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Creamy Sun-Dried Tomato Chicken with Spinach

Ingredients · Serves 4 · Prep 10 min · Total 30 min

  • Chicken
  • 2 boneless skinless chicken breasts, about 8 oz each
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp italian seasoning
  • 1 tbsp olive oil
  • Sauce
  • 1 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped
  • ½ cup chicken broth
  • ¾ cup heavy cream
  • ½ cup parmesan, finely grated
  • 2 cups baby spinach, packed
  • ¼ tsp red pepper flakes (optional)
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Creamy Sun-Dried Tomato Chicken with Spinach

Steps

  1. Lay each breast flat and slice it in half horizontally to make 4 thin cutlets.
  2. Pat the cutlets dry and season both sides with the salt, pepper and Italian seasoning.
  3. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
  4. Cook the cutlets until golden on the first side.
  5. Flip and cook until they reach 165°F (74°C) in the thickest part. Move them to a plate.
  6. Lower the heat to medium. Melt the butter in the pan, add the garlic and sun-dried tomatoes and stir until fragrant.
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Creamy Sun-Dried Tomato Chicken with Spinach

Steps, continued

  1. Pour in the broth and scrape up the browned bits from the bottom of the pan with a wooden spoon.
  2. Stir in the cream and red pepper flakes (if using) and simmer gently until slightly thickened.
  3. Stir in the parmesan until melted, then add the spinach and stir until it wilts.
  4. Return the chicken and its juices to the pan, spoon the sauce over and simmer just until hot.
  5. Cook to 165°F inside (check with a thermometer).