Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, halved lengthwise into cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 cups fresh baby spinach, packed
  • 1.5 cups heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Fresh basil leaves for garnish

Instructions:

  1. Season the chicken cutlets on both sides with kosher salt, black pepper, and smoked paprika. Heat olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  2. Add chicken to the skillet without crowding. Sear for 3–5 minutes per side until a golden crust forms. Remove chicken to a side plate (it will finish cooking in the sauce).
  3. Lower heat to medium. In the same skillet, add the drained sun-dried tomatoes and minced garlic. Sauté for 1–2 minutes until the garlic is fragrant and tomatoes soften.
  4. Pour in the heavy whipping cream and bring to a gentle simmer. Whisk in the Parmesan cheese, dried oregano, and red pepper flakes until the cheese is melted and the sauce is smooth.
  5. Add the fresh baby spinach to the sauce and stir until wilted. Return the chicken cutlets and any accumulated juices to the pan. Simmer for 2-3 minutes until the chicken is cooked through and the sauce coats the back of a spoon.
  6. Garnish with fresh basil leaves and serve immediately.