Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes, sun-dried tomatoes, and chopped spinach. Cook 3-4 minutes until tomatoes are tender and spinach has wilted.
- Pour in heavy cream and stir, scraping browned bits from the skillet. Add grated Parmesan and cook for 2-3 minutes until sauce thickens slightly. Season with salt and pepper as needed.
- Return chicken to the skillet, spooning sauce over. Cook for 2 more minutes to reheat and meld flavors. Garnish with fresh basil or parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of cream or broth to maintain creaminess.
- For variation, try substituting Greek yogurt or coconut milk for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 125 mg