Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken dry with paper towels. Mix the garlic powder, oregano, salt, and pepper in a bowl and toss the chicken until evenly coated.
  2. Heat olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat. Add chicken and sear for 5–7 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate; do not clean the pan.
  3. Reduce heat to medium and melt the butter. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until the garlic smells fragrant and the tomatoes begin to release their oils into the butter.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, whisking constantly until the sauce thickens and looks glossy. Stir in the lemon juice.
  5. Return the chicken to the pan and nestle the fresh spinach around the meat. Cover for 2 minutes until the spinach is just wilted.