Sun dried tomato spinach chicken is a skillet of golden seared chicken breasts in a creamy garlic sauce loaded with chewy tomatoes, wilted spinach, and Parmesan. It takes ten minutes to prepare, cooks in thirty, and serves four.
The sun dried tomatoes bring a concentrated, sweet tang that cuts through the heavy cream, and the spinach adds color and a mild earthy flavor. Italian seasoning ties the sauce to the chicken, and the result tastes like a cafe dish made with pantry basics and a single pan.
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Why This Sun Dried Tomato Spinach Chicken Works
The sauce builds right in the pan the chicken cooked in, so every browned bit becomes flavor.
Sun dried tomatoes, garlic, and Parmesan season the cream, so it needs little else.
It cooks in about half an hour and looks impressive on the plate.
What You Need for Sun Dried Tomato Spinach Chicken
- The chicken is one pound of boneless, skinless breasts, two tablespoons of olive oil, one teaspoon of Italian seasoning, salt, and pepper.
- The sauce is half a cup of chopped onion, four minced garlic cloves, half a cup of sun dried tomatoes, two cups of baby spinach, one cup of heavy cream, and half a cup of grated Parmesan.
Chicken breasts. They give lean, mild protein that soaks up the sauce.
Sun dried tomatoes. They add sweetness and a chewy bite.
Spinach. It wilts into the sauce and adds color.
Heavy cream. It makes the sauce silky and rich.
Parmesan. It adds salty, nutty depth.
Making Sun Dried Tomato Spinach Chicken
1. Season. Slice the breasts in half so they are thinner, then season with Italian seasoning, salt, and pepper.
2. Sear. Heat the oil in a large skillet over medium high heat and cook the chicken for five to seven minutes per side until golden, then rest it on a plate.
3. Cook the aromatics. Add the onion and garlic to the pan and cook until soft, then add the sun dried tomatoes for two minutes.
4. Wilt the spinach. Stir in the spinach until it collapses.
5. Make the sauce. Pour in the cream, add the Parmesan, and simmer until the sauce thickens.
6. Finish. Return the chicken to the pan and simmer for a few minutes until it reaches 165 F.
Slice the chicken breasts in half horizontally before cooking. Thin cutlets cook evenly and fast, and they take on more sauce per bite. If you prefer thick breasts, pound them to an even thickness between two sheets of plastic wrap so the thin end does not dry out.
Keep the sauce at a gentle simmer. Cream that boils hard can split and turn grainy, while a slow simmer reduces smoothly. If the sauce looks too thick, loosen it with a splash of chicken broth, and if it looks thin, let it bubble a few more minutes.
Storing Sun Dried Tomato Spinach Chicken
Refrigerate leftovers in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of broth or milk to loosen the sauce. Cream sauces can separate when frozen, so this dish is better eaten fresh or kept in the refrigerator.
Tips and Swaps for Sun Dried Tomato Spinach Chicken
Flag the allergens. This dish contains milk, and some sun dried tomatoes are packed with sulfites, so check every label.
Do not taste raw chicken. Do not taste the pan or sauce until the chicken is cooked, and wash your hands and tools after handling raw poultry.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest piece.
Use oil packed tomatoes. The oil adds flavor to the pan.
Add mushrooms. Sliced mushrooms bulk up the sauce.
Use kale. Chopped kale needs a few extra minutes.
Grate your own cheese. It melts smoother than bagged shreds.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling poultry.
For a lighter sauce, swap half the cream for chicken broth and finish with a spoonful of cream cheese for body. The sauce will be less rich but still creamy. A squeeze of lemon at the end brightens the flavors and balances the cream.
If you want the dish dairy free, use full fat coconut milk and nutritional yeast in place of the cream and cheese. The sauce will taste slightly sweeter, so add extra garlic and a pinch of salt. Cashew cream also works if you have it on hand.
How to Serve Sun Dried Tomato Spinach Chicken
Serve the chicken over pasta, rice, or mashed potatoes, with a green vegetable or crusty bread on the side. For more Tuscan style dishes, try creamy sun dried tomato chicken, parmesan sun dried tomato chicken, Tuscan chicken skillet, or creamy Tuscan garlic chicken.
Questions About Sun Dried Tomato Spinach Chicken
How do you keep sun dried tomato spinach chicken from drying out?
Slice the breasts thin, sear quickly, and stop cooking at 165 F.
Can you make sun dried tomato spinach chicken ahead of time?
Yes. Cook it a day early and reheat gently with a splash of broth.
Can you freeze sun dried tomato spinach chicken?
Freezing is not ideal because cream sauces tend to separate.
Can I use chicken thighs?
Yes. Thighs take a few extra minutes and stay very juicy.
Can I use frozen spinach?
Yes. Thaw it and squeeze out the water before adding it.
Sun Dried Tomato Spinach Chicken
Equipment
- Large skillet
- Tongs
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts sliced in half
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chopped onion
- 4 cloves garlic minced
- ½ cup sun dried tomatoes chopped
- 2 cup baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
Cooking
- Sear. Season the chicken and sear 5 to 7 minutes per side, then set aside.
- Soften. Cook the onion and garlic, then add the sun dried tomatoes.
- Wilt. Stir in the spinach until it wilts.
- Simmer. Add the cream and Parmesan and simmer until thickened.
- Finish. Return the chicken and simmer until it reaches 165 F.
