Chicken with Sun-Dried Tomatoes and Spinach
Tender chicken breasts simmered in a creamy Parmesan sauce with sun-dried tomatoes and spinach.
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.