Ingredients:

  • 4 medium-sized boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 3 cloves garlic, minced
  • 1 cup heavy cream (240 ml)
  • ½ cup grated Parmesan cheese (50 g)
  • ¼ cup sun-dried tomatoes, chopped (60 g)
  • ½ teaspoon dried Italian herbs (oregano and basil)
  • 2 cups fresh spinach (60 g)
  • Fresh basil, chopped, for garnish

Instructions:

  1. Season chicken breasts with salt and pepper. Optional: Gently pound the chicken to an even thickness for uniform cooking.
  2. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Remove and set aside.
  3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, stirring to combine.
  4. Add Parmesan cheese, sun-dried tomatoes, and dried herbs. Cook for 3-4 minutes, stirring frequently until the sauce thickens slightly.
  5. Stir in fresh spinach and cook until wilted, about 1-2 minutes.
  6. Return the chicken to the skillet, spooning the sauce over it. Cook for an additional 2-3 minutes.
  7. Garnish with fresh basil and serve hot.