Ingredients:

  • 1/2 cup (70g) sun-dried tomatoes, oil-packed, drained
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 cloves garlic
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons pine nuts
  • 1 tablespoon fresh basil leaves, chopped
  • Pinch of red pepper flakes (optional)
  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil
  • 1 tablespoon butter, unsalted
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • 5 oz (140g) fresh spinach, roughly chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Make the Sun-Dried Tomato Pesto: In a food processor, combine sun-dried tomatoes, Parmesan cheese, garlic, olive oil, pine nuts, basil, and red pepper flakes (if using). Pulse until a coarse paste forms. Set aside.
  2. Prepare the Chicken: If desired, pound chicken breasts to an even thickness (about 1/2 inch/1.25cm). Season generously with salt and pepper.
  3. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  4. Sauté Aromatics: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Create the Sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, reducing slightly.
  6. Add Cream and Parmesan: Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
  7. Incorporate Pesto and Spinach: Stir in the sun-dried tomato pesto. Add the chopped spinach and cook until wilted, about 2 minutes.
  8. Return Chicken to Sauce: Place the seared chicken breasts back into the skillet, nestling them in the sauce. Spoon sauce over the chicken.
  9. Simmer and Serve: Simmer for 2-3 minutes, allowing the chicken to warm through and absorb the flavors of the sauce. Garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve immediately.