sauce
½ cup (120 ml) chicken broth
¾ cup (180 ml) heavy cream (or half-and-half for lighter)
½ cup (45 g) finely grated Parmesan
½ cup (80 g) oil-packed sun-dried tomatoes, sliced
2 cups (60 g) baby spinach
1 tsp Italian seasoning (or ½ tsp each dried basil + oregano)
Pinch red-pepper flakes (optional)
1 Tbsp fresh lemon juice
Fresh basil, for garnish
Gear: 12-inch skillet, tongs, spoon, small bowl, instant-read thermometer (helpful)
Step-by-step (tap each box as you go)
Step-by-step (tap each box as you go)
[ ] Prep the chicken (2 min).
Pat dry, cut thick breasts into cutlets if needed. Season with salt & pepper, then dust lightly with flour (shakes off easily).
[ ] Sear (7–9 min).
Heat oil + butter over medium-high. Add chicken and cook until deeply golden:
Breasts: ~3–4 min per side (to 160–165°F / 71–74°C)
Thighs: ~4–5 min per side
Transfer to a plate.
[ ] Build the flavor base (1 min).
Drop heat to medium. Add garlic; stir 30 seconds until fragrant.
[ ] Deglaze (30 sec).
Pour in broth. Scrape up the golden bits—this is free flavor.
[ ] Make it creamy (3 min).
Stir in cream, Italian seasoning, and red-pepper flakes. Simmer gently 2–3 min to thicken slightly.
[ ] Tuscan vibes (2 min).
Add Parmesan and sun-dried tomatoes; stir until melted and glossy.
[ ] Greens & finish (2–3 min).
Wilt in spinach. Return chicken (and juices) to the pan. Spoon sauce over, simmer 1–2 min.
Off heat, stir in lemon juice. Taste → add a pinch of salt if needed.
[ ] Serve (now!).
Sprinkle basil. Spoon extra sauce over each piece.
