Creamy Sun-Dried Tomato Chicken: The Ultimate Comfort Dish Recipe
Introduction to Creamy Sun-Dried Tomato Chicken
Are you looking for a delicious and comforting meal that’s easy to prepare? Look no further than this Creamy Sun-Dried Tomato Chicken recipe! This dish is perfect for any night of the week, offering a rich, creamy sauce that pairs beautifully with tender chicken and vibrant spinach. Whether you’re cooking for your family or hosting friends, this recipe will impress everyone at the table!
A Personal Story Behind My Creamy Sun-Dried Tomato Chicken Journey
My love for creamy chicken dishes began in my childhood kitchen, where my grandmother would whip up hearty meals that brought our family together. One of her favorites was a creamy tomato chicken that she made with fresh ingredients from her garden. Inspired by those memories, I created this Creamy Sun-Dried Tomato Chicken recipe, which captures the essence of those cherished family dinners while incorporating a few modern twists.
What Makes This Creamy Sun-Dried Tomato Chicken Recipe Special?
This recipe stands out for its incredible flavors and simplicity. The combination of sun-dried tomatoes and Parmesan cheese creates a luscious sauce that’s both creamy and savory. Plus, the addition of baby spinach not only adds a pop of color but also boosts the nutritional value of the dish. It’s a wonderful way to enjoy a comforting meal without feeling guilty, making it perfect for any occasion!
The Full Creamy Sun-Dried Tomato Chicken Recipe
Ingredients
- 1 small yellow onion
- 3 cloves garlic
- 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces)
- 1 ounce Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated)
- 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons olive oil, divided
- 2 teaspoons dried Italian seasoning
- 5 ounces baby spinach (about 5 packed cups)
- 1 1/4 cups heavy cream
Instructions
- Start by dicing the small yellow onion, mincing the garlic cloves, and thinly slicing the sun-dried tomatoes. If you have block Parmesan cheese, grate it now for the freshest flavor.
- Next, cut the chicken breasts in half horizontally to create thinner pieces. Pat them dry with paper towels, then season both sides with 1 teaspoon of kosher salt and the black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear half of the chicken pieces until they are browned, about 3 to 5 minutes per side. Transfer the chicken to a plate and repeat the process with the remaining chicken.
- Reduce the heat to medium. If needed, add another tablespoon of olive oil to the skillet. Sauté the diced onion until softened, which should take about 3 minutes. Then, add the minced garlic, sun-dried tomatoes, and dried Italian seasoning, cooking until fragrant for about 1 minute.
- Add the baby spinach a handful at a time, stirring until wilted before adding more. This ensures even cooking and prevents overcrowding. Once all the spinach is added, stir in the grated Parmesan and heavy cream. Allow the mixture to simmer gently for about 2-3 minutes.
- Return the seared chicken to the pan along with any juices from the plate. Cook until the chicken reaches an internal temperature of 165ºF (about 4 to 7 minutes), ensuring it is fully cooked through.
Serving Suggestions and Variations for Creamy Sun-Dried Tomato Chicken
Serve this delightful dish over a bed of pasta or alongside fluffy rice to soak up the creamy sauce. You can also pair it with a fresh salad or steamed vegetables for a lighter option. For those looking to mix things up, consider adding mushrooms or bell peppers to the sauté for extra flavor and texture. If you prefer a lighter version, you can substitute half-and-half for the heavy cream.
Frequently Asked Questions About Creamy Sun-Dried Tomato Chicken
Can I use fresh tomatoes instead of sun-dried? While fresh tomatoes can be used, they will alter the dish’s texture and flavor. Sun-dried tomatoes offer a concentrated flavor that is hard to replicate.
How can I make this recipe dairy-free? To make this dish dairy-free, substitute the heavy cream with coconut cream and omit the Parmesan cheese, or use a dairy-free cheese alternative.
What is the best way to store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 450
Servings: 4
Creamy Sun-Dried Tomato Chicken
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 small yellow onion
- 3 cloves garlic
- 0.5 cup sun-dried tomatoes drained, oil-packed
- 1 ounce Parmesan cheese freshly grated or store-bought
- 2 large boneless, skinless chicken breasts
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 2 teaspoons dried Italian seasoning
- 5 ounces baby spinach
- 1.25 cups heavy cream
Instructions
- Dice the small yellow onion, mince the garlic cloves, and thinly slice the sun-dried tomatoes. Grate the Parmesan cheese if needed.
- Cut the chicken breasts in half horizontally. Pat them dry with paper towels and season with 1 teaspoon of kosher salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear half of the chicken until browned, about 3 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
- Reduce the heat to medium. Add more olive oil if needed and sauté the onion until softened. Add garlic, sun-dried tomatoes, and Italian seasoning. Cook until fragrant.
- Add the baby spinach a handful at a time until wilted. Stir in Parmesan, heavy cream, and the remaining salt. Simmer gently.
- Return the chicken to the pan with any juices. Cook until the chicken reaches 165ºF, about 4 to 7 minutes.