# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (600-700g)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter
→ Creamy Sauce
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ⅓ cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - ¼ teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste
→ Vegetables & Finish
14 - 2 cups baby spinach, roughly chopped
15 - 2 tablespoons chopped fresh basil, plus extra for garnish
# How-To:
01 - Pat chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside, loosely covered.
03 - Reduce heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.
04 - Stir in heavy cream, chicken broth, grated Parmesan, Italian seasoning, and crushed red pepper flakes. Mix thoroughly and bring to a gentle simmer.
05 - Add chopped baby spinach and cook for 1-2 minutes until wilted. Stir in chopped fresh basil.
06 - Return cooked chicken and any accumulated juices to the skillet. Spoon sauce generously over chicken and simmer for 2-3 minutes until heated through.
07 - Transfer to serving plates and garnish with additional fresh basil. Serve hot over pasta, rice, or mashed potatoes.
