# Required Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts (5.3–6.3 oz each)
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - 4.2 oz sun-dried tomatoes (in oil), drained and sliced
08 - 1 cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - 2.1 oz freshly grated Parmesan cheese
11 - 3.5 oz baby spinach
12 - 1 tablespoon unsalted butter
→ Garnish (optional)
13 - Fresh basil leaves, chopped
14 - Extra grated Parmesan
# Preparation Steps:
01 - Pat chicken breasts dry and evenly season both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden and almost cooked through. Transfer to a plate.
03 - Lower heat to medium. Melt butter in the same pan, then add minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release flavor.
05 - Pour in chicken broth, scraping the pan to loosen browned bits. Simmer for 2 minutes.
06 - Stir in heavy cream and Parmesan cheese; cook for 3 minutes until the sauce is smooth and slightly thickened.
07 - Add baby spinach and stir until wilted and incorporated into the sauce.
08 - Return chicken and any accumulated juices to the pan, coating with sauce. Simmer for 5 to 7 minutes until chicken is fully cooked and sauce is creamy.
09 - Optionally garnish with fresh basil and extra Parmesan cheese before serving hot.
