Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides with oregano, garlic powder, salt, and pepper.
  2. Heat olive oil and butter in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until the butter foams.
  3. Add chicken and sear for 5–7 minutes per side until a mahogany-colored crust forms. Remove chicken from the pan and set aside on a plate.
  4. Reduce heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until the garlic is fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Whisk in the Parmesan cheese, stirring constantly until the sauce thickens and becomes glossy (about 3–5 minutes).
  7. Stir in the baby spinach and lemon juice, cooking only until the leaves begin to wilt.
  8. Return the chicken and any accumulated juices to the pan. Simmer for another 2–3 minutes until chicken is fully cooked through.