Sun-Dried Tomato Spinach Chicken

Sun-Dried Tomato Spinach Chicken is a cozy skillet dinner with golden chicken, tender spinach, and a creamy Parmesan sauce that tastes rich but still feels bright. The sun-dried tomatoes bring deep, sweet-tangy flavor, while garlic, shallot, Dijon, and a splash of lemon help balance every bite.

This recipe feels special enough for company, yet it is simple enough for a weeknight. Everything comes together in one pan, which makes the sauce even better because all those browned chicken bits become part of the flavor. Serve it with pasta, rice, mashed potatoes, or warm crusty bread, and the whole skillet suddenly feels like dinner that took much more effort than it actually did.

Sun-dried tomatoes are a small ingredient with big personality. A little goes a long way, especially when they melt into a warm, creamy sauce.

Recipe Yield: 4 servings

INGREDIENTS

1 1/2 lb boneless, skinless chicken breasts, sliced into 4 thin cutlets, about 1/2-inch thick
1/2 cup freshly grated Parmesan cheese
3 cups baby spinach, loosely packed
1/2 cup chopped oil-packed sun-dried tomatoes, drained
3/4 cup low-sodium chicken broth
1 cup heavy cream
1 tbsp unsalted butter
1 small shallot, finely chopped
4 garlic cloves, minced
1 tsp kosher salt, divided
1/2 tsp black pepper
1/3 cup all-purpose flour
2 tbsp oil from sun-dried tomato jar
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1 tsp Dijon mustard
1 tbsp fresh lemon juice
2 tbsp chopped fresh basil or parsley

INSTRUCTIONS

1. Prepare the chicken:
Pat the chicken dry, then season with 3/4 tsp salt and the black pepper. Lightly coat both sides with flour and shake off the excess.

2. Sear until golden:
Heat the sun-dried tomato oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side, until golden and almost cooked through. Transfer to a plate.

3. Build the flavor base:
Reduce the heat to medium. Add the shallot and cook for 1 minute, stirring often. Then add the garlic, sun-dried tomatoes, Italian seasoning, red pepper flakes, and remaining 1/4 tsp salt. Cook for 30 seconds.

4. Make the creamy sauce:
Pour in the chicken broth and scrape up the browned bits. Stir in the heavy cream and Dijon mustard, then simmer gently for 2 to 3 minutes until slightly thickened.

5. Finish the chicken:
Return the chicken and any juices to the skillet. Reduce the heat to medium-low and simmer gently for 3 to 5 minutes, until the chicken reaches 165°F and the sauce coats the back of a spoon.

6. Add Parmesan and spinach:
Turn the heat to low. Sprinkle in the Parmesan gradually, stirring until smooth. Add the spinach and cook for 1 to 2 minutes, just until wilted.

7. Brighten and serve:
Turn off the heat, then stir in the lemon juice. Spoon the sauce over the chicken and finish with fresh basil or parsley before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use thin chicken cutlets for the juiciest result: Thinner pieces cook quickly and evenly, so the chicken stays tender while still getting that beautiful golden sear.
• Keep the sauce at a gentle simmer: Cream sauces can separate if they boil too hard. A gentle simmer keeps this sun-dried tomato cream sauce silky and smooth.
• Add Parmesan on low heat: Freshly grated Parmesan melts best when the sauce is hot but not boiling. This prevents clumps and gives the sauce a creamy finish.
• Balance the richness at the end: The lemon juice may seem small, but it lifts the cream, Parmesan, and sun-dried tomatoes so the sauce tastes bright instead of heavy.
• Serve it with something cozy: Pasta, mashed potatoes, rice, or crusty bread all work beautifully because this creamy skillet sauce deserves to be scooped up.