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30-Minute Creamy Sun-Dried Tomato Skillet Dinner

Creamy Sun-Dried Tomato Skillet Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut in half horizontally to make 4 cutlets
  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter unsalted
  • 3 cloves garlic minced
  • 1/2 cup chicken broth low sodium
  • 3/4 cup heavy cream room temperature
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 cup sun-dried tomatoes drained and chopped
  • 2 cups baby spinach fresh, lightly packed
  • 1/2 tsp black pepper freshly cracked
  • 2 tbsp fresh parsley chopped for garnish

Instructions
 

  • Season the cutlets with salt and the 1/2 tsp freshly cracked black pepper.
  • Heat the 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
  • Reduce heat to medium. Add the 3 cloves of minced garlic and 1/2 cup chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
  • Pour in the 1/2 cup broth to deglaze the pan, scraping up any browned bits from the bottom.
  • Stir in the 3/4 cup heavy cream and 1/2 cup parmesan cheese. Let the mixture simmer gently for 3-4 minutes until it slightly thickens.
  • Fold in the 2 cups of fresh baby spinach, stirring until just wilted. Return the cooked breasts to the skillet, spooning the rich sauce over them. Garnish with 2 tbsp chopped fresh parsley and serve warm.