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How to make the creamy chicken breast:
Thoroughly season chicken breasts with salt, pepper, and ½ teaspoon oregano on both sides.
In a large skillet, melt 2 tablespoons of butter with a bit of oil from the sun-dried tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.
To make the creamy spinach parmesan sauce, add the remaining tablespoon of butter to the same pan. Cook onion, garlic, ½ teaspoon oregano, and sun-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.
Add spinach to the mixture and continue cooking until wilted.
Add the chicken breasts back to the pan and reheat for 2-3 minutes.
Serve the creamy chicken breasts with spinach and parmesan sauce immediately, garnished with fresh chopped parsley. Enjoy! ❤️