# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 3 cups fresh baby spinach
12 - 1 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
14 - Fresh basil leaves for garnish
15 - Extra Parmesan cheese for garnish
# Directions:
01 - Pat chicken breasts dry with paper towels and season both sides generously with salt, pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant, stirring constantly.
04 - Pour heavy cream and chicken broth into the skillet. Stir well, scraping up any browned bits from the bottom of the pan.
05 - Add Parmesan cheese, dried basil, and crushed red pepper flakes. Stir continuously until cheese melts completely and sauce thickens, approximately 2 to 3 minutes.
06 - Add fresh baby spinach to the skillet and cook, stirring occasionally, until wilted, about 2 minutes.
07 - Return seared chicken breasts to the skillet and spoon sauce over the top. Simmer for 2 to 3 minutes to heat through completely.
08 - Transfer to serving plates and garnish with fresh basil leaves and additional Parmesan cheese.
