This easy, one skillet meal will leave your house smelling like cheesy goodness.
Ingredients
4 boneless skinless chicken breast
1 tablespoon sun-dried tomato’s oil (from the sun-dried tomato jar)
1/4 cup sun-dried tomato’s, chopped
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon red chilli flakes
2 tablespoons Italian seasoning
1/4 cup chicken broth
1/4 cup parmesan cheese, grated
1 cup cream (I used 10% half & half)
2 cups baby spinach
Salt and pepper
Directions
Pre heat Oven to 350 F.
Heat sun-dried tomato oil and butter in a cast iron skillet on medium heat. Once the butter is melted, add garlic and cook until fragrant.
Add your chicken breast, and sprinkle with salt and pepper. Cook until both sides are browned. Stir in chicken broth, cream, red chilli flakes, Italian seasoning, sun-dried tomato’s, and parmesan cheese.
Remove from stove and bake for 25 minutes.
Remove from the oven and stir in spinach. Bake for an additional 5 minutes until the spinach is wilted.
Remove from the oven and serve warm with your favourite sides. I like to serve this with cauliflower rice and steamed broccoli.
Enjoy!
