Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is a quick and easy dinner recipe that’s better than takeout. After making this many times, I’ve discovered the trick to a creamy, flavorful sauce that’s not too heavy. The sun-dried tomatoes and spinach add a fresh, light touch to this cozy, comforting dish. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Smoked Salmon Gnocchi Dinner Recipe and Cheddar Jalapeño Burgers Quick and Easy Dinner Recipe.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach Is Pure Comfort
- Easy to make with simple ingredients
- Ready in under 30 minutes
- Creamy, flavorful sauce that's not too heavy
- Perfect for busy weeknights and meal prepping
What You'll Need for Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes
- 4 cups fresh spinach
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Optional: Freshly grated Parmesan cheese
- Optional: Chopped fresh parsley
📝 Ingredient Notes
- sun-dried tomatoes: Use oil-packed sun-dried tomatoes for extra flavor. Drain and chop before using.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked chicken and a smooth sauce. → See on Amazon
- Immersion Blender — Easily blend the sauce right in the pan for a smooth, creamy texture. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Step 1: Season chicken breasts with garlic powder, basil, oregano, salt, and pepper. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, add sun-dried tomatoes and cook until softened. Stir in heavy cream, chicken broth, and Parmesan cheese. Bring to a simmer and let thicken slightly.
- Step 3: Return chicken to skillet, add spinach, and cook until wilted. Blend the sauce until smooth (optional). Serve with freshly grated Parmesan cheese and chopped fresh parsley.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- : Use chicken thighs instead of breasts for even more tender, juicy results.
- Common mistake and fix: If the sauce becomes too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer longer to reduce.
- : For a spicy kick, add red pepper flakes or diced jalapeños to the skillet.
Storing & Reheating Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and sun-dried tomatoes ahead of time. Store separately in the fridge until ready to cook.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Stir halfway through.
Recipe Notes
- Chef tip: For an even creamier sauce, blend the sauce with an immersion blender or regular blender until smooth.
- Best substitution: Substitute chicken with shrimp or tofu for a different protein option.
- Make-ahead: This dish can be made ahead and reheated in the oven or microwave.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If the sauce becomes too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer longer to reduce.
Want to level up this recipe?
High-Quality Chef's Knife — Makes prep work a breeze and ensures even cooking. → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes
- 4 cups fresh spinach
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Optional Toppings
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Step 1: Season chicken breasts with garlic powder, basil, oregano, salt, and pepper. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, add sun-dried tomatoes and cook until softened. Stir in heavy cream, chicken broth, and Parmesan cheese. Bring to a simmer and let thicken slightly.
- Step 3: Return chicken to skillet, add spinach, and cook until wilted. Blend the sauce until smooth (optional). Serve with freshly grated Parmesan cheese and chopped fresh parsley.
Notes
- Chef tip: For an even creamier sauce, blend the sauce with an immersion blender or regular blender until smooth.
- Best substitution: Substitute chicken with shrimp or tofu for a different protein option.
- Make-ahead: This dish can be made ahead and reheated in the oven or microwave.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If the sauce becomes too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer longer to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Stir halfway through.
- Make ahead: Prepare the chicken and sun-dried tomatoes ahead of time. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach FAQs
Yes, prepare the chicken and sun-dried tomatoes ahead of time. Store separately in the fridge until ready to cook.
If the sauce becomes too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer longer to reduce.
Yes, but the flavor will be slightly different. You may need to adjust the seasoning and cooking time.
Add red pepper flakes or diced jalapeños to the skillet for a spicy kick.
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Chicken Skillet with Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
