Go Back

Creamy Sun-Dried Tomato Chicken - A Cozy, Flavor-Packed Skillet Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (or 6–8 thin cutlets)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 2 tablespoons olive oil (use the oil from the sun-dried tomato jar if possible)
  • 2 tablespoons unsalted butter
  • 3–4 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning or dried basil and oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 2 cups baby spinach, roughly chopped
  • Fresh lemon juice, to taste (about 1–2 teaspoons)
  • Fresh basil or parsley, chopped (for garnish)

Method
 

  1. Prep the chicken. Pat the chicken dry. Season both sides with salt, pepper, garlic powder, and smoked paprika. If your breasts are thick, slice them into cutlets for quicker, more even cooking.
  2. Sear for color and flavor. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden on both sides, about 4–5 minutes per side for cutlets (longer for thicker pieces). Transfer to a plate; it’s okay if they’re not fully cooked yet.
  3. Sauté aromatics. Lower the heat to medium. Add the garlic and sun-dried tomatoes to the skillet. Cook 1–2 minutes, stirring to keep the garlic from browning. Scrape up any browned bits—that’s pure flavor.
  4. Build the sauce. Pour in the chicken broth and simmer for 2–3 minutes to reduce slightly. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes if using. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
  5. Add the greens. Stir in the spinach and let it wilt into the sauce. Taste and adjust the salt. A small squeeze of lemon brightens everything—start with 1 teaspoon and add more if needed.
  6. Finish the chicken. Return the chicken and any juices to the pan. Spoon sauce over the pieces and simmer on low for 3–5 minutes, or until the chicken reaches 165°F in the thickest part. The sauce should be glossy and creamy.
  7. Garnish and serve. Top with fresh basil or parsley. Serve over pasta, rice, mashed potatoes, polenta, or with warm crusty bread to catch the sauce.