Save The first time I made this, I was rushing to get dinner on the table before friends arrived. I tossed everything into one pan, hoping for the best, and ended up with something so good we all went quiet for a full minute after the first bite. The sauce was rich without being heavy, and those sun-dried tomatoes added this burst of brightness that made the whole dish sing.
I served this at a small dinner party last winter, and my friend Sarah actually asked if she could take the sauce home with her. We ended up sitting around the table longer than planned, just talking and dipping bread into what was left. That is when I knew this recipe was not just for weeknights anymore.
Ingredients
- Boneless skinless chicken breasts: Pat them completely dry before seasoning or they will not develop that gorgeous golden crust
- Kosher salt and black pepper: Season generously on both sides because the sauce needs properly seasoned meat to taste right
- Italian seasoning: This blend saves time but make sure it is fresh, not the jar that has been sitting in your cabinet for two years
- Olive oil: Use a neutral olive oil with a high smoke point so you can get the pan hot enough without burning
- Garlic: Fresh garlic is non-negotiable here, the jar stuff will give you a weird off taste in the cream sauce
- Sun-dried tomatoes in oil: Drain them well and slice them thin so you get little bursts of flavor in every bite
- Heavy cream: Do not be tempted to use milk, you need the fat content for that silky restaurant-style texture
- Chicken broth: Low-sodium is crucial because the sauce will reduce and concentrate any salt in the liquid
- Parmesan cheese: Grate it yourself from a wedge, the pre-grated stuff has anti-caking agents that make sauce grainy
- Dried basil: Add it to the cream sauce so it has time to rehydrate and release its flavor
- Fresh baby spinach: Add it at the very end so it wilts but does not turn into mush
Instructions
- Season the chicken:
- Pat the chicken completely dry with paper towels, then rub both sides with salt, pepper, and Italian seasoning until evenly coated
- Sear to golden:
- Heat olive oil in a large skillet over medium-high until it shimmers, add chicken and cook 5 to 6 minutes per side until deep golden and 165°F inside
- Build the base:
- Move chicken to a plate, turn heat to medium, add garlic to the pan and cook just 30 seconds until you can smell it
- Add depth:
- Toss in sliced sun-dried tomatoes and stir for 1 minute so they release their oil and flavor into the pan
- Create the sauce:
- Pour in cream and broth while scraping up the browned bits, then stir in Parmesan and basil and simmer 2 to 3 minutes
- Wilt the greens:
- Drop in the spinach and stir gently until just collapsed but still bright, about 1 minute
- Bring it together:
- Return chicken and any juices to the pan, nestle into the sauce, and simmer 2 to 3 minutes until everything is hot
- Finish and serve:
- Spoon sauce over the chicken, sprinkle with parsley and extra Parmesan, and serve while people are still actually hungry
Save This has become my go-to when someone has had a rough day and needs actual comfort food. Something about that creamy garlic sauce makes people feel taken care of without being overly fussy about it.
Making It Lighter
I have made this with half-and-half when I was serving a crowd watching their intake, and honestly it still works beautifully. The sauce will be slightly less thick but the flavor is still there.
What To Serve With It
Crusty bread is non-negotiable because that sauce was made to be soaked up. I have also served it over mashed potatoes, angel hair pasta, or just with a simple green salad when I want something lighter.
Make It Yours
Mushrooms add this earthy quality that makes the dish feel even more substantial. You can sauté them right after the garlic before adding the cream.
- Kale works beautifully instead of spinach if you want something with more bite
- A splash of white wine in the sauce adds brightness
- Red pepper flakes give it a gentle kick
Save This is the kind of recipe that makes weeknight cooking feel special without exhausting yourself.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be substituted for a juicier texture, though cooking time may vary.
- → What can I serve alongside this dish?
This pairs wonderfully with crusty bread, mashed potatoes, pasta, or rice to soak up the creamy sauce.
- → How do I prevent the sauce from separating?
Simmer the sauce gently and avoid boiling after adding cream to maintain a smooth texture.
- → Can I replace spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives, adding slightly different flavors and textures.
- → Is it possible to lighten the sauce?
Using half-and-half instead of heavy cream reduces richness while keeping creaminess intact.