Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, trimmed and cut in half horizontally
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, unsalted
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup (25g) grated Parmesan cheese, plus more for garnish
  • 5 ounces (140g) fresh spinach, roughly chopped
  • Salt and pepper to taste
  • Cooked pasta (linguine, fettuccine, or your favorite), rice, or mashed potatoes (optional)
  • Fresh basil leaves, chopped, for garnish (optional)

Instructions:

  1. Season chicken cutlets with olive oil, Italian seasoning, garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
  3. Melt butter in the same skillet. Add minced garlic and sauté for 30 seconds, until fragrant.
  4. Pour in chicken broth and deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer. Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese. Season with salt and pepper.
  5. Stir in chopped spinach and cook until wilted, about 1-2 minutes.
  6. Return the cooked chicken to the skillet and nestle it into the sauce. Spoon sauce over the chicken to coat.
  7. Simmer for a few minutes, allowing the flavors to meld. Serve immediately over pasta, rice, or mashed potatoes. Garnish with fresh basil and extra Parmesan cheese.