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Pan-seared chicken breasts in a creamy sauce with spinach and sun-dried tomatoes

Creamy Tuscan Chicken with Sun-Dried Tomatoes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 4 boneless , skinless chicken breasts
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic , minced
  • 0.5 cup sun -dried tomatoes, chopped
  • 2 cups fresh baby spinach
  • 1 cup heavy cream
  • 0.5 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • 0.25 teaspoon red pepper flakes

Method
 

  1. Season chicken breasts with salt and black pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Cook chicken for 5 to 7 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit. Remove from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  5. Add sun-dried tomatoes and cook for 2 minutes to release oils.
  6. Reduce heat to low and pour in heavy cream. Stir in Italian seasoning and red pepper flakes.
  7. Simmer the sauce for 3 to 5 minutes until it begins to thicken.
  8. Add baby spinach and parmesan cheese to the sauce. Stir until the spinach is wilted and the cheese is fully melted.
  9. Return the chicken breasts to the skillet and spoon the cream sauce over the meat.
  10. Serve immediately, optionally garnished with fresh parsley.