Creamy Chicken with Sun Dried Tomato Sauce is a one-pan dinner ready in 25 minutes! Juicy chicken in garlic Parmesan sauce with spinach and sun-dried tomatoes.
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Ingredients
- Chicken breasts - I slice large ones in half so they cook evenly and quickly. Boneless, skinless thighs work great and stay super juicy.
- Sweet paprika - Adds warmth and color to chicken. Feel free to use smoked paprika for flavor.
- Garlic cloves - I love garlic, so I use usually use even more!
- Italian seasoning - Layers of flavor without effort.
- White wine - Adds depth. Broth works too.
- Heavy cream - Makes the sauce super creamy and satisfying.
- Sun-dried tomatoes - I used dried, but jarred in oil work great too.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chicken With Sun Dried Tomatoes Sauce
- Prep the chicken: Slice the chicken breasts in half lengthwise to make 4 thinner pieces. If needed, gently pound them for even thickness. Toss with olive oil, Italian seasoning, paprika, salt, and pepper.
- Sear the chicken: Heat a skillet over medium-high heat. Add the chicken and sear 3-4 minutes per side until golden and nearly cooked through. Set aside.
- Build the sauce base: Lower heat to medium-low. Add a drizzle of oil, then stir in the garlic, Italian seasoning, salt, and pepper. Cook about 1 minute.
- Deglaze: Pour in the wine and scrape up the flavorful bits from the bottom of the pan.
- Add the cream: Stir in the heavy cream and simmer gently for 10-12 minutes until slightly thickened.
- Finish the sauce: Add Parmesan and stir until melted. Then stir in spinach, sun-dried tomatoes, and vinegar. Season to taste.
- Return the chicken: Place the chicken back in the pan. Cover and simmer 2-4 more minutes until fully cooked.
- Serve and enjoy: Sprinkle with parsley and serve with pasta, rice, or crusty bread.
What if I don't have sun-dried tomatoes? You can skip them or use cherry tomatoes instead-just sauté them briefly.
Tips
- Sear for flavor - That golden crust is everything.
- Deglaze the pan - Don't skip this step. So much flavor!
- No wine? - Chicken broth works just as well.
- Grate your cheese - It melts smoother than the pre-shredded kind (and no nasties).
- Make it dairy-free - Coconut milk and nutritional yeast are great swaps.
- Sauce too thick? - Add an extra splash of broth or cream.
- Sauce too thin? - Let it simmer a few more minutes.
- Season as you go - It makes a big difference.
What to Serve With Creamy Chicken
This rich and creamy chicken pairs well with:
- Steamed or air fried veggies
- Pasta - Fettuccine or penne soak up the sauce beautifully.
- Mashed potatoes
- Rice or quinoa
- Low carb? Just serve it with cauliflower rice or zoodles.
- Crusty bread
Freezing And Storing Instructions
- To Store. Cool and refrigerate in an airtight container for up to 3 days.
- To Freeze. Freeze the chicken and sauce in a freezer-safe container for up to 2 months.
- To Make Ahead. You can sear the chicken and prep the sauce ingredients ahead of time. Assemble and simmer when ready.
- To Reheat. Warm gently on low heat on the stovetop, stirring often.
More Recipes
- Chicken Spinach Casserole
- Chicken Bacon Pasta
- Creamy Chicken Zucchini Boats
- Creamy Chicken Mushroom Pasta
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Recipe Card
Chicken With Sun-Dried Tomatoes and Spinach
Creamy Chicken with Sun Dried Tomato Sauce is a one-pan dinner ready in 25 minutes! Juicy chicken in garlic Parmesan sauce with spinach and sun-dried tomatoes.
Ingredients
Method
- Prep the chicken - Cut the chicken breasts in half lengthwise to create 4 thinner pieces. If you're using smaller cuts, lightly flatten them with a meat mallet or rolling pin for even thickness. Add them to a bowl and toss with olive oil, Italian herbs, salt, and pepper until coated on all sides.
- Sear the chicken - Heat a large skillet over medium-high. Once the pan is hot, add the chicken and cook for about 3-4 minutes per side, until nicely browned and almost fully cooked. You may need to cook in batches. Transfer the chicken to a plate.
- Start the sauce base - Lower the heat to medium-low and drizzle in a little more oil. Add the minced garlic, more Italian seasoning, and a pinch of salt and pepper. Stir constantly for about a minute, just until fragrant-don't let the garlic burn.
- Deglaze the pan - Pour in the white wine and scrape up any caramelized bits from the bottom. This adds a rich flavor to your sauce.
- Add the cream - Stir in the heavy cream and bring it to a light simmer. Reduce heat to low and let it cook gently for 10-12 minutes, stirring occasionally, until slightly thickened.
- Finish the sauce - Mix in the grated Parmesan until smooth. Stir in the spinach, sun-dried tomatoes, and vinegar. Let everything warm through and adjust salt and pepper to taste.
- Return the chicken - Add the chicken back into the pan with the sauce. Cover and cook for another 2-4 minutes on low heat, just until the chicken is fully cooked and tender.
- Serve and enjoy - Sprinkle with fresh parsley and serve over pasta, rice, or with crusty bread. Enjoy the creamy, flavorful goodness!
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