# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 3 cups fresh baby spinach
12 - 1 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
14 - Fresh basil leaves
15 - Extra Parmesan cheese
# Directions:
01 - Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
03 - In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
04 - Pour in the heavy cream and chicken broth. Stir, scraping up any browned bits from the pan.
05 - Add Parmesan cheese, dried basil, and red pepper flakes. Stir until cheese melts and sauce thickens, about 2-3 minutes.
06 - Add spinach and cook until wilted, about 2 minutes.
07 - Return the chicken breasts to the skillet, spoon sauce over the top, and simmer for 2-3 minutes to heat through.
08 - Garnish with fresh basil and extra Parmesan before serving.
