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.
Delicious! The sun-dried tomatoes are a star. The chicken was perfectly cooked, and the sauce was creamy and flavorful. Wonderful recipe.
This recipe was delicious! The Parmesan crust on the chicken was a nice touch. I might add a little more garlic next time, but overall, a great and easy weeknight meal.
The recipe was a bit lacking in instructions. But the dish tasted fine overall, but I think with more detail, it can be a good dish.
This recipe is a keeper! Simple to follow, and the results are fantastic. The flavors are so well-balanced. This will be in my regular rotation.
The chicken was a bit dry. I probably should have been more careful about not overcooking it. The sauce was good but needed a bit of salt.
