This creamy spinach sundried tomato chicken is fast, one skillet meal creamy that’s ready in just 20 minutes!
Why this Recipe Works
Top Reasons You’ll Love This Recipe:
- Flavorful and easy
- Made in one skillet
- Takes 20 minutes to make
Our creamy chicken with sundried tomatoes and spinach is one of my family’s favorite meals. It’s so easy to make and takes only 20 minutes to whip up. And it can be made in just one pan, which means fewer dishes to clean up.
The sundried tomato cream sauce has garlic, herbs, shallot, spinach, and the sweet tanginess that comes from the sundried tomatoes. It pairs well with so many things—we love it with pasta or mashed potatoes, or steamed veggies if you’re trying to keep it low in carbs. sundried tomato cream sauce
- Chicken. We use chicken breasts. I prefer a thin cut chicken breast. You can use thicker if you prefer, however it may take longer to cook. If your chicken is too thick, you can pound it thinner with a mallet or butterfly it.
- Oil. We use a little olive oil to cook the chicken in. You can also use the oil from the sundried tomatoes jar.
- Salt & Pepper. The chicken is seasoned with salt and pepper before being cooked to bring out flavor.
- Butter. Butter adds great flavor to the sauce base and cooks the shallot and garlic.
- Shallot. We use finely diced shallot to help flavor the sauce. You can also use a half a yellow onion instead.
- Garlic. Fresh garlic is best and adds great flavor to the sauce.
- Red Pepper. Crushed red pepper adds just a little heat to the sauce without making it too spicy.
- Cream Cheese. Cream cheese makes this sauce super creamy, adds a little tanginess, and helps thicken the sauce.
- Milk. Whole milk is best for this creamy sauce.
- Sundried Tomatoes. Chopped sundried tomatoes add amazing flavor to the sauce. I recommend using sundried tomatoes packed in oil, if using dried sundried tomatoes you will need to rehydrate them. Instructions below and in the recipe notes.
- Parmesan. Parmesan adds a nice salty and cheesy flavor to the sauce.
- Spinach. I like to use baby spinach or if using regular spinach, chop it before using.
- Lemon Juice. The acidity of the lemon juice helps balance the flavors of the sauce. Fresh lemon juice is always best.
- Parsley. Parsley helps flavor the sauce, I use dried, but fresh is great too. If using fresh increase the amount to 1 tablespoon.
- Green Onions or Basil. I always garnish this spinach sundried tomato chicken with thinly sliced green onions and fresh basil. This isn’t strictly necessary and you can omit if you prefer
How to Make this Recipe
- Prepare the Chicken. Make sure the chicken is thoroughly thawed. Pat dry on both sides with a paper towel and season with salt and pepper.
- Cook Chicken. Heat oil in a skillet until hot. Place chicken in skillet and cook on each side for about 5 minutes. The thickness of the chicken can affect how long your chicken needs to cook for. Cook until chicken is thoroughly cooked and the center reaches 165 degrees Fahrenheit. Once cooked, remove chicken and set aside.
- Cook Garlic & Shallots. Add butter into the pan and add diced shallot and minced garlic to the skillet. Cook for 2 minutes until softened and fragrant.
- Make the Creamy Sauce. Add milk, cream cheese, and crushed red pepper to the pan and stir together until cream cheese and milk have formed a smooth sauce.
- Add Spinach and Sundried Tomatoes. Add the spinach, chopped sundried tomatoes, parmesan, lemon juice, and parsley. Stir in until spinach has wilted. If the sauce is too thin, continue cooking it until it reaches the desired consistency. If the sauce is too thick, add 1-2 tablespoons of milk at a time to thin it out.
- Add Chicken and Serve. Add chicken back into the skillet, spooning sauce over top of it. Top with sliced green onions and fresh basil. if desired. Serve spinach sundried tomato chicken immediately. Serve alone or over pasta, rice, mashed potatoes, steamed or roasted vegetables, or alongside a salad.
Frequently Asked Questions (FAQs)
Sundried tomatoes either come dried or packed in a jar in oil. If you are using dried sundried tomatoes you will need to rehydrate them. You can do this by soaking them in warm water for 2 hours or placed your sundried tomatoes in a microwave-safe bowl and cover with water. Microwave on high for about 2 minutes. Let cool for a couple minutes. Check they are soft enough that the skins can be easily pierced or cut. Make sure you drain the water off and pat them dry before using them in this recipe.
For this spinach sundried tomato chicken recipe I prefer using sundried tomatoes packed in oil.
