# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - ½ cup chicken broth (gluten-free if required)
09 - ½ cup grated Parmesan cheese
10 - ½ cup sun-dried tomatoes, drained and sliced
11 - 2 cups fresh baby spinach
12 - 1 tablespoon cornstarch (optional, for thickening)
13 - 2 tablespoons cold water (if using cornstarch)
14 - ¼ teaspoon crushed red pepper flakes (optional)
→ To Serve
15 - Fresh basil leaves for garnish
# Steps:
01 - Sprinkle salt, black pepper, and Italian seasoning evenly over both sides of the chicken breasts.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden and cooked through, then transfer to a plate.
03 - Add minced garlic to the skillet and cook for 30 seconds until aromatic.
04 - Pour in chicken broth, scraping the skillet bottom to release browned bits.
05 - Whisk in heavy cream and Parmesan cheese until the sauce is smooth.
06 - Stir in sun-dried tomatoes and crushed red pepper flakes if using; simmer the sauce for 2 to 3 minutes.
07 - Combine cornstarch with cold water, then whisk into the sauce. Continue simmering until thickened.
08 - Stir fresh spinach into the sauce and cook until just wilted, about 1 minute.
09 - Return chicken breasts to the skillet, spoon sauce over them, and simmer for an additional 2 to 3 minutes to reheat.
10 - Top with fresh basil leaves before serving.
