10mPrep
25mCook
35mTotal
4Servings
Method
Season the chicken with salt and Italian seasoning. Sear in olive oil over medium-high heat, 5-6 minutes per side, until golden. Remove and set aside.
Lower the heat, add garlic to the same pan, and cook 30 seconds until fragrant.
Pour in the cream and broth, scraping up the browned bits. Stir in sun-dried tomatoes and parmesan, simmer 3-4 minutes until it thickens slightly.
Stir in the spinach until just wilted, about a minute.
Return the chicken to the pan, spoon sauce over the top, and simmer 5 minutes until the chicken is cooked through.
Serve over pasta or with crusty bread — the sauce is the whole point.