Description
A quick and comforting dish featuring tender chicken breasts in a creamy sauce with sun-dried tomatoes, spinach, and basil.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup fresh basil, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Season both sides of the chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes per side.
- In the same skillet, add the chopped sun-dried tomatoes and sauté for 1-2 minutes until fragrant.
- Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Bring to a gentle simmer, letting it thicken slightly, about 3-4 minutes.
- Toss in the fresh spinach and chopped basil, cooking until the spinach is wilted, about 2-3 minutes.
- Return the cooked chicken to the skillet, spooning the sauce over each piece. Let simmer for another 2-3 minutes to absorb flavors.
- Serve immediately, topped with grated Parmesan cheese.
Notes
For a lighter option, substitute half-and-half for heavy cream. You can also replace chicken with tofu or sautéed mushrooms for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian