Creamy Sun-Dried Tomato Chicken
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Keto, Low-Carb
Ingredients
Scale
- 2 large chicken breasts (sliced into cutlets)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes (chopped, packed in oil)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 2 cups fresh baby spinach
- Fresh basil for garnish
Instructions
- Generously season the chicken cutlets with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and sear for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Sauté for about 1-2 minutes until the garlic is fragrant, being careful not to burn it. If the pan seems too dry, you can add a teaspoon of the oil from the sun-dried tomato jar for extra flavor.
- Pour in the chicken broth and heavy cream, scraping the bottom of the pan with a wooden spoon to release any browned bits. Stir in the dried oregano and grated Parmesan cheese. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes until the sauce begins to thicken slightly.
- Add the fresh baby spinach to the sauce and stir until it begins to wilt, which should take about 1 minute. Place the cooked chicken cutlets back into the skillet, spooning the sauce over them to coat. Let everything heat through for another minute.
- Remove the skillet from the heat. Garnish with freshly chopped basil and an extra sprinkle of Parmesan cheese if desired. Serve immediately while hot.
Find it online: https://www.yucolor.com/dinner/creamy-sun-dried-tomato-chicken/