Step 1

Start off by slicing the chicken breasts in half, into thin cutlets. Then season both sides with salt and pepper and Italian seasoning.

Step 2

Bring a cast-iron skillet to medium-high heat and add 2 tablespoons of olive oil. Then cook the seasoned chicken on both sides. Transfer the cooked chicken to a plate.

Step 3

Now bring the heat down to medium and in the same pan add 2 tablespoons of unsalted butter along with 3-4 finely chopped garlic cloves. Stir for about 10 seconds.

Step 4

Then add 3 tablespoons sun-dried tomatoes (in oil) and 3 cups baby spinach. Stir until the spinach is wilted.

Step 5

Now add 1 cup chicken broth, 1 1/2 cup heavy cream, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes.

Step 6

Bring the heat to medium-high and let it come to a simmer. Once it simmering, turn the heat off and add 1/2 cup grated Parmesan cheese. Stir until it’s melted, then add the chicken back in.