Description
Tender chicken breasts smothered in a rich garlic cream sauce infused with sundried tomatoes and fresh spinach, baked to perfection for a restaurant-quality meal at home. This high-protein Mediterranean-inspired dish combines heavy cream, Parmesan cheese, and aromatic herbs for a velvety, savory flavor profile.
Ingredients
4 boneless skinless chicken breasts
1 tablespoon canola oil
1 cup heavy cream
1/3 cup sundried tomatoes
1/4 cup shredded Parmesan cheese
1/2 cup fresh spinach
1 teaspoon corn starch
1/2 teaspoon Italian seasoning
Instructions
Preheat oven to 375°F (190°C)
Pat chicken breasts dry and season with Italian seasoning, salt, and pepper
Heat canola oil in an oven-safe skillet over medium-high heat
Sear chicken breasts for 4-5 minutes per side until golden brown
Add sundried tomatoes and minced garlic; sauté for 2 minutes
Whisk heavy cream with corn starch and pour into skillet
Stir in Parmesan cheese and fresh spinach
Transfer skillet to oven and bake for 25 minutes until chicken is cooked through and sauce thickens
Garnish with fresh basil and serve
Notes
Use oil-packed sundried tomatoes for maximum tenderness
Canola oil can be substituted with avocado oil
Full-fat coconut milk works well for a dairy-free version
Freshly grated Parmesan melts smoother than pre-shredded
Uniform chicken thickness ensures even cooking
- Prep Time: 15
- Cook Time: 25
- Category: Main dish
- Method: Baking
- Cuisine: Italian-American