Introduction
In this delectable recipe, we will walk you through the steps of preparing flavorful chicken breasts paired with a rich and creamy sauce. The use of sun-dried tomatoes and baby spinach adds a burst of flavor and color, making this dish not only delicious but also visually appealing. This meal is perfect for a weeknight dinner or a special occasion.
Detailed Ingredients with measures
For the Chicken:
4 boneless, skinless chicken breasts, lightly pounded to even thickness
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
4 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
2 tablespoons European-style butter
For the Sauce:
¼ cup European-style butter
4 cloves garlic, minced
8.5 ounces sun-dried tomatoes, drained and rinsed (1 jar)
1 tablespoon all-purpose flour
½ cup heavy cream
1 cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 cup baby spinach, chopped
Chopped fresh parsley (optional, for garnish)
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
Serves 4
Enjoy this scrumptious chicken dish that brings together beautiful flavors and a satisfying meal experience!
Detailed Directions and Instructions
Prepare the Chicken
Season each side of the pounded chicken breasts with Italian seasoning, kosher salt, and freshly ground black pepper.
Dredge the Chicken
In a shallow bowl, combine the all-purpose flour and freshly grated Parmesan cheese. Dredge each chicken breast in the flour mixture, ensuring both sides are well coated.
Cook the Chicken
Heat a large skillet over medium-high heat. Add 2 tablespoons of European-style butter and let it melt. Cook the chicken breasts in the skillet for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F) and browned on both sides. If necessary, cook in batches to avoid overcrowding. Once cooked, remove the chicken from the skillet and place it on a plate; cover with foil to keep warm.
Make the Sauce
Return the skillet to medium-high heat and add the remaining ¼ cup of European-style butter. As the butter melts, use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Add Garlic and Tomatoes
Add the minced garlic and sun-dried tomatoes to the skillet. Cook for 1-2 minutes until fragrant.
Thicken the Mixture
Whisk in 1 tablespoon of all-purpose flour and allow the mixture to thicken for approximately 1 minute.
Incorporate Cream and Broth
Gradually whisk in the heavy cream, low-sodium chicken broth, freshly grated Parmesan cheese, Italian seasoning, and ground black pepper. Stir to combine all ingredients thoroughly.
Add Spinach
Add the chopped baby spinach to the skillet. Reduce the heat to a simmer and cook until the sauce slightly thickens and the spinach wilts.
Return Chicken to Skillet
Return the cooked chicken breasts to the skillet, turning them to coat in the sauce. Allow them to simmer for an additional 2-3 minutes until heated through.
Garnish and Serve
Garnish with chopped fresh parsley, if desired, and serve immediately.
