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Creamy Sun-Dried Tomato Chicken Skillet – Comforting, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (or 4 small) or 4 boneless thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 2 tablespoons olive oil (use oil from the sun-dried tomato jar if possible)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained lightly)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup low-sodium chicken broth (in addition to the wine/broth above)
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 cups baby spinach or chopped kale
  • 1 tablespoon lemon juice, plus zest from 1/2 lemon
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Prep the chicken: Pat the chicken dry. Slice breasts in half horizontally to create thin cutlets if they’re thick. Season both sides with salt, pepper, Italian seasoning, and smoked paprika.
  2. Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
  3. Sauté aromatics: Lower the heat to medium. Add garlic and sun-dried tomatoes to the skillet. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t brown.
  4. Deglaze the pan: Pour in the white wine or 1/2 cup broth. Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
  5. Build the sauce: Stir in heavy cream, 1/2 cup broth, Dijon, and red pepper flakes. Bring to a gentle simmer. Cook 3–4 minutes, stirring, until it starts to thicken.
  6. Add the cheese: Lower the heat and whisk in Parmesan until melted and smooth. Taste and adjust salt and pepper.
  7. Greens go in: Fold in spinach or kale. Cook 1–2 minutes until wilted and tender.
  8. Finish with brightness: Stir in lemon zest and juice. The acidity balances the cream and lifts the flavors.
  9. Return the chicken: Nestle the chicken and any juices back into the sauce. Simmer 2 minutes to warm through and let flavors mingle.
  10. Garnish and serve: Sprinkle with chopped basil or parsley. Serve over pasta, rice, polenta, or with crusty bread to mop up the sauce.