Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried Italian seasoning
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, freshly grated
  • 3 cups fresh baby spinach

Instructions:

  1. Season the chicken cutlets evenly with salt, pepper, and Italian seasoning.
  2. Heat a large skillet over medium-high heat with a drizzle of oil. Sear the chicken for 3–5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. Melt the butter in the same skillet, scraping up the brown bits from the bottom. Add the minced garlic and chopped sun-dried tomatoes, sautéing for 1–2 minutes until the garlic smells nutty and fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly.
  5. Fold in the fresh baby spinach, stirring until the leaves are wilted and bright green.
  6. Return the seared chicken and any accumulated juices back into the pan, spooning the sauce over the meat for 2 minutes to glaze.