Description

A comforting, one-pan creamy chicken dish with sun-dried tomatoes, garlic, and spinach. This forgiving recipe is perfect for self-care evenings when you need a rich, restaurant-worthy meal without the fuss.

Ingredients

Scale

4 large boneless, skinless chicken breasts (about 600g)
½ cup all-purpose flour (60g)
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
2 tablespoons unsalted butter (30g)
2 tablespoons extra virgin olive oil (30ml)
6 cloves garlic, minced (about 2 tablespoons)
½ cup sun-dried tomatoes, chopped (about 70g), packed in oil
1 tablespoon oil from sun-dried tomatoes jar
1 cup low-sodium chicken broth (240ml)
1 cup heavy cream (240ml)
4 cups fresh baby spinach (about 120g)
½ cup freshly grated Parmesan cheese (50g)

Instructions

Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even ½-inch thickness. Pat dry with paper towels.
Season chicken generously with salt, pepper, and Italian seasoning. Dredge lightly in flour, shaking off excess.
Heat butter and olive oil in a large skillet over medium-high heat. Once butter foams, add chicken and sear for 3-4 minutes per side until golden brown and cooked through (165°F). Remove chicken to a plate and tent with foil.
Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes (plus their oil) to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
Stir in heavy cream and simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Stir in fresh spinach until wilted (about 30 seconds). Remove pan from heat.
Gradually stir in Parmesan cheese until melted and smooth. If sauce is too thick, add a splash of broth or cream.
Return chicken and any juices to the skillet. Spoon sauce over chicken and let sit for 1 minute to reheat gently. Serve immediately.

Notes

Pounding the chicken ensures even cooking. Save the oil from the sun-dried tomatoes for extra flavor. Remove the pan from heat before adding Parmesan to prevent a grainy sauce. This dish does not freeze well due to the dairy; store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast wit
Calories: 480
Sugar: 3
Sodium: 650
Fat: 34
Saturated Fat: 18
Carbohydrates: 8
Fiber: 1
Protein: 35

Keywords: Tuscan chicken, creamy garlic chicken, sun-dried tomato chicken, one pan dinner, comfort food, self-care recipe, easy weeknight dinner