Sundried Tomato and Spinach Chicken
This easy and super-flavorful sundried tomato and spinach chicken recipe is creamy, simple, and amazing. One of our favorite spinach recipes, even the non-veggie people in your life will love this one.
Sundried Tomato and Spinach Chicken
Ingredients
- 3 tablespoons olive oil
- garlic salt
- coarse black pepper
- 3 chicken breasts, 6 ounces each or 12-ounce chicken breasts sliced in half horizontally
- 3 tablespoons butter
- 3-4 garlic cloves minced (about 1 ½ tablespoons)
- ½ cup sun-dried tomatoes in oil drained (about ½ of an 8 oz jar)
- 3 cups packed spinach coarsely chopped
- ⅓ cup chicken broth
- 1 ½ cups heavy whipping cream
- ½ cup Parmesan cheese freshly grated
- 1 tablespoon parsley chopped
- 1 tablespoon of basil cut chiffonade into thin slices
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Instructions
- Cook the chicken. In a 12-inch skillet, heat 2 tablespoons of oil on medium-high heat. While the oil heats, season the chicken with salt and pepper on both sides. Cook chicken on each side for 3-4 minutes. Set aside on a plate.
- Cook veggies. Reduce heat to medium-low. Once the pan has cooled to temperature, melt butter and add garlic. Continue to stir and cook for 1 minute being careful not to burn. Add the sun-dried tomatoes and spinach Cook for 3-5 minutes until spinach leaves have wilted.
- Finish sauce. Add chicken broth and heavy cream. Stir in ½ teaspoon salt and ¼ teaspoon pepper. Add Parmesan cheese, a little at a time, stirring between each addition until cheese is incorporated into the sauce. Return chicken to the pan and simmer for 5 minutes, stirring with a spatula occasionally to refresh the sauce. Taste and additional salt and pepper if needed.
- Serve. Garnish with parsley and basil and serve immediately.
Notes
Nutrition
Every time I plan to make this dish, I get excited all over again. I mean, who wouldn’t love tender chicken smothered in a creamy, garlicky sauce with just the right touch of cheese? Even the pickiest eaters in the house dive into this, especially when I serve it over their favorite pasta and let them sprinkle on extra Parmesan cheese to their heart’s content.
Key Ingredients and Tools
- Sun-dried tomatoes in oil. You’ll find these in the aisle with canned vegetables or the specialty section. Their rich, concentrated flavor is a cornerstone of this dish, infusing it with a tangy sweetness that dried tomatoes just can’t match.
- Heavy whipping cream. Located in the dairy section, this ingredient adds the creamy, luxurious texture to the sauce that really makes this dish stand out. There’s no great substitute for the richness it provides.
- Fresh Parmesan cheese. Make sure to grate it yourself for the best texture and flavor integration into the sauce. Its salty, nutty flavor is essential to the dish, and pre-shredded cheeses just can’t replicate it
- Fresh basil. This herb brings a fresh, aromatic finish that brightens the rich sauce. Look for it in the produce section – if it’s out of season, a little dried basil can work in a pinch, but fresh is always best for that vibrant color and taste.
- 12-inch skillet. A large skillet accommodates all the ingredients comfortably, allowing the chicken to sear properly and the sauce to simmer evenly.
- Sharp knife. A sharp knife makes sure precision and safety in prep work and is essential for finely mincing garlic and chopping sun-dried tomatoes and herbs.
- Cutting board. Provides a stable surface for chopping ingredients and helps to keep your kitchen clean and organized.
- Measuring spoons and cups. Accurate measurements are key to balancing the flavors perfectly, especially for the sauce components.
- Fine cheese grater. A fine grater is ideal for getting that perfectly fluffy, melt-in-your-mouth Parmesan that integrates seamlessly into the sauce.
- Tongs. These are crucial for flipping the chicken breasts safely and easily without puncturing the meat, which could cause juices to escape.
- Large plate. Needed to rest the chicken after searing and before it’s returned to the sauce, ensuring it remains juicy and tender.
- Spatula. A spatula will help you stir the sauce and ingredients gently, ensuring even cooking and preventing anything from sticking to the bottom of the pan.
Troubleshooting and Help
Absolutely, you can! Fresh herbs do bring a vibrant flavor to the dish, but if you’ve only got dried on hand, go for it. Just remember the rule of thumb: use about one-third the amount of dried herbs compared to fresh ones since they’re more concentrated.
Got milk and butter? You can make a makeshift heavy cream substitute. Though the sauce might be a bit lighter in texture, it’ll still be delicious. Mix ¾ cup of milk with ¼ cup of melted butter, and you’re good to go.
Parmesan is ideal for its nutty and salty profile, but if you need an alternative, try Grana Padano or Pecorino Romano. They’re both Italian hard cheeses that grate well and melt beautifully into the sauce.
The sauce tends to thicken and may separate if made too far in advance. If you need to prep ahead, consider cooking the chicken and making the sauce before serving. The chicken can hang out in the fridge for a bit if needed.
This recipe is perfect for a cozy dinner for two or a family meal and is super easy to make. I hope you love it.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Tried this, loved it, put it in our rotation!
Thanks!
hi Rebecca, I’m so glad to hear it. being added to the rotation is the highest honor a recipe can receive! 🙂
What an easy and great recipe! My husband said it was DELICIOUS. Added some hot peppers for an extra kick, Will definitely make this again.
Hey Kathy, thank you! So glad you and your husband enjoyed it, love the idea of adding hot peppers!
This was very good! I served it over mashed potatoes. Hubby and I both enjoyed it! I cook for the homeless once a week and this recipe will be on this weeks menu. I will serve it over pasta this time. Thank you for sharing!
Thank you so much for sharing this! I love the idea of serving it over mashed potatoes, yum! And how wonderful that you cook for the homeless; what a beautiful way to serve others. I hope they love it just as much over pasta!:)