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- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup fresh spinach, roughly chopped - 1/2 cup chicken broth - 1/2 cup heavy cream - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste You need key ingredients for this dish to shine. First, chicken breasts are the star. They provide a lean and juicy base. Next, sun-dried tomatoes add a rich, tangy flavor. Their intense taste brings the dish to life. Fresh spinach adds color and nutrition. It wilts beautifully in the sauce. You also need some pantry staples. Chicken broth adds depth, while heavy cream brings creaminess. Olive oil is great for cooking the chicken. It helps achieve that golden crust. Seasonings are vital for flavor. Garlic gives a lovely aroma. Oregano and basil add warmth and earthiness. Don’t forget salt and pepper, which enhance all the flavors. This simple mix of ingredients creates a delicious meal that feels special. {{ingredient_image_1}} - Seasoning the chicken: Start by seasoning the chicken breasts. Use salt, pepper, oregano, and basil. Sprinkle the seasonings on both sides. This adds great flavor to the chicken. - Cooking chicken in the skillet: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken. Cook for about 6-7 minutes on each side. Look for a nice brown color. The chicken should reach an internal temperature of 165°F. When done, remove the chicken and set it on a plate. - Sautéing garlic and sun-dried tomatoes: In the same skillet, add minced garlic. Sauté it for about 30 seconds until it smells good. Then, stir in the sun-dried tomatoes. Cook them for another 2 minutes to mix flavors. - Adding chicken broth and heavy cream: Pour in the chicken broth next. Scrape any brown bits from the bottom. Let it simmer for 2-3 minutes. This helps build a rich flavor. Finally, add the heavy cream. Stir it well and cook for 2 more minutes until the sauce thickens a bit. - Returning chicken to skillet: Now, put the cooked chicken back into the skillet. This helps it soak up the sauce. - Incorporating fresh spinach: Add the fresh spinach on top. Cover the skillet and cook for another 2-3 minutes. The spinach will wilt down nicely. Taste the sauce and add more salt and pepper if needed. Now, your Sun-Dried Tomato Chicken Skillet is ready to serve! - To ensure chicken is cooked through, check the internal temperature. It should reach 165°F. This guarantees it's safe to eat. Add a meat thermometer to your kitchen tools for best results. - If you want to thicken the sauce, let it simmer longer after adding the heavy cream. This helps it become rich and creamy. You can also add a bit of cornstarch mixed with water for extra thickness. - For side dishes, consider garlic bread, rice, or a simple salad. These pair well with the creamy sauce. They balance the meal and add freshness. - For presentation, serve the chicken on a large platter. Drizzle the sauce over the top and sprinkle with fresh basil. This makes your meal look beautiful and inviting. - Use a large, heavy skillet. A cast-iron skillet works well for even cooking. It holds heat nicely and gives a good sear to the chicken. - Essential utensils include a sharp knife for chopping, a meat thermometer for checking doneness, and a spatula for flipping the chicken. Having these tools makes cooking easier and more fun. Pro Tips Perfectly Cooked Chicken: To ensure your chicken breasts remain juicy, use a meat thermometer to check that they reach an internal temperature of 165°F. Enhance Flavor: For a richer flavor, consider marinating the chicken in olive oil, garlic, and herbs for at least 30 minutes before cooking. Thickening the Sauce: If you prefer a thicker sauce, allow it to reduce on low heat for a few extra minutes, stirring occasionally to prevent sticking. Serving Suggestions: This dish pairs wonderfully with pasta, rice, or a side of crusty bread to soak up the delicious sauce. {{image_2}} You can change the main protein in this dish. Try shrimp or tofu. Shrimp cooks fast and adds a nice twist. Tofu gives a great plant-based option. Both pair well with sun-dried tomatoes. For veggies, swap spinach with kale or broccoli. Kale holds its shape well and adds a hearty bite. Broccoli adds crunch and color. These swaps keep the dish fresh and fun. If you want a dairy-free meal, use coconut cream instead of heavy cream. Coconut cream gives a rich texture without dairy. It also adds a hint of sweetness. You can also try alternative sauces like cashew cream or dairy-free yogurt. These options keep the sauce creamy while being dairy-free. To give your dish a kick, add red pepper flakes. They bring heat without overpowering the flavors. Just a pinch can make a big difference. Don’t forget to experiment with fresh herbs. Basil and parsley can brighten up the dish. You can even try thyme or rosemary for a new twist. Mixing herbs keeps the dish exciting and flavorful. After you cook the Sun-Dried Tomato Chicken Skillet, let it cool. Place the chicken in a shallow container. A glass or plastic container works well. Cover it tightly with a lid or plastic wrap. Store it in the fridge. This keeps it fresh for later meals. If you want to save some for later, freezing is a great option. Allow the dish to cool completely before freezing. Place the chicken and sauce in a freezer-safe container. Use a vacuum-sealed bag for the best results. Label it with the date. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove over low heat. Stir gently until hot. In the fridge, your Sun-Dried Tomato Chicken Skillet lasts about 3-4 days. In the freezer, it stays good for about 2-3 months. Check for signs of spoilage. If it smells sour or looks off, it’s best to toss it. Always trust your senses to keep your meals safe. The total time to cook this dish is about 30 minutes. This includes 10 minutes for prep and 20 minutes for cooking. You will spend about 6-7 minutes cooking the chicken on each side. After that, you will make the sauce for about 10 minutes. Yes, you can make this dish ahead of time. Cook the chicken and sauce, then store them separately in the fridge. Reheat the chicken in a skillet over low heat. Add a splash of chicken broth to the sauce to prevent it from drying out. Some great side dishes include: - Rice or quinoa for a filling base - Garlic bread for a tasty crunch - Steamed vegetables for a fresh touch - A simple green salad for added freshness These sides help create a complete and balanced meal with your chicken skillet. This recipe for Sun-Dried Tomato Chicken Skillet offers a tasty way to enjoy chicken. We covered main ingredients like chicken breasts, sun-dried tomatoes, and fresh spinach. You learned how to cook the chicken, make a creamy sauce, and combine everything perfectly. I shared tips on storage, variations, and side dishes to enhance your meal. With these insights, you can create a dish that’s both delicious and easy. Enjoy your cooking journey and feel free to explore new flavors along the way!

Sun-Dried Tomato Chicken Skillet

A delicious skillet dish featuring chicken breasts cooked with sun-dried tomatoes, spinach, and a creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup fresh spinach, roughly chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • to garnish fresh basil leaves

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, oregano, and basil on both sides.
  • Once the oil is hot, add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is browned and cooked through (internal temperature of 165°F).
  • Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  • Stir in the sun-dried tomatoes and cook for another 2 minutes, allowing them to blend with the garlic.
  • Pour in the chicken broth and scrape any browned bits off the bottom of the skillet. Allow the broth to simmer for 2-3 minutes.
  • Add the heavy cream and stir until combined. Let it cook for an additional 2 minutes until the sauce thickens slightly.
  • Return the cooked chicken to the skillet, then add the fresh spinach. Cover and cook for another 2-3 minutes, until the spinach has wilted.
  • Taste the sauce and adjust seasoning with salt and pepper as needed.
  • Serve the chicken hot, drizzled with the creamy sun-dried tomato sauce and garnished with fresh basil leaves.

Notes

Serve hot and garnish with fresh basil leaves.
Keyword chicken, creamy sauce, skillet, sun-dried tomatoes