Ingredients

• 4 (6-ounce) boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning (or a blend of oregano, thyme, basil, and rosemary)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• ¼ cup finely chopped yellow onion
• ½ cup sun-dried tomatoes, thinly sliced
• 2 cups baby spinach
• 1½ cups heavy cream
• ¼ cup freshly grated parmesan cheese

Instructions

1. Season the chicken. Sprinkle both sides of each chicken breast evenly with Italian seasoning, salt, and pepper.
2. Brown the chicken. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 4 minutes per side, until nicely browned. Transfer the chicken to a plate and set aside.
3. Soften the onion. Add the remaining tablespoon of olive oil to the same skillet. Stir in the chopped onion and cook for 2 to 3 minutes, until tender.
4. Build the flavor base. Add the garlic and sun-dried tomatoes to the pan and cook for about 1 minute, stirring until aromatic.
5. Wilt the spinach. Add the spinach and cook for another minute, just until it begins to collapse.
6. Create the sauce. Pour in the heavy cream and stir in the parmesan cheese. Mix well and bring the sauce to a gentle simmer.
7. Finish the dish. Return the chicken breasts to the skillet and let them cook in the sauce for about 5 minutes, or until heated through.

• When using especially thick chicken breasts, extend the searing time slightly or flatten them for more even cooking.
• Nutritional yeast can be substituted for parmesan; use 1 to 2 tablespoons if needed.
• Choose sun-dried tomatoes packed in oil for the best texture and flavor.