Prepare the Chicken: In a shallow dish, mix together flour, grated Parmesan cheese, salt, pepper, and Italian seasoning. Dredge each chicken breast in the flour mixture, ensuring it is fully coated.
Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts to the skillet and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Aromatics: Add minced garlic to the skillet and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
Create the Cream Sauce: Pour in chicken broth and heavy cream. Stir in sun-dried tomatoes. Bring the sauce to a simmer, allowing it to thicken slightly, about 5-7 minutes. Stir in fresh spinach and cook until wilted, about 2-3 minutes.
Combine: Return the cooked chicken breasts to the skillet with the cream sauce. Spoon the sauce over the chicken, ensuring it is well coated. Let the chicken simmer in the sauce for a few minutes to absorb the flavors.
Serve: Garnish with fresh parsley and grated Parmesan cheese. Serve hot over pasta, rice, or with a side of vegetables.
Good recipe! I added a little bit of lemon juice to the sauce to brighten the flavors. The chicken was delicious and the sauce was great.
This is an amazing recipe! The flavors are fantastic, and it is surprisingly easy to make. I will be making this often. Absolutely delicious!
It was okay. I felt the sauce was a bit bland, and I ended up adding more seasoning. The chicken was cooked properly.
This was amazing. Simple, delicious, and perfect for a weeknight dinner. The sun-dried tomatoes add such a great layer of flavor. Highly recommended!
My chicken came out dry, and the sauce was a bit thin. I'm not sure what went wrong, but I'll try again. Maybe more details are needed.
