Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets or cubes
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, drained and chopped
  • ½ cup basil pesto
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Season the chicken generously with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5–7 minutes per side until a mahogany-colored crust forms and the chicken is cooked through. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. In the same pan, add the minced garlic and sun-dried tomatoes. Sauté for 1–2 minutes until the garlic smells nutty and the tomatoes soften slightly.
  4. Pour in the heavy cream and bring to a gentle simmer. Whisk in the basil pesto and Parmesan cheese, stirring constantly for 2–3 minutes until the sauce thickens and becomes glossy.
  5. Stir in the baby spinach until just wilted. Return the chicken to the pan, spooning the sauce over the meat to glaze it.