Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 3 cups fresh spinach
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley (chopped)
Instructions
- Season chicken breasts with salt, pepper, and paprika on both sides.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken and set aside.
- In the same skillet, add remaining 2 tablespoons butter. Sauté sun-dried tomatoes and garlic for about 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to scrape up any browned bits from the bottom. Bring to a simmer.
- Stir in Parmesan cheese until melted and sauce thickens slightly, about 2-3 minutes.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Return chicken to the skillet, spoon sauce over chicken, and sprinkle with fresh rosemary, thyme, and parsley. Serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. Serve with crusty bread or over pasta to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 580
- Sugar: 4g
- Fat: 42g
- Carbohydrates: 9g
- Protein: 42g