Creamy Chicken Breast in Spinach Parmesan Sauce

 

2 chicken breasts

3 tablespoons butter, divided

Kosher salt and fresh ground pepper, to taste

1 teaspoon oregano

1 medium onion, minced

4 cloves garlic, minced

1 small jar sun-dried tomatoes, drained from oil and chopped

1/2 cup chicken broth

1/2 cup heavy cream

1/3 cup grated Parmesan cheese

1 cup spinach (or more if you like)

 

Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.

In a large skillet, melt 2 tablespoons of butter with a bit of oil from the sun-dried tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.

To make the creamy spinach parmesan sauce, add the remaining tablespoon of butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano, and sun-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.

Add spinach to the mixture and continue cooking until wilted. Add the chicken breasts back to the pan and reheat for 2-3 minutes. Serve the creamy chicken with spinach and parmesan sauce immediately, garnished with fresh chopped parsley. Enjoy!