Ingredients
Equipment
Method
Sear the chicken
- Generously season the boneless skinless chicken breasts with salt, pepper, garlic powder, Italian seasoning, and smoked paprika, aiming for even coverage. Pat the surface so the spices cling before searing.
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Sear the chicken for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
- Remove the seared chicken from the pan and set aside while you build the sauce. Leave any browned bits in the skillet for flavor.
Make the sun-dried tomato cream sauce
- Cook the minced garlic in the same pan for 30 seconds until fragrant. Keep the heat steady so it doesn’t brown.
- Add the drained, sliced sun-dried tomatoes and cook for 1 minute. Stir until glossy and warmed through.
- Pour in the chicken broth and deglaze, scraping up the browned bits from the bottom of the skillet. Stir until the liquid looks cohesive.
- Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes. Bring to a simmer and cook for 4-5 minutes until thickened and silky.
Finish and serve
- Stir in the fresh baby spinach and cook just until wilted. It should turn vivid green and fold into the sauce.
- Return the chicken breasts to the pan and spoon the sauce over each breast. Let the chicken heat through briefly while the sauce coats it.
- Garnish with fresh basil and serve immediately. Use the glossy sauce pool as the finishing touch.
Notes
For the smoothest, restaurant-style sauce, simmer until it visibly thickens, then keep the heat at a gentle simmer while spinach wilts—avoid boiling hard. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream sauces can separate. For a lighter option, substitute half-and-half for the heavy cream, noting the sauce may be slightly thinner.