Creamy Sun-Dried Tomato Chicken Skillet with Spinach

For the Chicken

• 4 boneless, skinless chicken breasts

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tbsp olive oil

• 1 tbsp butter

For the Creamy Sun-Dried Tomato Sauce

• 3 tbsp butter

• 4 garlic cloves, minced

• ½ cup chopped sun-dried tomatoes (oil-packed, drained)

• 1 ¼ cups heavy cream

• ½ cup chicken broth

• ½ cup grated parmesan cheese

• 1 tsp Italian seasoning

• ¼ tsp chili flakes (optional)

• 2 cups fresh spinach leaves

• Salt and black pepper to taste

 
👩‍🍳 Instructions

1. Prepare the Chicken

Start by patting the chicken breasts dry so they develop a perfect sear. Season both sides generously with salt, pepper, and paprika. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter begins to foam, add the chicken.

Cook each piece for 6–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/75°C). Remove the chicken from the skillet and set aside on a warm plate. Don’t wipe out the pan—you want those flavorful browned bits for the sauce.

2. Build the Flavor Base

Reduce the heat to medium and add the remaining butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Now stir in the chopped sun-dried tomatoes and let them sizzle for a minute, releasing their natural oils and intensifying their tangy sweetness.

3. Create the Creamy Sauce

Pour in the heavy cream and chicken broth, stirring gently to lift any browned bits from the pan. This step builds the depth of flavor that makes this dish irresistible. Add the parmesan cheese, Italian seasoning, and chili flakes if you like a mild kick.

Let the sauce simmer on low for 3–4 minutes. It should start to thicken into a velvety, silky consistency. Taste and adjust the seasoning with salt and pepper as needed.

4. Add the spinach.

Stir in the spinach leaves and allow them to wilt in the warm sauce—this adds color, nutrients, and balance to the richness of the cream.

5. Return the Chicken to the Skillet

Nestle the chicken breasts back into the sauce, spooning the creamy mixture over the top. Lower the heat and let everything simmer for another 5 minutes so the flavors meld perfectly. The chicken becomes tender, juicy, and infused with the sun-dried tomato goodness.

🍽️ Serving Suggestions

• This dish pairs beautifully with a variety of sides, depending on your taste and the mood of your meal:

• Butter Parmesan Pasta—classic and comforting

• Creamy Mashed Potatoes—perfect for soaking up every drop of sauce

• Garlic Rice or Herb Rice Pilaf—simple and fragrant

• Crusty Artisan Bread—ideal for dipping

• Steamed or roasted vegetables—for a lighter, nutrient-packed plate

• To serve, plate the chicken, spoon plenty of sauce over the top, and garnish with grated parmesan or fresh chopped basil.

✨ Final Thought

This Creamy Sun-Dried Tomato Chicken Skillet with Spinach is proof that restaurant-quality meals don’t require complicated steps or expensive ingredients. With the perfect balance of creamy richness, savory chicken, and bright tomato notes, it’s the kind of dish you’ll crave again and again. Whether you’re cooking for family, hosting friends, or treating yourself to a cozy night in, this skillet dinner brings warmth, flavor, and comfort to every bite.

💡 Tips for the Best Results

• Use thin chicken breasts or slice thicker ones horizontally for quicker, even cooking.

• Don’t skip the parmesan—it thickens the sauce and adds salty, nutty depth.

• If the sauce gets too thick, add a splash of extra broth.

• For a lighter version, replace half of the cream with whole milk and thicken with 1 tsp flour.

• Add mushrooms or cherry tomatoes for extra texture and flavor.

• Leftovers taste amazing, as the flavors deepen overnight.

🍽️ Serving & Storage

• Serve immediately while hot and creamy.

• Store leftovers in an airtight container for up to 3 days in the refrigerator.

• Reheat gently on the stovetop with a splash of cream or broth to refresh the sauce.