Sun-Dried Tomato Chicken Skillet
This Sun-Dried Tomato Chicken Skillet is a quick, flavorful one-pan meal with creamy sauce, tender chicken, and fresh spinach. Perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup sun-dried tomatoes chopped
- 1 cup fresh spinach
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese grated
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
Prepare the Chicken
- Season chicken breasts generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
Sauté Garlic and Sun-Dried Tomatoes
- Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
Make the Creamy Sauce
- Pour in chicken broth and stir, scraping browned bits from the skillet. Simmer for 2-3 minutes to reduce slightly. Stir in heavy cream and parmesan cheese until cheese melts and sauce thickens. Season with salt and pepper if needed.
Add Spinach and Return Chicken
- Toss fresh spinach into the sauce, stirring until wilted. Nestle chicken breasts back into the skillet and spoon sauce over the top. Cook together for another 3-5 minutes to meld flavors.
Serve and Enjoy
- Once chicken is heated through and sauce is creamy, serve alongside mashed potatoes, pasta, or salad. Enjoy your flavorful Sun-Dried Tomato Chicken Skillet!
Equipment
- Large Skillet
Notes
- Pound chicken breasts to an even thickness for even cooking.
- Drain oil-packed sun-dried tomatoes well to avoid an oily sauce.
- Use freshly grated parmesan for best flavor and texture.
- Scrape browned bits from skillet to add depth to sauce.
- Substitute half-and-half for heavy cream for a lighter sauce.