This is so delicious and although there are different versions, after testing, I found this recipe to have the perfect blend of spices, heat, and all out deliciousness! Go ahead, give it a try, what do you have to loose!
- 2 tablespoons olive oil
- 3-4 large chicken breasts, skinless & boneless
- salt & pepper
- 2 cloves garlic – minced
- 2 cups baby spinach
- 1 1/2 teaspoon thyme
- 1/2 to 3/4 teaspoon red pepper flakes (to taste)
- 1 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup sun dried tomatoes in oil, chopped
- 1 cup grated parmesan cheese
- fresh parsley for garnish
optional: noodles or spaghetti of choice for serving
Preheat oven to 375 degrees. In a large oven safe skillet, heat oil over medium high heat. Season chicken with salt and pepper on front and back. Sear chicken in oil about 4-5 minutes per side. Transfer to plate and set aside.
Turn skillet to medium heat. Add garlic to same skillet and sauté for 1 minute. Add the spinach and stir for 1 minute more. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sun-dried tomatoes (make sure and drain the sun-dried tomatoes on paper towels to remove excess oil) and parmesan cheese.
Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through about 15-18 minutes (depending on size of the chicken breast). Serve over noodles or spaghetti of choice. Add some of the juice over the pasta. Garnish with parsley and grated parmesan cheese. Serves 4