Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into cutlets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- ½ cup freshly grated parmesan cheese
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium, add garlic, and sauté 30 seconds until fragrant.
- Pour in chicken broth and heavy cream; stir to deglaze. Add sun-dried tomatoes and simmer 2 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Stir in parmesan and lemon juice until sauce is smooth and creamy.
- Return chicken to skillet and spoon sauce over top. Garnish with fresh basil.
Notes
- For a lighter version, swap heavy cream with half-and-half or full-fat coconut milk.
- Use pre-sliced chicken cutlets to save prep time.
- Serve over pasta, rice, or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Pan-sear and simmer
- Cuisine: Italian-American
- Diet: Non vegetarian
Nutrition
- Serving Size: 1 serving (about 1⅓ cups)
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
