This is another great Italian dish you can make for two or more than a few! It’s packed with spinach, roasted red peppers, creamy sauce, and tender chicken. What’s not to love?
You can easily pan-sear or grill the chicken, whichever you prefer. This time around, I chose to pan-sear it as I think the leftover flavor from the chicken breast nicely compliments the sauce once whisked together in the pan. I’d also recommend pounding the chicken breasts prior to cooking to increase tenderness and speed up the timing.
This dish is great over pasta or with a side salad. We opted for pasta as the creamy sauce from the chicken takes everything over the top! Take a peak at the pictures below. They’ll be sure to get your appetite going!
Ingredients
- 2 large chicken breasts pounded for tenderness
- 2 Tbs olive oil
- 3/4 cup parmesan grated
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp italian seasoning
- salt and pepper to taste
- 2 cups spinach chopped
- 1 cup roasted red peppers chopped
Servings: people
Instructions
- Heat olive oil in a large pan over medium-high heat. Grill or pan-sear the chicken breasts until lightly browned and cooked through, roughly 6-8 minutes per side, then remove from heat and set aside.
- Lower heat to medium-low and then add the cream, broth, parmesan, Italian seasoning, and salt and pepper to the pan. Whisk to combine and then stir occasionally until the sauce thickens.
- Once the sauce has thickened a good amount, add in the roasted red peppers and chopped spinach. Let sauté in the pan for 3-5 minutes.
- Add the chicken back into the sauce, ladling the sauce overtop the chicken from time to time. Let sit for 3-5 minutes and then serve over pasta or with a side of your choice and enjoy!
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