Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each, 700g total)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (50g)
  • 5 ounces fresh spinach, roughly chopped (140g)
  • 1 cup chicken broth (240ml)
  • 1 cup heavy cream (240ml)
  • ¼ cup grated Parmesan cheese, plus more for serving (25g)
  • 1 teaspoon dried Italian seasoning (5g)
  • ½ teaspoon red pepper flakes (2.5g) (optional)
  • Fresh basil leaves, chopped (Optional)

Instructions:

  1. Pat chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add garlic and sun-dried tomatoes to the skillet and sauté for 1-2 minutes, until fragrant.
  4. Add spinach to the skillet and cook until wilted, about 2-3 minutes.
  5. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer for 5 minutes, or until the sauce has thickened slightly.
  6. Return the seared chicken breasts to the skillet and nestle them in the sauce. Simmer for another 2-3 minutes, until heated through.
  7. Garnish with fresh basil (if using). Serve immediately over pasta, rice, mashed potatoes, or your favourite side.