A quick yet incredibly flavorful meal that beautifully combines tender chicken with the rich, tangy notes of sun-dried tomatoes. Inspired by Mediterranean flavors, it captures the essence of rustic Italian cooking while being easy enough for any busy weeknight.
Ingredients
Scale:
1 lb (450 g) boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1/2 cup sun-dried tomatoes, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, washed and dried
1/2 cup cherry tomatoes, halved
1 tablespoon fresh basil, chopped (optional)
Instructions
Season the chicken breasts generously with salt and pepper. Allow the seasoned chicken to rest for about 10 minutes.
In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the chicken breasts and sear for approximately 5-7 minutes on each side until cooked through and golden brown.
Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant.
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer.
Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted. Add crushed red pepper flakes if desired. Allow the sauce to simmer to thicken slightly.
Return the chicken to the skillet, along with the spinach and halved cherry tomatoes. Cook for an additional 2-3 minutes until the spinach wilts.
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil before serving.
