Ingredients
Scale
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chicken and cook until golden, 5–6 minutes.
- Add onion and garlic; cook until softened, 2 minutes.
- Pour in chicken broth, add sun-dired tomatoes, Italian seasoning, salt, and pepper. Simmer 10 minutes.
- Stir in spinach and heavy cream; cook until spinach wilts, 2 minutes.
- Remove from heat, stir in Parmesan, and season to taste.
- Serve warm, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add a splash of lemon juice before serving to brighten flavors.
- Store leftovers in the fridge for up to 3 days; reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
