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Rub the chicken breasts with 1 teaspoon olive oil and season with salt, pepper, paprika garlic powder, basil, and rosemary.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place chicken breasts in the skillet and cook for 8 minutes, or until chicken is easy to move and edges are opaque.
Flip over; cover the pan, and lower heat to medium-low. Continue to cook for 10 minutes. Remove chicken from skillet, cover, and set aside.
In the same skillet, heat 1 tablespoon olive oil. Add diced onions and cook over medium heat for 3 minutes, or until softened. Stir in the garlic and cook for 30 seconds, or until fragrant.
Add chicken broth and scrape up the pieces stuck at the bottom of the pan. Stir in the heavy cream and let simmer for a couple minutes.
Add baby spinach; cook for a minute, or until just wilted. Melt in the parmesan cheese.
Return chicken breasts to the skillet to simmer with the sauce for about 3 to 4 minutes. Remove from heat and serve.