Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin cutlets
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, densely packed
  • 1/2 tsp red pepper flakes

Instructions:

  1. Season the chicken cutlets with sea salt, black pepper, and dried oregano. Heat extra virgin olive oil in a 12-inch heavy-bottomed skillet over high heat until shimmering.
  2. Sear chicken cutlets for 3-5 minutes per side until a mahogany crust forms. Remove chicken from the pan and set aside on a warm plate.
  3. Lower heat to medium. Add minced garlic and sun-dried tomatoes to the same skillet. Sauté for 60 seconds until fragrant.
  4. Deglaze the pan with chicken broth, whisking to scrape up the fond. Pour in the heavy cream and bring to a gentle simmer.
  5. Whisk in the grated Parmesan cheese in small batches until the sauce thickens and becomes glossy.
  6. Fold in the baby spinach and red pepper flakes. Return the chicken and accumulated juices to the pan and simmer for 2-3 minutes until the spinach is wilted and chicken is heated through.