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
- 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.
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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.
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By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- For the Chicken
- 2 large chicken breasts, boneless skinless or 4 smaller breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt + black pepper to taste
- ½ teaspoon sweet paprika
- For The Sun Dried Tomatoes Sauce
- 1 teaspoon olive oil or more if needed
- 4 large garlic cloves, minced
- 2 teaspoon Italian seasoning
- 2 tablespoon white wine
- 1 ½ cup heavy cream
- ½ cup parmesan, grated
- 2 cups baby spinach, or double it up
- ½ cup sun-dried tomatoes, I used dried, but feel free to use in oil and cut into ribbons
- 1 teaspoon apple cider vinegar
- Salt + black pepper to taste
INSTRUCTIONS
- 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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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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