Go Back
To make creamy sun-dried tomato chicken, gather these items: - 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1 cup chicken broth - 2 cloves garlic, minced - 1 medium onion, finely chopped - 1 cup fresh spinach - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) If you lack any ingredients, here are some easy swaps: - Chicken breasts: Use thighs for a juicier option. - Heavy cream: Substitute with half-and-half or coconut milk for a lighter sauce. - Sun-dried tomatoes: Try using fresh tomatoes or roasted red peppers instead. - Chicken broth: Vegetable broth can work well for a lighter flavor. - Spinach: Kale or arugula can be great alternatives. This dish serves four and provides a satisfying meal. Here’s a quick look at the nutrition: - Calories per serving: Approximately 450 - Protein: 30g - Carbohydrates: 5g - Fat: 35g - Fiber: 1g These values can vary based on ingredient choices. Enjoy this tasty meal while being mindful of your dietary needs. {{ingredient_image_1}} Start by patting the chicken breasts dry. This helps the seasoning stick well. Season both sides with salt, pepper, and Italian seasoning. Use your hands to rub the spices in. This gives the chicken a nice flavor. Next, grab a large skillet and heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Sear them for about 5-6 minutes on each side. You want them golden brown and cooked all the way through. Use a meat thermometer if you have one. The chicken should reach 165°F (74°C). When done, take the chicken out and place it on a plate. In the same skillet, add the chopped onion and minced garlic. Sauté them for 2-3 minutes. You want the onion to turn translucent. This step builds great flavor. Now, stir in the chopped sun-dried tomatoes. Sauté for another minute. Then, pour in the chicken broth and bring it to a simmer. Next, reduce the heat to medium-low. Stir in the heavy cream and let the sauce simmer for about 5 minutes. Keep stirring occasionally. You want it to thicken slightly but not too much. After the sauce thickens, add the fresh spinach. Cook until it wilts, which will take about 2 minutes. Now, return the chicken to the skillet. Coat it well with the creamy sauce. Let everything simmer together for an extra 2 minutes. This helps the flavors mix well. Finally, taste the sauce and adjust the seasoning with salt and pepper if needed. Enjoy your meal! Serve your creamy sun-dried tomato chicken on cooked pasta or rice. This dish pairs well with a simple green salad. You can also add garlic bread for a nice crunch. For more color, sprinkle fresh basil leaves on top before serving. This adds flavor and makes the plate look pretty. To boost the taste, try adding some grated Parmesan cheese to the sauce. A squeeze of fresh lemon juice can brighten the dish, too. If you love spice, add a pinch of red pepper flakes while cooking. This will give your chicken a nice kick. For a touch of freshness, include a handful of chopped parsley. One common mistake is overcooking the chicken. Cook it just until golden brown and juicy. Another mistake is not seasoning enough. Always taste the sauce and adjust salt and pepper as needed. Make sure to stir the sauce regularly to prevent it from sticking. Lastly, don’t skip the spinach! It adds great color and nutrition. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken is cooked through; it should reach an internal temperature of 165°F (75°C). Customize Your Creaminess: For a lighter version, substitute half of the heavy cream with low-fat milk or a dairy-free alternative. Add More Flavor: Incorporate a splash of white wine into the sauce before adding the cream for an extra layer of flavor. Fresh Spinach Alternative: If fresh spinach isn't available, you can use frozen spinach; just make sure to thaw and drain it well before adding it to the sauce. {{image_2}} You can add many vegetables to this dish. Try bell peppers for a sweet crunch. Zucchini also fits well and adds moisture. Mushrooms bring a rich, earthy flavor. For a fresh touch, add peas or broccoli. Just sauté them until tender before adding the sauce. If you want to switch proteins, use shrimp or salmon. These options cook quickly and pair well with the sauce. You can also use turkey or pork. Each choice brings a new taste twist. Just make sure to adjust cooking times for each protein. Want to change the sauce? Use half-and-half instead of heavy cream for a lighter dish. You can also add a splash of white wine for depth. For a spicy kick, add red pepper flakes. If you like garlic, add more cloves for extra flavor. These tweaks can make the dish your own. You can store leftover creamy sun-dried tomato chicken in the fridge. Place it in an airtight container. It will stay fresh for up to three days. When you want to eat it, simply reheat it in a skillet over medium heat. Stir it gently until it warms through. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the chicken juicy and the sauce creamy. If you want to keep it longer, freezing is a great option. First, let the chicken cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. It can stay frozen for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat as mentioned before to enjoy its full flavor. The shelf life of creamy sun-dried tomato chicken depends on how you store it. In the fridge, it lasts for three days. In the freezer, it can last up to three months. Always check for any off smells or changes in color before eating. If it looks or smells odd, it’s best to throw it out. Keeping your food safe ensures you enjoy every bite! Yes, you can use fresh tomatoes. However, the flavor will differ. Fresh tomatoes have more water. They may not give the same rich taste. If you use fresh, cook them longer to reduce moisture. I love serving this dish with pasta. It soaks up the creamy sauce well. You can also use crusty bread. It’s great for dipping. A fresh salad pairs nicely too. You can prepare the chicken ahead. Cook it fully, then store it in the fridge. Reheat it when you are ready. The sauce may thicken, so add a splash of broth. This keeps it creamy. In this blog post, we explored a delicious recipe for creamy sun-dried tomato chicken. We discussed ingredients, substitutes, and nutritional facts. Step-by-step, I guided you on preparation, cooking, and sauce-making. I shared tips to enhance flavor and avoid common mistakes. We also covered variations, storage tips, and answered your key FAQs. Now, you have all the tools to create a tasty dish. Enjoy experimenting with this recipe and make it your own!

Creamy Sun Dried Tomato Chicken

A delicious and creamy chicken dish featuring sun-dried tomatoes and fresh spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 cup fresh spinach
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves (optional)

Instructions
 

  • Begin by patting the chicken breasts dry and season them with salt, pepper, and Italian seasoning on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 5-6 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
  • Stir in the chopped sun-dried tomatoes and sauté for another minute. Pour in the chicken broth and bring to a simmer.
  • Reduce heat to medium-low and stir in the heavy cream. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
  • Add the fresh spinach to the sauce and cook until wilted, about 2 minutes. Return the chicken to the skillet and coat it with the creamy sauce. Let everything simmer together for an additional 2 minutes for the flavors to meld.
  • Taste and adjust seasoning with salt and pepper if needed.

Notes

Serve the creamy chicken on a bed of cooked pasta or with a side of crusty bread to soak up the sauce. Garnish with fresh basil leaves for a pop of color and added flavor.
Keyword chicken, creamy, spinach, sun-dried tomatoes