Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 700g / 24 oz total) – halved horizontally
  • 1 tbsp Olive Oil (15 ml)
  • 1 tbsp Unsalted Butter (15g / 0.5 oz)
  • 1 tsp Dried Oregano (5 ml)
  • 1 tsp Dried Basil (5 ml)
  • ½ tsp Kosher Salt (2.5 ml)
  • ¼ tsp Freshly Ground Black Pepper (1.25 ml)
  • 1 large Shallot (or ½ medium Yellow Onion), finely diced
  • 4 cloves Garlic, minced
  • 1 cup Sun-Dried Tomatoes, packed in oil – drained and roughly chopped.
  • 4 cups fresh Spinach (approx. 100g / 3.5 oz) – lightly packed, whole leaves.
  • ½ cup Chicken Stock (120 ml) – low sodium.
  • 1 ½ cups Heavy Cream (360 ml)
  • ½ cup grated Parmesan Cheese (approx. 40g / 1.5 oz) – freshly grated.
  • 1 tsp Italian Seasoning Blend (5 ml)
  • Salt and Pepper, to taste

Instructions:

  1. Prepare the Chicken: Slice chicken breasts horizontally to create thinner cutlets (this ensures quick, even cooking). Pat them bone-dry with kitchen paper—this is crucial for a good sear.
  2. Season: Combine the salt, pepper, oregano, and basil. Rub evenly over both sides of the chicken cutlets.
  3. Sear the Cutlets: Heat the olive oil and butter in the large skillet over medium-high heat until the butter foams slightly.
  4. Cook in Batches: Sear the chicken in batches (do not overcrowd the pan!) for 3–4 minutes per side, until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Remove the chicken and set aside on a clean plate. Leave the rendered fat and browned bits (the 'fond') in the skillet.
  5. Sauté Aromatics: Reduce the heat to medium. Add the diced shallot to the pan and cook for 2–3 minutes until softened. Add the minced garlic and sauté for 1 minute until fragrant. Do not allow the garlic to burn.
  6. Deglaze: Pour in the chicken stock. Scrape up all the beautiful browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce slightly (about 2 minutes).
  7. Add Cream and Tomatoes: Stir in the heavy cream, sun-dried tomatoes, and Italian seasoning. Bring the sauce to a gentle simmer (do not boil rapidly, as this can cause splitting).
  8. Thicken and Season: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Taste the sauce and adjust salt and pepper as needed.
  9. Wilt the Spinach: Add the fresh spinach, a handful at a time, allowing each batch to wilt down into the sauce before adding the next. Cook just until the spinach is tender.
  10. Return the Chicken: Nestle the seared chicken cutlets back into the skillet, coating them well with the creamy sauce. Simmer gently for 1–2 minutes to reheat the chicken.
  11. Rest and Serve: Remove the skillet from the heat. Allow the dish to rest for 5 minutes. This resting time helps the sauce fully thicken and adhere perfectly to the chicken. Garnish with fresh basil or parsley before serving.