Ingredients
1.5 lbs (12 oz) boneless skinless chicken breasts, halal
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 cups fresh spinach
4 cloves garlic, minced
3 tbsp olive oil
1 tsp Italian seasoning
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high. Sear chicken breasts for 4-5 minutes per side until golden. Remove and set aside.
Add garlic to residual oil, sauté 1 minute. Add sun-dried tomatoes and Italian seasoning, cook 2 minutes.
Pour in heavy cream, reduce heat to low. Simmer gently 5 minutes, stirring until slightly thickened.
Stir in parmesan until melted. Return chicken to skillet, cover, and cook 3-4 minutes.
Toss in spinach, cook 1-2 minutes until wilted. Season with salt and pepper before serving.
Notes
Use halal-certified parmesan if dietary requirements apply
Substitute half-and-half for lighter richness
Baby kale may replace spinach
Leftovers keep 3-4 days refrigerated
Increase garlic to 6 cloves for bolder flavor
- Prep Time: 10
- Cook Time: 20
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 lbs chicken breast cutlet per serving (approx. 4 pieces total)
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg