Chicken with Sun Dried Tomato Cream Sauce (35 Minutes)

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Looking for a hearty chicken dish that won’t take all evening? Try this chicken breast in a creamy sun dried tomato and spinach sauce. The savory sun dried tomatoes combined with fresh spinach and a touch of basil make this a flavorful, easy-to-make meal that’s great for any day of the week.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/2 cup sun dried tomatoes, chopped
  • 1 cup baby spinach
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, chopped (for garnish)

Instructions

  1. Season the Chicken (2 minutes): Season both sides of the chicken breasts with salt and pepper.
  2. Sear Chicken Breasts (10 minutes): In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook for about 5 minutes on each side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Prepare the Sauce (8 minutes): In the same skillet, add minced garlic and sauté for 1 minute, or until fragrant. Add chopped sun dried tomatoes and sauté for another 2 minutes. Stir in baby spinach and cook until it wilts.
  4. Add Creaminess (5 minutes): Pour in the heavy cream, chicken broth, and Parmesan cheese. Stir everything together and bring the mixture to a light simmer. Let it simmer for a few minutes, allowing the sauce to thicken slightly.
  5. Combine Chicken with Sauce (5 minutes): Return the chicken breasts to the skillet, nestling them into the sauce. Cook for an additional 5 minutes, allowing the chicken to soak up some of the sauce flavors.
  6. Garnish and Serve (1 minute): Before serving, sprinkle with freshly chopped basil for an aromatic touch.

Notes

If you’d like a slightly lighter version, you can substitute half of the heavy cream with milk, but be mindful to simmer gently to avoid curdling. Pairing this dish with a side of garlic bread or pasta can help soak up any extra sauce and makes for a complete meal. For those looking to maintain the richness but add some extra nutrition, consider serving this dish with a side of steamed green beans or asparagus. The sauce can also be a fantastic accompaniment to pan-seared fish or grilled vegetables. And for wine enthusiasts, a glass of crisp white wine complements this dish beautifully.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 28g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 140mg

Pair this with...

Roasted Rosemary Chickpeas

Starting with a can of chickpeas, drain and rinse them, then pat dry to ensure maximum crispiness during roasting. Toss them in a bowl with a good glug of olive oil, freshly chopped rosemary, salt, and maybe a touch of garlic powder for an extra depth of flavor. Spread them out on a baking sheet in a single layer, ensuring they're not overcrowded. Pop them into a preheated oven at around 400°F (205°C) and roast for 20-30 minutes, giving them a good shake halfway through. You're looking for a deep golden hue and a nice crunch when bitten. Let them cool slightly, and then they're ready to be devoured!

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

Spanish Pan con Tomato

To start, grab a rustic baguette or loaf of country bread, and slice it into half-inch thick pieces. Toast these slices either in a toaster until they're golden brown, or go traditional by slightly charring them on a grill. While your bread's toasting, cut a ripe tomato in half. Here comes the magic: take a toasted slice, and while it's still warm, rub one side vigorously with the cut side of the tomato. The juice and pulp should soak into the bread, giving it a gorgeous rosy hue. Follow this up by drizzling some good-quality olive oil over the top. A sprinkle of sea salt and maybe a rub of raw garlic clove, and you've transported your taste buds straight to a Spanish veranda. Serve immediately while everything's fresh and vibrant.

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