Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout. After making this many times, I discovered the trick to the creamiest, most irresistible sauce. Keep reading for my best tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Quick High Protein Chicken Lettuce Wraps with Peanut Sauce and Easy Southern Peas and Dumplings Recipe for Dinner.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout Is Pure Comfort
- Irresistible creamy sun-dried tomato sauce
- Easy, one-pan cooking
- Better than takeout taste at home
- Packed with protein and veggies
What You'll Need for Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- sun-dried tomatoes
- spinach
- heavy cream
- garlic
- onion
- red pepper flakes
- Italian seasoning
- Optional: parmesan cheese
- Optional: fresh basil
đź“ť Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion Blender — Easily blend the sauce right in the pan. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Step 1: Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté onions, garlic, and red pepper flakes until softened. Add sun-dried tomatoes and cook for another minute.
- Step 3: Stir in heavy cream, chicken broth, and spinach. Simmer until the spinach wilts and the sauce thickens. Use an immersion blender to blend the sauce until smooth.
- Step 4: Return the chicken to the skillet, spoon the sauce over the top, and let it simmer for another 5 minutes. Garnish with fresh basil and parmesan cheese before serving.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It will become dry. Remove it from the skillet when it's still slightly pink in the middle. The residual heat will cook it the rest of the way.
- Tip: For a smoother sauce, use an immersion blender to blend the sun-dried tomatoes directly in the pan.
- Tip: To make this recipe even faster, use thinly sliced chicken breasts. They cook in half the time.
Storing & Reheating Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: This dish can be made ahead and reheated when ready to serve.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: If you don't have heavy cream, you can substitute half-and-half or milk. The sauce will be thinner, but still delicious.
- Make-ahead: This dish can be made ahead and reheated when ready to serve. The sauce may separate slightly, but it will come back together when reheated.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thin, simmer it for a few more minutes to reduce and thicken. If it's too thick, add a little more chicken broth to thin it out.
Want to level up this recipe?
High-Quality Sun-Dried Tomatoes — Add intense flavor and vibrant color to your dish. → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Ingredients
Main Ingredients
- chicken breasts
- sun-dried tomatoes
- spinach
- heavy cream
Seasonings
- garlic
- onion
- red pepper flakes
- Italian seasoning
Optional Toppings
- parmesan cheese
- fresh basil
Instructions
- Step 1: Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté onions, garlic, and red pepper flakes until softened. Add sun-dried tomatoes and cook for another minute.
- Step 3: Stir in heavy cream, chicken broth, and spinach. Simmer until the spinach wilts and the sauce thickens. Use an immersion blender to blend the sauce until smooth.
- Step 4: Return the chicken to the skillet, spoon the sauce over the top, and let it simmer for another 5 minutes. Garnish with fresh basil and parmesan cheese before serving.
Notes
- Chef tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: If you don't have heavy cream, you can substitute half-and-half or milk. The sauce will be thinner, but still delicious.
- Make-ahead: This dish can be made ahead and reheated when ready to serve. The sauce may separate slightly, but it will come back together when reheated.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thin, simmer it for a few more minutes to reduce and thicken. If it's too thick, add a little more chicken broth to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This dish can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout FAQs
Yes, this dish can be made ahead and reheated when ready to serve. The sauce may separate slightly, but it will come back together when reheated.
Overcooking is the most common reason for dry chicken. Remove it from the skillet when it's still slightly pink in the middle. The residual heat will cook it the rest of the way.
Yes, you can use frozen spinach in this recipe. Thaw it first and squeeze out excess water before adding it to the skillet.
Yes, you can make this recipe in the slow cooker. Cook everything on low for 6-8 hours, then blend the sauce and serve.
This dish pairs well with crusty bread, garlic bread, or a side salad. For a lighter meal, serve it over pasta or rice.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
