# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 5 cloves garlic, minced
08 - 1 cup heavy cream
09 - ½ cup chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon cornstarch (optional, for thickening)
12 - ¾ cup sun-dried tomatoes, drained and sliced
13 - 2 cups fresh baby spinach
14 - ¼ teaspoon crushed red pepper flakes (optional)
# How to make it:
01 - Season both sides of the chicken breasts evenly with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
03 - Remove chicken from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
04 - Pour in heavy cream and chicken broth, stirring to combine, and bring to a gentle simmer.
05 - Whisk in grated Parmesan cheese until fully melted and the sauce is smooth. For a thicker consistency, dissolve cornstarch in 1 tablespoon of water and stir into the sauce.
06 - Stir in sun-dried tomatoes and crushed red pepper flakes if using. Simmer for 2 to 3 minutes to meld flavors.
07 - Add fresh baby spinach and cook until wilted, stirring occasionally.
08 - Return chicken breasts to the skillet, spoon sauce over each piece, and simmer for an additional 2 to 3 minutes to heat through.
09 - Plate immediately, optionally garnished with extra Parmesan cheese and fresh basil.
