A quick and easy one-pan chicken dish with sun-dried tomatoes, spinach, and a rich cream sauce. Perfect for a weeknight dinner.
Author:Caroline Hayes
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
1/2 cup heavy cream (or half-and-half for a lighter sauce)
1/4 cup grated Parmesan cheese
2 cups fresh spinach
Salt and freshly ground black pepper to taste
Optional: Red pepper flakes for heat
Instructions
Season chicken pieces with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Add chopped onion to the skillet and cook until softened, about 3-4 minutes.
Add minced garlic and chopped sun-dried tomatoes, cook for 1 minute until fragrant.
Pour in chicken broth and scrape up any browned bits from the bottom of the skillet (this is the fond). Bring to a simmer.
Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese. Cook, stirring, until the sauce thickens slightly, about 3-5 minutes. To prevent curdling, do not boil the sauce after adding cream.
Return the chicken to the skillet. Add spinach and stir until wilted, about 1-2 minutes.
Season with salt, pepper, and red pepper flakes if desired.
Serve immediately over pasta, rice, or with crusty bread.
Notes
For a dairy-free option, use full-fat coconut milk instead of heavy cream and nutritional yeast instead of Parmesan cheese.
If using chicken thighs, they may take a few minutes longer to cook through.
You can deglaze the pan with white wine instead of chicken broth for extra flavor.
Serve with a side salad or roasted vegetables for a complete meal.