Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – A quick, easy, and comforting dinner idea that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy sauce. The golden, bubbly cheese and tender spinach make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Pistachio Baklava Cheesecake Recipe and Easy Sausage Gravy Enchiladas for a Cozy Dinner.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach Is Pure Comfort
- Perfectly creamy sun-dried tomato sauce
- Tender chicken and spinach in one skillet
- Better than takeout and ready in 30 minutes
What You'll Need for Creamy Sun-Dried Tomato Chicken Skillet with Spinach
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
- 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 and cooking. → See on Amazon
- Immersion Blender — Easily blend the sauce right in the skillet for a smooth texture. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add heavy cream, simmer, and blend until smooth.
- Step 3: Add spinach to the skillet and cook until wilted. Return chicken to the skillet, top with cheese, and broil until bubbly.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach
- Common mistake and fix: Don't overcook the chicken. It will become dry. Use a meat thermometer to ensure it reaches 165°F.
- Pro tip: For a smoother sauce, blend the cream mixture until fully combined before adding spinach.
- Pro tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
Storing & Reheating Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the sauce and chicken ahead of time. Cook spinach and combine when ready to serve.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a lower-carb version, use heavy cream instead of milk and skip the garlic bread.
- Best substitution: Substitute chicken breasts with chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the sauce and chicken ahead of time. Cook spinach and combine when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, add a little more milk or chicken broth to thin it out.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, juicy chicken every time. → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach
Ingredients
Main Ingredients
- chicken breasts
- sun-dried tomatoes
- spinach
- heavy cream
Seasonings
- garlic
- red pepper flakes
- Italian seasoning
Optional Toppings
- parmesan cheese
- fresh basil
Instructions
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add heavy cream, simmer, and blend until smooth.
- Step 3: Add spinach to the skillet and cook until wilted. Return chicken to the skillet, top with cheese, and broil until bubbly.
Notes
- Chef tip: For a lower-carb version, use heavy cream instead of milk and skip the garlic bread.
- Best substitution: Substitute chicken breasts with chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the sauce and chicken ahead of time. Cook spinach and combine when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, add a little more milk or chicken broth to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the sauce and chicken ahead of time. Cook spinach and combine when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 38g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 140mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach FAQs
Yes, prepare the sauce and chicken ahead of time. Cook spinach and combine when ready to serve.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F.
Yes, freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook the chicken in the air fryer at 375°F for 15-20 minutes, then follow the skillet instructions.
For a lower-fat version, use Greek yogurt or sour cream as a substitute for heavy cream.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Chicken Skillet with Spinach 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!
