Save The first time I made this sauce, I stood over the stove watching cream and Parmesan melt together into something that looked like restaurant magic. My kitchen filled with the smell of garlic and sun-dried tomatoes, and I realized this was the kind of dinner that makes people put their phones away and actually talk to each other.
I served this to my sister on a rainy Sunday when she needed comfort more than anything else. She took one bite, closed her eyes, and asked if I could make it every week from now on. Thats when I knew this recipe wasnt just going into my collection—it was staying in regular rotation.
Ingredients
- 4 boneless skinless chicken breasts: Pat them completely dry before seasoning—this is what creates that golden crust we all want
- 1 teaspoon kosher salt plus ½ teaspoon black pepper: Season generously because the sauce will carry that flavor through every bite
- 1 teaspoon Italian seasoning: This adds that subtle herb background that makes the dish taste complete
- 2 tablespoons olive oil: Use this to get a good sear on the chicken—those browned bits become the foundation of the sauce
- 3 cloves garlic minced: Dont be shy with the garlic—it mellows into the cream and creates the signature flavor
- ½ cup sun-dried tomatoes drained and sliced: These little pockets of intensity are what make the sauce sing
- 1 cup heavy cream: This creates that luscious restaurant style texture
- ½ cup chicken broth: This balances the richness and adds depth
- ½ cup grated Parmesan: Freshly grated melts better and tastes brighter than the pre shredded stuff
- 1 teaspoon dried basil: Adds an herbal layer that complements the tomatoes beautifully
- 2 cups fresh baby spinach: It wilts into the sauce and adds color without overpowering anything
Instructions
- Season and Sear the Chicken:
- Pat the chicken dry and rub it with salt pepper and Italian seasoning. Heat the olive oil in a large skillet over medium high heat and cook the chicken for 5 to 6 minutes per side until its golden and reaches 75°C. Set it aside on a plate and dont touch that skillet—those browned bits are about to become amazing.
- Build the Flavor Base:
- Turn the heat down to medium and toss in the garlic. Let it cook for just 30 seconds until you can smell it, then add the sun-dried tomatoes. Let them warm through for about a minute to start releasing their oils.
- Create the Cream Sauce:
- Pour in the heavy cream and chicken broth, using your spoon to scrape up all those gorgeous browned bits from the bottom of the pan. Stir in the Parmesan and dried basil and let it simmer for 2 to 3 minutes until it thickens slightly.
- Wilt the Spinach:
- Add the spinach and stir it gently. Itll look like too much at first but it collapses into the sauce beautifully. Give it about a minute to wilt down.
- Bring It All Together:
- Slide the chicken back into the skillet along with any juices on the plate. Let everything simmer together for 2 to 3 minutes so the chicken absorbs some of that sauce. Spoon sauce over the top as it heats through.
Save This recipe showed up at my dinner table during a month when everything felt overwhelming and I needed something that felt like a hug in food form. Now its the first thing I think of when friends say theyre coming over and I dont know what to cook.
Make It Your Own
Half and half works instead of heavy cream if you want something lighter. The sauce wont be quite as rich but still delicious. Sometimes I throw in mushrooms or swap the spinach for kale depending whats in the fridge.
What to Serve With It
Crusty bread is non negotiable for me—theres nothing like dragging a piece through that sauce. Mashed potatoes are perfect if you want extra comfort, or serve it over pasta or rice to stretch it further.
Wine and Atmosphere
A Pinot Grigio or Chardonnay cuts through the richness perfectly. I like to set the table properly even on weeknights—light a candle, put on some music, and suddenly Tuesday dinner feels like an occasion.
- Everything cooks in one skillet which means less time at the sink
- The chicken can be prepped ahead of time—just season it earlier in the day
- This reheats beautifully so make extra for lunch tomorrow
Save Some recipes are just formulas, but this one feels like a memory before you even finish eating it. Enjoy every bite.
Recipe Questions & Answers
- → How do I ensure the chicken stays tender?
Pat the chicken dry before seasoning and sear it over medium-high heat to lock in juices, then simmer gently in the cream sauce.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives and added towards the end to wilt slightly in the sauce.
- → What can I serve alongside this dish?
It pairs well with crusty bread, mashed potatoes, pasta, or even rice to soak up the creamy sauce.
- → How to lighten the creamy sauce?
Use half-and-half or milk instead of heavy cream for a lighter texture while maintaining flavor.
- → Can this dish be made gluten-free?
Yes, as long as all ingredients and seasonings are verified gluten-free, the dish is suitable for gluten-free diets.
- → What wine complements this dish best?
Pinot Grigio or Chardonnay enhances the flavors of the creamy sauce and sun-dried tomatoes beautifully.