Ingredients
1.5 lbs boneless skinless chicken breasts (about 4 breasts)
2 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
4–5 cloves minced garlic
0.5 cup low-sodium chicken broth
1 cup heavy cream
2 tbsp cream cheese (optional)
0.5 cup oil-packed sun-dried tomatoes, chopped
5 oz fresh spinach (about 5–6 cups)
0.5 cup grated Parmesan cheese
2 tbsp fresh chopped parsley or basil (for garnish)
Instructions
1. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and set aside, cover loosely with foil.
3. Reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
4. Pour in chicken broth and scrape up browned bits from the pan. Bring to a gentle simmer.
5. Stir in heavy cream and cream cheese (if using). Whisk until smooth. Add sun-dried tomatoes and cook 2-3 minutes.
6. Add spinach a handful at a time, stirring until wilted, about 1-2 minutes.
7. Stir in Parmesan cheese until melted. Taste and adjust seasonings.
8. Return chicken to the pan, nestling into the sauce. Garnish with fresh parsley or basil. Serve immediately.
Notes
For a dairy-free version, substitute heavy cream with full-fat canned coconut milk and omit Parmesan or use nutritional yeast. Chicken thighs can be used instead of breasts. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low-Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 515
- Sugar: 5g
- Sodium: 870mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 175mg