Sun-dried tomatoes in oilFinely chopped~1/3 cupsest.
Chicken broth¾ cups
Baby spinach leaves5-6 oz
Dried oregano½ tsp
Dried thyme1 tsp
Crushed red pepper flakesPinch~¼ tspest.
Heavy whipping cream1 cup
Parmesan cheeseShredded~½ cupest.
Steps
1
Season both sides of the chicken breasts with salt and black pepper, then dredge both sides in all-purpose flour.
2
Finely chop the onion and sun-dried tomatoes and set aside.
3
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken until golden brown on each side, about 2 minutes per side, then transfer to a plate.
4
Add the chopped onion to the remaining oil in the pan and sauté until fragrant, then add the minced garlic.
5
Pour in the chicken broth, add the sun-dried tomatoes and spinach, and season with black pepper and salt.
6
Stir in the dried oregano, thyme, and red pepper flakes.
7
Add the heavy whipping cream and stir well to combine.
8
Return the seared chicken to the pan, sprinkle with shredded Parmesan cheese, and simmer until the sauce thickens and the chicken cooks through completely.
PrimedTableBETA
