Chicken with Sun-Dried Tomatoes and Spinach

This recipe brings together tender chicken, flavorful sun-dried tomatoes, and fresh spinach in a rich, creamy sauce. It is a satisfying one-pan meal that feels special but is straightforward to prepare.

From start to finish, this dish is ready in about 35 minutes, making it a great option for any night of the week. The combination of simple ingredients results in a sauce that is full of flavor.

Why will you love Chicken with Sun-Dried Tomatoes and Spinach?

One-Pan Cooking: Everything cooks in a single skillet, from searing the chicken to simmering the sauce. This simplifies the cooking process and cleanup.

Building Flavor: Searing the chicken first and then cooking the vegetables in the same pan uses the browned bits to create a deeper, richer sauce.

Quick Finish: The chicken finishes cooking right in the sauce, which allows it to absorb flavor and stay moist while the sauce thickens.

Chicken with Sun-Dried Tomatoes and Spinach Ingredients

• Chicken: Boneless, skinless chicken thighs can be used instead of breasts. Adjust cooking time as needed.

• Sun-Dried Tomatoes: Oil-packed tomatoes are convenient. If you use dry ones, be sure to rehydrate them in warm water first.

• Heavy Cream: This creates the rich sauce. Half-and-half can be substituted, but it will result in a thinner sauce.

• Spinach: Fresh baby spinach wilts down nicely. Thawed and well-squeezed frozen spinach can also be used.

• Italian Seasoning: If you don’t have this blend, a mix of dried oregano and basil works well.

Exact quantities are in the recipe card below.

How to Make Chicken with Sun-Dried Tomatoes and Spinach

Step 1: Sear the Chicken

First, season the chicken breasts on all sides. Heat oil in a large skillet and sear the chicken until it’s golden brown on both sides. Then, remove it from the pan and set it aside for later.

Step 2: Build the Sauce Base

In the same skillet, cook the chopped onion until soft. Add the garlic and sun-dried tomatoes and cook for another minute to release their flavors. Add the spinach and stir until it wilts.

Step 3: Finish the Cream Sauce

Pour the heavy cream into the skillet and add the grated Parmesan cheese. Stir everything together and let it come to a gentle simmer. This creates the rich, creamy sauce for the chicken.

Step 4: Combine and Simmer

Place the seared chicken back into the skillet with the sauce. Let it simmer gently until the chicken is cooked through and has absorbed some of the sauce’s flavor.

What to Serve with Chicken with Sun-Dried Tomatoes and Spinach

This dish is wonderful served over pasta, rice, or mashed potatoes to soak up the sauce. A simple green salad on the side adds a fresh contrast.

Helpful Tricks for Chicken with Sun-Dried Tomatoes and Spinach

For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.

If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 15-20 minutes before slicing and using.

Avoid boiling the sauce after adding the cream and cheese, as high heat can cause it to separate.

For a richer flavor, use the oil from the sun-dried tomato jar instead of regular olive oil.

How to Store and Freeze Chicken with Sun-Dried Tomatoes and Spinach

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. We do not recommend freezing this dish, as the cream sauce may separate when thawed.

Chicken with Sun-Dried Tomatoes and Spinach Recipe FAQs

Can I make this dairy-free?

Yes, you can try using full-fat coconut milk or a cashew-based cream alternative instead of heavy cream, and a nutritional yeast or dairy-free Parmesan substitute. The final taste and texture will be different.

What if I don’t have Italian seasoning?

You can make your own blend. A simple mix of dried oregano and dried basil, with an optional pinch of thyme or rosemary, works well as a substitute.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs are a great choice and tend to be very juicy. They may require a few extra minutes of cooking time.

Chicken with Sun-Dried Tomatoes and Spinach

Tender chicken breasts simmered in a creamy Parmesan sauce with sun-dried tomatoes and spinach.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 4 boneless skinless chicken breasts, 6 oz / 170 g
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil divided
• ¼ cup yellow onion finely chopped
• 4 cloves garlic minced
• ½ cup oil-packed sun-dried tomatoes drained and sliced, 55 g
• 2 cups fresh baby spinach 55 g
• 1 ½ cups heavy cream 360 ml
• ¼ cup grated Parmesan cheese 25 g

Instructions

 

• Pat the chicken breasts dry and season both sides with Italian seasoning, salt, and pepper.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook for 4-5 minutes per side, until golden brown. The chicken does not need to be fully cooked. Transfer the chicken to a plate.
• Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and cook for 2-3 minutes, until softened.
• Stir in the minced garlic and sliced sun-dried tomatoes. Cook for 1 minute until the garlic is fragrant.
• Add the baby spinach to the pan in handfuls, stirring until it just begins to wilt, about 1-2 minutes.
• Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir to combine and bring the sauce to a gentle simmer. Scrape up any browned bits from the bottom of the pan.
• Return the chicken breasts and any accumulated juices to the skillet. Reduce the heat to low, cover, and let simmer for 5-7 minutes, or until the chicken is cooked through.
• Confirm the chicken has reached a safe internal temperature of 165°F (74°C) with an instant-read thermometer. Serve immediately, spooning extra sauce over the chicken.

Notes

For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.

If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 15-20 minutes before slicing and using.

Avoid boiling the sauce after adding the cream and cheese, as high heat can cause it to separate.

For a richer flavor, use the oil from the sun-dried tomato jar instead of regular olive oil.

Keyword Chicken, chicken sundried tomatoes spinach, creamy sauce, One Pan, Quick Dinner