Ingredients
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut in half horizontally
1 1/2 teaspoons lemon pepper seasoning
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup chicken broth
1 cup heavy cream
1/2 cup freshly grated parmesan cheese
1/2 cup slivered sun-dried tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
4 cups baby spinach
Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with lemon pepper.
- Cook chicken for 4–5 minutes per side until cooked through, then remove and set aside.
- Sauté onion in the same skillet for 3 minutes.
- Add garlic and cook 1 more minute.
- Pour in chicken broth, scraping up browned bits from the skillet.
- Stir in heavy cream and simmer for 1 minute.
- Add parmesan cheese, sun-dried tomatoes, Italian seasoning, and garlic powder.
- Stir in spinach in batches until wilted.
- Season with salt and pepper to taste.
- Serve immediately over your choice of side.
Notes
- Cream Alternative: Heavy cream is best for a rich sauce. Avoid milk or half-and-half.
- Chicken Prep: Thinner pieces cook faster and stay juicy.
- Spinach: Add in batches for even wilting.
- Serving: Works great with zucchini noodles, cauliflower rice, or steamed veggies.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently to maintain creamy texture.
- Prep Time: 10 min
- Cook Time: 15 min