Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil or butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes (in oil, drained and sliced)
2 cups fresh spinach
1 tsp Italian seasoning
Salt and black pepper, to taste
Instructions
Prepare the chicken:
Season chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat.
Sear chicken on both sides for about 5–6 minutes each, until golden brown and cooked through. Remove and set aside.
Make the sauce:
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom.
Add heavy cream and Parmesan cheese, stirring until melted and creamy.
Add the flavor mix:
Stir in the sun-dried tomatoes and spinach.
Cook for 2–3 minutes until the spinach wilts and the sauce thickens.
Combine:
Return the chicken to the skillet. Spoon sauce over the top and simmer for 5 minutes to let the flavors meld together.
Serve:
Garnish with extra Parmesan and black pepper. Enjoy hot!
Tips
Substitute chicken with shrimp or salmon for variation.
For a thicker sauce, let it simmer uncovered a few extra minutes.
Serve over cauliflower rice or zucchini noodles for a complete keto meal.