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Creamy Sun-Dried Tomato Chicken - Rich, Comforting, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small boneless, skinless chicken breasts or 6 boneless thighs
  • Salt and black pepper: To season generously
  • Smoked or sweet paprika: 1 teaspoon (optional, for warmth and color)
  • All-purpose flour: 2 tablespoons, for light dredging (optional)
  • Olive oil: 2 tablespoons, ideally from the sun-dried tomato jar for extra flavor
  • Butter: 1 tablespoon for searing and richness
  • Garlic: 3–4 cloves, minced
  • Red pepper flakes: Pinch to 1/2 teaspoon, to taste
  • Sun-dried tomatoes: 1/2 cup, chopped (oil-packed, drained lightly)
  • Chicken broth: 3/4 cup (low sodium)
  • Heavy cream: 3/4 cup (or half-and-half for lighter)
  • Parmesan cheese: 1/2 cup freshly grated
  • Baby spinach: 2 cups, loosely packed
  • Lemon juice: 1–2 teaspoons, to brighten
  • Fresh basil or parsley: 2 tablespoons, chopped, for garnish

Method
 

  1. Pound and season: If using breasts, lightly pound to even thickness (about 1/2–3/4 inch). Pat dry. Season both sides with salt, pepper, and paprika. Lightly dredge in flour if using, shaking off excess.
  2. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken and sear until golden and cooked through, about 4–5 minutes per side for breasts, a bit longer for thighs. Transfer to a plate; tent with foil.
  3. Build the flavor base: Lower heat to medium. Add garlic, red pepper flakes, and chopped sun-dried tomatoes. Cook 30–60 seconds, stirring so the garlic doesn’t burn.
  4. Deglaze: Pour in chicken broth. Scrape up browned bits from the pan—they’re packed with flavor. Let it simmer 2–3 minutes to reduce slightly.
  5. Make it creamy: Stir in heavy cream and bring to a gentle simmer. Sprinkle in Parmesan and stir until melted and smooth. The sauce should thicken enough to coat a spoon.
  6. Add greens and brighten: Stir in spinach until wilted. Add lemon juice and taste. Adjust salt, pepper, and heat level as needed.
  7. Finish the dish: Return chicken and any juices to the pan. Spoon sauce over the top and let it bubble gently for 1–2 minutes to marry the flavors.
  8. Serve: Garnish with fresh basil or parsley. Serve over pasta, rice, or with crusty bread to catch every drop of sauce.