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Homemade One-Pan Creamy Sun-Dried Tomato Chicken recipe photo
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One-Pan Creamy Sun-Dried Tomato Chicken

This One-Pan Creamy Sun-Dried Tomato Chicken is SO EASY! Juicy chicken breasts simmered in a rich, creamy sun-dried tomato sauce with spinach and Parmesan.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Creamy, Easy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup sun-dried tomatoes in oil drained and chopped
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  • Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, dried basil, and oregano.
  • Heat the olive oil in your skillet over medium-high heat. Once shimmering, add the chicken breasts and sear for about 4-5 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
  • In the same pan, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, then stir in the chopped sun-dried tomatoes. Let them cook together for a minute to release their oils and flavor.
  • Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  • Stir in the grated Parmesan cheese until melted and smooth, then toss in the fresh spinach. Let the spinach wilt gently into the sauce.
  • Nestle the seared chicken breasts back into the creamy sauce. Cover the pan and simmer on low heat for another 5-7 minutes until the chicken is cooked through and the sauce has thickened to your liking.
  • Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the chicken smothered in the creamy sun-dried tomato sauce alongside your favorite sides.

Equipment

  • Large skillet or sauté pan
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Spatula or tongs

Notes

  • Use chicken thighs instead of breasts for a juicier result.
  • Substitute heavy cream with Greek yogurt or coconut cream for a lighter or dairy-free option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months.
  • Avoid overcooking the chicken to keep it tender and juicy.
  • Add spinach at the end to prevent it from becoming mushy.