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.
The taste was fine. The chicken was good, but the sauce was a bit thick. I might try it again, but need to adjust some things.
This recipe is a winner! Easy to make, and the flavors are out of this world. The sun-dried tomatoes are a must. Definitely recommend it.
It was good, but the sauce was a little too thick for my liking. I think I might have overcooked it slightly. The flavors were great though, and the sun-dried tomatoes were a nice addition.
Good recipe overall. I added a little bit of nutmeg to the sauce, which I thought enhanced the flavor. Easy to cook.
Really enjoyed this dish. The Parmesan crust was crispy and added a nice texture contrast. The sauce was creamy, and the spinach was well-integrated.
