Ingredients25 m servings 505
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
- Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
- Cook's Note:
- You can sub salmon for chicken, but poach or bake the salmon and make the sauce independently.
Per Serving: 505 calories; 35.4 7 39.6 179 540 Full nutrition
ReviewsRead all reviews 24
Made the recipe just as written. Awesome and so easy. That says a lot from someone who is challenged in the kitchen. Will make again!
I did make changes - as I had veg broth that needed to be used and omitted cream (hurts my stomach), Excellent -but it over steamed (in microwave) cauliflower. Huge hit with hubby and I.
OMG!!! This recipe was so easy and FLAVORFUL!!! I'm glad my daughter suggested it to me!
It took me a bit longer because I am new at cooking and hate touching raw meat! The chicken was amazing. I will make it agai, only much faster, now th at I know what I am doing??
This was very good! Like other reviewers, I doubled the amount of liquids so I had enough sauce for pasta (used Orzo for the pasta, which worked well). Instead of heavy cream I used half-and-h...
I doubled the ingredients for the sauce, and used frozen chopped spinach. Served over egg noodles this was a fast, delicious meal.