Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is a quick and easy dinner that’s better than takeout. After making this many times, I’ve perfected the creamy, tangy sauce that coats tender chicken and spinach. The melty cheese and crispy chicken edges make this dish irresistible. Try it with my Refreshing Strawberry Matcha Sago Dessert for a perfect meal. If you love recipes like this, you’ll also enjoy Refreshing Strawberry Matcha Sago Dessert and Creamy Gorgonzola Truffle Mushroom Sauce for Pasta.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout Is Pure Comfort
- Better than takeout taste at home
- Ready in just 20 minutes
- Creamy, tangy sun-dried tomato sauce
- Packed with protein and veggies
What You'll Need for Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Heavy cream
- Fresh spinach
- Garlic
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Garlic powder
- Italian seasoning
- Optional: Parmesan cheese
- Optional: Fresh basil
📝 Ingredient Notes
- Sun-dried tomatoes: Use oil-packed for extra flavor.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion Blender — Smooths the sauce right in the pan, no mess. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Step 1: Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
- Step 2: In the same skillet, add minced garlic and cook until fragrant. Add sun-dried tomatoes and cook for 2-3 minutes. Stir in heavy cream, red pepper flakes, and salt. Simmer for 5 minutes, using an immersion blender to smooth the sauce if desired.
- Step 3: Add spinach to the skillet and cook until wilted. Return chicken to the skillet and spoon the sauce over the top. Sprinkle with Parmesan cheese and fresh basil before serving.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It will become dry. Remove it from the skillet when it reaches 165°F (74°C).
- Pro tip: For a smoother sauce, use an immersion blender to blend the sun-dried tomatoes directly in the skillet.
- Pro tip: Add a splash of chicken broth to the skillet if the sauce becomes too thick.
Storing & Reheating Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the sauce and cook the chicken ahead of time. Add spinach and reheat before serving.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use chicken thighs for even more flavor and moisture.
- Best substitution: Substitute chicken breasts with chicken thighs for more flavor.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Add spinach and reheat before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce becomes too thick, add a splash of chicken broth or water to thin it out.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, juicy chicken every time. → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Heavy cream
- Fresh spinach
- Garlic
Seasonings
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Garlic powder
- Italian seasoning
Optional Toppings
- Parmesan cheese
- Fresh basil
Instructions
- Step 1: Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
- Step 2: In the same skillet, add minced garlic and cook until fragrant. Add sun-dried tomatoes and cook for 2-3 minutes. Stir in heavy cream, red pepper flakes, and salt. Simmer for 5 minutes, using an immersion blender to smooth the sauce if desired.
- Step 3: Add spinach to the skillet and cook until wilted. Return chicken to the skillet and spoon the sauce over the top. Sprinkle with Parmesan cheese and fresh basil before serving.
Notes
- Chef tip: Use chicken thighs for even more flavor and moisture.
- Best substitution: Substitute chicken breasts with chicken thighs for more flavor.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Add spinach and reheat before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce becomes too thick, add a splash of chicken broth or water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the sauce and cook the chicken ahead of time. Add spinach and reheat before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 42g
- Fat: 25g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout FAQs
Yes, prepare the sauce and cook the chicken ahead of time. Add spinach and reheat before serving.
Overcooking is the most common reason for dry chicken. Remove it from the skillet when it reaches 165°F (74°C).
Yes, but you'll need to adjust the cooking time. Cook the chicken until it reaches 165°F (74°C), then proceed with the recipe.
Yes, cook the chicken and sauce in the slow cooker on low for 6-8 hours. Add spinach and cook for an additional 10-15 minutes before serving.
Fresh tomatoes or canned tomatoes can be used as a substitute. Adjust the seasoning to taste.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
