Ingredients:

  • 1½ lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp oil from the sun-dried tomato jar
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
  2. Heat 2 tbsp oil from the sun-dried tomato jar in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook for 5–7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
  3. Reduce the heat to medium. Add 2 tbsp unsalted butter to the remaining pan drippings. Once melted, stir in 3 cloves minced garlic and 1/2 cup chopped sun-dried tomatoes; sauté for 1–2 minutes until the garlic is fragrant and the tomatoes soften, scraping up the browned bits (fond) from the bottom of the pan.
  4. Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated Parmesan cheese and 1/2 tsp red pepper flakes, whisking constantly until the cheese melts and the sauce thickens into a glossy consistency.
  5. Fold in 2 cups fresh baby spinach and stir for about 1 minute until the leaves are just wilted.
  6. Slide the seared chicken breasts and any accumulated juices back into the skillet. Spoon the sauce over the meat and simmer for another 2 minutes to ensure everything is heated through.