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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season chicken with salt, pepper, and oregano.
Heat olive oil in a pan over medium-high heat. Sear chicken 3–4 minutes per side until golden and partially cooked, then remove and set aside.
Sauté onions and garlic in the same pan until fragrant.
Add sun-dried tomatoes, spinach, salt, and chicken broth, stirring to combine.
Sprinkle in Parmesan cheese and stir until creamy.
Return chicken to the pan and simmer on low heat until fully cooked, letting it soak up the sauce. Taste and adjust seasoning if needed.
Sprinkle with fresh Italian parsley and serve hot.
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For a creamier sauce, add a splash of cream or milk.
If you prefer a thicker sauce, let it simmer longer to reduce.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used, but adjust the cooking time as they may take longer to cook through.
Can I use dried oregano instead of fresh?
Yes, dried oregano can be used, but use sparingly as it is more potent than fresh.
Is there a substitute for sun-dried tomatoes?
You can use fresh tomatoes, but the flavor will be less intense.
Can I make this dish ahead of time?
Yes, you can prepare it ahead and reheat gently before serving.
What can I serve with this dish?
It pairs well with pasta, rice, or a fresh salad.
