Ingredients:

  • 1.5 lb (680 g) chicken breast, cubed into 1-inch pieces
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 2 tbsp (30 ml) extra virgin olive oil
  • 2 tbsp (28 g) unsalted butter
  • 3 cloves (15 g) garlic, minced
  • 1/2 cup (75 g) yellow onion, finely diced
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50 g) grated parmesan cheese
  • 1/3 cup (50 g) sun-dried tomatoes, drained and chopped
  • 3 cups (90 g) fresh baby spinach
  • 1 tsp (2 g) dried Italian seasoning

Instructions:

  1. Pat the chicken dry and season with the salt and black pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook without moving for 3-4 minutes until a mahogany-colored crust forms. Flip and cook for another 3 minutes until golden, then check that a thermometer inserted into the thickest piece reads 165°F (74°C). Remove the chicken and set aside on a plate.
  2. Reduce the heat to medium. Add the butter to the pan juices. Once melted, stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds, until fragrant but not browned.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan and Italian seasoning, whisking constantly until the cheese is fully melted and the sauce thickens slightly. Stir in the chopped sun-dried tomatoes.
  4. Return the seared chicken and any juices to the pan. Add the baby spinach and fold it into the sauce with a spatula. Cook for 2-3 minutes until the spinach is wilted and the chicken is fully coated in the sauce. Remove from heat immediately to prevent the cream from over-reducing. Serve hot.