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 3/4 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
- 1/2 cup parmesan cheese grated
- 1 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 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!
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!!!