Print

Print Recipe

A quick and easy stovetop dish featuring golden seared chicken breasts in a luscious garlic cream sauce with fresh spinach and sun-dried tomatoes, ready in about 30 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1½ to 2 pounds total), patted dry
  • Salt and freshly ground black pepper, to your taste
  • 2 tablespoons all-purpose flour (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional, can use just oil)
  • 3 cloves garlic, minced
  • 1 small shallot or half a small onion, finely chopped
  • 3 to 4 ounces sun-dried tomatoes, sliced (packed in oil or rehydrated)
  • 5 to 6 ounces fresh baby spinach (or 1 cup frozen, well-drained)
  • ¾ to 1 cup chicken broth
  • ¾ cup heavy cream (or substitute half-and-half for lighter sauce)
  • ¼ to ½ cup grated Parmesan cheese
  • 1 to 2 teaspoons lemon juice (to taste)
  • Fresh parsley or basil, chopped, for garnish

Instructions

  1. Pat the chicken breasts dry and pound to even thickness if needed.
  2. Season chicken with salt and pepper; optionally dredge lightly in flour and shake off excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat.
  4. Sear chicken 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C). Work in batches if needed to avoid crowding. Transfer to plate and cover loosely with foil.
  5. Reduce heat to medium and add oil if pan is dry.
  6. Sauté shallot or onion until soft and translucent, about 1-2 minutes.
  7. Add minced garlic and cook 30-45 seconds until fragrant.
  8. Add sun-dried tomatoes, then pour in chicken broth to deglaze the pan, scraping up browned bits; simmer about 1 minute to reduce.
  9. Pour in heavy cream and bring to gentle simmer; stir in Parmesan cheese and whisk until melted and sauce thickens slightly.
  10. Add spinach in batches, stirring until wilted (if frozen, thaw and drain first).
  11. Taste sauce and adjust seasoning with salt, pepper, and lemon juice; simmer longer to thicken or add broth/water to thin as needed.
  12. Return chicken to skillet, spoon sauce over, and simmer 2-3 minutes until heated through and flavors meld.
  13. Sprinkle with chopped parsley or basil before serving.

Notes

Pound chicken breasts for even thickness to ensure uniform cooking and avoid dry edges., Sear chicken in batches to prevent steaming and achieve a golden crust., Adjust sauce thickness by simmering longer or adding liquid as needed., Add a splash of fresh lemon juice or white wine near the end to brighten the sauce., Use half-and-half instead of heavy cream and skip flour to lighten the recipe., Customizations: add mushrooms with shallots for earthy flavor; top with crispy prosciutto or bacon; substitute sun-dried tomatoes with roasted red peppers or capers; swap parsley with thyme or tarragon for fresh herbal notes., Store leftovers in airtight container in refrigerator for 3-4 days; sauce thickens when chilled—loosen with a splash of milk or broth when reheating., Freeze up to 2 months; thaw overnight in fridge before reheating and adding liquid to restore sauce texture.

Nutrition

Find it online: https://mamapantry.com/creamy-parmesan-italian-sausage-ditalini-soup/