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One-Pot Creamy Sun-Dried Tomato Chicken

Close-up of One-Pot Creamy Sun-Dried Tomato Chicken with spinach in a white skillet.
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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. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  3. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3 minutes.
  5. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  6. Stir in the Italian seasoning.
  7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  8. Stir in the heavy cream and Parmesan cheese. Continue to simmer until the sauce thickens slightly, about 3 minutes.
  9. Return the cooked chicken to the pot. Reduce heat to low, cover, and let it simmer for 5 minutes, or until the chicken is cooked through.
  10. Stir in the fresh spinach until it wilts into the sauce.
  11. Serve immediately over pasta, rice, or with crusty bread.

Notes

  • For a thicker sauce, let the sauce simmer uncovered for a few extra minutes before adding the chicken back in.
  • Serve this dish over cooked linguine or alongside roasted asparagus.
  • If you do not have heavy cream, you can substitute with half-and-half, but the sauce will be thinner.

Nutrition

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