Directions
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.
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.
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.
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.
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.
