Creamy Sun-Dried Tomato Chicken with Spinach 🍅🌿

Hey friend! If you love cozy, restaurant-style chicken dinners that come together in one pan, you’re going to be obsessed with this. I make this creamy sun-dried tomato chicken when I want something comforting but still fresh and bright. The sauce is silky, the chicken is juicy, and that pop of tangy tomatoes with tender spinach makes every bite feel special. Honestly, it tastes like a fancy date-night dish—yet it’s totally weeknight-friendly and uses simple ingredients you probably already have. I’ll walk you through the whole thing step by step, give you smart swaps, and share my best tips so yours turns out perfect every time.

What to Expect (a quick peek!)

You’ll sear chicken until golden, make a 5-minute pan sauce with garlic, sun-dried tomatoes, and cream (or a lighter option), wilt in spinach, and simmer everything together so the flavors get cozy. Serve it over pasta, rice, or mashed potatoes—whatever you’re craving. If you’re eating low-carb, it’s dreamy over sautéed zucchini ribbons or cauliflower mash too.

Nutritional Benefits (in simple terms)

I know “creamy” can sound heavy, but hear me out: you’re getting balanced protein from chicken and a good dose of greens from spinach (hello iron, folate, and vitamin K!). Sun-dried tomatoes bring antioxidants like lycopene, and because the sauce is so flavorful, you don’t need a mountain of it to feel satisfied. If you’d like to go lighter, I’ll show you how to use half-and-half or evaporated milk for a silky sauce without being too rich. You control the salt, the fat, and the portion—huge win over takeout.

Adaptable Variations (make it your way)

• Dairy-lighter: Swap heavy cream with equal parts evaporated milk or half-and-half. To keep it silky, add 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer gently.
• Dairy-free: Use full-fat coconut milk or unsweetened cashew cream. A squeeze of lemon at the end balances the flavor so it doesn’t taste coconutty.
• Gluten-free: The recipe is naturally GF; just serve it over polenta, rice, or GF pasta.
• Extra veggies: Add sliced mushrooms, zucchini half-moons, or a handful of cherry tomatoes with the garlic for more color and texture.
• Protein swap: Boneless pork chops or shrimp work too. For shrimp, sear 1–2 minutes per side, remove, make the sauce, then return shrimp at the very end to avoid overcooking.
• Spinach swap: Baby kale or chopped Swiss chard is lovely—just give it an extra minute to soften.

Creamy Sun-Dried Tomato Chicken with Spinach

Ingredients (serves 4)

• 4 small chicken breasts or 2 large breasts halved lengthwise (about 600–700 g total)
• 1 tsp salt + 1/2 tsp black pepper
• 1 tsp Italian seasoning (or 1/2 tsp each dried basil & oregano)
• 2 tbsp all-purpose flour (optional, for light dredging)
• 2 tbsp olive oil or oil from the sun-dried tomato jar
• 3 cloves garlic, minced
• 1/2 cup (80 g) sun-dried tomatoes, drained and sliced
• 1/2 cup (120 ml) low-sodium chicken broth
• 3/4 cup (180 ml) heavy cream or evaporated milk
• 1/3 cup (30 g) freshly grated Parmesan
• 1 tsp Dijon mustard (optional but amazing for depth)
• 1–2 cups (30–60 g) fresh baby spinach
• Pinch of red pepper flakes (optional, for heat)
• Fresh basil or parsley, chopped, for garnish
• Lemon wedge, for finishing (optional but brightens everything)

Instructions

1. Season & (optionally) dredge: Pat the chicken dry so it browns well. Season both sides with salt, pepper, and Italian seasoning. If you want a slightly thicker, restaurant-style sauce, lightly dredge the chicken in flour—shake off the excess.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until deep golden and almost cooked through (internal temp around 70°C/160°F). Transfer to a plate—don’t wipe the pan.
3. Sauté the flavor base: Reduce heat to medium. Add garlic and sun-dried tomatoes; cook 30–45 seconds until fragrant (don’t brown the garlic).
4. Build the sauce: Pour in broth and scrape up brown bits (flavor!). Stir in cream (or evaporated milk), Parmesan, and Dijon. Simmer 2–3 minutes until slightly thickened. If you used a dairy-lighter option, stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water and simmer 1 minute.
5. Add greens & chicken: Stir in spinach until just wilted. Return chicken (and any juices) to the pan. Lower heat and simmer 2–4 minutes, spooning sauce over the chicken, until it’s cooked through (74°C/165°F) and the sauce is glossy.
6. Taste & finish: Adjust salt and pepper. Add a tiny pinch of red pepper flakes if you like a kick. Squeeze a little lemon over the top and shower with fresh basil or parsley. Serve immediately.

Practical & Valuable Tips

• Golden sear = big flavor: Don’t overcrowd the pan; if needed, brown the chicken in two batches. A proper sear makes the sauce taste richer without extra cream.
• Use the jar oil: The oil from sun-dried tomatoes is loaded with basil/garlic flavor—use it for searing or drizzle a teaspoon into the finished sauce.
• Silky sauce trick: Take the pan off the heat for 20–30 seconds before adding cream to avoid curdling, especially if using lighter dairy.
• Make-ahead: Cook completely, cool, then refrigerate up to 3 days. The sauce thickens as it rests; loosen with a splash of warm broth or milk while reheating over low heat.
• Freezer-friendly: For best texture, use evaporated milk instead of cream if you plan to freeze. Cool fully, portion into airtight containers, and freeze up to 2 months. Thaw overnight and reheat gently.
• What to serve with it: Toss hot pasta directly in the sauce; or spoon over garlic mashed potatoes, buttered rice, or crusty bread. For lighter sides, try lemony green beans or a simple arugula salad.
• Salt smart: Sun-dried tomatoes and Parmesan are naturally salty—taste before adding extra salt at the end.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts? Yes! Boneless, skinless thighs stay super juicy. Sear 5–6 minutes per side and simmer until they reach 74°C/165°F. The sauce loves the extra richness.
2. Will coconut milk make it taste like coconut? A little. To balance it, add a squeeze of lemon and a teaspoon of Dijon—the savory notes help mask any coconut flavor while keeping the sauce creamy.
3. How do I thicken the sauce without cream? Use evaporated milk plus 1–2 teaspoons cornstarch slurry, simmer gently, and add Parmesan in small handfuls while stirring. Removing the pan from the heat before adding dairy also helps.
4. Can I make this ahead for meal prep? Absolutely. Portion with rice or pasta in containers, refrigerate up to 3 days, and reheat gently. Add a splash of broth or milk to bring the sauce back to life.

Step-by-Step Serving Idea (5-minute plate up)

While the chicken finishes, boil short pasta (like penne). Toss the drained pasta right into the skillet so it drinks up the sauce. Top each plate with a chicken piece, extra sun-dried tomatoes from the pan, a shower of Parmesan, and fresh basil. Add cracked pepper and a lemon wedge. It’s simple, comforting, and looks like you cooked for hours (we’ll keep the secret!).

Call to Action

If you make this Creamy Sun-Dried Tomato Chicken with Spinach, I’d love to see your plate! Pin this recipe to save it for later, and tag me on Pinterest so I can cheer you on. Got a clever swap or your own twist? Drop it in the comments—I’m always here to cook with you. 🍅🌿🥂