

4 chicken breasts

1 tsp Italian seasoning

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

3 Tbsp olive oil

3 Tbsp butter

1/2 cup diced yellow onion

5 garlic cloves

1/2 cup sliced sun-dried tomatoes

2 cups baby spinach

2 cups heavy cream

1/2 cup freshly grated Parmesan cheese

3 lbs yellow potatoes

3/4 cup heavy cream

8 Tbsp salted butter

2 heads garlic, roasted (cut tops off, drizzle w/olive oil, wrap in foil, and roast at 400 F for 40 minutes)
Season chicken with Italian seasoning, salt, pepper, garlic powder, and onion powder.
Heat olive oil in a skillet and sear chicken until golden on both sides, then add 3 Tbsp butter and coat the chicken. Remove and set aside.
In the same pan, sauté onion, sun-dried tomatoes, and garlic. Add spinach and drizzle a little of the sun-dried tomato oil over top.
Pour in heavy cream and Parmesan. Stir until smooth, then return chicken to the pan and spoon the sauce over top.
For the mashed potatoes, boil until fork-tender, then mash with butter, cream, and roasted garlic.