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.
This recipe is a must-try! So easy to make and the flavor is amazing. The Parmesan crust and sun-dried tomatoes are the best combination. Perfect!
Best chicken dish I've made in a long time! The instructions were clear, and the results were restaurant-quality. Highly recommend this recipe.
Absolutely fantastic! The chicken was perfectly cooked, and the sauce was so creamy and flavorful. The sun-dried tomatoes added a wonderful sweetness that balanced everything out. Will definitely make this again!
The sauce was a bit too rich for my taste, but the chicken was well-cooked. I might try adjusting the cream to broth ratio next time.
This is a new favorite! The sun-dried tomatoes are a game-changer. The flavors are so well-balanced. So easy to make, even on a busy night.
