From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Heat oil in a skillet over medium heat.
2
Season the chicken breasts with Italian seasoning, salt and pepper then place in the hot skillet.
3
Sear the chicken for 4-5 minutes on one side, then flip and continue to cook for 4-5 more minutes.
4
Add the chicken broth to the skillet and increase heat to medium-high.
5
Once the chicken broth is simmering, add the heavy whipping cream and then reduce heat to medium.
6
Allow the liquid to simmer until reduced by half, about 8 minutes.
7
Add the spinach and sundried tomatoes to the skillet until spinach is completely wilted.
8
Add the Parmesan cheese to taste, then finish off with the lemon juice.
My Calorie Intake
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Tips & Tricks (5)
- Pound Chicken Evenly 🔨Pound chicken breasts to uniform thickness (about ¾ inch) to ensure even cooking and prevent dry edges while the center finishes cooking.
- Bloom Garlic in Oil 🧄Sauté minced garlic in oil for 30-45 seconds before adding other ingredients to release its essential oils and create a deeper, more complex flavor base.
- Temper the Cream 🥛Remove the pan from heat before adding cold heavy cream to prevent curdling; slowly incorporate it while stirring to create a silky, stable sauce.
- Reserve Pasta Water 💧Save 1 cup of starchy pasta cooking water to adjust sauce consistency and help emulsify the cream with the pasta for better coating and texture.
- Add Lemon at the End ✨Stir in fresh lemon juice in the final 30 seconds of cooking to brighten the rich cream sauce while maintaining its acidity and preventing it from tasting flat.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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