Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is a better-than-takeout dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to the richest, creamiest sauce. The sun-dried tomatoes and spinach make this dish irresistible, and it’s all made in one pan for easy cleanup. If you love recipes like this, you’ll also enjoy Easy No-Bake Ricotta Cups with Honey and Pistachios and Easy Caramel Apple Slices with Chocolate Drizzle Recipe.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout Is Pure Comfort
- The creamy, tangy sauce is made with just a few simple ingredients.
- One-pan cleanup makes this an easy weeknight dinner.
- Sun-dried tomatoes and spinach pack in flavor and nutrition.
- Better than takeout taste at home in just 20 minutes.
What You'll Need for Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in oil, drained
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 4 cups fresh spinach
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Optional: Fresh basil leaves, chopped
- Optional: Red pepper flakes (optional)
- Optional: Grated Parmesan cheese
đź“ť Ingredient Notes
- sun-dried tomatoes: Make sure to drain the oil before using.
- shallot: You can substitute with 1/4 cup finely chopped onion.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Garlic Press — Effortless mincing for fresh garlic flavor. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Step 1: Season chicken breasts with oregano, basil, salt, black pepper, and red pepper flakes (if using). Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add sun-dried tomatoes and garlic. Cook until garlic is fragrant, about 1 minute. Add shallot and cook until softened, about 2 minutes.
- Step 3: Stir in heavy cream and Parmesan cheese. Cook until the sauce has thickened slightly, about 2-3 minutes. Add spinach and cook until wilted, about 2 minutes.
- Step 4: Slice chicken breasts and return them to the skillet. Stir to combine with the sauce and spinach. Taste and adjust seasoning if necessary. Garnish with fresh basil and serve hot.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Common mistake and fix: Overcooking the chicken can make it dry. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Substitution tip: You can substitute the chicken breasts with boneless, skinless chicken thighs for a slightly different texture and flavor.
- Make-ahead tip: You can prepare the chicken and make the sauce ahead of time. Store them separately in the refrigerator until ready to serve. The spinach can be added just before serving.
- Presentation tip: For a more elegant presentation, you can serve this dish over pasta or rice.
Storing & Reheating Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The chicken and sauce can be made ahead of time. Add the spinach just before serving.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
This dish does not freeze well due to the cream sauce.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Stir occasionally.
Recipe Notes
- Chef tip: To make the sauce even creamier, you can stir in a tablespoon of cold butter at the end of cooking.
- Best substitution: You can substitute the sun-dried tomatoes with fresh tomatoes or cherry tomatoes for a different flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, you can thin it out with a little bit of chicken broth or water.
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 – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in oil, drained
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 4 cups fresh spinach
Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Optional Toppings
- Fresh basil leaves, chopped
- Red pepper flakes (optional)
- Grated Parmesan cheese
Instructions
- Step 1: Season chicken breasts with oregano, basil, salt, black pepper, and red pepper flakes (if using). Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add sun-dried tomatoes and garlic. Cook until garlic is fragrant, about 1 minute. Add shallot and cook until softened, about 2 minutes.
- Step 3: Stir in heavy cream and Parmesan cheese. Cook until the sauce has thickened slightly, about 2-3 minutes. Add spinach and cook until wilted, about 2 minutes.
- Step 4: Slice chicken breasts and return them to the skillet. Stir to combine with the sauce and spinach. Taste and adjust seasoning if necessary. Garnish with fresh basil and serve hot.
Notes
- Chef tip: To make the sauce even creamier, you can stir in a tablespoon of cold butter at the end of cooking.
- Best substitution: You can substitute the sun-dried tomatoes with fresh tomatoes or cherry tomatoes for a different flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, you can thin it out with a little bit of chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: This dish does not freeze well due to the cream sauce.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Stir occasionally.
- Make ahead: The chicken and sauce can be made ahead of time. Add the spinach just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 130mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout FAQs
See storage notes for make-ahead tips.
Overcooking the chicken can make it dry. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
This dish does not freeze well due to the cream sauce.
Add red pepper flakes to taste when cooking the chicken and again when serving.
This dish is great served over pasta, rice, or with a side of garlic bread.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout 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!
