Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
For the Sauce
- 3 garlic cloves, minced
- ⅓ cup sun-dried tomatoes, chopped
- ½ cup chicken stock
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon fresh lemon juice
- Red pepper flakes, optional
- Fresh basil or parsley, optional for garnish
Instructions
- Prepare the chicken. Slice each chicken breast horizontally into two thinner cutlets. If needed, lightly pound the chicken so each piece is an even thickness. Pat dry with paper towels.
- Season. Season both sides of the chicken with Italian seasoning, kosher salt, garlic powder, smoked paprika, and black pepper.
- Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 3 to 4 minutes on the first side without moving it. Flip and cook for another 2 to 4 minutes, depending on thickness. Remove the chicken from the skillet and set aside.
- Start the sauce. Reduce the heat to medium and add the butter. Stir in the garlic and sun-dried tomatoes and cook for about 30 seconds, just until fragrant.
- Deglaze the skillet. Pour in the chicken stock and use a wooden spoon to scrape up the browned bits from the bottom of the skillet.
- Make it creamy. Add the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and gradually stir in the Parmesan until the sauce is smooth.
- Add the spinach. Stir in the spinach and cook just until wilted.
- Finish the sauce. Add the lemon juice and red pepper flakes, if using. Taste and adjust as needed.
- Return the chicken. Add the chicken back to the skillet. Spoon the sauce over and gently warm for 30 to 60 seconds. Avoid simmering the chicken in the sauce for several minutes — that can dry it out.
- Serve. Garnish with fresh basil or parsley and additional Parmesan if desired.
Chef Ken's Notes & Storage
Chef Ken Tip
The secret to juicy chicken breast is even thickness and avoiding unnecessary extra cooking time. A thin end will dry out while you wait for a thick center to finish, so evening out the chicken before it hits the pan makes a major difference.
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