Sundried tomatoes have robust tomato flavor with a slightly sweet flavor that is complemented by the tangy and tartness of the tomatoes.
Absolutely, if you prefer chicken thighs you can substitute them for chicken breasts in this creamy chicken recipe. If you choose to use chicken thighs, make sure they are boneless and skinless so they cook evenly. You may need to cook the chicken thighs for longer than the recipes instructions call for.
Use Thin Cut Chicken
I prefer a thin cut of chicken to a super fat chicken breast. The thinner the chicken the quicker and more evenly it cooks too. You can buy chicken breasts labeled as “thin-cut” or sometimes called chicken cutlets at the store, or you can make your own.
Make Your Own Thin-Cut Chicken
If your chicken is too thick and you’d like to make it thinner, you can do it one of two ways, butterfly it or pound it. To butterfly it, take a sharp knife and slice the chicken on the side, cutting horizontally, do not cut all the way through. Then open the sliced chicken to season and cook it. To pound it, I like to cover the chicken breast with a piece of plastic wrap and use a mallet to hit it hard and evenly until the chicken reaches the desired thickness. If you don’t have a mallet you can use something like a rolling pin or a small pot.
Browning the Chicken
The secret to getting a good golden color on your chicken is to make sure the pan and oil are nice and hot before adding the chicken to the skillet.
Checking the Chicken for Doneness
It can be a little nerve wracking checking on chicken. You don’t want to overcook the chicken and dry it out, but you really don’t want it to be undercooked in any way. The safest way is to use a meat thermometer, the thickest part in the center of the chicken should reach an internal temperature of 165 degrees Fahrenheit. Another test is to look at the juices, when the chicken is thoroughly cooked, the juices will run clear when the chicken is sliced into with a knife.
- Chicken. Instead of chicken, try using salmon or shrimp in this creamy sundried tomato sauce.
- Shallot. Half of an onion can be used instead of shallot.
- Sundried Tomatoes. The sundried tomatoes can be swapped for fresh, roasted cherry tomatoes.
- Spinach. Spinach can be exchanged for kale or chard.
How to Serve this Recipe
This creamy chicken with sundried tomatoes and chicken while delicious on its own, also pairs well with pasta, mashed potatoes, orzo, rice, steamed or roasted vegetables, and a slice of herb cheese artisan bread.
Keep it Low-Carb
Our spinach sundried tomato chicken is naturally low in carbs and keto diet friendly. But just because it has a super creamy sauce doesn’t mean it has to be unhealthy. Chicken is a lean protein and it’s easy to make this lighter (and low-carb!) meal. Serve it with steamed broccoli or our roasted lemon garlic green beans. It’d also be great with zucchini noodles or spaghetti squash.
Any spinach sundried tomato chicken leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
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Spinach Sundried Tomato Chicken
- 1 pound uncooked chicken breasts thawed
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons butter
- 1 shallot (or ½ medium onion)
- 2 teaspoons minced garlic (about 3 cloves)
- ½ teaspoon crushed red pepper
- 1 teaspoon dried parsley
- 1-1 ¼ cups milk
- ¼ cup sundried tomatoes chopped
- ¼ cup cream cheese
- ¼ cup parmesan
- 4 cups spinach
- 3 tablespoons lemon juice about the juice of 1 lemon
- green onions (optional)
- fresh basil (optional)
- Heat your skillet over medium-high heat with 2tablespoons of olive oil in it. Take your thawed chicken breasts, dry them off with a paper towel. Season your chicken with salt and pepper. Cook chicken for5-6 minutes on each side until chicken is completely cooked all the way through or the center reaches 165 degrees Fahrenheit. The cook time on the chicken may vary, more or less, depending on the thickness of the chicken. Remove chicken and set aside.
- Add your butter to the skillet with your shallot (or onion), and garlic for 1-2 minutes until garlic becomes super fragrant.
- Add in your crushed red pepper, 1 cup of milk, and cream cheese to your skillet. Stir together until mixture melts together and forms a nice creamy sauce.
- Add in your crushed red pepper, parsley, 1 cup of milk, and cream cheese to your skillet. Stir together until mixture melts together and forms a nice creamy sauce.
- Add in your parmesan, spinach, chopped sundried tomatoes, lemon juice, and dried parsley, stir and cook for another 3-5 minutes until your spinach has wilted. If your sauce is too thick you can add additional ¼ cup of milk, start by adding 2 tablespoons if you need more add the other 2 tablespoons. If your sauce is too thin let it cook down some more as it cooks it’ll continue to thicken.
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