Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is a quick and easy dinner idea that’s better than takeout. After making this many times, I discovered the trick to a perfectly creamy sauce. The golden, melty cheese and crispy chicken will make your family beg for this recipe. Try it with my Easy Burnt Basque Cheesecake for a perfect meal. If you love recipes like this, you’ll also enjoy Easy Burnt Basque Cheesecake Recipe With Creamy Texture and Easy Healthy Orange Chicken Recipe Ready in 30 Minutes.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach Is Pure Comfort
- Quick and easy, ready in 30 minutes
- Better than takeout, save money and time
- Creamy garlic sauce with sun-dried tomatoes and spinach
- Juicy chicken and melty cheese, family favorite
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.
- 2 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes
- 4 cups fresh spinach
- 1 cup heavy cream
- 2 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Optional: Fresh basil for garnish
- Optional: Red pepper flakes for heat
📝 Ingredient Notes
- sun-dried tomatoes: Use oil-packed for extra flavor
- chicken breasts: Thinly slice for even cooking
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfectly cooked chicken and creamy sauce → See on Amazon
- Immersion blender — Easily blend the sauce right in the pan for a smooth, creamy texture → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Step 1: Season chicken breasts with salt, pepper, basil, and oregano. Cook in a hot skillet until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, sauté garlic and sun-dried tomatoes until fragrant. Add heavy cream, bring to a simmer, and let it reduce slightly.
- Step 3: Stir in spinach and cook until wilted. Return chicken to the skillet, top with Parmesan cheese, and let it melt. Blend the sauce until smooth if desired.
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 dry. Remove it from the skillet when it reaches 165°F (74°C).
- Pro tip: For a smoother sauce, use an immersion blender to blend the ingredients right in the pan.
- Pro tip: Add a pinch of red pepper flakes for a little heat.
- Pro tip: Make it a meal with my Easy Chimichurri Sauce for grilled vegetables or potatoes.
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 3 days. Make-ahead tip: Prepare the chicken and sun-dried tomatoes ahead of time. Store separately in the fridge until ready to cook.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a healthier version, use half-and-half or milk instead of heavy cream.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and sun-dried tomatoes ahead of time. Store separately in the fridge until ready to cook.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If the sauce is too thin, let it simmer and reduce further. If it's too thick, add a little more cream or milk.
Want to level up this recipe?
High-quality chef's knife — Makes prep work a breeze and ensures even cooking → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes
- 4 cups fresh spinach
- 1 cup heavy cream
Seasonings
- 2 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Optional Toppings
- Fresh basil for garnish
- Red pepper flakes for heat
Instructions
- Step 1: Season chicken breasts with salt, pepper, basil, and oregano. Cook in a hot skillet until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, sauté garlic and sun-dried tomatoes until fragrant. Add heavy cream, bring to a simmer, and let it reduce slightly.
- Step 3: Stir in spinach and cook until wilted. Return chicken to the skillet, top with Parmesan cheese, and let it melt. Blend the sauce until smooth if desired.
Notes
- Chef tip: For a healthier version, use half-and-half or milk instead of heavy cream.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and sun-dried tomatoes ahead of time. Store separately in the fridge until ready to cook.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If the sauce is too thin, let it simmer and reduce further. If it's too thick, add a little more cream or milk.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the chicken and sun-dried tomatoes ahead of time. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 470
- Protein: 35g
- Fat: 32g
- Carbs: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 140mg
- Sat. Fat: 19g
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 chicken and sun-dried tomatoes ahead of time. Store separately in the fridge until ready to cook.
Overcooking is the most common reason. Remove it from the skillet when it reaches 165°F (74°C).
Yes, freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Prepare the chicken and sun-dried tomatoes ahead of time. Cook the chicken on the grill and finish the sauce in a skillet at the cookout.
Half-and-half or milk can be used for a lighter version.
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!
