Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings
I love this dish so much! Oh, man, give it a try and prepare to be satisfied by the juiciness of the chicken and the creaminess of the sauce. Enjoy!
2 tbsp olive oil
2 boneless, skinless chicken breasts, cut in half horizontally
1 1/2 tsp Lemon Pepper Seasoning
1/2 c chopped onion
3 garlic cloves, minced
1/3 c chicken broth
1 c heavy cream
1/2 c freshly grated Parmesan cheese
1/2 c slivered sun-dried tomatoes
1 tsp Italian seasoning
1/4 tsp garlic powder
4 c baby spinach
Step 1: Place a large skillet on the stove and turn the heat to medium-high.
Step 2: Add olive oil and allow it to become hot.
Step 3: Season with lemon pepper the chicken breasts.
Step 4: Add the seasoned chicken breasts into the skillet and cook each side for 4 to 5 minutes or until brown and no longer pink in the middle.
Step 5: Remove the cooked chicken from the skillet and place them on a clean plate.
Step 6: In the same skillet, add the onion and sauté for about 3 minutes or until translucent.
Step 7: Add the garlic and sauté for 1 minute or until aromatic.
Step 8: Add the chicken broth and stir making sure that you scrape the bottom of the skillet to get the brown bits.
Step 9: Add the heavy cream and allow the mixture to simmer for about 1 minute.
Step 10: Add the Parmesan cheese and stir until well mixed and melted completely.
Step 11: Add the Italian seasoning, garlic powder, sun-dried tomatoes, and spinach. Stir until well mixed and the spinach is wilted.
Step 12: Add more salt and pepper if needed.
Step 13: Put the chicken back in skillet and toss until well coated by the sauce.
Step 14: Serve and enjoy!
Calories 495 Calories from Fat 324 | Fat 36g 55% | Saturated Fat 17g 106% | Cholesterol 164mg 55% | Sodium 475mg 21% | Potassium 1180mg 34% | Carbohydrates 9g 3% | Fiber 3g 13% | Sugar 6g 7% | Protein 33g 66% | Vitamin A 3950IU 79% | Vitamin C 19.1mg 23% | Calcium 248mg 25% | Iron 2.8mg 16%
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