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- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes (packed in oil, drained and chopped) - 1 cup heavy cream - 1 cup chicken broth - 1 cup baby spinach - 3 cloves garlic, minced - 1 medium onion, finely chopped - Fresh basil for garnish (optional) - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil for added flavor and color When I make creamy sun-dried tomato chicken, I love the mix of fresh ingredients and pantry staples. The chicken gives the dish a hearty base. The sun-dried tomatoes add a sweet, tangy punch. Heavy cream makes the sauce rich and smooth. Baby spinach brings a pop of green that brightens the dish. Each ingredient plays a key role in making this meal come alive. {{ingredient_image_1}} First, season your chicken breasts. Use salt, pepper, and Italian seasoning on both sides. This adds great flavor. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Sear each side for 5-7 minutes. You want them golden brown and cooked through. Remove the chicken from the skillet and set it aside. Next, lower the heat to medium. In the same skillet, add the chopped onion. Sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic. Cook this for another minute while stirring frequently. This helps release the garlic's aroma. After that, stir in the chopped sun-dried tomatoes and red pepper flakes if you like some heat. Cook for 2 more minutes to let the flavors blend. Now it’s time to make the cream sauce. Pour in the chicken broth and bring it to a gentle simmer. Slowly add the heavy cream while stirring. Let this simmer for about 5 minutes. You want it to thicken slightly, creating a rich sauce. This is where the magic happens! Add the baby spinach to the sauce. Stir until the spinach wilts down and is fully mixed in. Then, return the seared chicken to the skillet. Spoon some sauce over the chicken. Let everything simmer together for 2-3 minutes. This helps the chicken soak up all those tasty flavors. Finally, check the seasoning and adjust with salt and pepper if needed. Serve your creamy sun-dried tomato chicken over pasta, rice, or with some crusty bread. Enjoy! To get juicy chicken, start with even thickness. Use a meat mallet to pound the chicken breasts if needed. Season them well with salt, pepper, and Italian seasoning. Sear the chicken in hot olive oil for about 5-7 minutes per side. Look for a golden brown color and check that the internal temperature hits 165°F. Let the chicken rest for a few minutes after cooking. This step keeps it moist. Want to boost the flavor? Add fresh herbs like thyme or oregano while cooking. A splash of lemon juice at the end brightens the dish. If you like heat, add more red pepper flakes or a dash of hot sauce. You can also mix in grated Parmesan cheese for extra creaminess. Don’t skip the garlic; it adds depth to the sauce. Creamy sun-dried tomato chicken pairs perfectly with pasta, rice, or crusty bread. Serve it over fettuccine for a restaurant-style meal. Add a side of steamed vegetables or a fresh salad for balance. Garnish the dish with fresh basil or parsley to make it pop. Enjoy this dish with your favorite wine for a special touch. Pro Tips Perfectly Cooked Chicken: To ensure your chicken is juicy and tender, use a meat thermometer. Cook to an internal temperature of 165°F (75°C). Sun-Dried Tomato Quality: Opt for high-quality sun-dried tomatoes packed in oil for the best flavor. They add richness to the dish. Thickening the Sauce: If you prefer a thicker sauce, let it simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to achieve your desired consistency. Serving Suggestions: This dish pairs wonderfully with a side of garlic bread or over a bed of creamy polenta for a comforting meal. {{image_2}} You can swap chicken breasts for other proteins. Try using boneless thighs for more flavor. For a lighter option, use turkey cutlets. If you prefer plant-based meals, tofu or tempeh works well. Just ensure you adjust cooking times as needed. Feel free to boost the nutrition by adding more vegetables. Zucchini, bell peppers, or mushrooms blend nicely with the sauce. Simply chop them and sauté with the onions. You can also add broccoli or asparagus for a colorful touch. Adding veggies makes the dish more hearty and healthy. You can play with the sauce to suit your taste. For a tangy twist, add a splash of lemon juice. If you like it creamy but lighter, mix in Greek yogurt instead of all heavy cream. Want a kick? Add more red pepper flakes for heat. Experimenting with the sauce lets you make this dish your own! To store leftovers, let the creamy sun-dried tomato chicken cool. Place it in an airtight container. Make sure to cover it tightly. Store in the fridge for up to three days. This way, you keep the flavors fresh and tasty. When you're ready to enjoy leftovers, take the chicken out of the fridge. Place it in a skillet over medium heat. Add a splash of chicken broth or water to help it warm up. Stir gently until it's hot all the way through. You can also use the microwave. Heat in short bursts, stirring in between, until warm. If you want to freeze the dish, first cool it completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. Seal it well and label it with the date. It will stay good for up to three months. To thaw, move it to the fridge overnight before reheating. Yes, you can use dried sun-dried tomatoes. Just soak them in warm water for about 20 minutes. This will help soften them. Once they are soft, chop them up and add them to your dish. They may not have as much flavor as the oil-packed ones, so adjust your seasonings accordingly. To make creamy sun-dried tomato chicken dairy-free, swap the heavy cream for coconut milk or cashew cream. Both options give you a rich, creamy texture. You can also use dairy-free cheese for extra flavor. Just make sure to check the labels for any hidden dairy. This dish pairs well with many sides. Here are a few great options: - Pasta: Toss it with olive oil or butter. - Rice: White or brown rice works well. - Crusty bread: Perfect for soaking up the sauce. - Steamed vegetables: Broccoli or green beans add color and nutrients. Creamy sun-dried tomato chicken will last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When you're ready to enjoy it again, just reheat it on the stove or in the microwave. This blog post covered fresh ingredients, cooking steps, and helpful tips for creamy sun-dried tomato chicken. You now have ideas for variations and storage advice. Enjoy experimenting with flavors and ingredients to make this dish your own. Remember, cooking should be fun and creative. Keep these tips in mind as you get started. Enjoy your meal!

Creamy Sun-Dried Tomato Chicken

A delicious and creamy chicken dish featuring sun-dried tomatoes and spinach, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup baby spinach
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional for heat)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh basil (optional)

Instructions
 

  • Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
  • In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, reduce heat to medium. Add chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for an additional minute, stirring frequently.
  • Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for another 2 minutes, allowing the flavors to meld.
  • Pour in the chicken broth and bring to a gentle simmer. Next, add the heavy cream while stirring frequently. Allow the mixture to simmer for about 5 minutes, until it thickens slightly.
  • Add the baby spinach to the sauce, allowing it to wilt down. Stir until the spinach is fully incorporated.
  • Place the seared chicken breasts back into the skillet, spooning the sauce over the top. Allow everything to simmer together for an additional 2-3 minutes to combine the flavors.
  • Check seasoning and adjust with salt and pepper if needed. Serve the creamy sun-dried tomato chicken over pasta, rice, or with crusty bread to soak up the sauce.

Notes

Serve over pasta, rice, or with crusty bread to soak up the sauce.
Keyword chicken, creamy, spinach, sun-dried tomatoes