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Looking for a quick and delicious dinner that’s ready in under 30 minutes? This creamy sun-dried tomato chicken with spinach is the answer! Tender, juicy chicken thighs simmered in a luscious cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese – it’s a flavor explosion in every bite. Imagine the savory chicken, infused with the tangy sweetness of sun-dried tomatoes and the creamy richness of the sauce. This one-pan wonder is perfect for busy weeknights and is guaranteed to become a family favorite. Why order takeout when you can whip up this restaurant-quality dish in your own kitchen?

What makes this creamy sun-dried tomato chicken so special is the combination of simple ingredients that create a complex and satisfying flavor profile. The sun-dried tomatoes add a concentrated burst of tomato flavor and a delightful chewiness. The spinach adds a touch of freshness and nutrients. And the Parmesan cheese elevates the sauce to a whole new level of creamy indulgence. Plus, the entire dish is cooked in one skillet, minimizing cleanup and maximizing flavor. Get ready for a dinner that’s both easy and impressive!

Why You’ll Love This Creamy Chicken Recipe

Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.

One-Pan Meal: Minimal cleanup thanks to cooking everything in a single skillet.
Flavorful and Satisfying: The combination of ingredients creates a rich and complex flavor profile.
Versatile and Customizable: Easily adapt the recipe to your preferences with different vegetables or cheeses.

Ingredients for Creamy Sun-Dried Tomato Chicken

4 boneless, skinless chicken thighs
1 tablespoon olive oil
1/2 teaspoon salt

1/4 teaspoon black pepper
1/2 cup chicken broth
1/2 cup heavy cream

1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, oil-packed, drained
2 cloves garlic, minced

5 ounces fresh spinach

Let’s take a closer look at some of these key ingredients:

Chicken Thighs: Boneless, skinless chicken thighs are used in this recipe because they stay juicy and tender during cooking.

Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add a concentrated tomato flavor and a delightful chewiness. Be sure to drain the tomatoes before adding them to the dish.
Heavy Cream: Heavy cream creates a rich and creamy sauce. You can substitute it with half-and-half or coconut cream for a lighter option.
Parmesan Cheese: Parmesan cheese adds a salty, savory flavor to the sauce. Use freshly grated Parmesan cheese for the best results.

Fresh Spinach: Fresh spinach adds a touch of freshness and nutrients to the dish.

Step-by-Step Directions: Making Your Creamy Chicken

Season the Chicken: Season chicken thighs with salt and pepper. This is the foundation of your flavour!
Heat the Oil: Heat olive oil in a large skillet over medium-high heat. A hot pan is key to getting a nice sear on the chicken.

Cook the Chicken: Add chicken thighs to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Ensure chicken is cooked through with a thermometer if needed.
Remove and Set Aside: Remove chicken from skillet and set aside. This prevents overcooking of the chicken as we create the creamy sun-dried tomato sauce.
Sauté the Garlic: Add minced garlic to the skillet and cook for 30 seconds, until fragrant. Keep stirring to ensure that it does not burn.

Deglaze the Pan: Pour in chicken broth and deglaze the pan, scraping up any browned bits from the bottom. These browned bits add depth of flavour to the sauce!
Add Cream and Cheese: Stir in heavy cream and Parmesan cheese. The foundation of your gorgeous, rich, creamy sauce.
Simmer the Sauce: Bring to a simmer, stirring until the cheese is melted and the sauce has thickened slightly. Simmering ensures the flavours combine beautifully.

Add Tomatoes and Spinach: Add sun-dried tomatoes and spinach to the skillet. These add a flavour burst and colour dimension to the dish.
Wilt the Spinach: Cook until the spinach is wilted, about 2-3 minutes. Don’t overcook the spinach so it keeps some of its bite.
Return the Chicken: Return chicken thighs to the skillet and spoon the sauce over them. Ensuring the chicken is warmed and coated beautifully.

Simmer to Heat: Simmer for another 2-3 minutes to heat the chicken through.
Serve and Enjoy: Serve immediately, making sure there’s sauce with every portion!

