Step by step

Method

4 steps

1. 1

   Pat 4 boneless skinless chicken breasts dry. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear the chicken 5–6 minutes per side until deep golden; transfer to a plate (they'll finish in the sauce).

2. 2

   In the same skillet, cook 3 minced garlic cloves and ½ cup chopped sun-dried tomatoes 1 minute until fragrant. Pour in 1 cup chicken broth and simmer 2 minutes, scraping up the browned bits.

3. 3

   Stir in 1 cup heavy cream and ½ cup grated Parmesan until the sauce turns smooth and glossy. Add 3 cups baby spinach and wilt 1–2 minutes.

4. 4

   Return the chicken and any juices; simmer 5 minutes until the thickest part hits 165°F and the sauce coats a spoon. Spoon sauce over the chicken and serve. You want juicy seared chicken in a creamy sun-dried tomato sauce with wilted spinach — not dry chicken or a thin broken cream sauce.