Creamy Chicken Florentine with Sun-Dried Tomatoes

Season both sides of the chicken breasts with salt and pepper.

2️⃣ Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat.

Sear the chicken for 6-7 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F).

Remove the chicken from the skillet and set aside.

3️⃣ Make the Sauce:

In the same skillet, sauté the minced garlic for about 1 minute.

Add sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.

Pour in the heavy cream, chicken broth, and Parmesan cheese, stirring until the sauce begins to thicken (about 3-4 minutes).

4️⃣ Add the Spinach:

Stir in fresh spinach and cook until wilted, about 1-2 minutes.

Sprinkle in Italian seasoning and stir well.

5️⃣ Combine:

Return the cooked chicken to the skillet, spooning the creamy sauce over each piece.

Let simmer for 3-4 minutes to warm the chicken and meld the flavors.

6️⃣ Serve and Enjoy:

Garnish with extra Parmesan if desired.

Serve warm over pasta, rice, or with crusty bread to soak up the sauce.

Serving and Storage Tips