Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs / 680 g)
  • Salt and pepper (to taste)
  • 2 tablespoons olive oil (30 mL)
  • 3 cloves garlic, minced
  • 1 cup (240 mL) chicken broth
  • 1 cup (240 mL) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • ½ cup (75 g) sun-dried tomatoes, chopped
  • 2 cups (60 g) fresh spinach
  • 1 teaspoon Italian seasoning
  • 1 tablespoon lemon juice (15 mL)

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits.
  5. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and lemon juice. Simmer for 3-4 minutes until slightly thickened.
  6. Add fresh spinach and stir until wilted.
  7. Return chicken to the skillet, spooning sauce over pieces. Cook for an additional 2-3 minutes until heated through.
  8. Plate the dish and drizzle with extra sauce.