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One-Pot Creamy Sun-Dried Tomato Chicken

Close-up of tender chicken pieces coated in a rich, creamy sun-dried tomato sauce with spinach, served in a white bowl.
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Make this simple, flavorful one-pot creamy sun-dried tomato chicken for a quick weeknight meal with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
  4. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  5. Stir in the Italian seasoning. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  6. Stir in the heavy cream and Parmesan cheese. Continue to simmer until the sauce thickens slightly, about 3 minutes.
  7. Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce.
  8. Stir in the fresh spinach until it wilts into the sauce, about 1-2 minutes.
  9. Serve immediately directly from the pot.

Notes

  • You can serve this dish over pasta, rice, or with crusty bread to soak up the extra sauce.
  • If you prefer a tangier flavor, add 1 teaspoon of Dijon mustard with the heavy cream.

Nutrition

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