Yield: 4 servings

Ingredients

• 4 Tbsps (¼ cup) olive oil, divided
• 2 Chicken breasts (skinless and boneless)
• Salt and black pepper to taste
• 1½ tsps dried Italian seasoning
• 4 cloves garlic, minced
• 1 cup green onions, chopped
• 10 oz. frozen chopped spinach, thawed, drained, and patted or squeezed dry
• ½ cup black olives
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese, divided (reserve 2 Tbsp for topping)

Directions

1. Season both sides of chicken breasts with salt, pepper, and Italian seasoning.
2. Heat olive oil in a heavy skillet over medium-high heat until it starts to simmer.
3. Add chicken breasts to skillet and sear for approximately 6 minutes on each side or until internal temperature reaches 150 degrees Fahrenheit.
4. Transfer to a plate and set aside.
5. Reduce heat to medium and add the remaining tablespoons of olive oil to the skillet.
6. Add the garlic, onion, spinach, and olives, stirring well to combine.
7. Slowly add chicken broth, heavy cream, and Parmesan cheese to the vegetable mixture, stirring until evenly blended and smooth.
8. Reduce heat and simmer for 2-3 minutes.
9. Season with salt and pepper to taste.
10. Add the chicken breasts back to the pan, spooning the vegetable and cream sauce over each chicken breast.
11. Bring chicken and vegetable sauce mixture back to a simmer for 3-4 minutes.
12. Top with remaining Parmesan cheese.
13. Serve directly from skillet and garnish as desired.