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A pot of rich creamy sun-dried tomato chicken simmering with fresh rosemary and aromatic herbs.

Hearty Creamy Sun Dried Chicken for Cozy Family Dinners

This comforting one-pan chicken dish features tender chicken breasts simmered in a rich, creamy sauce infused with savory sun-dried tomatoes and spinach, perfect for a cozy family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts sliced horizontally into 1/2-inch thick cutlets (or pounded thin)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
For the Creamy Sun-Dried Tomato Sauce
  • 1 tbsp olive oil from sun-dried tomato jar is great
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach packed
  • 1/4 cup fresh basil chopped (for garnish, optional)

Equipment

  • Large Skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk
  • Tongs or spatula

Method
 

  1. Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and dried oregano.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken cutlets to the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
  3. Reduce heat to medium. Add 1 tablespoon of olive oil (preferably from the sun-dried tomato jar) to the same skillet. Add the chopped sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
  4. Pour in the chicken broth, bringing it to a simmer and letting it reduce slightly for 1 minute. Stir in the heavy cream and bring to a gentle simmer.
  5. Add the grated Parmesan cheese and whisk until the cheese is melted and the sauce is smooth and slightly thickened. Season with additional salt and pepper to taste if needed.
  6. Stir in the fresh spinach, cooking until it wilts completely into the sauce, about 2-3 minutes.
  7. Return the cooked chicken to the skillet, nestling it into the creamy sauce. Simmer for another 1-2 minutes to heat the chicken through. Garnish with fresh chopped basil, if desired. Serve immediately with pasta, rice, or crusty bread.

Notes

This dish pairs wonderfully with a side of pasta, rice, mashed potatoes, or a simple green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
For an extra touch of richness, a splash of white wine can be added before the chicken broth in step 4.