Creamy Sun-Dried Tomato Chicken
A delicious creamy chicken dish featuring sun-dried tomatoes and spinach, perfect for any occasion.
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.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. No alcoholic drinks allowed, please substitute with a non-alcoholic option.