Creamy Sun-Dried Tomato Chicken
A delightful creamy chicken dish with sun-dried tomatoes and spinach.
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.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.