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- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes, packed in oil - 1 cup heavy cream - 1 cup chicken broth - Italian seasoning - Red pepper flakes (optional) - Salt and freshly ground black pepper - Fresh baby spinach - Olive oil - Fresh basil leaves, for garnish When planning your creamy sun-dried tomato chicken, gather these key ingredients. First, you need the chicken breasts, which are tender and juicy. The sun-dried tomatoes add a rich, tangy flavor that makes this dish special. Heavy cream and chicken broth create a smooth and creamy sauce that binds everything together. For seasoning, Italian seasoning brings warmth and depth. If you like some heat, add red pepper flakes. Don’t forget salt and pepper to enhance all the flavors. Finally, fresh baby spinach adds a lovely color and a hint of earthiness. Olive oil helps you sear the chicken perfectly, and fresh basil leaves make for a beautiful garnish. With this list, you're ready to create a flavorful meal that everyone will love! {{ingredient_image_2}} - First, pat the chicken breasts dry with paper towels. This helps the chicken brown better. - Next, season both sides of the chicken with salt, black pepper, and Italian seasoning. This adds great flavor. - Heat olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. - Carefully add the seasoned chicken breasts to the hot oil. Sear each side for about 5-7 minutes. The chicken should turn golden brown and reach an internal temperature of 165°F (75°C). - After cooking, transfer the chicken to a plate and cover it to keep warm. - Lower the heat to medium, keeping the same skillet. Add the diced onion and sauté for 3-4 minutes until soft and clear. - Mix in the minced garlic and sauté for another minute. Stir to prevent burning. - Add the chopped sun-dried tomatoes and red pepper flakes if you want some heat. Cook for 2 more minutes to blend the flavors well. - Gradually pour in the chicken broth and bring the mix to a gentle simmer. - Once simmering, slowly add the heavy cream, stirring to blend. Let the sauce simmer for about 5 minutes, thickening nicely. - Gently fold in the fresh baby spinach, stirring until it wilts into the cream sauce. - Nestle the seared chicken back into the skillet. Spoon the creamy sauce over the chicken. Simmer for an additional 2-3 minutes. This ensures the chicken heats through and absorbs the flavors. To make your Creamy Sun-Dried Tomato Chicken pop, think about your seasonings. You can adjust the salt and pepper to match your taste. If you want more depth, add more Italian seasoning. Fresh herbs like basil or parsley can elevate the dish. Fresh herbs tend to pack a stronger punch than dried ones. Use dried herbs if fresh is hard to find, but fresh is always best when available. Searing the chicken correctly is key. Start with a hot skillet and enough olive oil. Sear the chicken for 5-7 minutes on each side. This creates a nice golden crust. To keep the sauce from overcooking, lower the heat once you add the cream. Stir gently and let it simmer for just a few minutes. This way, you maintain that rich, creamy texture. Pair your creamy chicken with pasta, rice, or crusty bread. Each option absorbs the sauce nicely. For a beautiful presentation, serve on a large platter. Drizzle extra sauce over the chicken and add fresh basil leaves for color. A sprinkle of Parmesan cheese can also enhance the dish's appeal. Pro Tips Properly Season the Chicken: Don’t skimp on seasoning the chicken breasts before cooking. This ensures that every bite is flavorful and delicious. Use Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for enhanced flavor. They add a rich, tangy taste to the dish. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with Greek yogurt or sour cream for a tangy twist. Serve with Fresh Ingredients: Garnish with fresh basil and a sprinkle of Parmesan cheese right before serving for an added burst of flavor and visual appeal. {{image_4}} To make this dish lighter, you can substitute the heavy cream. Use Greek yogurt or coconut milk instead. Both add creaminess without all the fat. You can also add more vegetables. Try bell peppers, zucchini, or mushrooms for extra nutrition and flavor. You can change up the herbs and spices for new tastes. Fresh thyme, rosemary, or oregano work great. If you love cheese, add Parmesan or mozzarella. You can also try different sauces, like pesto or Alfredo. Each change brings a unique twist to the dish. Think about what to serve with your chicken. Pasta, rice, or quinoa are excellent choices. You can also make it a one-pan meal. Just add vegetables right into the skillet. This saves time and reduces cleanup. Enjoy your meal with a simple salad for a balanced dinner. To store your Creamy Sun-Dried Tomato Chicken in the refrigerator, let it cool first. Place it in an airtight container. It will stay fresh for about 3 to 4 days. Make sure to label the container with the date. This helps you keep track of its freshness. For reheating, the best method is on the stove. Use low heat to warm it gently. Stir often to keep the sauce creamy. You can also use the microwave, but cover it to avoid splatters. Heat in short bursts, stirring in between. To freeze your dish, let it cool completely. Then, transfer it to a freezer-safe container. It can last up to 3 months in the freezer. For best quality, wrap it tightly with plastic wrap before sealing. Thaw it overnight in the fridge before reheating. This helps keep the chicken moist and the sauce smooth. It takes about 15 minutes to prep and 20 minutes to cook. In total, you need 35 minutes from start to finish. This quick time makes it a great choice for busy weeknights! Yes, you can use frozen chicken breasts. Just be sure to thaw them first for even cooking. If you cook from frozen, add 5-10 extra minutes to the cooking time. This ensures your chicken cooks thoroughly and stays juicy. This dish pairs well with many sides. Here are some ideas: - Pasta, like fettuccine or spaghetti - Fluffy rice, either white or brown - Crusty bread to soak up the sauce - A fresh green salad for a light touch Check the chicken's internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy. If you cut into the chicken, the juices should run clear, not pink. This ensures it is safe to eat. In this post, I shared a simple recipe for Creamy Sun-Dried Tomato Chicken. We explored the main ingredients, step-by-step cooking directions, and helpful tips. I included ways to vary the dish and information on storage. You can enjoy this meal with different sides or adjust flavors to your liking. With a few simple techniques, you can create a tasty dinner. Enjoy making this dish in your kitchen!

