Tender chicken coated in a parmesan cream sauce with sweet sun dried tomatoes and spinach. Serve this with rustic bread, over rice, or pasta for a comforting meal. Everyone will love this one pan 30 minute dinner!
Why You'll Love this Recipe
- It's ultra creamy. The combination of heavy cream and parmesan cheese make this dish super rich.
- It's somewhat healthy. The richness of this dish is balanced with sun dried tomatoes and spinach high in antioxidants. It's also a great way to conceal these veggies from any picky eaters you may have.
- It's full of flavors. The savory parmesan sauce is enhanced with a kick from the red pepper flakes, aromatic oregano and thyme, sweet and tart sun dried tomatoes, and freshness from the basil.
Ingredients
- Chicken breasts- boneless skinless chicken breasts sliced in half to make 4 portions.
- Flour- to coat the chicken and keep it moist. It also helps thicken the sauce. You can omit the flour to make this gluten free.
- Butter- instead of butter you can use a neutral oil or replace with more sun dried tomato oil.
- Garlic- fresh garlic is best but you can also use ¾ teaspoon of garlic powder instead.
- Chicken stock- I use Better Than Bouillon mixed with water. You can also use half white wine and half chicken stock for more flavor.
- Heavy cream- half and half can also work.
- Parmesan cheese- or pecorino romano cheese.
- Red pepper flakes- for a spicy kick. Adjust to your taste.
- Oregano and thyme- or substitute with Italian seasoning.
- Sun dried tomatoes- I like using sun dried tomatoes packed in olive oil so I can use the flavorful oil to cook the chicken. Dry packed sun dried tomatoes will work, just replace the sun dried tomato oil with a neutral oil to cook the chicken.
- Baby spinach- or a leafy green like kale is a good substitute.
- Basil- for freshness. Parsley, oregano, thyme or a mix would be delicious.
How to Make Creamy Chicken with Sun Dried Tomatoes and Spinach
- Slice the chicken breasts in half.
- Season the chicken with salt and pepper and coat it in flour.
- In a large skillet, add the sun dried tomato oil and melt the butter.
- Cook the chicken and set aside.
- Make the sauce and bring it to a simmer.
- Add the spinach and chicken back in. Simmer for a few minutes to wilt the spinach and warm the chicken.
Tasty Tips
- Use a meat mallet to tenderize the chicken and even out any thicker parts to ensure even cooking.
- Use half white wine and half chicken stock. I haven't tried it yet but I bet it would be delicious if you deglazed the pan with a splash of white wine for an extra layer of flavor.
FAQs
How do I store leftovers?
Store leftovers in the fridge in an airtight container for up to 4 days. Since this is a cream based sauce, I do not recommend freezing as it can split the sauce.
How do I reheat leftovers?
Reheat leftovers in the microwave or in a skillet with some water mixed in.
More Chicken Recipes You'll Love
- Jalapeño Popper Stuffed Chicken with Mozzarella Cheese
- Chicken Broccoli Cheddar Mac and Cheese
- Crispy Bang Bang Chicken Pasta
- Buffalo Chicken Pasta
Creamy Chicken with Sun Dried Tomatoes and Spinach
Tender chicken coated in a parmesan cream sauce with sweet sun dried tomatoes and spinach. Serve this with rustic bread, over rice, or pasta for a comforting meal. Everyone will love this one pan 30 minute dinner!
Ingredients
- 2 large boneless skinless chicken breasts
- salt and pepper to taste
- 3 tablespoons all purpose flour
- 2 tablespoons sun dried tomato oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- 1 teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ cup sun dried tomatoes chopped
- 2 cups baby spinach
- fresh basil chopped
Instructions
- Prepare the chicken cutlets by slicing the chicken breasts in half lengthwise. Optional: Use a meat mallet to tenderize the chicken and even out the thicker parts.
- Season the chicken with salt and pepper and coat it in flour.
- In a large skillet on medium heat, add the sun dried tomato oil and melt the butter.
- Cook the chicken for 4 minutes on each side or until cooked through. Set aside.
- In the same pan, add garlic and sauté for 30 seconds. Deglaze the pan with chicken stock and scrape the bottom of the pan to pick up the browned bits (flavor!).
- Turn the heat to medium low and mix in the heavy cream, parmesan cheese, red pepper flakes, oregano, thyme, and sun dried tomatoes. Simmer for 5 minutes then add the spinach and chicken back in. Simmer for a few more minutes to wilt the spinach and warm the chicken.
- Garnish with fresh basil and serve over rice or pasta.
Notes
- Use half white wine and half chicken stock for an extra layer of flavor.
Nutrition Estimate
Calories: 442kcalCarbohydrates: 19gProtein: 23gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 121mgSodium: 445mgPotassium: 1037mgFiber: 3gSugar: 8gVitamin A: 2851IUVitamin C: 19mgCalcium: 234mgIron: 3mg
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Steph says
Followed recipe exactly. Absolutely delicious. Hubby was impressed! Easy enough for a weeknight delicious enough for a special occasion.
Jenny says
So glad you enjoyed it Steph!
Rachel says
Delicious! I did half white wine, half chicken stock and my husband said it's the best dinner I've ever made!
Noel says
This was a wonderful recipe! Absolutely loved it and easy to make. My family loved it. I will be making this again and again!!!
Sharon Claffey says
Great recipe. Made this for dinner tonight. Was very good. Used the wine/broth recommendation. Excellent suggestion. Served over papparadell pasta. Was a hit!
Terri Reh says
Just the smell of it cooking was divine. I didn't have spinach, but had kale. I put slivered kale in. Served with rice and broccoli. Mad because there were no leftovers.
Brandy says
My family loves when I make this. I am making it for my new boyfriend tonight, hopefully he likes it.
Juliebean says
This was delicious! It was so easy to make and my family thought it was better than anything they have had in a restaurant. Served with bow tie pasta and garlic bread. Will definitely be a regular in my rotation.