Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Sun-Dried Tomato Chicken Skillet – Tender chicken in a creamy, tangy sun-dried tomato sauce with spinach. This better-than-takeout dish is ready in just 20 minutes. After making this many times, I’ve discovered the trick to keeping it from breaking: use full-fat canned tomatoes. If you love recipes like this, you’ll also enjoy Easy Summer Yogurt Parfait with Fresh Berries and Honey and Easy Baked Lemon Pepper Chicken Breasts Recipe.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach Is Pure Comfort
- Bursting with sun-dried tomato flavor
- Ready in just 20 minutes
- Comforting and cozy, perfect for busy weeknights
- Better than takeout, healthier, and cheaper
What You'll Need for Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Heavy cream
- Fresh spinach
- Garlic
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
- Optional: Fresh basil
- Optional: Parmesan cheese
đź“ť Ingredient Notes
- Chicken: Boneless, skinless chicken breasts work best. You can also use thighs.
- Sun-dried tomatoes: Use oil-packed for extra flavor.
đź›’ Tools & Equipment I Recommend
- High-quality skillet — Even heat distribution prevents hot spots and ensures perfectly cooked chicken. → See on Amazon
- Immersion blender — Makes it easy to blend the sauce right in the pan, preventing mess and saving time. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Step 1: Season chicken with salt, pepper, and Italian seasoning. Cook in a hot skillet until browned and cooked through. Remove from pan and set aside.
- Step 2: In the same pan, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add heavy cream and bring to a simmer. Use an immersion blender to blend until smooth.
- Step 3: Add spinach to the pan and cook until wilted. Return chicken to the pan, spoon sauce over the top, and let it simmer for a few more minutes.
- Step 4: Serve hot, topped with fresh basil and Parmesan cheese if desired.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- : Use full-fat canned tomatoes for a richer, creamier sauce.
- Common mistake and fix: If the sauce breaks, don't panic. Add a little more cream and use an immersion blender to blend it back together.
- : For a lighter version, use chicken broth instead of heavy cream.
- : Make it a meal by serving over pasta or with a side of garlic bread.
Storing & Reheating Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The chicken can be cooked and the sauce prepared a day ahead. Reheat together before serving.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through.
Recipe Notes
- Chef tip: For a faster cooking time, slice the chicken breasts in half horizontally before cooking.
- Best substitution: Use heavy cream for a richer sauce, or chicken broth for a lighter version.
- Make-ahead: The chicken can be cooked and the sauce prepared a day ahead. Reheat together before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce breaks, don't panic. Add a little more cream and use an immersion blender to blend it back together.
Want to level up this recipe?
High-quality skillet — Even heat distribution prevents hot spots and ensures perfectly cooked chicken. → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Heavy cream
- Fresh spinach
- Garlic
Seasonings
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
Optional Toppings
- Fresh basil
- Parmesan cheese
Instructions
- Step 1: Season chicken with salt, pepper, and Italian seasoning. Cook in a hot skillet until browned and cooked through. Remove from pan and set aside.
- Step 2: In the same pan, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add heavy cream and bring to a simmer. Use an immersion blender to blend until smooth.
- Step 3: Add spinach to the pan and cook until wilted. Return chicken to the pan, spoon sauce over the top, and let it simmer for a few more minutes.
- Step 4: Serve hot, topped with fresh basil and Parmesan cheese if desired.
Notes
- Chef tip: For a faster cooking time, slice the chicken breasts in half horizontally before cooking.
- Best substitution: Use heavy cream for a richer sauce, or chicken broth for a lighter version.
- Make-ahead: The chicken can be cooked and the sauce prepared a day ahead. Reheat together before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce breaks, don't panic. Add a little more cream and use an immersion blender to blend it back together.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through.
- Make ahead: The chicken can be cooked and the sauce prepared a day ahead. Reheat together before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach FAQs
Yes, the chicken can be cooked and the sauce prepared a day ahead. Reheat together before serving.
If the sauce breaks, don't panic. Add a little more cream and use an immersion blender to blend it back together.
Yes, cook the chicken in the slow cooker on low for 6-8 hours. Remove the chicken, blend the sauce, and return the chicken to the slow cooker to finish cooking.
Yes, this recipe is gluten-free as written. Be sure to check all your ingredients to ensure they are gluten-free.
Yes, use frozen spinach in place of fresh. Thaw and drain before using.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Chicken Skillet with Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
