Creamy Skillet Chicken with Spinach and Sun-Dried Tomato

Method

1. 1

   Season the chicken cutlets with salt and pepper. Sear in the oil over medium-high heat, about 3 minutes per side, until golden and cooked through.

2. 2

   Lift the chicken out and set aside on a plate.

3. 3

   Add the garlic and sun-dried tomato to the same pan and stir 30 seconds until fragrant.

4. 4

   Pour in the stock to deglaze, scraping up any browned bits, then add the cream and italian seasoning.

   💡 Deglazing here pulls all the seared chicken flavor straight into the sauce.

5. 5

   Simmer 3–4 minutes until slightly thickened, then stir in the parmesan until smooth.

6. 6

   Add the spinach and stir until just wilted, about 1 minute.

7. 7

   Return the chicken to the pan, spoon the sauce over, and warm through 2 minutes before serving.