Ingredients

• 1 cup (240 ml) half and half (or single cream in the UK)
• 4 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon cornstarch
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• ½ cup (35 g) sundried tomatoes, diced
• ½ cup (35 g) grated Parmesan cheese

• 4 chicken breasts (6-8 ounces each), lightly pounded to flatten
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup chopped fresh spinach

Instructions

1. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
2. In a medium bowl or jug, whisk together the half and half, garlic, Dijon mustard, cornstarch, oregano, thyme, and smoked paprika until well combined.
3. Stir in the sundried tomatoes and Parmesan cheese. Set the sauce aside.
4. In a 9×13 inch casserole dish, arrange the chicken breasts. Season with salt and pepper.
5. Pour the sauce around the chicken. Bake in the oven for 15-20 minutes, depending on the thickness of the chicken. The chicken is cooked when the internal temperature reaches 165°F (74°C).
6. Once the chicken is done, turn off the oven and remove the pan.
7. Sprinkle the spinach over the sauce and gently stir most of it into the sauce using a small spatula. Return the pan to the warm oven (no need to turn it back on) and let it sit for 5-10 minutes, allowing the spinach to wilt.
8. Serve warm, either over pasta, rice, or cauliflower rice.

Notes:

• Serving Size: Each serving consists of one chicken breast and about ⅓ cup of sauce.
• Parmesan Cheese: Always use freshly grated Parmesan cheese for the best flavor. Avoid pre-grated cheese.
• Prep the Chicken Breasts: To ensure even cooking, gently pound the thicker side of each chicken breast so it matches the thickness of the thinner side.
• Try Dark Meat: You can substitute boneless, skinless chicken thighs for the chicken breasts. Use 6 to 8 thighs to replace 4 breasts, and trim any excess fat before cooking.
• Cooking Time: The cooking time will vary depending on the thickness of the chicken. Use a meat thermometer to ensure the chicken reaches a safe temperature of 165°F (74°C). Start checking at 15 minutes and add more time as needed.
• Low-Carb Option: This recipe has about 13g net carbs per serving if served without pasta. Pair it with steamed green beans or zucchini noodles for a low-carb meal.
• Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition
Calories: 311kcal | Carbohydrates: 15g | Protein: 32g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 710mg | Potassium: 1036mg | Fiber: 2g | Sugar: 8g | Vitamin A: 897IU | Vitamin C: 9mg | Calcium: 211mg | Iron: 2mg