Ingredients

• 2 chicken breasts
• 3 tablespoons butter, divided
• 1/2 teaspoon salt and pepper, or to taste
• 1 teaspoon oregano
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 small jar sun-dried tomatoes, drained from oil and chopped
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 1 cup spinach (or more if you like)

Directions

1. Season the chicken.
Generously season both sides of the chicken breasts with salt, pepper, and ½ teaspoon oregano.

2. Cook the chicken.
Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter with a small amount of oil from the sun-dried tomatoes. Add the chicken breasts and cook for about 4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

3. Make the creamy Parmesan sauce.
In the same skillet, melt the remaining tablespoon of butter. Add the onion, garlic, remaining ½ teaspoon oregano, and sun-dried tomatoes. Sauté until fragrant and the onion begins to soften.

Slowly pour in the chicken broth and heavy cream, then stir in the Parmesan cheese. Simmer for 2–3 minutes, stirring until the sauce is smooth and creamy. Season with additional salt and pepper to taste.

4. Add the spinach.
Stir the spinach into the sauce and cook just until wilted.

5. Return the chicken to the skillet.
Place the chicken breasts back into the pan, spooning the creamy sauce over the top. Allow everything to simmer together for another 2–3 minutes, or until the chicken is warmed through.

6. Serve.
Serve immediately with plenty of creamy spinach-Parmesan sauce spooned over the chicken. Garnish with freshly chopped parsley and enjoy!