Our sundried tomato chicken has a rich and creamy sauce, filled with spinach and sundried tomatoes, and Parmesan. It’s the perfect fast dinner and can be made in one skillet!
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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Notes
Do you have to soak sundried tomatoes before eating?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.Make Your Own Thin-Cut ChickenIf 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.Storage TipsAny spinach sundried tomato chicken leftovers should be stored in an airtight container in the refrigerator for up to 3 days.