Cook the bacon: Cook the diced bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate and set aside.
6 slices bacon
Prepare the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt, black pepper, and smoked paprika.
1 pound boneless skinless chicken, salt and black pepper, 1 teaspoon smoked paprika
Brown the chicken: Heat the olive oil and butter in the same skillet over medium-high heat. Cook the chicken for about 3 minutes per side until golden brown. Transfer to a plate.
4-5 tablespoons sundried tomatoes, 2 tablespoons butter, 2 tablespoons olive oil
Cook the vegetables: Reduce the heat to medium. Sauté the onion until softened, then stir in the sun-dried tomatoes and garlic. Cook for 30 seconds, then add the spinach and cook until wilted.
4-5 tablespoons sundried tomatoes, 1 teaspoon garlic, ½ cup brown onion
Make the sauce: Pour in the chicken broth, then stir in the heavy cream. Season with salt and pepper to taste. Add the Parmesan and simmer for 2–3 minutes, or until the sauce thickens slightly.
4 cup fresh spinach, 1 cup heavy cream, salt and black pepper, ½ cup chicken broth, ¼ cup parmesan cheese
Finish the dish: Return the chicken and any juices to the skillet. Spoon the sauce over the chicken and simmer for 2–3 minutes, or until the chicken is cooked through.
Serve: Sprinkle with the crispy bacon and fresh parsley, if desired. Serve over pasta, mashed potatoes, rice, or with crusty bread.
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