Creamy Sun-Dried Tomato Chicken

$- 4 boneless, skinless chicken breasts - 1 cup heavy cream - 1/2 cup sun-dried tomatoes, chopped - 1 cup fresh spinach - 3 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish (optional) To create this dish, you need simple, fresh items. The chicken gives a hearty base. Heavy cream adds that rich, creamy taste. Sun-dried tomatoes bring a burst of flavor. Spinach adds color and nutrients. Garlic gives a lovely aroma. The red pepper flakes can add a kick if you want. - Large skillet - Tongs - Measuring cups - Measuring spoons - Knife - Cutting board For this recipe, you will need a few basic tools. A large skillet helps sear the chicken and mix the sauce. Tongs make it easy to flip the chicken. You’ll also need measuring cups and spoons for accuracy. A knife and cutting board will help prep your ingredients. - Grated Parmesan cheese - Mushrooms, sliced - Bell peppers, diced - Fresh herbs like thyme or parsley Feel free to customize this dish! Adding grated Parmesan can enhance the creaminess. Mushrooms or bell peppers give extra texture and flavor. Fresh herbs can brighten the dish. Mix and match to fit your taste. Enjoy making this recipe your own! {{ingredient_image_1}} Start by preparing the chicken. Take the four chicken breasts and season them well. Use salt, pepper, and Italian seasoning on both sides. This step adds taste right from the start. Make sure to coat them evenly. Now, your chicken is ready to go! Next, it’s time to sear the chicken. Heat a large skillet over medium-high heat. Add one tablespoon of olive oil to the skillet. Wait until the oil shimmers, then carefully place the chicken in the pan. Cook each piece for 5 to 7 minutes. You want them golden brown and fully cooked. Once done, remove the chicken and set it aside on a plate. This step locks in the flavor and keeps the chicken juicy. Now, let’s make the creamy sauce! In the same skillet, lower the heat to medium. Add three cloves of minced garlic and sauté for about 30 seconds. You want it fragrant but not burnt. Then, pour in one cup of heavy cream and add half a cup of chopped sun-dried tomatoes. Stir the mix well, bringing it to a gentle simmer. After that, toss in one cup of fresh spinach. Stir until the spinach wilts, which takes about 2 to 3 minutes. If you enjoy some heat, add half a teaspoon of red pepper flakes now. Finally, return the chicken to the skillet, spooning the sauce over it. Let it simmer for an extra 2 to 3 minutes. This step ensures the chicken is hot and nicely coated. Now, you’re ready to plate! To cook chicken well, start with good seasoning. I use salt, pepper, and Italian seasoning. This adds great flavor. Searing the chicken gives it a nice brown crust. Heat the olive oil in your skillet. Cook each side for about 5-7 minutes. This locks in moisture and flavor. To make the sauce creamy, use heavy cream. It blends well with sun-dried tomatoes. After adding the cream, let it simmer gently. This helps thicken the sauce. Stir in the spinach and let it wilt. You want it to mix well with the sauce. If you want a bit of spice, add red pepper flakes. Fresh ingredients have bright flavors. I love using fresh spinach. It adds color and nutrients. For sun-dried tomatoes, you can use dried or packed in oil. Dried tomatoes are more intense in flavor. If you use fresh, cook them a bit longer to soften. Both options work well, but adjust cooking times as needed. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe and perfectly cooked meat. Customize the Creaminess: For a lighter sauce, replace half of the heavy cream with chicken broth or use a reduced-fat cream alternative. Fresh Herbs for Flavor: Enhance the dish by adding fresh herbs like thyme or oregano along with the spinach for added depth of flavor. Make It Ahead: Prepare the sauce in advance and store it in the fridge. Simply reheat and add the chicken when you're ready to serve! {{image_2}} You can switch chicken for other meats. Try turkey or pork. Both work well with the creamy sauce. Shrimp is another great choice. Just cook it until pink. If you want a different taste, consider using fish like salmon. It pairs nicely with sun-dried tomatoes too. For a vegetarian dish, replace chicken with firm tofu. Press the tofu to remove water, then cut it into cubes. Sear it like chicken for the best texture. To make it vegan, use coconut cream instead of heavy cream. This gives a nice flavor and keeps it creamy. Add more veggies like bell peppers or mushrooms for extra nutrition. You can add more depth to the flavor. Try adding capers for a salty kick. Fresh herbs, such as thyme or parsley, brighten the dish. If you like heat, toss in more red pepper flakes. You can also squeeze fresh lemon juice for acidity. This cuts through the creaminess and adds freshness. Experiment with your favorite flavors to make this dish your own. After enjoying your creamy sun-dried tomato chicken, store any leftovers in an airtight container. Make sure the chicken cools to room temperature before sealing it. This helps keep the dish fresh. Place the container in the fridge. It can last up to three days. When you're ready to eat your leftovers, heat them gently. Use a skillet over low heat to warm the chicken. Add a splash of cream or water to keep it creamy. Stir often to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. This way, you keep the flavors intact. Want to save some for later? You can freeze this dish, but do it carefully. Let the chicken cool completely first. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for best taste. Yes, you can use chicken thighs. They stay juicy and tender. Thighs have more fat, which adds flavor. They also cook well in the creamy sauce. Just be sure to adjust the cooking time. Thighs may need a few extra minutes. To make this dish low-carb, skip the heavy cream. Use full-fat coconut milk instead. It provides creaminess without extra carbs. You can also add more spinach and skip the pasta or rice. This will keep it filling and delicious. Great sides for this dish include: - Steamed broccoli - Garlic mashed cauliflower - Zucchini noodles - A simple green salad These sides complement the flavors well and keep the meal light. This blog post covered all you need to make Creamy Sun-Dried Tomato Chicken. We explored the ingredients, tools, and kitchen tips to ensure great results. I shared step-by-step instructions, so you feel confident cooking. We also looked at variations to fit your taste, as well as storage tips for leftovers. Now, you can make this dish your own. With just a few tweaks, you can create something special. Enjoy cooking and savor every bite!$

A delicious and creamy chicken dish featuring sun-dried tomatoes and fresh spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup heavy cream
0.5 cup sun-dried tomatoes, chopped
1 cup fresh spinach
3 cloves garlic, minced
0.5 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh basil leaves (optional)

Instructions

Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until they are golden brown and cooked through. Remove from the skillet, and set aside.
In the same skillet, reduce the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and add the chopped sun-dried tomatoes. Stir well to combine, and bring to a gentle simmer.
Add fresh spinach and stir until it wilts down, about 2-3 minutes. If you like a bit of heat, add red pepper flakes at this stage.
Return the chicken to the skillet, spooning the creamy sauce over the top. Simmer for an additional 2-3 minutes to ensure the chicken is heated through and coated with the sauce.
Plate the chicken and spoon extra creamy sauce over the top. Garnish with fresh basil leaves if desired.

Notes

Garnish with fresh basil leaves for added flavor.

Keyword chicken, creamy, spinach, sun-dried tomatoes