Prepare to tantalize your taste buds with a restaurant-worthy dish that's surprisingly easy to make at home! This mouthwatering Chicken in Sun-Dried Tomato Cream Sauce is about to become your new favorite weeknight dinner that looks and tastes like it took hours to prepare. Imagine tender, golden-brown chicken breasts smothered in a luxurious, velvety sauce packed with the intense, sweet-tangy flavor of sun-dried tomatoes and vibrant, wilted spinach - it's a meal that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients. Make sure the chicken breasts are thawed if they were frozen, and pat them dry with paper towels. This will help to achieve a nice sear.
- Season both sides of the chicken breasts generously with salt and pepper. This will enhance the flavor of the chicken.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally. This will help to release their flavors into the oil.
- Pour in the heavy cream, stirring well to combine with the garlic and sun-dried tomatoes. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
- Add the fresh spinach to the skillet and stir until the spinach wilts and reduces in volume, about 2-3 minutes.
- Return the cooked chicken breasts to the skillet, spooning the sauce over them. Allow the chicken to heat through for an additional 2-3 minutes.
- Once everything is heated and well combined, taste the sauce and adjust the seasoning with more salt and pepper if needed.
- To serve, plate the chicken and spoon the sun-dried tomato cream sauce with spinach over the top. Grate fresh Parmesan cheese over each serving for added flavor.
- Enjoy your delicious Chicken in a Sun Dried Tomato Cream Sauce with Spinach with a side of pasta, rice, or crusty bread to soak up the sauce!
Tips
- Pat the chicken dry before seasoning to ensure a perfect golden-brown sear that locks in moisture.
- Use high-quality sun-dried tomatoes for the most intense flavor - if they seem dry, briefly rehydrate them in warm water before chopping.
- Don't rush the garlic sautéing process - cook it just until fragrant to prevent burning, which can make the sauce bitter.
- For an extra flavor boost, consider adding a splash of white wine or a pinch of red pepper flakes to the cream sauce.
- Check the chicken's internal temperature with a meat thermometer to ensure it reaches 165°F for safe consumption.
- If the sauce becomes too thick, thin it out with a little chicken broth or pasta water.
- Fresh Parmesan cheese is key - grate it directly over the dish for maximum flavor and presentation.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 12g
Protein: 45g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 160mg
