I discovered this recipe one day when I was casually scrolling my Facebook feed. I want to get it on my blog so it will be easier to find when I want to make it – and it’s so delicious we’ll be making it on repeat! This is definitely a recipe worthy of serving at your next dinner party. I guarantee my pictures don't do this dish justice!
Here’s What You Need
4 boneless, skinless chicken breasts
8 ounces Boursin Cheese (garlic & herb flavor)
2 cups fresh spinach, chopped
½ cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon garlic powder
Salt and pepper to taste
½ cup chicken broth
¼ cup grated Parmesan cheese
Here’s What You Do
Preheat oven to 375F degrees.
Heat olive oil in a large skillet over medium heat. A few years ago, Ian and Kayla gifted us a cast-iron skillet, and it’s become my absolute favorite to cook with. It transitions beautifully from stovetop to oven, and I truly think every kitchen should have one!
Season the chicken breasts with garlic powder, salt, and pepper. Full disclosure—I don’t measure here. I simply swirl a bit of olive oil around the bottom of the skillet and give each chicken breast a light sprinkle of garlic powder, salt, and pepper.
Add the chicken to the skillet and sear for 4-5 minutes on each side until golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped spinach and sun-dried tomatoes. We love sun-dried tomatoes, so I may have added a little more than the ½ cup the recipe calls for. Sauté for 2–3 minutes, just until the spinach is wilted.
Reduce the heat to low, then add the Boursin cheese and chicken broth. Stir until the cheese is melted and the sauce is smooth and creamy.
Return the chicken breasts to the skillet, spooning the creamy mixture over the top.
Sprinkle with grated Parmesan cheese. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165F degrees.
This recipe comes together in about 40 minutes from start to finish. While the chicken is in the oven, it’s the perfect time to toss a salad and roast a vegetable for a side dish.
We’ve enjoyed this dish a couple of different ways—once over spaghetti noodles and another time over mashed potatoes. If you’re short on time, the noodles are a great option. But if you have a little extra time, the mashed potatoes are absolutely worth it!
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