Description
A delicious creamy chicken dish with garlic, spinach, and sun-dried tomatoes.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, (cut into 1-inch pieces)
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 teaspoon garlic, (minced)
- ½ cup dry-packed sun-dried tomatoes, (soaked in hot water, chopped)
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ¾ cup Parmesan cheese, (freshly grated)
- ¼ teaspoon crushed red pepper flakes
- 1 cup fresh spinach
- Fresh basil, (or parsley, chopped for garnish)
- Kosher salt and black pepper, (to taste)
Instructions
- Pat chicken pieces dry with paper towels. Season evenly with onion powder, kosher salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken in a single layer. Cook undisturbed for 2 to 3 minutes, until the bottom is golden brown. Flip and cook another 2 to 3 minutes, until the chicken is just cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil.
- Reduce the heat to medium. Add butter to the same skillet. Once melted, stir in garlic and cook for 30 seconds.
- Add the drained sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
- Stir in heavy whipping cream and red pepper flakes. Bring to a gentle simmer (do not boil) and cook for 3 to 4 minutes, until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Add spinach and cook until just wilted, about 1 minute.
- Return chicken and any accumulated juices to the skillet. Stir gently to coat in the sauce. Simmer for 2 to 3 minutes until heated through and the sauce reaches your desired consistency.
- Garnish with fresh basil or parsley. Serve warm on its own or spooned over cooked egg noodles, rice, or pasta. Add salt and pepper to taste.
Notes
- This dish is great served over pasta or rice.
- For a lighter version, you can substitute the heavy cream with half-and-half.
- Add more vegetables like bell peppers or zucchini for a colorful twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 160mg