Creamy Chicken Skillet with Sun-Dried Tomatoes and Spinach

• 650 g Chicken breast
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 ½ tbsp Olive oil
• 4 cloves Garlic
• 90 g Sun-dried tomatoes
• 250 ml Chicken stock
• 200 ml Double cream
• 60 g Parmesan
• 120 g Baby spinach

1. Pat the chicken dry, then season all over with the fine sea salt and black pepper. Peel and finely slice the garlic. Roughly chop the sun-dried tomatoes.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until golden, then transfer to a plate.
3. Reduce the heat to medium and add the garlic to the pan. Cook for 30 to 60 seconds until fragrant, then stir in the sun-dried tomatoes.
4. Pour in the chicken stock and bring to a simmer, scraping up any browned bits. Stir in the double cream and simmer gently for 3 to 4 minutes until slightly thickened.
5. Add the parmesan and stir until melted and smooth. Return the chicken (and any resting juices) to the pan and simmer gently for 6 to 8 minutes, until the chicken is cooked through and the sauce coats the back of a spoon.
6. Add the baby spinach in handfuls, stirring until just wilted. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed, then serve straight from the pan.

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