Season the chicken breasts with salt and pepper and ½ tsp Italian seasoning. Sprinkle the 1 Tbsp flour over top and toss with the chicken.
Add 1 Tbsp olive oil and 1 Tbsp butter to a large skillet. Heat over medium-high heat. Once the pan is hot, sear the chicken breasts for 3-4 minutes on each side.
Transfer them to a plate and set aside.
Add the ¼ cup chicken broth and 1 tsp dijon mustard to the pan. Use a silicone or wood spatula to scrape the bottom of the pan for cooked chicken pieces. Add the ½ cup chopped onion. Let this liquid simmer for 1 minute.
Stir in the 1 ½ cups heavy cream and ½ cup grated parmesan.
Add the 2 cups baby spinach, and ½ cup sliced sun dried tomatoes.
Add back in the chicken slices and cook for another 1-2 minutes or until chicken is fully cooked and sauce as thickened.
Remove from heat then stir in the basil. Season with salt and pepper and serve.
Recipe Notes:
This dish is best served right after it has been prepared. But will keep in the refrigerator and when reheated properly, can be enjoyed again.
REFRIGERATE – Leftovers of this recipe can be stored in an airtight container in the fridge for up to 4 days.
FREEZE – Because of the cream and cheese, I don’t recommend freezing. The sauce will get a grainy texture after being frozen and it isn’t that good.
TO REHEAT – For best results, transfer leftovers to a pan and re-heat on your stove top. Add a splash of fresh cream to bring that sauce back to life!