# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon dried basil
12 - 2 cups fresh baby spinach
→ Garnish (optional)
13 - Fresh parsley, chopped
14 - Extra grated Parmesan cheese
# How to Make It:
01 - Pat chicken breasts dry and season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken and keep warm covered.
03 - Reduce skillet heat to medium and add minced garlic, cooking until fragrant, about 30 seconds.
04 - Incorporate sun-dried tomatoes into the skillet and cook, stirring, for 1 minute.
05 - Pour in heavy cream and chicken broth, scraping up browned bits from the skillet. Stir in grated Parmesan and dried basil. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
06 - Add fresh baby spinach to the sauce and stir until just wilted, approximately 1 minute.
07 - Return chicken breasts and any accumulated juices to the skillet, nestling them into the sauce. Spoon sauce over chicken and simmer an additional 2 to 3 minutes to heat through.
08 - Optionally garnish with chopped fresh parsley and extra grated Parmesan cheese. Serve immediately.
