This Sun-Dried Tomato and Spinach Chicken is a fantastic skillet dinner recipe, perfect for a flavorful weeknight meal. You’ll love how quickly this one-pan dish comes together, delivering rich tastes with minimal effort.
Key Ingredients & Substitutions:
- Chicken: Boneless, skinless chicken breasts or thighs work best.
- Sun-Dried Tomatoes: Use oil-packed for the best flavor; drain before using.
- Spinach: Fresh baby spinach is ideal.
- Cream Cheese: Full-fat or Neufchâtel cheese for creaminess. You can substitute with a splash of heavy cream for a lighter sauce.
Ingredients:
Main:
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1/2 cup chicken broth or vegetable broth
- 4 ounces cream cheese, softened
- 5 ounces fresh baby spinach
- 1/4 cup grated Parmesan cheese (optional, for serving)
Spices:
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools: Large skillet, cutting board, sharp knife
Step-by-Step Instructions:
1. Brown the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Remove the chicken from the skillet and set aside.
2. Sauté Aromatics
Add the chopped onion to the same skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.
3. Build the Creamy Sauce
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and add the softened cream cheese, stirring until it’s completely melted and smooth.
4. Add Spinach and Combine
Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Once all the spinach has wilted, return the cooked chicken to the skillet. Toss everything together to coat the chicken with the creamy sauce.
5. Serve Warm
Taste and adjust seasoning as needed. Serve your delicious Sun-Dried Tomato and Spinach Chicken immediately, perhaps with a sprinkle of Parmesan cheese. This skillet dinner recipe is wonderful on its own or alongside rice or pasta.
Variation Ideas:
- Add a pinch of red pepper flakes for a little heat.
- Stir in some sliced mushrooms with the onions.
- Finish with fresh basil for a bright, herbaceous note.
- Add artichoke hearts for more Mediterranean flavor.
Storage Instructions:
Store any leftover Sun-Dried Tomato and Spinach Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of broth if the sauce is too thick.
Frequently Asked Questions (FAQ):
Can you use frozen spinach?
Yes, if you use frozen spinach, make sure to thaw it and squeeze out as much excess water as possible before adding it to the skillet.
What can you serve with this dish?
This skillet dinner recipe pairs well with pasta, rice, quinoa, crusty bread, or a simple side salad.
Can you make this dish ahead of time?
You can cook the chicken and prepare the sauce ahead of time, then combine and add the spinach just before serving for the best texture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your chicken broth is gluten-free.
Can you use different vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or asparagus for more vegetables.
How do you prevent the cream cheese sauce from breaking?
Make sure your cream cheese is softened and add it to the broth on low heat, stirring continuously until smooth. Avoid high heat after adding the cream cheese.