Step 1

Heat neutral oil in a big skillet over medium-high heat. Pat chicken dry and season all over with salt and pepper. Cook in the skillet for 6 minutes per side. Transfer to a plate and cut into bite-sized pieces.

Step 2

Melt the butter in the skillet and add the onion and mushrooms. Season with salt and pepper and cook, occasionally stirring, for 10 minutes until mushrooms brown.

Step 3

Add garlic, thyme sprigs, and crushed red pepper to taste. Next, add the diced chicken and sun-dried tomatoes.

Step 4

Pour in the stock and bring it to a boil. Reduce heat and simmer for 20–30 minutes until the liquid reduces significantly. Taste and season.

Step 5

Add heavy cream, spinach, and basil and cook for 5-7 minutes until spinach is wilted.

Step 6

Taste and season once more. Finish with a splash of lemon juice.

Step 7

Serve with your favorite pasta. Enjoy!