Creamy Sun-Dried Tomato Chicken with Spinach
Creamy Sun-Dried Tomato Chicken with Spinach is a rich and comforting skillet dinner featuring tender seared chicken thighs simmered in a creamy Parmesan sauce with sun-dried tomatoes, garlic, and fresh spinach. Finished with basil and a splash of white wine, this easy one-pan meal is perfect for a cozy weeknight dinner or an impressive yet simple entertaining dish.
Equipment
- 1 Large skillet or sauté pan
- 1 Tongs (for turning chicken)
- 1 Cutting board
- 1 Sharp knife
- 1 Set of measuring cups and spoons
- 1 Wooden spoon or silicone spatula
- 1 Garlic press (optional)
- 1 Plate (for resting chicken)
Ingredients
- 6 boneless skinless chicken thighs
- ¾ tsp salt
- ¼ tsp black pepper freshly ground
- ⅓ cup sun-dried tomatoes thinly sliced and well drained
- 3 tbsp oil from the sun-dried tomato jar
- 1 tbsp extra virgin olive oil
- 4 garlic cloves minced
- ⅓ cup white wine dry
- 1 cup chicken broth low-sodium
- ⅔ cup heavy cream
- ½ cup Parmesan cheese finely grated (plus extra slivers for garnish, optional)
- 2 tsp Dijon mustard
- 1 tsp lemon juice optional, for brightness
- 8 cups fresh spinach roughly chopped
- Fresh basil sprigs for garnish
Instructions
- Season the Chicken:Pat the chicken thighs dry and sprinkle both sides with salt and pepper.
- Heat the Pan:In a large skillet, heat the reserved sun-dried tomato oil and olive oil over medium-high heat. Be cautious, as the oils can splatter—use a lid if needed.
- Sear the Chicken:Add the chicken thighs to the pan and sear for 2–3 minutes on each side, until golden. Reduce the heat to medium and cook through, about 5–7 more minutes depending on thickness. Remove the chicken and set aside on a plate.
- Sauté the Garlic:In the same skillet, lower the heat slightly and add the minced garlic. Sauté for 15–20 seconds, just until fragrant and lightly golden.
- Deglaze the Pan:Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer and reduce for about 1 minute.
- Build the Sauce:Stir in the Dijon mustard and lemon juice (if using), followed by the chicken broth, cream, Parmesan cheese, and sun-dried tomatoes. Bring to a gentle boil, then reduce to a simmer. Stir for about 4 minutes, or until the cheese melts smoothly into the sauce.
- Return Chicken and Add Spinach:Return the cooked chicken to the pan along with the chopped spinach. Simmer for another 2–3 minutes, or until the spinach wilts and the chicken is heated through.
- Garnish and Serve:Plate the chicken and spoon the creamy tomato sauce and spinach over top. Serve over rice, pasta, or mashed potatoes. Garnish with Parmesan slivers and fresh basil sprigs for color and extra flavor.
Let the chicken rest in the sauce for a few minutes before serving to allow the flavors to meld and the sauce to thicken.
Notes
- Pat the chicken dry before searing to help it develop a golden crust.
- Don’t overcrowd the pan — cook in batches if needed for better browning.
- Use oil from the sun-dried tomatoes for extra flavor in the sauce.
- Simmer gently once the cream is added to prevent the sauce from separating.
- Add spinach at the end so it stays vibrant and doesn’t overcook.
- Let the dish rest for a few minutes before serving to help the sauce thicken.
- Serve with something to soak up the sauce like pasta, rice, or crusty bread.
Nutrition
Serving: 1300gCalories: 1164kcalCarbohydrates: 8gProtein: 153gFat: 54gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 441mgSodium: 1253mgPotassium: 2839mgFiber: 1gSugar: 5gVitamin A: 765IUVitamin C: 5mgCalcium: 241mgIron: 7mg
Tried this recipe?Let us know how it was!