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One-Pot Creamy Sun-Dried Tomato Chicken

Three pieces of chicken breast smothered in a rich, creamy sauce with spinach and sun-dried tomatoes: One-Pot Creamy Sun-Dried Tomato Chicken.

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Cook tender chicken breasts in a rich, creamy sauce featuring sun-dried tomatoes, all made in a single pot for easy cleanup.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3 minutes.
  4. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  5. Stir in the Italian seasoning, salt, and pepper.
  6. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  7. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 2 minutes until slightly thickened.
  8. Return the cooked chicken to the pot. Stir to coat the chicken in the sauce.
  9. Add the fresh spinach and cook until it wilts into the sauce, about 2 minutes.
  10. Serve immediately over pasta, rice, or with crusty bread.

Notes

  • For extra flavor, use a little of the oil from the sun-dried tomato jar instead of plain olive oil for sautéing.
  • If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before adding the chicken back in.
  • Serve this dish over cooked linguine or alongside steamed broccoli for a complete meal.

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