Yield: 4 servings
Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 1/2 tsp. kosher salt, divided
- 1/2 tsp. ground black pepper
- 3 tbsp. olive oil, divided
- 2/3 cup yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 2 tsp. dried Italian seasoning
- 4 cups baby spinach
- 1/2 cup Parmesan cheese
- 1 1/4 cups heavy cream
Directions:
- Cut two large boneless, skinless chicken breasts in half horizontally. Pat dry with paper towels. Season all over with kosher salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate. Add an additional tablespoon of olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate.
- Reduce heat to medium. Add the remaining 1 tablespoon olive oil, if needed, and heat until warm. Add 1 diced small yellow onion and cook, stirring occasionally until softened, 2 to 3 minutes.
- Add minced garlic cloves, sun-dried tomatoes and Italian seasoning. Cook until fragrant, 30 seconds to 1 minute.
- Add spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.
- Add Parmesan cheese, heavy cream and the remaining salt and pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Reduce heat to maintain a gentle simmer. Return chicken to the pan and heat until cooked through and registering at least 165 F on a thermometer, 4 to 7 minutes.
