Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is a cozy, comforting meal that’s ready in 30 minutes. After making this many times, I discovered the trick to a perfectly creamy sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Berry Oat Bars Recipe with Raspberry Preserves and Easy Sugar Free Blueberry Syrup for Italian Cream Soda.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach Is Pure Comfort
- The creamy, tangy sauce is irresistible.
- It's ready in just 30 minutes.
- One skillet means easy cleanup.
- It's better than takeout and freezes well.
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.
- chicken breasts
- sun-dried tomatoes
- spinach
- heavy cream
- garlic
- red pepper flakes
- Italian seasoning
- salt
- black pepper
- Optional: parmesan cheese
- Optional: fresh basil
đź“ť Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing and creamy sauce. → See on Amazon
- Immersion Blender — Smooths the sauce right in the pan, no messy blender to clean. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add heavy cream, spinach, and simmer until spinach wilts and sauce thickens.
- Step 3: Stir in cooked chicken, adjust seasoning, and serve with optional toppings.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Common mistake and fix: Don't overcook the chicken. It will become tough and dry. Remove it from the skillet when it's still slightly pink in the middle.
- Tip: For a smoother sauce, use an immersion blender to blend the spinach and tomatoes right in the skillet.
- Tip: Make it a meal with a side of Easy Sugar Free Blueberry Syrup for Italian Cream Soda.
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 for up to 4 days. Make-ahead tip: The sauce can be made ahead and reheated with the chicken.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Use bone-in, skin-on chicken breasts for even more flavor.
- Best substitution: Substitute heavy cream with Greek yogurt for a lighter version.
- Make-ahead: Prepare the sauce up to 2 days ahead and reheat with the chicken.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thin, simmer it for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-quality Sun-Dried Tomatoes — Add authentic Italian flavor to your dish. → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Ingredients
Main Ingredients
- chicken breasts
- sun-dried tomatoes
- spinach
- heavy cream
Seasonings
- garlic
- red pepper flakes
- Italian seasoning
- salt
- black pepper
Optional Toppings
- parmesan cheese
- fresh basil
Instructions
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add heavy cream, spinach, and simmer until spinach wilts and sauce thickens.
- Step 3: Stir in cooked chicken, adjust seasoning, and serve with optional toppings.
Notes
- Chef tip: Use bone-in, skin-on chicken breasts for even more flavor.
- Best substitution: Substitute heavy cream with Greek yogurt for a lighter version.
- Make-ahead: Prepare the sauce up to 2 days ahead and reheat with the chicken.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thin, simmer it for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The sauce can be made ahead and reheated with the chicken.
Nutrition Per Serving
- Calories: 450
- Protein: 38g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach FAQs
Yes, prepare the sauce up to 2 days ahead and reheat with the chicken.
Overcooking is the most common reason. Remove it from the skillet when it's still slightly pink in the middle.
Yes, freeze individual portions for up to 3 months.
Yes, cook the chicken and sauce in the slow cooker on low for 6-8 hours.
A side of Easy Berry Oat Bars Recipe with Raspberry Preserves would be a great addition.
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!
