Description
A quick and easy weeknight dinner featuring seared chicken breasts in a velvety sauce made with heavy cream, sun-dried tomatoes, spinach, and parmesan cheese, all cooked in a single skillet.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1 tablespoon dried Italian seasoning
- 4 cloves fresh garlic, minced
- 1 cup (240ml) heavy whipping cream
- 3 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
Instructions
- Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Heat a 12-inch non-stick skillet over medium-high heat. Add butter and let it melt until foamy.
- Sear chicken breasts in the skillet for 4-5 minutes on one side until golden brown. Flip and cook for another 4-5 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil.
- Reduce heat to medium. Add sun-dried tomatoes and red pepper flakes to the skillet; sauté for 1 minute.
- Add minced garlic and Italian seasoning; cook for 30 seconds, stirring constantly, until fragrant but not browned.
- Pour in heavy cream, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Stir in fresh spinach and cook until wilted (about 1 minute).
- Add grated Parmesan cheese and stir until melted and the sauce is smooth.
- Return chicken breasts and any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 1-2 minutes to meld flavors.
- Taste and adjust seasoning with more salt or pepper if needed. Serve immediately.
Notes
Do not rush the sear to ensure a good crust. Keep the heat low when adding cream to prevent the sauce from breaking. If the sauce is too thick, add a splash of chicken broth or pasta water. If too thin, simmer longer. For a dairy-free option, use coconut cream and skip the Parmesan.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 6
- Fiber: 2
- Protein: 35
Keywords: one-pan dinner, creamy chicken, tuscan chicken, garlic chicken, weeknight dinner, easy recipe, sun-dried tomato, parmesan sauce