Ingredients:
For the Chicken Marinade:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
For the Creamy Sauce:
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1 cup fresh spinach
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Cooked pasta or rice, for serving
Instructions:
Marinate the Chicken: In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub the marinade all over the chicken breasts. Let rest for 15–30 minutes.
Cook the Chicken: In a large skillet over medium heat, cook the chicken for 5–7 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Prepare the Sauce: In the same skillet, melt butter. Add minced garlic and sauté until fragrant. Pour in heavy cream and stir in Parmesan cheese. Add sun-dried tomatoes, Italian seasoning, salt, and pepper.
Finish the Dish: Add spinach to the sauce and stir until wilted. Return the cooked chicken to the skillet and simmer for 5 minutes, spooning sauce over the top.
Serve: Enjoy
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