# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon ground black pepper
04 - 1 teaspoon dried Italian herbs
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes packed in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon cornstarch (optional, for thickening)
12 - 2 cups baby spinach leaves
13 - 2 tablespoons unsalted butter
→ Garnish
14 - 2 tablespoons chopped fresh basil (optional)
# How To Make:
01 - Pat chicken breasts dry and season both sides with salt, black pepper, and dried Italian herbs.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes per side until golden brown and nearly cooked through. Remove and set aside.
03 - Reduce heat to medium, add butter and minced garlic to the skillet, sauté until fragrant, about 30 seconds.
04 - Stir in sun-dried tomatoes, pour in chicken broth and heavy cream, then bring to a gentle simmer.
05 - Whisk in grated Parmesan cheese until melted. For thicker sauce, dissolve cornstarch in 2 teaspoons water and whisk in.
06 - Add baby spinach leaves and cook until just wilted.
07 - Return chicken breasts to the skillet nestling them into the sauce. Simmer 5 to 7 minutes until chicken is fully cooked and sauce has thickened.
08 - Sprinkle with fresh basil before serving.
