Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is an irresistible, better-than-takeout meal ready in just 30 minutes. After making this many times, I’ve discovered the secret to a creamy, golden sauce that coats every bite with juicy chicken and fresh spinach. If you love recipes like this, you’ll also enjoy Crispy Feta Phyllo Rolls with Sweet Chili Honey Sauce and Iced Blue Tea Latte with Vanilla Cold Foam Recipe.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach Is Pure Comfort
- The creamy, golden sauce is out of this world.
- Juicy chicken and fresh spinach make it a balanced meal.
- Better than takeout and ready in just 30 minutes.
- One-pan cooking makes cleanup a breeze.
What You'll Need for Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- sun-dried tomatoes
- heavy cream
- spinach
- garlic
- red pepper flakes
- olive oil
- salt
- black pepper
- Optional: parmesan cheese
- Optional: fresh basil
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best for this recipe.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion Blender — Easy blending for a smooth, creamy sauce. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Step 1: Season chicken breasts with salt, black pepper, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Add sun-dried tomatoes and cook for another minute. Pour in heavy cream and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes.
- Step 3: Add spinach to the skillet and cook until wilted, about 2-3 minutes. Slice the cooked chicken and return it to the skillet. Stir to combine with the sauce and spinach. Serve hot, topped with parmesan cheese and fresh basil if desired.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Common mistake and fix: Don't overcook the chicken. It can become dry. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Pro tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- Pro tip: To make this recipe ahead, prepare the chicken and sauce up to two days in advance. Store separately in the refrigerator and reheat before adding the spinach.
Storing & Reheating Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the chicken and sauce up to two days in advance. Store separately in the refrigerator and reheat before adding the spinach.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating and adding spinach.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Stir occasionally.
Recipe Notes
- Chef tip: To make this recipe gluten-free, ensure your heavy cream is gluten-free and serve over gluten-free pasta or with gluten-free bread.
- Best substitution: For a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the parmesan cheese.
- Make-ahead: Prepare the chicken and sauce up to two days in advance. Store separately in the refrigerator and reheat before adding the spinach.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.
Want to level up this recipe?
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Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Ingredients
Main Ingredients
- chicken breasts
- sun-dried tomatoes
- heavy cream
- spinach
Seasonings
- garlic
- red pepper flakes
- olive oil
- salt
- black pepper
Optional Toppings
- parmesan cheese
- fresh basil
Instructions
- Step 1: Season chicken breasts with salt, black pepper, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Add sun-dried tomatoes and cook for another minute. Pour in heavy cream and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes.
- Step 3: Add spinach to the skillet and cook until wilted, about 2-3 minutes. Slice the cooked chicken and return it to the skillet. Stir to combine with the sauce and spinach. Serve hot, topped with parmesan cheese and fresh basil if desired.
Notes
- Chef tip: To make this recipe gluten-free, ensure your heavy cream is gluten-free and serve over gluten-free pasta or with gluten-free bread.
- Best substitution: For a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the parmesan cheese.
- Make-ahead: Prepare the chicken and sauce up to two days in advance. Store separately in the refrigerator and reheat before adding the spinach.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating and adding spinach.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Stir occasionally.
- Make ahead: Prepare the chicken and sauce up to two days in advance. Store separately in the refrigerator and reheat before adding the spinach.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 32g
- Carbs: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 140mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach FAQs
Yes, you can prepare the chicken and sauce up to two days in advance. Store separately in the refrigerator and reheat before adding the spinach.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) but no more.
Yes, you can freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating and adding spinach.
While you can cook the chicken in the air fryer, the sauce and spinach need to be cooked on the stovetop for best results.
For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Chicken Skillet with Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
