Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Creamy Sun-Dried Tomato Chicken Skillet with Spinach is a better-than-takeout, 20-minute restaurant version you’ll love. After making this many times, I’ve perfected the creamy, irresistible sauce that’s packed with flavor and ready in a snap. Keep reading for my best tips on how to prevent the #1 reason this recipe fails. If you love recipes like this, you’ll also enjoy Easy Spinach and Feta Egg Muffins for Breakfast and Refreshing Watermelon Cucumber Salad with Feta and Mint.
Why This Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout Is Pure Comfort
- Better than takeout, ready in 20 minutes
- Irresistible creamy sun-dried tomato sauce
- Packed with flavor, perfect for busy weeknights
- Easy cleanup with just one skillet
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.
- 1 lb boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes
- 4 cups fresh spinach
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried basil
- Salt and pepper, to taste
- 1/2 cup heavy cream
- Optional: Freshly grated Parmesan cheese
- Optional: Chopped fresh parsley
đź“ť Ingredient Notes
- Sun-dried tomatoes: Use oil-packed for extra flavor
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing → See on Amazon
- Immersion Blender — Smooth, lump-free sauce in seconds → See on Amazon
How to Make Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- Step 1: Season chicken breasts with garlic powder, paprika, salt, and pepper. Cook in a hot skillet until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, sauté sun-dried tomatoes until softened. Add spinach and cook until wilted. Stir in heavy cream, dried basil, and a pinch of salt and pepper. Simmer until the sauce thickens.
- Step 3: Return chicken to the skillet, spoon sauce over the top, and let it simmer for a few more minutes. Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
- : Use bone-in, skin-on chicken thighs for even more flavor
- Common mistake and fix: Don't overcook the chicken. It will become dry. Use a meat thermometer to ensure it reaches 165°F (74°C)
- : For a lighter version, substitute heavy cream with Greek yogurt
- : Make it spicy by adding red pepper flakes or diced jalapeños
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 ahead of time, then add chicken and cook when ready to serve
Freezing Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Freeze cooked chicken separately 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: Pound chicken breasts to an even thickness for even cooking
- Best substitution: Substitute chicken with shrimp or tofu for a different twist
- Make-ahead: Prepare the sauce ahead of time, then add chicken and cook when ready to serve
- Scaling: Easily double or triple the recipe for a crowd
- Troubleshooting: If sauce is too thick, thin it out with a little chicken broth
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, juicy chicken every time → Check price on Amazon
Creamy Sun-Dried Tomato Chicken Skillet with Spinach – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes
- 4 cups fresh spinach
Seasonings
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried basil
- Salt and pepper, to taste
- 1/2 cup heavy cream
Optional Toppings
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Step 1: Season chicken breasts with garlic powder, paprika, salt, and pepper. Cook in a hot skillet until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, sauté sun-dried tomatoes until softened. Add spinach and cook until wilted. Stir in heavy cream, dried basil, and a pinch of salt and pepper. Simmer until the sauce thickens.
- Step 3: Return chicken to the skillet, spoon sauce over the top, and let it simmer for a few more minutes. Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving.
Notes
- Chef tip: Pound chicken breasts to an even thickness for even cooking
- Best substitution: Substitute chicken with shrimp or tofu for a different twist
- Make-ahead: Prepare the sauce ahead of time, then add chicken and cook when ready to serve
- Scaling: Easily double or triple the recipe for a crowd
- Troubleshooting: If 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 cooked chicken separately 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 ahead of time, then add chicken and cook when ready to serve
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 12g
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
Prepare the sauce ahead of time, then add chicken and cook when ready to serve
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C)
Yes, cook chicken separately, then add to the slow cooker with the sauce and let it simmer on low for 2-3 hours
Try it with Easy Spinach and Feta Egg Muffins for Breakfast or Refreshing Watermelon Cucumber Salad with Feta and Mint
Yes, this recipe is naturally gluten-free
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!
