Description
A rich and flavorful one-pan meal featuring tender chicken breasts simmered in a creamy sun-dried tomato and garlic sauce with Parmesan and spinach. This Creamy Sun-Dried Tomato Chicken Skillet is an elegant yet easy dish perfect for weeknight dinners or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil (plus extra if needed)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
- Reduce heat to medium and add butter to the same skillet. Once melted, sauté garlic for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Stir in Parmesan cheese and cook for 2–3 minutes until the sauce thickens slightly.
- Add spinach and cook until wilted, about 1 minute.
- Return chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes to let the flavors meld.
- Garnish with fresh basil or parsley and serve warm with pasta, rice, or mashed potatoes.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil and include a bit of the oil in the sauce.
- Substitute half-and-half or coconut cream for a lighter version.
- This dish pairs beautifully with crusty bread to soak up the sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéed
- Cuisine: Italian