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Pat the chicken cutlets or strips dry with paper towels. Season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.

Reduce heat to medium. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the diced yellow onion and cook, stirring occasionally, until softened, about 3-4 minutes.

Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes, allowing the liquid to reduce slightly.

Stir in the chopped sun-dried tomatoes and heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

Add the fresh spinach to the sauce, stirring until it wilts completely, which should take about 2-3 minutes. Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and black pepper as needed.

Return the cooked chicken to the skillet, nestling it into the sauce. Heat through for 1-2 minutes. Serve immediately, garnished with extra Parmesan cheese if desired.


Pat the chicken cutlets or strips dry with paper towels. Season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.

Reduce heat to medium. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the diced yellow onion and cook, stirring occasionally, until softened, about 3-4 minutes.

Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes, allowing the liquid to reduce slightly.

Stir in the chopped sun-dried tomatoes and heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

Add the fresh spinach to the sauce, stirring until it wilts completely, which should take about 2-3 minutes. Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and black pepper as needed.

Return the cooked chicken to the skillet, nestling it into the sauce. Heat through for 1-2 minutes. Serve immediately, garnished with extra Parmesan cheese if desired.
