Ingredients
Scale
- 2 skinless boneless chicken breasts
- 2 tablespoons lemon-pepper seasoning
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 5 sun-dried tomatoes, julienned
- 1 teaspoon arrowroot powder (optional)
Instructions
- Season both sides of the chicken breasts with lemon-pepper seasoning.
- In a large skillet over medium heat, add olive oil and cook the chicken for 10-12 minutes on each side until fully cooked (165°F). Remove and set aside.
- In the same skillet, sauté onions until translucent. Add minced garlic and cook until fragrant.
- Pour in chicken broth, heavy cream, and Parmesan cheese; stir until the cheese melts.
- Stir in baby spinach and sun-dried tomatoes; simmer until the spinach wilts.
- Return the chicken to the skillet to coat it in the sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 130mg
Keywords: For added thickness, mix in arrowroot powder while simmering. Customize by adding other veggies like bell peppers or zucchini.
