused oil in the sauce is delicious.
