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You’ll Need

• 1.5 lbs chicken breasts, cut into thin cutlets (or pounded evenly)
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter, divided
• 4 large cloves garlic, finely minced
• 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced into strips
• 1 cup heavy cream (at room temperature to prevent curdling)
• 1/2 cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach leaves, rinsed
• 1 tsp Italian seasoning (or a blend of dried oregano, basil, and thyme)
• 1/2 tsp salt (plus extra to season the chicken)
• 1/4 tsp freshly cracked black pepper

Complete Step-by-Step Preparation

1. Prep the chicken: Pat the chicken cutlets completely dry with paper towels. Season both sides generously with salt, black pepper, and the Italian seasoning.
2. Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot and shimmering, add the chicken cutlets. Sear undisturbed for about 5 to 6 minutes until golden brown, then flip and cook for another 4 to 5 minutes until fully cooked through (internal temperature reaches 165°F / 74°C). Transfer the chicken to a clean plate and tent loosely with foil to keep warm.
3. Sauté aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet, letting it melt into the savory pan drippings. Add the minced garlic and sliced sun-dried tomatoes. Sauté for about 1 minute, stirring constantly, until the garlic is intensely fragrant (take care not to let it burn).
4. Build the cream sauce: Pour in the heavy cream, scraping up any delicious browned bits stuck to the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer, allowing it to bubble slightly for about 2 minutes.
5. Thicken with cheese: Whisk in the freshly grated Parmesan cheese continuously until it melts completely into the cream, creating a smooth, velvety sauce. Season with a pinch of salt and pepper to taste.
6. Wilt the spinach: Add the fresh baby spinach leaves straight into the simmering sauce. Stir gently for 1 to 2 minutes until the spinach is bright green and wilted down into the cream mixture.
7. Combine and serve: Return the cooked chicken cutlets—along with any resting juices—back into the skillet, spooning the luscious garlic herb cream sauce generously over the top. Simmer for 1 minute so the chicken absorbs the flavors, then serve warm over pasta, rice, or alongside crusty bread.