Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is the ultimate better-than-takeout dinner! After making this many times, I’ve perfected the creamiest, most irresistible sauce. The golden chicken and fresh spinach make this dish cozy and comforting. If you love recipes like this, you’ll also enjoy Easy Spicy Miso Carrot Soup and Easy High Protein Beef and Broccoli Rice Bowls.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout Is Pure Comfort
- Irresistible creamy sun-dried tomato sauce
- Juicy, golden chicken cooked to perfection
- Fresh spinach adds a pop of color and nutrition
- One-pan dinner ready in 20 minutes
What You'll Need for Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Heavy cream
- Fresh spinach
- Garlic
- Onion powder
- Paprika
- Salt
- Pepper
- Red pepper flakes
- Optional: Fresh basil
- Optional: Parmesan cheese
📝 Ingredient Notes
- Sun-dried tomatoes: Use oil-packed for extra flavor.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect chicken and creamy sauce. → See on Amazon
- Immersion Blender — Smooths the sauce right in the pan, no mess. → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Step 1: Season chicken with salt, pepper, and paprika. Cook in a hot skillet until golden, then set aside.
- Step 2: In the same skillet, sauté garlic, onion powder, and sun-dried tomatoes. Add heavy cream and simmer until thickened.
- Step 3: Return chicken to the skillet, add spinach, and cook until spinach wilts and chicken is cooked through.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It will become tough. Remove it from the skillet when it's still slightly pink in the middle.
- Pro tip: For a spicier kick, add red pepper flakes to the sauce.
- Pro tip: Garnish with fresh basil and Parmesan cheese for extra flavor and presentation.
Storing & Reheating Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the sauce and cook the chicken ahead of time. Add spinach just before serving.
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use bone-in, skin-on chicken for even more flavor.
- Best substitution: Substitute heavy cream with canned coconut milk for a dairy-free version.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Add spinach just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth.
Want to level up this recipe?
High-quality chef's knife — Makes prep work a breeze and ensures even cooking. → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Sun-dried tomatoes
- Heavy cream
- Fresh spinach
Seasonings
- Garlic
- Onion powder
- Paprika
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Fresh basil
- Parmesan cheese
Instructions
- Step 1: Season chicken with salt, pepper, and paprika. Cook in a hot skillet until golden, then set aside.
- Step 2: In the same skillet, sauté garlic, onion powder, and sun-dried tomatoes. Add heavy cream and simmer until thickened.
- Step 3: Return chicken to the skillet, add spinach, and cook until spinach wilts and chicken is cooked through.
Notes
- Chef tip: Use bone-in, skin-on chicken for even more flavor.
- Best substitution: Substitute heavy cream with canned coconut milk for a dairy-free version.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Add spinach just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the sauce and cook the chicken ahead of time. Add spinach just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 38g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout FAQs
Yes, prepare the sauce and cook the chicken ahead of time. Add spinach just before serving.
Overcooking is the most common reason. Remove the chicken from the skillet when it's still slightly pink in the middle.
Yes, cook the chicken in the air fryer at 375°F (190°C) for 10-12 minutes, then proceed with the recipe as written.
Canned coconut milk or Greek yogurt can be used as a substitute.
Yes, freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
