Everyone loves this recipe and it is so easy! Chicken breasts are seared with Italian seasonings then simmered in a rich and creamy, spinach and sun-dried tomato sauce. I serve it over mashed potatoes, but its great with rice or pasta as well. This dish pairs well with a Pinot Grigio or a Valpolicella if you prefer red.
- 4 (6-ounce) boneless skinless chicken breasts
- 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
- 1 teaspoon kosher salt
- 1⁄2 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- 1⁄4 cup finely chopped yellow onion
- 1⁄2 cup sun-dried tomatoes thinly sliced
- 2 cups baby spinach
- 1 1⁄2 cups heavy cream (substitute Coconut Cream if making dairy-free)
- 1⁄4 cup freshly grated parmesan
- Prep the chicken by seasoning both sides of each chicken breast in Italian seasoning, salt, and pepper.
- Sear the chicken by heating 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken
and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and
set aside. (see note below)
- Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3
minutes, until the onion has softened.
- Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
- Add the spinach, and saute another minute, until just starting to wilt.
- Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
- Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.
For dairy-free folks swapping in nutritional yeast, I’d recommend 1 to 2 tablespoons.
If you have extra large or super thick chicken breasts, you may need to sear them longer in step 2. You
could also pound them evenly flat or butterfly each chicken breast for a faster cook time.