Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 pound boneless skinless chicken breasts
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- 1 cup heavy cream or plant-based cream alternative
- 1/4 cup chicken broth or grape juice
- 1/2 cup Parmesan cheese or nutritional yeast
- 1–2 cups baby spinach
- Fresh parsley, for garnish
Instructions
- Slice chicken breasts in half lengthwise to create thin cutlets. Season both sides with salt and pepper.
- Heat olive oil and butter in a skillet over medium heat. Cook the chicken until golden brown and fully cooked (165°F internal temperature). Remove from pan.
- Sauté onion until translucent, add garlic, then sun-dried tomatoes and Italian seasoning.
- Gradually whisk in chicken broth followed by heavy cream and cheese. Allow to simmer until thickened.
- Stir in spinach until wilted, then return chicken to the skillet, spooning sauce over it.
- Serve hot, garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece of chicken with sauce (approximately 200g)
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg