Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into ½ inch pieces
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 (8 oz) pre-made flatbreads or Naan
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup sun-dried tomatoes, chopped
  • 1 cup fresh baby spinach

Instructions:

  1. Pat the chicken breast dry with paper towels and toss with salt, pepper, and oregano.
  2. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Add chicken in a single layer and cook without moving for 3 minutes to create a mahogany-colored crust.
  3. Flip the chicken and cook for another 3-4 minutes until cooked through. Remove from pan and set aside.
  4. In the same skillet, melt butter over medium heat and sauté minced garlic for 60 seconds until fragrant.
  5. Stir in heavy cream and simmer for 2 minutes until slightly thickened.
  6. Remove from heat and stir in Parmesan cheese and lemon juice until the sauce is velvety and smooth.
  7. Preheat oven to 425°F (220°C) and place flatbreads on a baking sheet.
  8. Spread a generous layer of the garlic cream across each flatbread, leaving a ½ inch border.
  9. Layer on baby spinach, followed by the seared chicken, chopped sun-dried tomatoes, and shredded mozzarella cheese.
  10. Bake in the preheated oven until the cheese is bubbly and golden brown.