Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is the ultimate better-than-takeout dinner! After making this many times, I discovered the trick to the creamiest, most irresistible sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mango Glazed Chicken and Hearty Irish Vegetarian Stew.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout Is Pure Comfort
- Irresistible creamy sun-dried tomato sauce
- Juicy, tender chicken in every bite
- One-pan, easy cleanup
- Ready 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.
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Heavy cream
- Fresh spinach
- Garlic
- Red pepper flakes
- Salt
- Pepper
- Optional: Fresh basil
- Optional: Parmesan cheese
đź“ť Ingredient Notes
- Chicken breasts: Thinly slice for even cooking.
đź›’ Tools & Equipment I Recommend
- Cast iron 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, and red pepper flakes. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté garlic and sun-dried tomatoes. Add heavy cream and simmer until thickened. Blend until smooth.
- Step 3: Add spinach and cook until wilted. Return chicken to the skillet, stir to combine. Serve with fresh basil and Parmesan cheese.
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 reaches 165°F.
- Time-saving tip: Use an immersion blender to make the sauce creamy right in the pan. No need to transfer to a blender.
- Nutrition tip: Use low-sodium chicken broth and heavy cream to reduce sodium and saturated fat.
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 and reheat 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 for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use chicken thighs for even more flavor and moisture.
- Best substitution: Substitute chicken with shrimp for a seafood version.
- Make-ahead: Prepare the chicken and sauce ahead of time. Add spinach and reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth.
Want to level up this recipe?
Meat thermometer — Ensures chicken is cooked to a safe temperature. → 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
- Heavy cream
- Fresh spinach
Seasonings
- Garlic
- Red pepper flakes
- Salt
- Pepper
Optional Toppings
- Fresh basil
- Parmesan cheese
Instructions
- Step 1: Season chicken with salt, pepper, and red pepper flakes. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté garlic and sun-dried tomatoes. Add heavy cream and simmer until thickened. Blend until smooth.
- Step 3: Add spinach and cook until wilted. Return chicken to the skillet, stir to combine. Serve with fresh basil and Parmesan cheese.
Notes
- Chef tip: Use chicken thighs for even more flavor and moisture.
- Best substitution: Substitute chicken with shrimp for a seafood version.
- Make-ahead: Prepare the chicken and sauce ahead of time. Add spinach and reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth.
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 for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the chicken and sauce ahead of time. Add spinach and reheat before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 16g
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
Yes, prepare the chicken and sauce ahead of time. Add spinach and reheat before serving.
Overcooking is the most common reason. Remove chicken from the skillet when it reaches 165°F.
Yes, freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, cook the chicken in the air fryer at 375°F for 10-12 minutes, then proceed with the recipe.
Greek yogurt or sour cream can be used as a healthier substitute.
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!
