Creamy Garlic Chicken with Spinach and Sun-Dried Tomatoes

Directions

1. Season the chicken breast fillets with salt and pepper on both sides.
2. Heat the butter or olive oil in a large non-stick skillet over medium heat. Once hot, add the chicken breasts. Cook for 7–8 minutes, flipping halfway through, until the chicken is no longer pink in the center. Transfer to a plate and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the chicken broth and allow it to simmer for 5–6 minutes, letting it reduce slightly.
5. Stir in the heavy cream and bring the mixture to a gentle boil.
6. Add the parmesan cheese, baby spinach, and sun-dried tomatoes. Stir to combine, letting the spinach wilt and the cheese melt into a creamy sauce.
7. Reduce the heat to low and return the cooked chicken to the skillet. Simmer for 5–6 minutes until the sauce thickens and the chicken is heated through.
8. Remove from heat and serve immediately, spooning the sauce generously over each chicken breast.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Swap chicken breasts for boneless, skinless thighs for extra juiciness.
• Replace heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.
• Add a pinch of crushed red pepper flakes for a subtle kick.
• Substitute kale or arugula for spinach to change up the greens.

Serving Suggestions