Creamy Garlic Chicken

By foodiva

Ingredients

• 4-6 boneless skinless chicken breasts, sliced in half if very large to aid cooking time
• 2-3 tbsp olive oil
• 300 ml double cream
• 150 ml chicken stock
• 1 tbsp italian herb seasoning, or mixed herbs
• 1 tbsp garlic granules, or garlic powder
• 100 g parmesan cheese, grated
• 100 g gruyère cheese, grated
• pinch of salt
• pinch of freshly ground black pepper
• 150 g spinach, roughly chopped
• 250-300 g sundried tomatoes, roughly chopped
• 2-3 sprigs of fresh thyme, flowers only (optional)
• handful of fresh, flat leaf parsley, chopped finely, for garnishing (optional)

Preparation

Step 1

Instructions
Add the olive oil to a large pan and cook the chicken breasts over a medium-high heat for 4-7 minutes each side until browned and cooked through with no pink meat or juice remaining. Remove from the pan and put to one side.
Add the cream, chicken stock, garlic, italian seasoning, salt, pepper and cheese to the pan. Turn the heat down and simmer for 5 minutes while whisking, until cheese melts and sauce thickens.
Add in the spinach, sundried tomatoes and fresh thyme. Stir to combine and simmer for 2-3 minutes until spinach wilts down.
Add the chicken breasts back into the pan and simmer for 2 minutes. Garnish with fresh parsely, if desired.
Serve immediately.