Pan-seared chicken breasts smothered in a rich, creamy garlic sauce with sun-dried tomatoes and fresh spinach.
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Season chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat and sear chicken for 5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, add minced garlic and sun-dried tomatoes, cooking for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce heat to low and let it simmer for 3 minutes.
Stir in the Parmesan cheese until melted, then add the spinach and let it wilt in the sauce.
Return the chicken to the skillet, spooning the sauce over the top, and simmer for another 2-3 minutes before serving.
Estimated, per serving
450kcal
Calories
35g
Protein
6g
Carbs
32g
Fat
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