One Skillet Creamy Sun-Dried Tomato Chicken
A quick and delicious one skillet meal featuring tender chicken breasts cooked in a creamy sun-dried tomato sauce with garlic and Parmesan cheese. Perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cups fresh baby spinach
Fresh parsley, chopped, for garnish
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant.
Add chopped sun-dried tomatoes, heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Stir well to combine.
Simmer the sauce for 3-4 minutes until it slightly thickens.
Add fresh baby spinach to the skillet and cook until wilted, about 2 minutes.
Return the cooked chicken breasts to the skillet and spoon the sauce over them. Cook for another 2 minutes to heat through.
Garnish with chopped fresh parsley before serving.