Creamy Sun-Dried Tomato Chicken: The Ultimate Comfort Dish
Introduction to Creamy Sun-Dried Tomato Chicken
This creamy sun-dried tomato chicken recipe brings together the rich flavors of sun-dried tomatoes, fresh spinach, and succulent chicken, all enveloped in a luscious cream sauce. It’s an easy and satisfying dish that’s perfect for a weeknight dinner or a special occasion. Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and delivers impressive results that will have everyone asking for seconds!
A Personal Story Behind My Creamy Sun-Dried Tomato Chicken Journey
Growing up, my family often gathered around the dinner table for hearty meals filled with love and laughter. One dish that always stood out was a creamy chicken recipe my mother would prepare, which included sun-dried tomatoes. The comforting aroma that filled our home was simply irresistible. I’ve taken that cherished memory and created my own version of creamy sun-dried tomato chicken that not only honors my family’s tradition but also adds a modern twist with fresh ingredients.
What Makes This Creamy Sun-Dried Tomato Chicken Recipe Special?
What sets this recipe apart is the balance of flavors and textures. The sun-dried tomatoes add a sweet and tangy punch, while the heavy cream creates a silky sauce that clings to the chicken. The addition of fresh spinach not only boosts the nutritional value but also adds a beautiful pop of color to the dish. Plus, this recipe is quick to make, taking only about 35 minutes from start to finish, making it a go-to for busy weeknights.
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
- Begin by dicing the small yellow onion and mincing the garlic cloves. Thinly slice the sun-dried tomatoes and grate the Parmesan cheese if needed. This ensures everything is ready to go when you start cooking.
- Next, cut the chicken breasts in half horizontally. Pat them dry with paper towels and season both sides with 1 teaspoon of kosher salt and freshly ground black pepper. This step helps to enhance the flavor of the chicken.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, sear half of the chicken until it’s browned on both sides, about 3 to 5 minutes per side. Transfer the chicken to a plate and repeat with the remaining chicken.
- Once all the chicken is cooked, reduce the heat to medium. If the skillet looks dry, add more olive oil. Cook the diced onion until it becomes soft and translucent, about 3 minutes. Then, add the minced garlic, sliced sun-dried tomatoes, and dried Italian seasoning. Cook until fragrant, about 1-2 minutes.
- Gradually add the baby spinach to the skillet, stirring until it wilts. This should take about 2 minutes. Spinach cooks down significantly, so don’t be alarmed by the amount!
- Pour in the grated Parmesan cheese and heavy cream, along with the remaining salt. Stir everything together, scraping the bottom of the pan to incorporate all the delicious bits. Allow the mixture to simmer for about 3-5 minutes.
- Return the seared chicken to the skillet and cook until it reaches an internal temperature of 165ºF, about 4 to 7 minutes. This ensures the chicken is fully cooked and absorbs the flavors of the sauce.
Serving Suggestions and Variations for Creamy Sun-Dried Tomato Chicken
This creamy sun-dried tomato chicken is incredibly versatile. You can serve it over a bed of pasta, which will soak up the delicious sauce, or alongside a fresh salad for a lighter meal. It also pairs wonderfully with crusty bread for sopping up every last bit of the creamy goodness. For a healthier twist, consider substituting half-and-half for the heavy cream to lighten the dish while still keeping it creamy.
Frequently Asked Questions About Creamy Sun-Dried Tomato Chicken
Can I use fresh tomatoes instead of sun-dried tomatoes?
While sun-dried tomatoes add a unique flavor, you can substitute fresh tomatoes. Just roast them beforehand to concentrate their flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the sauce in advance and simply reheat it when you’re ready to serve. Just add the chicken at the end to ensure it stays juicy.
Is this dish gluten-free?
Yes, this recipe is gluten-free as long as you ensure that all your ingredients are certified gluten-free, especially the chicken broth if used.
Creamy Sun-Dried Tomato Chicken
Ingredients
Main Ingredients
- 1 small yellow onion
- 3 cloves garlic
- 0.5 cup drained oil-packed sun-dried tomatoes
- 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)
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (divided)
- 2 teaspoons dried Italian seasoning
- 5 ounces baby spinach (about 5 packed cups)
- 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 on both sides, 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. Cook the onion until softened, then add garlic, sun-dried tomatoes, and Italian seasoning. Cook until fragrant. Add spinach gradually until wilted.
- Pour in the Parmesan, heavy cream, and remaining salt. Simmer, scraping the bottom of the pan. Return the chicken to the pan and cook until it reaches 165ºF, about 4 to 7 minutes.