Description
A rich, silky parmesan cream sauce with sun-dried tomatoes and spinach, all in one pan and ready in about 30 minutes.
Ingredients
Scale
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2 large boneless, skinless chicken breasts, halved horizontally
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Salt and black pepper, to taste
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1 tbsp olive oil
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3 cloves garlic, minced
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1 cup heavy cream
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½ cup freshly grated parmesan cheese
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½ cup sun-dried tomatoes, drained and chopped
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1 cup fresh spinach
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½ tsp Italian seasoning
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Optional: pinch of crushed red pepper flakes
Notes
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Use freshly grated parmesan to prevent grainy sauce.
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Don’t overcook the chicken—thin, even cutlets cook fast.
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If the sauce is too thin, simmer longer or whisk in a 1 tsp cornstarch + 1 tbsp water slurry.
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If the sauce gets too thick, add a splash of cream or chicken broth.