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Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss to coat evenly.

Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, grated Parmesan cheese, and red pepper flakes (if using). Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts completely. This will take about 2-3 minutes.

Return the cooked chicken to the skillet with the sauce. Stir to combine and heat through for 1-2 minutes. Taste and adjust seasoning with salt and black pepper as needed.

Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.


Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss to coat evenly.

Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, grated Parmesan cheese, and red pepper flakes (if using). Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts completely. This will take about 2-3 minutes.

Return the cooked chicken to the skillet with the sauce. Stir to combine and heat through for 1-2 minutes. Taste and adjust seasoning with salt and black pepper as needed.

Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.
