Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is a quick and easy dinner that’s better than takeout. After making this many times, I discovered the trick to a perfectly creamy sauce. The golden chicken and melty spinach will make your kitchen cozy. Try it with my Mediterranean Avocado Toast for a perfect meal. If you love recipes like this, you’ll also enjoy Mediterranean Avocado Toast and Easy Grilled Shrimp and Avocado Bowl.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout Is Pure Comfort
- Irresistible creamy sun-dried tomato sauce
- Tender chicken and fresh spinach
- Ready in just 20 minutes
- Better than takeout taste
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.
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Fresh spinach
- Heavy cream
- Garlic
- Onion powder
- Paprika
- Salt
- Pepper
- Optional: Fresh basil
- Optional: Grated Parmesan
đź“ť Ingredient Notes
- Sun-dried tomatoes: Use oil-packed for extra flavor.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion Blender — Smooths the sauce right in the pan. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Step 1: Season chicken with salt, pepper, garlic powder, and paprika. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté onions and garlic until fragrant. Add sun-dried tomatoes and cook until softened. Stir in heavy cream, chicken broth, and simmer until thickened.
- Step 3: Add spinach to the skillet and cook until wilted. Return chicken to the skillet, spoon the sauce over the top, and let it simmer for a few more minutes. Garnish with fresh basil and grated Parmesan before serving.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It will become dry. Remove it from the skillet when it's still slightly pink in the middle. The residual heat will cook it through.
- Pro tip: For a smoother sauce, use an immersion blender to blend the tomatoes and cream together in the skillet.
- Pro tip: Make it a meal by serving with crusty bread or my Easy Grilled Shrimp and Avocado Bowl.
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 for up to 3 days. Make-ahead tip: Prepare the chicken and sauce ahead of time. Add spinach just before serving.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add red pepper flakes or diced jalapeños to the skillet.
- Best substitution: Use heavy whipping cream instead of heavy cream for a richer sauce.
- Make-ahead: Prepare the chicken and sauce ahead of time. Add spinach just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth or milk.
Want to level up this recipe?
High-quality Sun-Dried Tomatoes — Adds rich flavor and vibrant color to your dish. → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Fresh spinach
- Heavy cream
Seasonings
- Garlic
- Onion powder
- Paprika
- Salt
- Pepper
Optional Toppings
- Fresh basil
- Grated Parmesan
Instructions
- Step 1: Season chicken with salt, pepper, garlic powder, and paprika. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté onions and garlic until fragrant. Add sun-dried tomatoes and cook until softened. Stir in heavy cream, chicken broth, and simmer until thickened.
- Step 3: Add spinach to the skillet and cook until wilted. Return chicken to the skillet, spoon the sauce over the top, and let it simmer for a few more minutes. Garnish with fresh basil and grated Parmesan before serving.
Notes
- Chef tip: For a spicy version, add red pepper flakes or diced jalapeños to the skillet.
- Best substitution: Use heavy whipping cream instead of heavy cream for a richer sauce.
- Make-ahead: Prepare the chicken and sauce ahead of time. Add spinach just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth or milk.
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 (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare the chicken and sauce ahead of time. Add spinach just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 28g
- Carbs: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 14g
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
Prepare the chicken and sauce ahead of time. Add spinach just before serving to keep it fresh.
Overcooking is the most common reason for dry chicken. Remove it from the skillet when it's still slightly pink in the middle.
Yes, use frozen spinach in this recipe. Just make sure to thaw and drain it before adding to the skillet.
Yes, cook the chicken and sauce in the slow cooker on low for 4-6 hours. Add spinach in the last 15 minutes of cooking.
Serve with crusty bread, my Fresh Cucumber Tomato Feta Salad, or a side of pasta.
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!
