Description
A rich, garlicky skillet dinner featuring seared chicken in a velvety sun-dried tomato and spinach sauce — perfect for busy weeknights or impressive dinner parties.
Ingredients
- 4 boneless, skinless chicken breasts (1½–2 pounds)
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter (for searing)
- 3 tablespoons butter (for the sauce)
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed recommended)
- 1½ cups heavy cream
- 1 cup chicken broth
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- 3 cups fresh baby spinach, packed
- 1½ cups cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- Pat chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, paprika, and 1 teaspoon Italian seasoning.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken and sear without moving for 4–5 minutes. Flip and sear the other side 4–5 minutes until golden.
- Remove chicken to a plate and reduce heat to medium.
- Add the remaining 3 tablespoons butter to the skillet. When melted, sauté the minced garlic and chopped sun-dried tomatoes for 1–2 minutes until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Stir in the heavy cream, remaining Italian seasoning, and grated Parmesan.
- Simmer gently for 2–3 minutes so the sauce thickens slightly. Taste and adjust seasoning; add red pepper flakes if using.
- Return the seared chicken to the skillet, spoon some sauce over each piece, cover or partially cover, and simmer for 6–8 minutes until the internal temperature reaches 165°F (74°C).
- Stir in the baby spinach and halved cherry tomatoes. Cook 1–2 minutes until the spinach wilts and tomatoes warm through.
- Garnish with fresh basil leaves and more grated Parmesan, then serve.
Notes
Store leftovers in an airtight container for 3–4 days. For reheating, gently warm on low heat to prevent sauce separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian