Ingredients:

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

Instructions:

  1. Season the chicken cutlets evenly with salt, pepper, and oregano.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear chicken in a single layer for 3–5 minutes per side until a golden-brown crust forms, then remove chicken to a plate.
  3. Reduce heat to medium. In the same pan, sauté chopped sun-dried tomatoes and minced garlic for 1–2 minutes until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer, scraping the bottom of the pan to release the brown bits (fond).
  5. Stir in the Parmesan cheese and red pepper flakes, whisking until the sauce is smooth and slightly thickened.
  6. Fold in the baby spinach and stir for about 1 minute until wilted.
  7. Return the seared chicken and any accumulated juices to the skillet, spooning the sauce over the meat.