# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon dried basil
12 - 2 cups fresh baby spinach
→ Garnish (optional)
13 - Fresh parsley, chopped
14 - Extra grated Parmesan cheese
# Step-by-Step:
01 - Pat chicken breasts dry and season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Transfer chicken to a plate and keep loosely covered.
03 - Reduce heat to medium. Add minced garlic to the same skillet and cook 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release flavor.
05 - Pour in heavy cream and chicken broth, scraping up browned bits from the pan. Stir in Parmesan cheese and dried basil. Simmer for 2 to 3 minutes until sauce slightly thickens.
06 - Add baby spinach to sauce and stir until just wilted, about 1 minute.
07 - Return chicken and any accumulated juices to the skillet, nestling into the sauce. Spoon sauce over chicken and simmer 2 to 3 minutes until heated through.
08 - Top with chopped parsley and extra grated Parmesan, if desired, and serve warm.
