Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions:
Season chicken breasts with salt and pepper
In a large skillet, heat olive oil over medium heat
Add chicken breasts and cook until golden brown on both sides, about 6-8 minutes per side
Remove from skillet and set aside
In the same skillet, add minced garlic and cook for about 1 minute
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet
Stir in heavy cream, sun-dried tomatoes, spinach, Parmesan cheese, thyme, and oregano
Return chicken breasts to the skillet and simmer for 10-15 minutes, or until chicken is cooked through and sauce has thickened
Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired

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