# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 5.3 oz each
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
→ Sauce
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 3.5 oz sun-dried tomatoes packed in oil, drained and sliced
09 - 3/4 cup heavy cream
10 - 1/4 cup chicken broth
11 - 2.1 oz freshly grated Parmesan cheese
12 - 2.8 oz baby spinach
13 - 1/2 teaspoon dried Italian herbs or mixture of oregano, basil, and thyme
14 - Pinch of crushed red pepper flakes, optional
→ Garnish
15 - Fresh basil leaves, torn, optional
16 - Extra grated Parmesan, optional
# Steps:
01 - Pat chicken breasts dry with paper towels and season both sides evenly with salt, pepper, and garlic powder.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with aluminum foil.
03 - In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Sauté minced garlic for 30 seconds until fragrant.
04 - Add sun-dried tomatoes to the skillet and cook for 1 minute while stirring constantly.
05 - Pour in heavy cream and chicken broth. Stir in Parmesan cheese and Italian herbs. Bring to a gentle simmer and cook 2-3 minutes until sauce thickens slightly.
06 - Add baby spinach to the sauce and stir constantly until just wilted, approximately 1 minute.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 2-3 minutes to heat through and coat chicken with sauce.
08 - Taste and adjust seasoning as needed. If desired, sprinkle with crushed red pepper flakes. Serve hot, garnished with fresh basil and extra Parmesan.
