Ingredients
1.5 pounds chicken breasts, boneless (halal, pounded to even thickness)
2 tablespoons olive oil (use avocado oil for higher smoke point)
4 cloves garlic, minced
2 cups heavy cream
1 cup grated parmesan cheese
1/2 cup sun-dried tomatoes packed in oil, drained
4 cups fresh spinach
1 teaspoon dried oregano
1/2 teaspoon garlic powder (optional)
1/2 teaspoon salt (adjusted to taste)
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning (optional)
Instructions
Heat skillet over medium-high heat with olive oil
Sear chicken breasts for 3-4 minutes per side until golden
Remove chicken and add garlic, oregano, garlic powder, Italian seasoning; sauté 2 minutes
Pour in heavy cream, bring to simmer then reduce
Stir in parmesan cheese until fully melted and sauce thickens
Return chicken to skillet, add sun-dried tomatoes and spinach
Cook 5 minutes until spinach wilts and chicken is cooked through
Season to taste and serve with garnish
Notes
Chicken thighs can be used for richer flavor
Ensure parmesan is real cheese with minimal additives
Use a deep skillet to handle the sauce without overfilling
Leftovers store well in fridge for 3-4 days
For extra richness, add butter to the sauce
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Ketogenic
Nutrition
- Serving Size: 1 serving
- Calories: 657
- Sugar: 0g
- Sodium: 750mg
- Fat: 61g
- Saturated Fat: 35g
- Carbohydrates: 6g
- Fiber: 0.7g
- Protein: 18g
- Cholesterol: 140mg