Description
A cozy skillet dinner featuring tender chicken in a rich cream sauce with sun-dried tomatoes, spinach, and cherry tomatoes.
Ingredients
- 4 boneless, skinless chicken breasts (1½–2 pounds)
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter (for searing)
- 3 tablespoons butter (for the sauce)
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed recommended)
- 1½ cups heavy cream
- 1 cup chicken broth
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- 3 cups fresh baby spinach, packed
- 1½ cups cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- Pat the chicken breasts dry with paper towels. Sprinkle both sides with ½ teaspoon Italian seasoning, garlic powder, salt, pepper, and paprika.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken and sear 4–5 minutes per side until golden brown and an instant-read thermometer reads about 150–155°F. Remove chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 3 tablespoons butter to the skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté 1–2 minutes until fragrant.
- Pour in chicken broth to deglaze, scraping up browned bits with a wooden spoon. Stir in heavy cream, the remaining ½ teaspoon Italian seasoning, and grated Parmesan cheese. Bring to a gentle simmer and cook 2–3 minutes until the sauce slightly thickens.
- Return chicken to the skillet and spoon some sauce over each piece. Simmer for 6–8 minutes until the chicken reaches 165°F and sauce is glossy.
- Stir in packed baby spinach and halved cherry tomatoes. Cook just until spinach wilts and tomatoes are warmed, about 1–2 minutes. Garnish with torn fresh basil before serving.
Notes
Use jarred oil-packed sun-dried tomatoes for a softer texture. For a lighter sauce, substitute half-and-half, but the texture won’t be as rich. Gluten-free: confirm your chicken broth and Parmesan are GF.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian