Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes per side until golden brown and fully cooked. Remove and set aside.
- In the same skillet, add the sun-dried tomatoes and spinach. Cook until the spinach wilts.
- Pour in the heavy cream and stir in the Parmesan cheese and Italian seasoning. Let it simmer for a few minutes until the sauce thickens.
- Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2-3 minutes to heat through.
- Serve hot with pasta, rice, or crusty bread to soak up the creamy sauce.
Notes
- Low-Carb/Keto: Serve with cauliflower rice or zucchini noodles instead of pasta.
- Extra Creamy: Stir in 1 tablespoon of cream cheese for a richer sauce.
- Dairy-Free Option: Substitute heavy cream with coconut milk and use dairy-free Parmesan.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