Creamy Sun-Dried Tomato Chicken Delight

A rich and creamy chicken dish featuring sun-dried tomatoes and fresh spinach, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup sun-dried tomatoes, packed in oil (drained and coarsely chopped)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup fresh baby spinach
  • 3 cloves garlic, finely minced
  • 1 medium onion, diced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional, for added spice)
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • for garnish Fresh basil leaves (optional)

Instructions
 

  • Prepare the Chicken: Begin by patting the chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground black pepper, and Italian seasoning.
  • Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil glistens, carefully add the seasoned chicken breasts. Sear each side for approximately 5-7 minutes, or until they achieve a beautiful golden brown color and reach an internal temperature of 165°F (75°C). Transfer the chicken to a plate and cover to keep warm.
  • Sauté the Vegetables: Lower the heat to medium, maintaining the same skillet. Add the diced onion and sauté for about 3-4 minutes, until softened and translucent. Then, mix in the minced garlic and sauté for another minute, stirring continuously to keep the garlic from burning.
  • Add Sun-Dried Tomatoes: Incorporate the chopped sun-dried tomatoes and red pepper flakes (if you desire a spicy kick) into the onion-garlic mixture. Cook for an additional 2 minutes to allow the flavors to meld beautifully.
  • Create the Cream Sauce: Gradually pour in the chicken broth and bring the mixture to a gentle simmer. Once simmering, add the heavy cream, stirring continuously to blend. Allow the sauce to simmer for about 5 minutes, letting it thicken slightly to create a luscious, creamy texture.
  • Incorporate Spinach: Gently fold the fresh baby spinach into the sauce. Stir continuously until the spinach wilts down and is fully integrated into the beautiful cream sauce.
  • Return Chicken to the Skillet: Nestle the seared chicken breasts back into the skillet, spooning the velvety sauce over each piece. Allow everything to simmer together for an additional 2-3 minutes, ensuring the chicken is heated through and flavors are well combined.
  • Serve and Enjoy: Taste the sauce and adjust the seasoning with additional salt and freshly ground black pepper, if needed. Serve the creamy sun-dried tomato chicken over your choice of pasta, fluffy rice, or with crusty bread to soak up the delightful sauce. Garnish with fresh basil leaves for a pop of color and extra flavor.

Notes

For an elegant touch, serve the dish on a large platter and drizzle extra sauce over the chicken before placing it on the dinner table, garnished with fresh basil leaves and a sprinkle of freshly grated Parmesan cheese.
Keyword chicken, creamy, spinach, sun-dried tomatoes