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One-Pot Creamy Sun-Dried Tomato Chicken

Close-up of One-Pot Creamy Sun-Dried Tomato Chicken with spinach in a rich, orange sauce inside a cooking pan.
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Cook tender chicken breasts in a rich, creamy sun-dried tomato sauce using just one pot for simple cleanup.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  3. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion to the same skillet and cook until softened, about 3 minutes.
  5. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  6. Stir in the Italian seasoning, salt, and pepper.
  7. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
  8. Reduce the heat to medium-low. Stir in the heavy cream and Parmesan cheese until the sauce thickens slightly.
  9. Return the cooked chicken to the skillet. Simmer gently for 5 minutes, or until the chicken is cooked through.
  10. Stir in the fresh spinach until it wilts into the sauce.
  11. Serve immediately from the pot.

Notes

  • Use chicken thighs instead of breasts for a richer flavor.
  • If you prefer a tangier sauce, add 1 teaspoon of the oil from the sun-dried tomato jar when sautéing the onions.
  • For a thicker sauce, let it simmer uncovered for a few extra minutes before adding the chicken back in.

Nutrition

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