Description
This creamy chicken dish with sun-dried tomatoes is an easy yet delicious meal, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (lightly pounded to even thickness)
- 1 tsp Italian Seasoning
- Kosher salt and freshly ground black pepper to taste
- 4 tbsp all-purpose flour
- 3 tbsp freshly grated Parmesan cheese
- 2 tbsp European-style butter
- ¼ cup European-style butter (European butter has a higher fat content. I like Kerrygold.)
- 4 cloves garlic (minced)
- 8 oz. sun-dried tomatoes (drained and rinsed (1 jar))
- 1 tbsp all-purpose flour
- ½ cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp ground black pepper
- 1 cup baby spinach (chopped)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
- Combine 4 tbsp flour and 3 tbsp grated Parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
- Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt.
- Cook the chicken (in batches if necessary) for 4-5 minutes per side or until fully cooked (165°F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
- Return the skillet to medium-high heat, and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove them.
- Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
- Whisk in the 1 tbsp flour and allow to thicken for approximately 1 minute.
- Whisk in the heavy cream, chicken broth, ½ cup parmesan cheese, Italian seasoning, and ¼ tsp pepper. Stir to combine.
- Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
- Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes.
- Garnish with fresh parsley.
Notes
- This recipe works well with any type of pasta as a side.
- For a lighter version, you can use less butter and cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg