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Creamy Sun-Dried Tomato Chicken · Skillet

Creamy Sun-Dried Tomato Chicken with Spinach

Thin chicken cutlets in a rich, garlicky cream sauce with sun-dried tomatoes, parmesan and spinach. One skillet, 30 minutes, and it tastes like a restaurant dish.

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Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Easy

Ingredients

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)

Cook to 165°F inside (check with a thermometer).

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.
  7. Pour in the broth and scrape up the browned bits from the bottom of the pan with a wooden spoon.
  8. Stir in the cream and red pepper flakes (if using) and simmer gently until slightly thickened.
  9. Stir in the parmesan until melted, then add the spinach and stir until it wilts.
  10. Return the chicken and its juices to the pan, spoon the sauce over and simmer just until hot.

Tip: Keep the sauce at a gentle simmer once the cream goes in so it stays smooth.

Tip: Serve over pasta, rice or with crusty bread for the sauce.

Tip: Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat until hot all the way through (165°F). Add a splash of broth when reheating to loosen the sauce.

Estimated nutrition per serving: 420 calories · protein 32 g · carbohydrates 9 g · fiber 1 g · sugars 4 g · fat 29 g (saturated 15 g) · sodium 860 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.