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Creamy Sun-Dried Tomato Chicken

A delightful dish featuring juicy chicken breasts in a luscious cream sauce with sun-dried tomatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Boneless and skinless
  • 2 tablespoons olive oil
  • 1 cup sun-dried tomatoes, chopped Packed in oil for better flavor
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • ½ cup grated parmesan cheese Freshly grated preferred
  • 2 cups fresh spinach
  • to taste salt and pepper For seasoning

Method
 

Cooking
  1. Season the chicken breasts with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the seasoned chicken to the skillet and cook for about 6-7 minutes on each side, or until browned and cooked through. Remove chicken from skillet and set aside.
  4. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
  5. Add the chopped sun-dried tomatoes and let them cook for another minute.
  6. Pour in the heavy cream, stirring well to combine. Let simmer for about 2-3 minutes, then add grated parmesan cheese.
  7. Return the chicken to the skillet, allowing it to soak in the flavors for a couple of minutes.
  8. Stir in fresh spinach until just wilted.

Notes

For a richer flavor, substitute chicken thighs. Consider adding mushrooms or bell peppers. Store leftovers in an airtight container for up to 3 days.