Expert Tips & Serving Suggestions for Sun-Dried Tomato Chicken

Here are some expert tips to take your creamy sun-dried tomato chicken to the next level:

Don’t Overcook the Chicken: Overcooking the chicken can result in dry and tough chicken thighs. Use a meat thermometer to ensure the chicken is cooked through but not overcooked. The internal temperature should reach 165°F (74°C).
Use High-Quality Ingredients: Using high-quality sun-dried tomatoes and Parmesan cheese will make a big difference in the flavor of the dish.
Adjust the Sauce Thickness: If the sauce is too thick, add a little bit more chicken broth or heavy cream. If the sauce is too thin, simmer it for a few more minutes to allow it to thicken.

Add a Touch of Heat: For a little bit of heat, add a pinch of red pepper flakes to the sauce.

Serving Suggestions:

This creamy sun-dried tomato chicken is delicious served over pasta, rice, or mashed potatoes. You can also serve it with a side of crusty bread for soaking up the delicious sauce. A simple green salad or roasted vegetables would also be a great addition.

Variations:

You can easily customize this recipe to your liking. Try adding different vegetables, such as mushrooms, bell peppers, or zucchini. You can also substitute the Parmesan cheese with another type of cheese, such as mozzarella or provolone. For a lighter option, use half-and-half instead of heavy cream.

Storage and Reheating:

Leftover creamy sun-dried tomato chicken can be stored in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat, or in a preheated oven at 350°F (175°C). You can also reheat it in the microwave, but be careful not to overheat it, as this can make the chicken dry.

Frequently Asked Questions About Creamy Chicken

1. Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts instead of chicken thighs. However, chicken breasts tend to dry out more easily, so you may need to adjust the cooking time. Cut the chicken breasts in half horizontally to create thinner cutlets, which will cook more quickly and evenly. Be sure to use a meat thermometer to ensure the chicken is cooked through but not overcooked.

2. Can I use dried sun-dried tomatoes instead of oil-packed sun-dried tomatoes?

Yes, you can use dried sun-dried tomatoes, but you’ll need to rehydrate them before adding them to the dish. To rehydrate the sun-dried tomatoes, soak them in hot water for 15-20 minutes, or until they are softened. Drain the tomatoes before adding them to the dish.

3. What if I don’t have Parmesan cheese?

If you don’t have Parmesan cheese, you can substitute it with Pecorino Romano cheese or Asiago cheese. These cheeses have a similar salty, savory flavor.

4. Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach. Thaw the spinach completely and squeeze out any excess moisture before adding it to the skillet. Be sure to chop the spinach finely before adding it to the dish.

5. How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you ensure your chicken broth is gluten-free. Most store-bought chicken broths are gluten-free, but it’s always a good idea to check the label.

6. Can I make this recipe ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to cook the chicken, follow the recipe instructions, adding the sauce to the skillet after searing the chicken.

7. Can I add mushrooms to this dish?

Absolutely! Sliced mushrooms would be a delicious addition to this creamy chicken dish. Sauté the mushrooms in the skillet after searing the chicken, before adding the garlic and chicken broth.

8. How can I make this dish lower in calories?

To make this dish lower in calories, use half-and-half or milk instead of heavy cream. You can also use a smaller amount of Parmesan cheese or substitute it with a lower-fat cheese. Serve the chicken with a side of steamed vegetables instead of pasta or rice.

9. Can I use artichoke hearts in this recipe?

Yes, artichoke hearts would be a delicious addition to this dish! Quartered artichoke hearts can be added to the skillet along with the sun-dried tomatoes and spinach. Be sure to use canned or jarred artichoke hearts packed in water, not oil.

10. Is it possible to make this creamy sun-dried tomato chicken in a slow cooker?

While this recipe is designed for a skillet, you can adapt it for a slow cooker. Sear the chicken thighs in a skillet first for added flavor. Then, transfer them to the slow cooker. Add the garlic, chicken broth, sun-dried tomatoes, and spices. Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes, stir in the heavy cream, Parmesan cheese, and spinach. Allow the spinach to wilt before serving.

Conclusion: Enjoy Your Delicious Creamy Chicken!

There you have it – a simple and satisfying recipe for creamy sun-dried tomato chicken with spinach that’s sure to become a family favorite. The combination of juicy chicken, tangy sun-dried tomatoes, creamy sauce, and fresh spinach is simply irresistible. This dish is perfect for a weeknight dinner, a weekend gathering, or any time you’re craving a delicious and comforting meal. So, gather your ingredients, fire up your skillet, and get ready to enjoy a taste of culinary perfection. Happy cooking!

Creamy Sun-Dried Tomato Chicken with Spinach