Instructions
Step 1: Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 5-7 minutes on each side until golden and cooked through. Transfer to a plate and set aside.
Step 3: In the same skillet, add butter and sauté the garlic for 1-2 minutes until fragrant.
Step 4: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the heavy cream and Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly.
Step 5: Stir in the sun-dried tomatoes and spinach. Cook until the spinach wilts.
Step 6: Return the chicken breasts to the skillet and spoon the sauce over them. Let everything simmer for 3-5 minutes to combine the flavors.
Step 7: Serve hot, ideally with pasta, mashed potatoes, or crusty bread.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed. Not recommended for freezing, as the cream sauce may separate.