Creamy Sun Dried Tomato Chicken
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Low-Carb, Keto, Gluten-Free
Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts (sliced into thin cutlets)
- 1/2 cup Sun-dried tomatoes (oil-packed, drained and chopped)
- 3 cloves Garlic (minced)
- 1 cup Heavy cream
- 1/2 cup Chicken broth (low sodium)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red pepper flakes (optional)
- 2 cups Fresh baby spinach
- 2 tablespoons Olive oil (or oil from the sun-dried tomato jar)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and the Italian seasoning. This ensures the flavor is built directly into the meat.
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook for about 5 to 7 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 to 2 minutes until the garlic is fragrant, being careful not to let it burn.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and red pepper flakes. Let the mixture come to a gentle simmer.
- Whisk in the grated parmesan cheese until melted and smooth. Add the fresh baby spinach and stir until it begins to wilt. This should only take about a minute.
- Place the cooked chicken back into the skillet. Spoon the sauce over the chicken and let it simmer for another 2 minutes so everything is heated through. Garnish with fresh parsley before serving.